The De­cep­tive Sense Of Taste

The se­cret tricks of the food cor­po­ra­tions

World of Knowledge (Australia) - - Contents -

Let’s imag­ine we’re con­duct­ing an ex­per­i­ment: think about your favourite cho­co­late, how it melts in your mouth – the del­i­cate, smooth con­sis­tency, its sen­sual co­coa flavour and vel­vety sweet­ness. Now, if you had to de­scribe the flavour in pre­cise de­tail, what would you say? Would your ac­count in­clude words such as “crisps”, “gherkins”, “peach” or even “sweat”? Prob­a­bly not, al­though in re­al­ity all of these flavours form part of the unique taste of cho­co­late. In fact, cho­co­late’s dis­tinc­tive taste comes from the in­ter­ac­tion of 500 dif­fer­ent flavours. This dis­cov­ery by the Ger­man Re­search Cen­tre for Food Chem­istry has turned the whole field of taste re­search on its head. Al­though peo­ple have al­ways eaten food, the sci­en­tific in­ves­ti­ga­tion of our sense of taste is rel­a­tively new. It’s a field of re­search that goes by the rather strange name of neu­ro­gas­tron­omy and it aims to an­swer the fol­low­ing: what ex­actly hap­pens when we taste? Why do we like cer­tain foods more than oth­ers? And do some flavours af­fect our body weight?

Food com­pa­nies have SEN­SORY LAB­O­RA­TO­RIES where FLAVOUR CHEMISTS work to de­velop new FLAVOUR­ING AGENTS They’re far cheaper for the man­u­fac­turer to use than nat­u­ral in­gre­di­ents. More than 1.2 mil­lion tons of flavour­ings are pro­duced world­wide ev­ery year.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.