L1.3 Fermented Foods

Your brain then interprets the signals sent by the

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Unformatted text preview: nd desirable (grape juice into wine), then we generally consider the food fermented. If the change in the food product is unexpected and undesirable (milk into chunky, stinky milk), then we generally consider the food spoiled. Let’s briefly review what is meant by sensory properties Sensory Properties: Aroma vs. Flavor In the very top of your sinuses, humans have an olfactory receptor, which we use to determine both aroma and flavor. Wine contains many chemical compounds responsible for its characteristic flavor and aroma. When you smell a wine to determine its aroma, you are drawing small amounts of those compounds into your nose and through your sinuses to the olfactory receptor. When you take a sip of the wine, you are assessing its flavor when small amounts of those same compounds pass through the back of your throat and your sinuses to the olfactory receptor. Your tongue is not involved in determining the flavor. Your brain then interprets the signals sent by the olfactory receptor as different flavors. Sensory Properties: How is taste different from flavor? We often use the words taste and flavor interchangeably; however, taste and flavor, while critical to the overall sensory experience, are actually very different. If you are experiencing saltiness, sourness (tartness), bitterness, or sweetness in your wine, then you are experiencing taste. Your tongue detects the sugars, acids, and other chemicals in the wine and directly via your taste buds and sends signals to your brain. Remember that flavor requires that minut...
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