Universal Flavour Theory (UFT)

Flavour Pair Generations

Each flavour belongs to a directional pairing just like in Universal Colour Theory
Direction are relative to the illustrated ocatahedral Phenomenon (Above)

Ionaphoric Flavour Pair

Bright Generation Pair ☀

• Bitter (+) (vivid) (right front - B+) → goya, green tea

• Sweet (−) (rich) (Bottom - Y-) → sugar, mirin, syrup

Hydrophoric Flavour Pair

Cool Generation Pair ❄

• Sour (+) (vivid) (back right - R+) → vinegar, citrus, pickles

• Salty (−) (rich) (front left R-) → soy sauce, brine

Olephoric Flavour Pair

Warm Generation Pair ♨

• Tripolé (+) (vivid) (Top - Y+) → chilli, wasabi, pepper, menthol

• Umami (−) (rich) (left back - B-) → kombu, dashi

Structure

Each generation balances one vivid and one rich flavour

• Rich = concentration (inward, grounding)

• Vivid = radiation (outward, activating)

Polarity

Just like the ProPhrame & NegPhrames in the Phenomenon

This system reflects both culinary tradition and scalar physics:

• The Positive Phrame triplet is: Bitter, Tripolé, Sour = expressive, signalling, energising

• The Negative Phrame triplet is: Umami, Sweet, Salty  = absorptive, nourishing

Definitions

Tripolé: There didn't seem to be a term for what I was seeing as the the sixth flavour. A vivid, oil-carried projection triggered by TRP channels (e.g. chilli, pepper, menthol, wasabi). Tripolé combines TRP (its sensory trigger) and oléum (Latin for oil, its carrier). Named in the spirit of culinary terms like chipotle and café, Tripolé is scalar fire: projection through the tongue. Tripolé is the "Wake you up" flavour

Ionaphoric (☀ Bright Generation)

The energy-pair. These flavours relate to chemical charge and ion flow — like a battery of the tongue. Sweet stores energy; Bitter signals rejection. Ionaphoric flavours trigger reactions, often electric or metabolic, and carry signals across membranes. (Speculation: AKA ion-exchange flavours)

Hydrophoric (❄ Cool Generation)

The pH-pair. Sour and Salty are aqueous-reactive flavours — both corrosive in different ways. Carried by hydrogen, they dissolve into water and act fast, sharpening or grounding flavour. They influence hydration, preservation, and electrochemical balance. (Speculation: AKA acid-base pair)

Olephoric (♨ Warm Generation)

The savoury-pair. Umami and Tripolé are oil-reactive flavours — slowly unfolding and long-lasting. Carried by oils or fats, they bind and coat, delivering depth or fire. Olephoric flavours work through TRP channels or glutamate receptors. (Speculation: AKA fat-based flavour pair)

Flavour, like all Phen Theory maps, is a scalar decoding system built from the Phenomenon. It exists not in isolation, but as one of six universal decoding processes emerging from the central Phen. Together with Colour, Sound, Shape, Scent, and Idea, it forms a complete system of Manifest Reality.