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    Biochemical Balloting: 'Seeing' The Flavor Of Food
    By News Staff | April 20th 2013 10:20 AM | 1 comment | Print | E-mail | Track Comments

    Are the eyes more accurate than the nose and tongue in determining the taste of food? 

    Some people can actually see the flavor of foods, and the eyes have such a powerful role that they can even trump the tongue and the nose. The popular Sauvignon Blanc white wine, for instance, gets its flavor from scores of natural chemicals, including chemicals with the flavor of banana, passion fruit, bell pepper and boxwood. But when served a glass of Sauvignon Blanc tinted to the deep red of Merlot or Cabernet, people taste the natural chemicals that give rise to the flavors of those wines.

    The sense of smell likewise can trump the taste buds in determining how things taste. In a test that people can do at home, psychologists have asked volunteers to smell caramel, strawberry or other sweet foods and then take a sip of plain water; the water will taste sweet. But smell bread, meat, fish or other non-sweet foods, and water will not taste sweet. 

    While the appearance of foods probably is important, other factors can override it. Hashes, chilies, stews and cooked sausages have an unpleasant look, like vomit or feces. However, people savor these dishes based on the memory of eating and enjoying them in the past. The human desire for novelty and new experiences also is a factor in the human tendency to ignore what the eyes may be tasting and listening to the tongue and nose.


     "There have been important new insights into how people perceive food flavors," said Terry E. Acree, Ph.D at his ACS talk on the matter. "Years ago, taste was a table with two legs — taste and odor. Now we are beginning to understand that flavor depends on parts of the brain that involve taste, odor, touch and vision. The sum total of these signals, plus our emotions and past experiences, result in perception of flavors, and determine whether we like or dislike specific foods." 

    Acree said understanding the effects of interactions between smell and vision and taste, as well as other odorants, will open the door to developing healthful foods that look and smell more appealing to finicky kids or adults.


    Comments

    Gerhard Adam
    Now we are beginning to understand that flavor depends on parts of the brain that involve taste, odor, touch and vision.
    I wonder how much research money could've been saved by these folks simply watching the Food Network for a couple of hours.  DDDUUHHH!
    Acree said understanding the effects of interactions between smell and vision and taste, as well as other odorants, will open the door to developing healthful foods that look and smell more appealing to finicky kids or adults.
    The mind boggles.
    Mundus vult decipi