The importance of smell in the process of tasting
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Have you noticed that when it is cold and a stuffy nose, foods lose some or almost all the flavor? Well, this scientific explanation. Smell is a very important role in distinguishing flavors of food. When you chew, taste and smell simultaneously and the information about a particular food or drink are sent to the brain. So do not forget the nose when it comes to taste!
This powerful tool of distinction in taste is stronger than the taste. According to the website of the teacher, a normal human being can distinguish about 20,000 different types of odors, but can only distinguish 100 kinds of tastes (flavors). So when we talk about tasting coffee, the smell is to be taken into account!
To understand the complexity of the analysis of a coffee, certain elements must be considered:
Aroma - Determined by the volatile food and drinks via retronasal perceived by the nose.
Like - Sensations associated with taste (only to analyze this element, press your nose as proof if certain food).
Flavor - More complex sensations, which involves the stimulation of taste buds and olfactory receptor cells. It involves the tactile and thermal elements of the tongue and oral cavity.
Flavour - Includes at least two phenomena: the taste and aroma.
Odor - Set of olfactory sensations due to volatile food entering the nose through the nostrils.
** The flavors are divided into sweet, salty, bitter, sour and umami. There are few aromas and very few foods that allow a clear distinction between odor and flavor.
Did you know that a normal adult has an average of 10,000 taste buds? Unfortunately, some of them lose their regenerative capacity over time. Therefore, some studies indicate that this number could drop by half in the elderly.
In tasting coffee, the perception of aromas is the second of three stages of tasting:
First: Listen to the roaster coffee roasting at the point of proof (popcorn popping noise that);
Second: Sniff and analyze what are the aromas perceived in coffee. To me, this is the most important, because the proof of the coffee will confirm that smell identified;
Third: To prove and identify flavors of the drink.
Have you ever tried to prove different coffees at home? Take the test and then tell me here at Scrambled Ideas!
