The New York Times on the allure of the Doritos chips:
The inventor of Doritos envisioned this snack in 1964 as a marketing powerhouse that could deliver endless varieties of new flavors. But none of the formulations would surpass Nacho Cheese, whose irresistible taste sent Doritos into the processed food hall of fame, and more recently into a partnership with Taco Bell. I visited Steven A. Witherly, a food scientist who wrote an insider’s guide, “Why Humans Like Junk Food,” and we raided his lab to taste and experiment our way through the psychobiology of what makes Nacho Cheese Doritos so alluring.
On one of the most popular flavors, Nacho Cheese:
The blend of ingredients in Nacho Cheese is given one of the finest grinds in food processing: flour grinding, which creates a powder that fills every nook and cranny on the chip. This maximizes the amount that will contact saliva. Intentional or not, one byproduct is the powder left on your fingers.
Licking the dust from the fingers in its pure form, without the chip to dilute the impact, sends an even larger flavor burst to the brain.
The notion of “forgettable flavor” is vital:
Despite the powerful tastes in Nacho Cheese, the Doritos formula balances them so well that no single flavor lingers in the mind after you’ve eaten a chip. This avoids what food scientists call “sensory specific satiety,” or the feeling of fullness caused by a dominant flavor. Would you eat a whole bag of rosemary chips? With Doritos, you go back for more.
Read the rest here.