The Complexities of Taste
Paul Stenzel
HRM 224
Fall 2004
Lessons in Taste
The Elements of Taste:

Exploring the building blocks
Evaluating Sensory Appeal:

Identifying characteristics in food
Stenzel
HRM 224
Sensory Evaluation
The process of analyzing, or
taking things apart, to evaluate
their flavor composition
The Process
8 to 12 experts, trained together
Goal: to objectively describe sensory
characteristics of food independently of
each other
Food products are tasted blind
Stenzel
HRM 224
Controlling the environment
Must be well-lit
Clean
Well-ventilated
Quiet
Session must be well-directed
Stenzel
HRM 224
Rules for tasting
No talking. Instead…..
Taste
 Write
 Prepare to share

Cleanse palate with bread and/or water
between each tasting
Stenzel
HRM 224
Our Sensory System
Sense Organ
Receptor
Stimuli
Taste Buds
Taste Cells
Nose
Olfactory cells
Skin
Nerve endings
Skin
Skin receptors
Eyes
Rods and cones
Ears
Hair cells
Stenzel
HRM 224
Sensation
Unlocking Flavors
The complexity of
taste lies in the fact
that its sensation is
not exclusively
derived from stimuli
originating from the
taste cells. Taste is a
result of stimuli
received from ALL
of our sense organs.
Stenzel
HRM 224
Factors affecting taste
Genetics
Gender
Substance use
Emotional condition
Experience
Focus
Age
Disease, malnutrition, medical treatments
Adaptation
Stenzel
HRM 224
Elements in Taste
The Building Blocks
Sensory factors that influence
the perception of taste
Color and
appearance
Odor or aroma
Taste
Touch
Sound
Texture
Stenzel
HRM 224
Color and Appearance
Eyes see the appearance of food, causing the brain to process information
about taste and texture, before tasting actually occurs.
“The food looks great! Let’s eat.”
Stenzel
HRM 224
Odor and Aroma
The perception of
aroma is much more
sensitive, complex and
not as well understood
as the basic tastes.
We can identify 4 basic
tastes, but our olfactory
cells can identify
hundreds, even
thousands, of different
aromas.
Stenzel
HRM 224
Touch
Separate and distinct
from taste and aroma,
nerve endings in the
skin (including the
mouth and nose) sense
various stimuli and send
information to the brain.
Touch, or feeling
factors, can compliment
a food’s taste.
Stenzel
HRM 224
Sound
We associate sounds with different foods, which
assists us in the overall experience of taste.
A menu description that “sounds good” can influence
our decision to order.
The trend of the open kitchen adds to the ambience
of a restaurant, influencing our dining experience.
Stenzel
HRM 224
Texture
Like flavor, texture
represents many
characteristics
evaluated
simultaneously.
It is more difficult to
define each texture
individually and
specifically.
“Mouth-feel”
Stenzel
HRM 224
Taste
Taste receptors on
the surface of the
tongue and in skin
folds in the mouth
receive the stimuli
with the aid of saliva
The stimuli are sent
to the brain where
they are then
evaluated
Stenzel
HRM 224
Four Basic Tastes
Salty
Sweet
Sour
Bitter
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HRM 224
Commonalities of the basic
tastes………
Each has its own characteristics
Each plays a specific role in bodily functions
and /or in the sensory appeal of food
Each is perceived in a different area of the
tongue and mouth (overlaps do occur)
Each can be used to balance another taste
Stenzel
HRM 224
SALTY
This is the king of all
tastes, probably
because of its
importance in body
function
Perceived on the center
of the tongue
Wakes up other tastes,
smoothing them out
Estimates have us
consuming 12,000
times more salt than our
Paleolithic ancestorsStenzel
HRM 224
SWEET
Stenzel
Sweet is often the first
taste to hit the palate
and is tasted on the tip
of the tongue
All of us are born with a
sweet tooth
As a carbohydrate,
sugar is a fuel
Sweetness has a
tendency to become the
backdrop of an overall
taste, rounding out
sharp tastes
HRM 224
SOUR
Usually used to
support other tastes
Sourness tends to
brighten other
flavors, making
them more distinct
Intense sour tastes
are most noticeable
on the sides of the
tongue
Stenzel
HRM 224
BITTER
The least desirable of
the basic tastes
A way of punctuating, or
finishing, a flavor profile
Can help control many
strong tastes by
bringing the palate to a
stop
Most noticeable on the
back of the tongue
Stenzel
HRM 224
But we can’t forget about…
UMAMI
UMAMI
An optional basic taste
researched most
heavily by the Japanese
A savory taste of meats
and other foods rich in
amino acids called
glutamates
Research shows that
we may actually have
receptors in our mouths
that are broadly tuned
to amino acids
Stenzel
HRM 224