What Makes Thanksgiving Dishes Memorable?
- Claire Lee
- Nov 24
- 2 min read
Plates heaped with savory stuffing, creamy mashed potatoes, glistening cranberry sauce, and of course, thick slices of turkey are an indispensable part of Thanksgiving. Interestingly, just smelling these dishes can bring someone back to being at the table surrounded by family.
Why is this the case?
It has to do with the combination of aromas as well as the location of the olfactory cortex—the smell processing area of the brain—near the hippocampus and amygdala. Firstly, common ingredients in a Thanksgiving dinner such as turkey, apples, onions, and pumpkin have complementary molecules known as aroma compounds that create a layered aroma. Roasted meats contain pyrazines, fruits and spices have terpenes, and vegetables boast aldehydes. Since smell is a major part of how you taste, a balanced blend of aromas amplifies the flavors in a dish.
One example of this is cranberry sauce and turkey: the aldehydes and terpenes in cranberries complement the aldehydes and pyrazines in turkey—notice that both contain aldehydes. According to a publication from Scientific Reports in 2021, ingredients with similar aroma compounds go well together. Combined with happy memories, this is a classic reminder of Thanksgiving for many. In fact, smelling is more closely associated with nostalgia than any other sense because the olfactory cortex is located close to both the hippocampus and amygdala.
The hippocampus is the area of the brain responsible for forming and storing memories, while the amygdala is the emotional processing center. Because they are adjacent to the olfactory cortex, they can exchange information more frequently and elicit an emotional response to certain smells from your memories.
Have you ever noticed a smell, like a neighbor’s barbeque, and had a sudden moment of deja vu? That’s probably because your olfactory cortex sent information to their neighbors, alerting them of a flavor you recognize!
Thanksgiving dishes are memorable not only thanks to being with family, but also the aroma compounds in ingredients and the interactions between different parts of your brain.
What a cool dinner fact!
Claire Lee is a rising senior at Leigh High School in San Jose, California. She is currently a student researcher for miRcore, a non-profit working to democratize medical research for all. She has worked in a confectionary shop and is interested in baking and chocolate.
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