day 7 flavor and taste
TRANSCRIPT
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FLAVOR AND TASTE
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TASTES
…are the “sensations we
detect when a substance
comes in contact with the
taste buds on the tongue”
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TASTE BUDS
“The smallest functional unit of taste”
Found in the papillae
Taste receptor cells: several in each taste
bud
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SOUR SALTY BITTER SWEET
Sweet: comes from naturally occurring sugars
(fructose and sucrose) or added sugars
Sour: opposite of sweet and found in acidic foods
Salty: comes from adding sodium chloride (with
the exception of oysters and seaweed)
Bitter: caused by alkaloids and used as a survival
mechanism for inedible or toxic foods
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UMAMI
Close to what we understand as
savory
Naturally occurring in foods with the amino acid
glutamate• Cheese, meat, soy sauce, mushrooms, tomatoes, wine
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FACTORS THAT AFFECT TASTE
Temperature: warm foods have stronger
tastes (except salty)
Consistency: dense foods take longer to
perceive
Fats: some compounds that offer “taste”
are dissolved in fat
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FLAVOR
“Combination of the tastes,
aromas, and other sensations
caused by the presence of a
foreign substance in the mouth”
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OLFACTORY SENSE
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FLAVOR PROFILES
Top notes: first sharp flavors
Middle notes: more subtle (dairy, poultry,
vegetables, fish, meats)
Low notes: dominant and lingering (beans,
chocolate, mushrooms, tomatoes, meats)
Aftertaste: final lingering flavor (bitterness of
chocolate)
Roundness: unity through butter, cream, salt,
sugar
Depth: broad range
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BALANCE
Introducing various taste
components to balance the
flavor of food