Refined taste

• Autores: Andy Extance
• Localización: New scientist, ISSN 0262-4079, Nº. 3033, 2015, págs. 38-41
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • Even with a blue foam nose-clip cutting off people's sense of smell, they know they're eating something remarkable. When they eat something, what they experience is its flavor, a combination of taste, smell and other sensory inputs. But while the scent of food is derived from a palette of 10,000 volatile chemicals, taste is much simpler. Millennia of experience and centuries of data have identified those four fundamental tastes. These are the best known primary tastes, analogous to primary colors in that they can be combined to beautiful effect but not broken down further. Here, Extance examines the frontiers of taste.