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Study Guide 001 > Chapter 17 Physiology of flavours > Flashcards

Chapter 17 Physiology of flavours Flashcards

1
Q

What are known as flavor dynamics

A
  1. Flavor as combinations
  2. Flavor and temperature
  3. Flavor and textures
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2
Q

What approach do the West use for flavor combinations?

A

Balanced, blended approach

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3
Q

Define the balance, blended approach

A

To achieve a single homogenous flavor.
e.g. Savoury / salt

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4
Q

What approach do the East use for flavor combinations?

A

Layer approach

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5
Q

Define the term layer approach

A

Allows more separation and contrast of flavors that interplay with each other to achieve overall complexity.
e.g. sweet and sour, spicy or fruity

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6
Q

How does temperature affect the flavor of food?

A

Affects the ability to perceive taste

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7
Q

At which temp are we sensitive to taste? Who invented this theory?

A

22-40 degrees celsius
Harold Mc Ghee

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8
Q

Explain which flavors are enhanced by temperature of food

A

Sweet and sour
Salty and bitter

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9
Q

How does texture affect flavors?

A

Ability to perceive flavors due to amount of surface area exposed to olfactory and taste receptors.

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10
Q

How does cuts and presentation of ingredients affect flavor and texture?

A

Accentuate / diminish flavor

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11
Q

What are the 6 components of flavor?

A
  1. Visual flavor
    - color composition
  2. Gustatory flavor (taste)
    - taste sensations
  3. Trigema flavor
    (chemosensory irritation)
    - Responsible for sensations
    in face and mouth by biting
    and chewing.
    - Responsible for mouth feel.
  4. Audible flavor
    - Hearing food in anticipation of eating.
  5. Emotive flavor
    - Memory of flavor
  6. Olfactory flavors (aroma)
    - Brain tracks all smell in response to changes in stimuli
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12
Q

List common gustatory (taste) flavors

A
  1. Bitter: alkaloids
  2. Salty: Sodium chloride
  3. Sour: Acids
  4. Sweet: Sugar and honey
  5. Umami: Glutamic acids
  6. Spicy: Piperine, capsaicin
  7. Metallic: Iron, copper
  8. Soapy: Alkalis
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13
Q

Explain the term mouthfeel

A

Texture of food in the mouth

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14
Q

Explain the term aroma fatigue

A

Brain’s adjustment to constant levels of stimuli by switching off to surrounding smells.

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15
Q

Explain 12 common flavor descriptions

A
  1. Earthy
    - Mushroom, root vegetable
    - Sweet dimension
  2. Fermented
    - Wine, beer
    - Sour cream, yogurt
  3. Herbal
    - Green, clean
    - Dill, parsley, basil, green
    pepper
  4. Meaty
    - Term for both flavor and
    texture.
    - Mushrooms have meaty
    texture but not flavor.
  5. Poultry
    - Not just chicken but most
    birds.
    - Also mushrooms
  6. Seafood
    - Seafood should have a
    smell of the sea.
    - Oysters, shellfish
  7. Spicy / pungent
    - Spicy is the sensation left
    over after eating something
    hot.
  8. Vegetal
    - Green vegetables
    - Not botanically fruit or root
    vegetables.
  9. Roasted / toasted
    - Flavour due to browning
  10. Smoked
    - Cured meat or cheeses
    - Gets flavors from smoke
  11. Starchy
    - Both texture and taste
  12. Nutty
    - Nuts
    - Some grains and cheeses
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16
Q

Which products are the most successful classification of flavors?

A

Beer and wine, spirits

17
Q

Why is a flavor wheel used?

A
  • Assist in focusing our
    perceptions of individual
    notes within an overall
    flavor profile.
  • Best suited to profiling and
    describing flavors.
18
Q

Describe the term DNA of flavors

A
  • Flavors can be profiled and
    broken down into exact
    constituent components.
19
Q

What are the DNA of flavors based on?

A
  1. Type of aroma notes
  2. Color it would embody
  3. Type of textures expected
  4. Taste of combinations
20
Q

How can flavors be better constructed?

A

By using a flavor triangle wheel

21
Q

How can one construct flavors?

A
  • Examine multiple
    interacting flavor triangles
  • To achieve overall dish
    complexity
22
Q

Apart from the ingredients added which other factors can change the overall flavour profile?

A
  1. Preparation method
  2. Timing
  3. Cooking process
  4. Order of addition
23
Q

Why are there three distinct area in the flavor triangle?

A
  1. To heighten
  2. Broaden
  3. Deepen the intended
    flavors.
24
Q

List and describe three elements of the flavor triangle.

A
  1. Top notes (Visual / aroma)
    - Refers to keynote / upfront
    - Volatile / visual flavor
  2. Mid notes (aromas / taste)
    - Refers to flavors that create
    fuller, wider body of taste.
  3. Base notes (taste)
    - Flavors that create deeper,
    richer, long lasting taste.
    - HVP / yeast creates a
    foundational layer.
25
Q

Which ingredients can be used to create deep lasting base notes for:

A
  1. Sweet tastes
    - Sugar caramelization flavors
    - caramelized onions and
    mushrooms.
  2. Sour / acid
    - Acidic flavors, Lemon,
    vinegar, dairy, Lard, suet
  3. Bitter taste
    - coffee, fish sauce, beer,
    wine
  4. Salty tastes
    - Soya, MSG, fish sauce
  5. Umami
    - bones, blood, HVP, yeast

Study Guide 001 (20 decks)

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