John Hale, President of Hale Food, recently featured in a Bakers Journal publication of the role of seeds in product development and the sensory characteristics of foods. Not only do they add great nutty flavours to foods, they also add a textural and visual element that is important to consumers.
When using the sense of touch in the evaluation of food we often refer to the mouthfeel or texture of a sample. Although we will be focusing on tactile sensations in this blog, it is important to recognise that we start evaluating texture before we even touch a sample through cues from its appearance. We then continue to evaluate texture through in-mouth sounds. With that in mind, texture is really a combined perception using multiple senses.
Let’s clarify this, humans cannot smell sweetness. That’s right, Shakespeare got it wrong all those years ago.
Sweetness, along with saltiness, acidity, bitterness, umami (a savoury taste) and fat, are six of the basic tastes that a human can detect via taste receptor cells primarily located on the tongue and palate in the mouth.
So why is it that often we smell things and could swear that they smell sweet? It's all to do with experience and expectation. Over the course of yo...
Many people use the term ‘aroma’ to describe how something smells, and ‘odour’ is often a term reserved for something that smells unpleasant. From a sensory perspective however, these terms can be used to describe a smell that is ether pleasant or unpleasant. In fact, the difference between aroma and odour is actually the way in which the smell chemicals, or volatiles in question, are being detected.
Let’s examine odour first. When we are asked what something smells like, ou...