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the essence of gastronomic
1 there to about taste
is no reason
argue
for a
Long time most people an individual experience that
taste to be Personal =
them self
considerd
everyone defines for ,
Lf =
a product characteristic ( origin of wine
struggling with words
flavor : •
may evoke emotions has Lead to preferences & appreciation
it the flavor that being tasted
•
is is
tasting =
an sensoria l activity just as
hearing smelling touching
, ,
and seeing
source of Pleasure
People do not eat or drink to survive .
tasting plays a important Part in everybody 's Life .
the right foods and
beverages is important for pleasure in a daily life
times have changed
understanding flavor in all respects and the knowledge about ingredients are more important
than : the dish closer to the the better to personality rather than perfection
original
-
ever
4pm You know What
you are
getting It Less description what you get
,
is an surprise
-
Local products to fast-track Local products
the
↳ you can
get everything any time of year
setting the stage
within a decade ,
flavor and tasting developed from being in the background to the Star
Gastronomy the Science of flavor and tasting
,
Perception (waarneming) the the brain creates using the signals of all the Senses (
Zintuigen)
:
image
-
-
)
gustation ( smack)
-
-
olfaction ( renk)
feeling appreciation → positive ( liking )
-
hug!inns ) disgust
(
I negative
the flavor has two sides technical aspects objectively
food I drink : technical to assess the
of
-
a
emotional AA observers ( personal framework)
-
consumers are not neutral
Gastronomy is a combination from hard & soft science
chemical senses and classification
} closely
chemical senses : -
Smell related
-
taste I
, I Smell . is inseparable from taste
=
•
a Lot of what is called taste is registerd
through the nose .
a. geurstoffen
chewing and the food
•
eating ,
Odo rants
are Liberated in the mouth fr olfactory system
↳ renk system
2 . Smell & taste are underrated compared to sight & hearing
-
the complexity to register taste
-
hard to classify
colors & Sounds t objective Physical qualities
wavelength
•
•
vibrations
Intensity ( decibel
•
Vision & hearing Ma Pleasure side of life
-
Universal flavor factors
1 Mouthfeel .
separate the first L de mentions
of flavor : I contracting (Sarnen trekked
= •
acids & salts → cells contract
•
certain bitters Tk drying
•
Starch → absorption of saliva
•
crust → crispiness
L coating
=
substances leave a thin Layer in the mouth
o•
fat bugar in a solution ( optossing)
egg yolk
•
3 Dry
• when their is no sugar
2 flavor
. RichnessIntensity
if the flavor richness is
high does not mean that the Quality is
high ( the riper ,
the
higher
type of flavor : I .
fresh
•
Apple citrus ,
•
Parsley mint ,
cucumber fennel
•
,
2 Ripe
.
•
Melon pear ,
Rosemary garlic
•
,
•
Vanilla cinnamon , ,
clove
Preparation can have a
big influence on the flavor type
* Raw onion →
contracting & fresh
* stewed onion → coating & sweeter
" "
mouthful & flavor richness pro vida a
objective description
the professional gastronome
Understands the language →
-
can communicate
knows enough about about the Process to 2
tasty result
-
ensure a
, 2 tasting : an intricate Process
the complex
"
flavor = combination of the olfactory gustatory
,
and
Erigena sensations Perceived Cwaargenomenl
during tasting .
flavor may be influenced by tactile thermal Painful and/or kinesthetic effects "
, .
*
olfactory Creak) =
involvement of the nose
*
gustatory (smaakl = participation of the tongue and mouth
*
trigeminal Woden) =
the nerve that mediates the sense of touch in the region of the mouth
tasting : what happens in the mouth
1 the tongue Positions presses it the Palate
and
against
→
textural information
L food is moistend by saliva
→ Proles of mastication ( Kau Wen) begins =
chewing and swallowing
3 the food is fractured and deformed
→
release of t as tents ,
odorant and assessments of texural Properties
sensory system registers the information
saliva in
tasting
acts Lubricant
-
as a
to
chewing & cerain flavor properties (Pto for secretion ( afscheiden )
-
flavor perception
digest starch
-
digest lipids
-
antibacterial enzyme
-
lysozyme
-
Gustatory system
Papillae taste buds taste cells
,
,
=
Register chemical
}
components : -
sweet
salty
-
-
acidic taste receptor cells ( t Rd
registered by
bitter Lie within structures taste buds
An
fgehemelte)
-
→
-
umami ↳ on the tongue &
soft Palate
to
taslecellj.IN
contain
"
.
through opening an
atthetopofth-e.at
La taste pore
}
4 kinds of Papillae : I fungiform ( mushroom -
Like
2 circumvallate ( Wall liked
-
have taste buds ( the lumps on
your tongue)
3 foliate ( leaf Like)
(rug)
-
4 filiform ( thread -
Like 7. Keeps the
food in place on the tongue ( coat the dorsal
tactile registration surface of the tongue
•
involved in
begins ::} .net: sins:::c: "item: si:
www.aol
.
con '
responds to the cooling & warming of the tongue gustatory information
-
reaches
)
the brain through 2 nerve systems
2 circumvallate connected to the
glossopharyngeal
•
f.ht isydegmayged hang
nerve Ms ' still
you
-
back side of the tongue
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