eli5 Why can’t tastes be perfectly replicated by chemical analysis of the target?

Question

eli5 Why can’t tastes be perfectly replicated by chemical analysis of the target?

In: 3

Answer 1

Chemical make up is only a part of the taste of prepared food. A lot of taste comes from cooking methods. How long and what temp you cook something at changes the flavor. Whether you brown something changes the flavor (maillard reaction) and a ton of other things come into play