FST1130Lecture15AU12students

Onions toasngincreasesbieerness

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mouthfeel
 •  Aroma
 Nerve
endings
with
 receptors
the
 detect
aroma
 molecules
in
the
 olfactory
area
of
 the
nasal
passage
 Mul<ple
Systems
Detect
Chemicals
 •  Taste
 –  Water‐soluble,
rela<vely
small
molecules
 •  Smell
 –  Air
(and
oil)
soluble,
rela<vely
large
molecules
 •  Chemesthesis
–
Other
physical
sensa<ons
 elicited
by
chemicals
 –  Temperature
(burn,
cool),
Drying,
Tingling
 Trigeminal
Nerves
 Brain
Freeze:
 1.  Cold
sensa<on
causes
 blood
vessels
in
palate
 to
dilate
 2.  Trigeminal
nerve
sends
 nerve
response

 3.  Peripheral
branches
of
 trigeminal
nerve
in
 forehead
react
 More
than
the
Sum
of
Its
Parts
 •  Percep<on
depends
upon
interpreta<on
by
 the
brain
 –  Interpreta<on
of
any
sensa<on(s)
can
be
 influenced
by
a
variety
of
factors:
 •  Presenta<on
 •  Environment
 •  Memories
 •  Gene<cs
 Using
Basic
Sensory
Knowledge
to
 Flavor
Food
 •  Create
an
experience
that
hits
all
the
senses
 –  Five
basic
tastes
 –  Aromas
add
complexity
 •  Building
a
complete
flavor
experience
in
a
dish
 requires
considera<on
of
all
ingredients
 –  “What
does
the
ingredient
bring
to
the
plate?”
 Designing
a
Pantry
 •  Flavor
development
is
dependent
on:

 –  Technique
and
Equipment
 –  Ingredient
Availability
and
Choice
 •  Choice
of
ingredient
affected
by:
 –  Recipe
 –  Price
 –  Personal
preference
 –  Cooking
style
 •  In
a
pantry,
every...
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