FLAVOR AND TASTE
TASTES…are the “sensations we detect whena substance comes in contact with thetaste buds on the tongue”
TASTE BUDS “The smallest functional unit of taste” Found in the papillae Taste receptor cells: several in each taste bud
SOUR SALTY BITTER SWEET Sweet: comes from naturally occurring sugars (fructose andsucrose) or added sugars Sour: opposit...
UMAMIClose to what we understand as savory Naturally occurring in foods with the amino acid glutamate     • Cheese, meat...
FACTORS THAT AFFECT           TASTETemperature: warm foods have stronger tastes(except salty)Consistency: dense foods ta...
FLAVOR“Combination of the tastes, aromas, andother sensations caused by the presence of aforeign substance in the mouth”
OLFACTORY SENSE
FLAVOR PROFILES Top notes: first sharp flavors Middle notes: more subtle (dairy, poultry, vegetables, fish, meats) Low ...
BALANCEIntroducing various tastecomponents to balance the flavor offood
Day 7 flavor and taste
Day 7 flavor and taste
Day 7 flavor and taste
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Day 7 flavor and taste

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Transcript of "Day 7 flavor and taste"

  1. 1. FLAVOR AND TASTE
  2. 2. TASTES…are the “sensations we detect whena substance comes in contact with thetaste buds on the tongue”
  3. 3. TASTE BUDS “The smallest functional unit of taste” Found in the papillae Taste receptor cells: several in each taste bud
  4. 4. SOUR SALTY BITTER SWEET Sweet: comes from naturally occurring sugars (fructose andsucrose) or added sugars Sour: opposite of sweet and found in acidic foods Salty: comes from adding sodium chloride (with the exception ofoysters and seaweed) Bitter: caused by alkaloids and used as a survival mechanism forinedible or toxic foods
  5. 5. UMAMIClose to what we understand as savory Naturally occurring in foods with the amino acid glutamate • Cheese, meat, soy sauce, mushrooms, tomatoes, wine
  6. 6. 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” aredissolved in fat
  7. 7. FLAVOR“Combination of the tastes, aromas, andother sensations caused by the presence of aforeign substance in the mouth”
  8. 8. OLFACTORY SENSE
  9. 9. 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
  10. 10. BALANCEIntroducing various tastecomponents to balance the flavor offood
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