Chapter 17 Physiology of flavours Flashcards
What are known as flavor dynamics
- Flavor as combinations
- Flavor and temperature
- Flavor and textures
What approach do the West use for flavor combinations?
Balanced, blended approach
Define the balance, blended approach
To achieve a single homogenous flavor.
e.g. Savoury / salt
What approach do the East use for flavor combinations?
Layer approach
Define the term layer approach
Allows more separation and contrast of flavors that interplay with each other to achieve overall complexity.
e.g. sweet and sour, spicy or fruity
How does temperature affect the flavor of food?
Affects the ability to perceive taste
At which temp are we sensitive to taste? Who invented this theory?
22-40 degrees celsius
Harold Mc Ghee
Explain which flavors are enhanced by temperature of food
Sweet and sour
Salty and bitter
How does texture affect flavors?
Ability to perceive flavors due to amount of surface area exposed to olfactory and taste receptors.
How does cuts and presentation of ingredients affect flavor and texture?
Accentuate / diminish flavor
What are the 6 components of flavor?
- Visual flavor
- color composition - Gustatory flavor (taste)
- taste sensations - Trigema flavor
(chemosensory irritation)
- Responsible for sensations
in face and mouth by biting
and chewing.
- Responsible for mouth feel. - Audible flavor
- Hearing food in anticipation of eating. - Emotive flavor
- Memory of flavor - Olfactory flavors (aroma)
- Brain tracks all smell in response to changes in stimuli
List common gustatory (taste) flavors
- Bitter: alkaloids
- Salty: Sodium chloride
- Sour: Acids
- Sweet: Sugar and honey
- Umami: Glutamic acids
- Spicy: Piperine, capsaicin
- Metallic: Iron, copper
- Soapy: Alkalis
Explain the term mouthfeel
Texture of food in the mouth
Explain the term aroma fatigue
Brain’s adjustment to constant levels of stimuli by switching off to surrounding smells.
Explain 12 common flavor descriptions
- Earthy
- Mushroom, root vegetable
- Sweet dimension - Fermented
- Wine, beer
- Sour cream, yogurt - Herbal
- Green, clean
- Dill, parsley, basil, green
pepper - Meaty
- Term for both flavor and
texture.
- Mushrooms have meaty
texture but not flavor. - Poultry
- Not just chicken but most
birds.
- Also mushrooms - Seafood
- Seafood should have a
smell of the sea.
- Oysters, shellfish - Spicy / pungent
- Spicy is the sensation left
over after eating something
hot. - Vegetal
- Green vegetables
- Not botanically fruit or root
vegetables. - Roasted / toasted
- Flavour due to browning - Smoked
- Cured meat or cheeses
- Gets flavors from smoke - Starchy
- Both texture and taste - Nutty
- Nuts
- Some grains and cheeses
Which products are the most successful classification of flavors?
Beer and wine, spirits
Why is a flavor wheel used?
- Assist in focusing our
perceptions of individual
notes within an overall
flavor profile. - Best suited to profiling and
describing flavors.
Describe the term DNA of flavors
- Flavors can be profiled and
broken down into exact
constituent components.
What are the DNA of flavors based on?
- Type of aroma notes
- Color it would embody
- Type of textures expected
- Taste of combinations
How can flavors be better constructed?
By using a flavor triangle wheel
How can one construct flavors?
- Examine multiple
interacting flavor triangles - To achieve overall dish
complexity
Apart from the ingredients added which other factors can change the overall flavour profile?
- Preparation method
- Timing
- Cooking process
- Order of addition
Why are there three distinct area in the flavor triangle?
- To heighten
- Broaden
- Deepen the intended
flavors.
List and describe three elements of the flavor triangle.
- Top notes (Visual / aroma)
- Refers to keynote / upfront
- Volatile / visual flavor - Mid notes (aromas / taste)
- Refers to flavors that create
fuller, wider body of taste. - Base notes (taste)
- Flavors that create deeper,
richer, long lasting taste.
- HVP / yeast creates a
foundational layer.
Which ingredients can be used to create deep lasting base notes for:
- Sweet tastes
- Sugar caramelization flavors
- caramelized onions and
mushrooms. - Sour / acid
- Acidic flavors, Lemon,
vinegar, dairy, Lard, suet - Bitter taste
- coffee, fish sauce, beer,
wine - Salty tastes
- Soya, MSG, fish sauce - Umami
- bones, blood, HVP, yeast
