The flavour and aroma of food are important for consumers

Flavour is the subtel and complex sensation that is the source of much of the delight man finds in food. To both connoisseur and ordinary man, flavor is of utmost importance in regulating preferences. It is the difference between a cheap wine and the most expensive, the highest grade butter and the lowest, rancid cookies and fresh.

The Sensation of Flavor:

Flavor is a combination of taste, smell, and feel. In the mouth and pharynx are many taste buds capable of detecting sweet, sour, salty, and bitter. In the nose are olfactory endings that can detect a huge number of different odors. The “mouth feel” of a food is likewise part of its flavor- whether it is smooth or rough, tender or tough, unctuous so that it clings to the tongue and roof of the mouth or watery so that it slides down readily. “Aftertaste” is a quality for the most part that is the combination of all of these sensations after the particle of food has been swallowed. However, even in aftertaste the sensation of feel has specific importance since the stickiness or greasiness of the small amount remaining in the mouth and on the teeth contributes to the general aftertaste.

Taste:

This sense is detected through the solution of soluble compounds in the saliva or in the food juices and the contact of those dissolved compounds with the taste buds. The commonly accepted theory (although not without challengers) of taste is that there are four primary tastes that can be de- tected: sour, sweet, salt, and bitter. The areas in which these tastes are de- tected overlap, but the sensation of sour is most readily detected on the sides of the tongue, salt on the sides and tip, sweet on the tip, bitter at the back of the tongue and on the pharynx. The taste buds are present in great- est number in the vallate papillae, the tiny nipple-shaped elevations dis- tributed in a V on the tongue. They are also present in papillae on the rest of the tongue, the soft palate, pharynx, and epiglottis. The taste buds are composed of a number of cells arranged in a tiny well around a nerve ending.

A compound to be tasted must occur in solution or dissolve in the saliva. The solution seeps into the taste bud and the compound stimulates the nerve ending. An impulse is transmitted along a nerve to the brain and we recognize a taste. Then more saliva washes the solution out of the tiny well.

Odor:

We can detect differences in the odor of thousands of compounds im- pinging on the olfactory nerve endings. The sensation is experienced, of course, only when the nerve impulse is transmitted to the brain and re- corded there.
Food tastes salty, sweet, sour, and bitter when we have a bad cold, but how flat and uninspired it is without odor. All the subtle nuances of the flavor complex are gone.

The olfactory mucous membrane is located in the upper part of the nasal cavity on portions of the turbinates and septum, and contains olfactory nerves imbedded in a special epithelium. Glands are present that secrete fluid. In order for a chemical compound to possess an odor it must vapor- ize and pass into the nasal cavity. It is not known whether the molecules dissolve in the fluid on the lining and the solution comes in contact with the olfactory cells or whether the hairs of the cells penetrate the mucous and come in contact with gas. The nerve then transmits an impulse to the brain.

Feeling:

Some compounds not only stimulate the olfactory ending but also that of the trigeminal nerve-a nerve with endings in the skin of the face, tongue and teeth, giving a general sensation. Ammonia, a common substance that stimulates this nerve, has an odor for us but also another sensation de- scribed as “tingling” or “sharp.”

Other “feel” factors contributing to the over-all sensation of flavor are the hot, burning effect of some peppers and spices as well as the coolness of peppermint. The texture of the food is also important: grainy fudge tastes sweeter but not as rich as creamy fudge. Crispness and stickiness are other sensations of mouth feel. Some wines contribute to flavor by seeming to fill the mouth and cover the pharynx immediately after a small sip.

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