The Taste Dynamics

Like on Facebook Share on Twitter Share on Google+ Share on LinkedIn Pin to Pinterest Share on StumbleUpon +

What is the secret of taste? How does it work? How does it affect our senses? Our health?

Of all of our five senses, taste appears to be most simple, and yet the least understood of all our sensory organs. Just how are we able to perceive the value of our food? Scientists around the world have been constantly researching on this phenomenon. They wanted to know just what makes our tongues tick. And how does that affect our over-all health.

To start with, let us define the meaning of taste first. Taste is the chemical sense of our taste receptors found in our taste buds. Now, some people mistake taste for flavor, but there is a clear distinction between the two. Flavor is the combination of different senses. You can taste food with your nose pinched, but you can’t appreciate its flavor. You also get the flavor of the food through the heat or warmth it emanates.

So if the definition is already clear enough, then what’s the big mystery about it? Well, it’s in the weird qualities of the taste itself. Not all people have the same taste in food. What may be flavorful for some may be downright disgusting for others. That’s why we’ve got those guys who make it a living just to taste food. Their tongues are very receptive to the taste of dishes.

In actuality, our tongues can only taste sweet, sour, salty, bitter, and umami. The last term is a Japanese word that describes the flavor of meat, which is delicious and savory. It’s said to be located around the middle of the tongue. To be candid, what most people mistake as taste is actually flavor, since it’s the nose that perceives all of it. Try pinching your nose while eating strawberries. You know it’s sweet, but there’s the lack of flavor that makes it strawberry.

You might also have to consider water as well. Water is a very potent flavor enhancer. A lot of people reading this might raise their eyebrows about it, but it’s true. Try mixing some water in your rum. The drink may be weaker now, but you will realize that the drink is more aromatic and flavorful now. That’s because mixing water reduces the chances of aromatic molecules to cling onto alcohol molecules. The burning sensation is finally gone, without compromising the taste of the drinks.

Same goes with the taste of coffee. Strong coffee drinks like espressos tend to have fewer flavors compared to weaker beverages like a single cup of black coffee. But try making it with more water, and you will discover a whole new dimension in tastes. That’s why there are baristas now who put water into your coffee. Okay, I know that it might sound like they were cheating on you, but the fact remains that what they do actually makes your coffee taste better.

Juices can also benefit from the same principle of water dilution. Lemonade tastes better with more water, since it reduces the acidic tang and releases more flavor for our senses to enjoy. Apple cider is also a good beverage to dilute. Not only does it make it go down easier, it also helps you enjoy the varied flavors that are otherwise concealed by the stronger mix.

Now back to taste. Our tongues react accordingly to the taste of food. Often we associate the taste of food with health. Sweet provides calories, for energy. Salty flavors indicate vitamins and minerals present. Sour is more on vitamins and amino acids. Bitter foods are often poisonous. Umami helps you eat more of the above tastes, since it enhances flavor, and it also indicates the presence of proteins for growth.

So how does it affect our help? Taste is important since it helps control our appetite. If we don’t like the taste of the food, then we are less likely to eat it. Why else do chefs go to great lengths just to make their dishes tasty? It would be a slap to their faces if their guests do not enjoy their food, indicated by the lack of enthusiasm for eating it.

Taste also contributes to dieting. People are less likely to eat food that they find too tasty. That’s why superstars (people with a very high level of taste sensitivity) tend to be thin. They find the food tasting too much to their own comfort.

On a different perspective, wouldn’t this be the real answer for those who are desperately trying to lose weight?

So much for taste and flavor, since I’m no expert about the topic. I just want to share what I know to those interested souls out there. As for me, I’ll be off to get my nth up of coffee. Nice and warm, with more water for flavor.

Like on Facebook Share on Twitter Share on Google+ Share on LinkedIn Pin to Pinterest Share on StumbleUpon +

Comments

comments