Flavor Perception and Preferences

摘要

According to Cindy Cosmos, senior flavor chemist, Bell Flavors & Fragrances, a flavor chemist's definition of flavor is "the sensation caused by those properties or any substance taken into your mouth which stimulates one or both of the senses of taste and smell and/or the pain, tactile and temperature receptors in the mouth." In addition, the auditory and visual stimuli created by the food impact the perception of flavor, Cosmos went on to note in her presentation, "Flavor Fusion," at Prepared Foods' R&D Applications Seminar-Chicago. Basic taste sensations that the tongue experiences include sweet, sour, salty, bitter (alkaloids: quinine, caffeine) and umami (savory flavor). Odor is the key to flavor recognition and character. And, there are over 10,000 recognizable aromas.