Lesson 2: Judgement of flavours

Question from last lesson

Learning Intentions (What you need to know and be able to do)

• Evaluate the accuracy of human taste

• Explain how different factors contribute to distortions of taste

Difference between flavour and taste

Flavour is a perceptual experience produced by a combination of taste and other sensations.

http://bigthink.com/videos/the-difference-between-taste-and-flavor

Taste is the the sense that distinguishes the sweet, sour, salty, and bitter qualities of dissolved substances in contact with the taste buds on the tongue.

Given the multi-sensory nature of flavour, its perception is influenced by numerous factors.These include perceptual set, colour intensity and texture.

Perceptual Set

The flavour we experience is in influenced by expectations based on preconceived ideas about how foods (and drinks) should taste.

Colour Intensity

Texture

Texture is the property of food or beverage that is felt in the mouth and contributes to flavour along with taste, vision and other sensations.

How would the flavour differ from eating a carrot and drinking carrot juice and why?

The texture of the food we eat helps to determine how much of its surface area can come in contact with our taste receptors. Consider the difference in flavour intensity between carrot chunks, grated carrot and carrot juice. When you put a big chunk of carrot in your mouth, you do not taste much until you crunch down on it and break it into smaller pieces. Taste a forkful of grated carrot, and its flavour is much more noticeable. Sip on a glass of carrot juice, and you are likely to get a blast of carrot flavour immediately