研究表明，Brix值较高的桃子会很好吃。另一方面，在亚健康条件下生长的桃子可能仍然很好吃，但不如Brix值较高的桃子好吃。然而，桃子的味道就像嚼口香糖一样，可能是不一样的。有时候，它可能更好，有时候又可能更糟。当你咀嚼桃子的时候，你会感觉到桃子的真实成分，比如水果的质地，水果的感觉和味道。另一方面，当一个人咀嚼口香糖时，他将无法体验到水果的质地。当咀嚼口香糖时，人们只会感受到口香糖的质地。人们会相信桃子的味道，因为他们对桃子的味道有记忆。基于这种记忆，人们会回忆起真正的桃子的感觉，并品尝它。瑞秋·海特(Rachel Hite, 2016)在《食物美学》(the aesthetic of food)一书中提出，并不是所有的食物都可以被视为一种艺术。有些食物或食物是值得讨论的，可以品尝和评价为艺术和美学。它们可以用讨论传统艺术的方法来讨论。
A peach with higher Brix values will be tasty according to research. On the other hand, a peach that is grown in sub- healthier conditions might still be tasty but not as good as the one with the better Brix values. However, the flavour of peach that one would be able to experience as with the chewing of a gum might not be the same. Sometimes, it could be better or sometimes it could be worse. With the chewing of peach, one would feel the actual elements of the peach like the texture of the fruit, the feel and smell of the fruit. On the other hand, when one chews on the gum, the person would not be able to experience the texture of the fruit. When chewing the gum, the person will only be experiencing the texture of the gum. The person would believe in the flavour, because they have a memory of what a real peach tastes like. Based on that memory, one would recollect the sensation of the real peach and would savour it. In the aesthetics of food, Rachel Hite (2016) argues that not all food can be considered as an art. Some meals or food would be worthy of discussion and can be savoured and appraised as art and aesthetics. They can be discussed in the same way as one would discuss the conventional art.
An actual peach with good Brix values might fit this argument of Hite (2016). An actual peach with the actual taste evoking the feel of smell, touch and taste could be called art and aesthetic. However, food in the form of a gum could not be aesthetic nor could it be called artistic.The social or cultural claim on the occasion when the food is consumed will make the food more aesthetic and artistic. Telfer states that food is a minor art. The claims made by Telfer follow a progression (Telfer, 2002). She states that aesthetic reactions need not always be works of art. For this first prerogative of Telfer, it can be said that food could hence be considered an art as it is not a work of art. Then Telfer goes on to state that all works of art are manmade. Food is also man-made.Men cultivate it and find a use for it. Usually, a work of art is appreciated as art or aesthetics based on classification and evaluation of the art form.