New research on taste issues has shown how we actually taste food. It depends more on how we look forward to and what we expect from food. Many of us will agree that a hamburger looks much more appetizing, say, cabbage. But why is this so? How are we able to “see” what the taste of the product that we are just going to eat will be? Trying to find answers to these questions, scientists came to the conclusion that not only memory (we tried it before, it was tasty or not tasty), but also vision and other sensory organs can tell us about the “goodness” of a product.
This was told by Dr. Terry I. Acria, speaking at the 245th National Meeting-Exhibition of the American Society of Chemists.
“The search for an answer about how people perceive the aromatic characteristics of products,” Acria says, was very important in researching this issue.
“For many years, the concept of taste sensation was based on two key meanings: the very taste and aroma of the food we eat. Now we understand that the formation of the concept of the taste of a particular product occurs immediately due to several parts of the brain that are responsible not only for taste and smell, but also for vision and touch. Thanks to these four factors, as well as our emotions and past experience (I tried before), we can determine whether we like this or that food. ”
Surprisingly, it is vision in this case that can affect the final conclusions regarding the "goodness" of a product. To prove this, scientists conducted an experiment with Sauvignon Blanc, a white wine that was specially painted red. Volunteers taking part in the experiment (who were not told this) reported that they felt in the wine those signs that are usually inherent in red wine. An important role in the formation of taste has a smell. After eating strawberries and caramel, people were asked to drink a glass of ordinary clean water. And the taste of water “turned out” to be sweet too.
But Acria explains that the visual perception of the product is far from everything. For example, stews or chili from an objective point of view look less appetizing than they feel. Frankly speaking, from a visual point of view, these dishes look more as if they were already a process of digestion of our body, but our memory (if we have already tried stew or chili) and the expectation of taste tell us that these dishes are tasty . Equally, in the formation of the concept of taste, we are prompted by the desire to feel something new, and vision and smell only help us in solving this issue.
“Understanding the interaction of the effects of odor, vision and taste is very important. Indeed, based on the findings, unhealthy, but tasty food can be replaced by the same tasty, but healthy. I think this will help a lot of people, ”sums up Acria.
The article is based on materials .
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