-
A flavor profile consists of three components:
- Taste
- Aroma
- Trigeminal response
-
What are trigeminal sensations?
The five basic tastes; sweet, salty, sour, bitter, and umami. These “other tastes” are triggers sent to the brain via the trigeminal nerve. When combined with olfactory and taste components, these trigeminal sensations can actually enrich the perception of food flavor more than we have previously realized.
-
The first element of flavor profile. It is the physical response we experience in our mouth as we eat.
Taste
-
-
Is usually perceived at the tip of the tongue or at the front of our palate.
Sweet
-
There are two ways in which a food product becomes sweet:
- • The product itself can be inherently sweet, as in the case of sugar, molasses, or honey.
- • The product can undergo a cooking process that increases its sweet qualities
-
Is perceived at the sides of the tongue and mouth. It is loved by children because of the all-encompassing physical response it solicits
Sour
-
Sour (read)
- •In the right proportion sour can be a wonderful addition or counterpoint to the sweetness of most desserts. Some common sources for sour are certainly citrus fruits, but it can also be found in some wine and wine reductions, vinegars, fruit juice reductions and tamarind.
- • The addition of a sour or acidic element can often boost a product’s original flavor. This is especially true when working with fresh fruits. Remember that fruit is an agricultural product and as such its flavor will change according to the season and region in which it is grown
- • Fruit at its peak of ripeness has an intrinsic sweet and sour balance. Therefore, adding some sour notes as well as sweeteners will replace the fruit’s natural flavor balance
-
like sweet is perceived in the front of the mouth. It can add a wonderful boost to the flavor of a dish.
Salt
-
Often associated as an undesirable taste; it catches us at the top of the throat and the back of the roof of our mouth. Is perhaps an unexpected addition to pastry work, but, it can be a wonderful counterpart to a sweet dish
Bitter
-
• Considered by many to be fifth taste. It has been part of the Asian Culinary World for thousands of years. Asians have used this to describe flavors that are savory or almost meaty
Umami
- * UMAMI is an expression of savoriness.
- It describes a product’s depth of flavor.
-
EFFECTS OF TEMPERATURE ON TASTE
- •Cold tends to decrease the sweetness and emphasizes sourness.
- •Warm temperature increases sweetness
- • High Temperature make foods seem less sour
-
COMBINATION OF TASTE
- •Acid tends to reduce sweetness.
- • Salt increases sweetness
- • Sugar decreases saltiness
- • Sugar masks bitterness
- • Sugar decreases sourness
- • Sour and salty are not perceived at high temperature
- • Sweet is better perceived at high temperature.
-
•Flavor is perceived both ortho and retro nasally.
• We taste all foods retro nasally as they warm up in our mouth. In the context of flavor profile, aroma refers only to the ortho nasal perception of flavor.
Aroma
-
_________ perception of flavor is triggered by an aroma outside of the mouth
Ortho nasal
|
|