The Complexities of Taste Paul Stenzel HRM 224 Fall 2004

Stenzel HRM 224 Lessons in Taste The Elements of Taste: Exploring the building blocks Evaluating Sensory Appeal: Identifying characteristics in food

Sensory Evaluation The process of analyzing, or taking things apart, to evaluate their flavor composition

Stenzel HRM 224 The Process 8 to 12 experts, trained together Goal: to objectively describe sensory characteristics of food independently of each other Food products are tasted blind

Stenzel HRM 224 Controlling the environment Must be well-lit Clean Well-ventilated Quiet Session must be well-directed

Stenzel HRM 224 Rules for tasting No talking. Instead….. Taste Write Prepare to share Cleanse palate with bread and/or water between each tasting

Stenzel HRM 224 Our Sensory System Sense OrganReceptorStimuliSensation Taste Buds Taste Cells Nose Olfactory cells Skin Nerve endings Skin Skin receptors Eyes Rods and cones Ears Hair cells

Stenzel HRM 224 Unlocking Flavors The complexity of taste lies in the fact that its sensation is not exclusively derived from stimuli originating from the taste cells. Taste is a result of stimuli received from ALL of our sense organs.

Stenzel HRM 224 Factors affecting taste Genetics Gender Substance use Emotional condition Experience Focus Age Disease, malnutrition, medical treatments Adaptation

Elements in Taste The Building Blocks

Stenzel HRM 224 Sensory factors that influence the perception of taste Color and appearance Odor or aroma Taste Touch Sound Texture

Stenzel HRM 224 Color and Appearance Eyes see the appearance of food, causing the brain to process information about taste and texture, before tasting actually occurs. “The food looks great! Let’s eat.”

Stenzel HRM 224 Odor and Aroma The perception of aroma is much more sensitive, complex and not as well understood as the basic tastes. We can identify 4 basic tastes, but our olfactory cells can identify hundreds, even thousands, of different aromas.

Stenzel HRM 224 Touch Separate and distinct from taste and aroma, nerve endings in the skin (including the mouth and nose) sense various stimuli and send information to the brain. Touch, or feeling factors, can compliment a food’s taste.

Stenzel HRM 224 Sound We associate sounds with different foods, which assists us in the overall experience of taste. A menu description that “sounds good” can influence our decision to order. The trend of the open kitchen adds to the ambience of a restaurant, influencing our dining experience.

Stenzel HRM 224 Texture Like flavor, texture represents many characteristics evaluated simultaneously. It is more difficult to define each texture individually and specifically. “Mouth-feel”

Stenzel HRM 224 Taste Taste receptors on the surface of the tongue and in skin folds in the mouth receive the stimuli with the aid of saliva The stimuli are sent to the brain where they are then evaluated

Stenzel HRM 224 Four Basic Tastes Salty Sweet Sour Bitter

Stenzel HRM 224 Commonalities of the basic tastes……… Each has its own characteristics Each plays a specific role in bodily functions and /or in the sensory appeal of food Each is perceived in a different area of the tongue and mouth (overlaps do occur) Each can be used to balance another taste

Stenzel HRM 224 SALTY This is the king of all tastes, probably because of its importance in body function Perceived on the center of the tongue Wakes up other tastes, smoothing them out Estimates have us consuming 12,000 times more salt than our Paleolithic ancestors

Stenzel HRM 224 SWEET Sweet is often the first taste to hit the palate and is tasted on the tip of the tongue All of us are born with a sweet tooth As a carbohydrate, sugar is a fuel Sweetness has a tendency to become the backdrop of an overall taste, rounding out sharp tastes

Stenzel HRM 224 SOUR Usually used to support other tastes Sourness tends to brighten other flavors, making them more distinct Intense sour tastes are most noticeable on the sides of the tongue

Stenzel HRM 224 BITTER The least desirable of the basic tastes A way of punctuating, or finishing, a flavor profile Can help control many strong tastes by bringing the palate to a stop Most noticeable on the back of the tongue

But we can’t forget about… UMAMI

Stenzel HRM 224 UMAMI An optional basic taste researched most heavily by the Japanese A savory taste of meats and other foods rich in amino acids called glutamates Research shows that we may actually have receptors in our mouths that are broadly tuned to amino acids