Maadarani Sensory Absence Theory (MTSA): An Innovative Framework for Expectation, Gap and Compensation in Tasting
From Missing Stimulus to Present Effect: The SAF-6 Model for Culinary Design and Sensory Judging
- Article code
- MCIJ-2026-DB6E05B6
- Received
- 2026-09-12
- Accepted
- —
- Published
- 2026-09-12
- DOI
- Not assigned
- WICP registration number
- WICP-IP-2026-000001
- Record integrity
- SHA-256 3c8f8045b6ef32d61a...
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Abstract
Maadarani Sensory Absence Theory proposes that tasting is formed not only by the stimuli present in a dish, but by a dynamic relation among actual sensory presence, pre-tasting expectation, the gap perceived when an expected cue fails to appear, and any compensation that transfers the missing cue's function elsewhere. Absence may therefore be a technical defect, an act of sensory misdirection, or a deliberate design device that produces focus, surprise, rhythmic relief or meaning. This article operationally defines sensory absence, distinguishes it from ingredient omission, masking and ordinary crossmodal incongruence, and develops the six-axis Sensory Absence Framework (SAF-6): expectation, gap, intention, compensation, coherence and identity authenticity. It further proposes falsifiable hypotheses, a preliminary experimental protocol and professional applications in dish design and culinary judging. MTSA and SAF-6 are original conceptual formulations by Chef Ahmad Maadarani. The cited studies provide independent scientific context on expectation and multisensory perception; they are not presented as the source of MTSA.
Originality and rights statement
Chef Ahmad Issam Maadarani formulated MTSA and SAF-6 as a conceptual intellectual project open to development and testing. The studies listed below are independent scientific context and are not claimed as the origin of the theory or its terminology. This article does not claim final empirical proof or documented global priority over every related partial phenomenon. The text and formulation are reserved to the author under the institutional registration stated above.
References
- Yeomans, M. R., Chambers, L., Blumenthal, H., & Blake, A. (2008). The role of expectancy in sensory and hedonic evaluation: The case of smoked salmon ice-cream. Food Quality and Preference, 19(6), 565-573. https://doi.org/10.1016/j.foodqual.2008.02.009
- Zampini, M., & Spence, C. (2004). The role of auditory cues in modulating the perceived crispness and staleness of potato chips. Journal of Sensory Studies, 19(5), 347-363. https://doi.org/10.1111/j.1745-459X.2004.080403.x
- Morrot, G., Brochet, F., & Dubourdieu, D. (2001). The color of odors. Brain and Language, 79(2), 309-320. https://doi.org/10.1006/brln.2001.2493
- Rolls, B. J., Rolls, E. T., Rowe, E. A., & Sweeney, K. (1981). Sensory specific satiety in man. Physiology & Behavior, 27(1), 137-142. https://doi.org/10.1016/0031-9384(81)90310-3
- Schifferstein, H. N. J., Kole, A. P. W., & Mojet, J. (1999). Asymmetry in the disconfirmation of expectations for natural yogurt. Appetite, 32(3), 307-329. https://doi.org/10.1006/appe.1998.0208
Declarations and disclosures
- Conflicts of interest
- لا يوجد تضارب مصالح ذي صلة بمضمون المقال. / No relevant conflicts of interest declared. / Aucun conflit d'intérêts pertinent déclaré.
- Funding
- لم يتلق هذا العمل تمويلًا خارجيًا. / No external funding was received. / Aucun financement externe.
- Ethics statement
- مقال مفاهيمي لا يتضمن تجربة على بشر أو حيوانات ولا يعالج بيانات شخصية. / Conceptual article involving no human or animal experiment and no personal data. / Article conceptuel sans expérimentation humaine ou animale ni données personnelles.