The Science of Flavor


You guys, today is a special day!

Today I want to share a sneak peek into the exclusive Science of Flavor Course by Chef Robert N. Corey, MBA, AOS, CEC, EWS and me, Judy Doherty, PC II, AOS, BS.

Let's take a look at a few of the highlights from the first lesson of this already-popular resource...

Flavor is different than taste. Taste is what we perceive through our tastebuds, while flavor is the intermingling of taste and odor.

There are five basic tastes:

  • Sweet
  • Sour
  • Salty
  • Bitter
  • Umami

Through sensory analysis, your tongue identifies and catalogues different tastes.

There are also three additional factors that can impact taste:

  • Temperature : Cold dulls sweet tastes but enhances bitter ones
  • Texture: This has different impacts and can add other elements like crunchy, creamy, etc. Plus mouthfeel, what we physically feel when we ingest a substance, is key to our taste experience.
  • Time: The longer food stays in the mouth, the stronger the perception of taste
    Our other senses and expectations can have an impact on taste as well. Plus, some people have higher thresholds than others when it comes to taste and smell.

Balancing different tastes is the key to a wonderful dish.

For a closer look at taste, register for this class today! It's fun, short, and quite engaging. Plus, what you learn in class will help make you a better presenter, chef, and educator.

In the meantime, here's a free printable handout that you can use however you'd like!

thumbnail of ScienceofFlavor

And here are a few more flavor and taste resources, just for you!

Become a premium member today and get access to hundreds of articles and handouts plus our premium tools!

Upcoming Posts

UP NEXT IN Cooking
What “Milk” is in the Milk Aisle?

UP NEXT IN Cooking
Navigating the meat (and meatless) aisles

New Products Available Now

Published on Categories cookingTags , , ,