The capsaicin in the food is seen to cause sensations of pain and heat in the individual. The food itself hence might lack aesthetics as it is the nature of the food that creates the sensory experience. Associating food itself as an aesthetic and artistic presentation would be equivalent to stating that the color used in a painting is art. Nobody calls the stone used in creating a sculpture as art. So in this context, it can be said that food and the elements in itself might not be the art or aesthetic experience behind it, but there must be other elemental associations which create the experience. Food elements by themselves are not realistic tastes or real sensory perceptions. For instance, consider the taste and flavour of peach. Tasting an actual peach will be different from tasting the flavour of peach in a candy or a gum. In the actual peach, there are different sensory experiences at work. It has been established in research that when the Brix levels of food are high, then the food would be very tasty. Taste and Brix levels are directly proportional. The brix level basically is the solid that is present when a plant is juiced. It represents a percentage. The solid will be composed of sugar and minerals (Moskowitz, 2012).
The brix level is the percentage of solids present in the juice of a plant. These solids are mostly made up of sugar and minerals”. So a food with the actual plant would show Brix levels. In fact, it has been established that when a plant is grown in healthy soil with the needed nutrients and water in a much more organic way, then the chances are that the plant would be healthier. The plant in fact, would show better brix levels. With higher brix levels, the plant would have more taste and flavour (Moskowitz, 2012). Research on the taste papillae seems to indicate that real food like the real peach would be made of many constituents.The presence of these constituent elements is what gives it a titratable acidity. It is a combination of individual volatiles, sugars, and acids. Therefore, when a person eats a real peach, they will get a sensory experience which will vary based on the form of growth environment that the peach was exposed to. A high quality growth environment would guarantee a peach which has good Brix levels.