All in good taste

Despite years of study, the mechanisms underlying the perception of taste remain a bit of a mystery. Scientists are gradually peeling back the layers of this onion, so to speak, but there is still a lot of investigation to be done. And this is no monochromatic onion. Think of it as a rainbow-colored...

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Bibliographic Details
Published inChemical & Engineering News Vol. 78; no. 18; p. 53
Main Author Wilkinson, Sophie L
Format Trade Publication Article
LanguageEnglish
Published Washington American Chemical Society 01.05.2000
Subjects
Biochemistry
Flavors
Genetics
Psychological aspects
Taste
United States > US
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Summary:Despite years of study, the mechanisms underlying the perception of taste remain a bit of a mystery. Scientists are gradually peeling back the layers of this onion, so to speak, but there is still a lot of investigation to be done. And this is no monochromatic onion. Think of it as a rainbow-colored onion, with the different hues and shadings representing the spectrum of human responses to a variety of tastes and odors. These responses are colored by genetics, body chemistry - and even psychological makeup. Taste is just one of the components that contribute to the complex sensation known as flavor. Smell, mouthfeel, oral irritation, and other stimuli also affect the perception of flavor. But flavor is not the only characteristic that directs consumer choices. Indeed, companies need to understand the interplay among all of the senses.
ISSN:0009-2347
1520-605X
DOI:10.1021/cen-v078n018.p053