A leading food scientist claims to have created the perfect burger - and says its smell and feel are more important than the taste. The best burgers are 7cm high and 5cm wide, and boast nine layers, according to Oxford University chef and food perception expert Charles Michel.He say seating a burger is a "multisensory experience" and that it should never be served on a plate to maximise enjoyment.His recipe for success is that 30% of a burger's appeal lies in its smell, 25% in its feel and 15% in each of how it looks and the sound made eating it.How the burger actually tastes in the mouth accounts for only the remaining 15%, he claims.Michel, who has worked in Michelin-starred restaurants, is chef-in-residence at the university's Crossmodal Research Laboratory.He is an expert in gastrophysics, a growing field of science that analyses how we interact with our food. ..