Taste & smell: Do you know how do they work?
Read it in Spanish!
WHAT'S THE DEFINITION OF TASTE?
ARE FLAVOUR & TASTE THE SAME?
HOW DOES THE SENSE OF TASTE WORK?
HOW MANY TASTES ARE THERE?
There are five officially recognised basic tastes: sweet, sour, bitter, salty & savoury. Before savoury (umami) was discovered, there were only four recognised flavours.
Sweet: sugar & all its derivates are part of the sweet flavours group in addition to certain types of amino acids & alcohols. It is a taste associated with feeling good & happiness, this is the reason why many people eat sweet treats when they are going through a rough patch in their lives. This is known as emotional eating, salty & savoury foods are also favoured when binge eating.
THE FIFTH RECOGNIZED TASTE
First identified in 1908 by Kikunae Ikeda (池田 菊苗), a chemistry professor of the Tokyo Imperial University, he realised the flavour from kombu broth (dashi) was different from the other officially recognised flavours. This was due to its glutamate content. His disciple, Professor Shintaro Kodama, discovered another type of umami flavour source inosinic acid contained in dried bonito flakes (katsuobushi) in 1913. And in 1957, Akira Kuninaka discovered that the ribonucleotide contained in shiitake mushrooms could also be classified as part of the umami taste.
ARE THERE ANY OTHER RECOGNIZED TASTES?
WHAT ABOUT HOT & SPICY?
HOW DOES ALL THIS RELATES TO TEA TASTING?
HOW DO YOU PERCEIVE TASTE?
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