10 Interesting Fact About The science of taste and flavor

Transcript:

Languages:

• Umami Taste, which is found in foods such as cheese, meat, and tomatoes, is the fifth taste that is scientifically recognized after sweet, sour, salty, and bitter.
• The human tongue can detect the taste in just seconds and can distinguish between more than 10,000 types of flavors.
• The taste is not only detected on the tongue, but also in the nose. When we eat, the aroma of food enters the nose and interacts with receptors there to give us a complete taste experience.
• Food color can affect the perception of taste. For example, red -colored foods tend to be considered sweeter than green -colored foods.
• Sweet taste naturally is associated with foods that contain sugar, but actually there are many other natural food ingredients that can provide a sweet taste, such as fruits and vegetables.
• Strong bitter taste in some types of food can actually provide health benefits. For example, flavonoids in dark chocolate and green tea that give a bitter taste are known to have strong antioxidant properties.
• Food texture can affect the perception of taste. For example, crispy and watery foods tend to be considered more refreshing than soft foods.
• The spicy taste in food is caused by a chemical called capsaicin, which is found in chili. Capsaicin can stimulate heat sensation in the mouth and give a burning sensation.
• The sour taste in food is caused by the presence of acids in food, such as citric acid in oranges. The sour taste can also be caused by fermentation, such as in vinegar and yogurt.
• The salty taste of food is caused by the salt content in food. Too much salt can cause high blood pressure and other health problems, so it is important to consume salt within a healthy limit.