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2min chapter
The flavourists
The Food Chain
What's on the Screen?
Breathing in and breathing out while eating has such an influence on what i'm tasting. It's all about the air flow, saliva and the thin, watery layer in your nostril that absorbs aroma compounds. Flavours are a combination of both aroma and taste till you perceive aroma in the nose, a dises taste in the mouth. But also a combination of many other factors, mouth context, expectation, temperature, expectation.
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Speaker 3
Yes, w yo, can do. Place your nostril on to that tube, sit down, and then we gan start eating the products.
Speaker 1
T a bag of chrisms here, prawn cocktail. Lat prawn cocktail was a favourite dish at dinner parties in the 19 seventies. Think chilled prawns nestling on a bed of lettuce, s smothered
Speaker 3
in a tomato on mayonaise. Start tace one of the crisps into your mouthok,
Speaker 1
quite awkward this. Men. I like eating crist but not really with a pipe up my nose. Ohm, well, s i got the flavour hit, which is like yo'll tingle on your tongue. So what are we seeing on the screen here? There's a red line going across the screen, and there are lots of sort of spikes. I start telling you something useful about what i'm experiencing here. Look, look at that big spike there. What was that? So
Speaker 3
as you're chewing the chrisp, the aromais assigne to dissolving your saliva. When you swallow that saliva, the aroma gets punched out your nose with the flow of air and goe straight into the machine. The machines, theyre measuring that. And that punch of air coming ut your nose as you exhale is what you're seeing on the screen, the burst going up. And as the crisp starts to dissolve and the flavor gets less you can see the peats get lower and lower. You then place a second crisp in your mouth, and the peats go back up again. I
Speaker 1
just didn't realize that they're actually breathing in and breathing out while eating, has such an influence on what i'm tasting on on flavor, absolutely,
Speaker 3
it's all about the air flow. It's all about the liquids as well, yheu, saliva and the thin, watery layer in your nostril that absorbs aroma compounds. May i ask you a very basic question, and what is flavour? It's a very good question, naturally, because flavor is complex. It's a combination of both aroma and taste, till you perceive aroma in the nose, a dises taste in the mouth. But also a combination of many other factors, mouth fell context, expectation,
Speaker 1
temperature, expectation. What do you mean? Expectation?
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