PPT-Elements of Taste & Flavor

Chef Jennifer M Denlinger PhD CCC CHEP Definitions Taste refers to 5 basic tastes salt bitter sweet sour umami There are also several other sensations we will look at Flavor the sum of all the sensations we get when we have food in our mouth . Taste is the sensation perceived in the mouth more specifically on the tongue Sweet Salty Bitter Sour acid Umami protein savory Taste TASTES Produce Composition and Taste Perception Quality Class of compound Examples Sweet Sugars Sucrose fructose The Sense of Taste. What parts of the body give us our sense of taste?. Tongue. Brain. Nose. The Tongue. - . Tongue. is the sense organ that detects . . flavor. .. many . grooves. on the surface. The Sense of Taste. What parts of the body give us our sense of taste?. Tongue. Brain. Nose. The Tongue. - . Tongue. is the sense organ that detects . . flavor. .. many . grooves. on the surface. Jerrad Legako. Graduate Student, Meat Science . ANSC 3404. IMPORTANCE OF FLAVOR. Consumer . perception of meat quality. After appearance and tenderness flavor is most important. Specifically cooked meat flavor . What just happened???. Information from Zap! Blink! Taste! Think!. How can 40 Cloves of Garlic in a Chicken Recipe Taste More Mild than a Recipe with 2 . C. loves of Garlic? . Information from Zap! Blink! Taste! Think!. Evaluation ---. Ch. 3. Sensory evaluation. The sum . of a food’s :. Influences on likes and dislikes. Physical . (genetic differences). Psychological . (taste bias created from past experiences). The Sense of Taste. What parts of the body give us our sense of taste?. Tongue. Brain. Nose. The Tongue. - . Tongue. is the sense organ that detects . . flavor. .. many . grooves. on the surface. The. . direct. . impact. of . the. . food. . you. . eat. is it . builds. . your. . cells. .. Your. . cells. . build. . your. . tissues. . . Your. . tissues. . build. . your. . organs. How to . D. escribe What’s in . Y. our Glass. What are we . NOT. talking about?. What You . L. ike or Don’t Like. What is Good or What is Bad. Specific Styles. Judging. What are we talking about?. Seasonings. Ingredients added to food to improve its flavor. Added in small quantities. You usually do not taste the individual seasoning—you just notice an improvement of the flavor. Seasonings Improve Flavor. The . purpose . of Skittles are to eat them and enjoy them. 1974 . 1979,made by Wrigley . MARS . “taste the rainbow.”. Me:. I would make skittle flavor spray . and different ingredients inside the Skittle . Growth of Population and Technology. Red & White Mouth-Feel Wheels. Red Wine Mouth-feel Wheel. Terminology for Communicating the Mouth-feel of Red Wine. Source: . Gawal. , R.; . Oberholster. , A.; and Francis, I.L. (2000). Department : Dairy Technology.  Course Title : Sensory Evaluation of Dairy Products.  Course No. : DTT -321.   Course Teacher: Bipin Kumar Singh. Judging of Milk. Judging of milk refers to the evaluation of its "quality" on the basis of various attributes. Grading refers to the classification of . Cooking . Cooking is the transfer of energy from a heat source to food. Cooking affects nutritional value, texture, color, aroma and flavor.. Dry Heat . Applies heat directly with flame or indirectly by surrounding food with heated air or fat..