{"id":13854,"date":"2022-02-21T15:29:20","date_gmt":"2022-02-21T14:29:20","guid":{"rendered":"https:\/\/www.vinhood.com\/uncategorized\/mangiare-con-le-orecchie-gustare-con-il-naso\/"},"modified":"2023-04-28T15:05:06","modified_gmt":"2023-04-28T13:05:06","slug":"mangiare-con-le-orecchie-gustare-con-il-naso","status":"publish","type":"post","link":"https:\/\/www.vinhood.com\/en\/magazine-en\/mangiare-con-le-orecchie-gustare-con-il-naso\/","title":{"rendered":"Eat with your ears, savor with your nose!"},"content":{"rendered":"

Food is a loyal companion throughout every one of our daily activities, both as a source of nourishment, but also (and above all!) as a sensory experience that\u2019s capable of arousing various sensations. <\/span><\/p>\n

Exactly which sensations come into play when we\u2019re eating?<\/span><\/p>\n

TASTE<\/strong><\/h2>\n

Described by many, in numerous ways, taste is definitely <\/span>the first sensation<\/b> that comes to mind and the one that we\u2019re used to paying the most attention to. <\/span>While it isn\u2019t the first sense to be stimulated during our journey through the complex experience of eating, it does deserve due attention. In fact, some interesting discoveries have been made over the past two decades.<\/span><\/p>\n

Let\u2019s start with the basics. Five <\/span>fundamental tastes<\/b> are universally acknowledged: <\/span>sweet, salty, sour, bitter, and umami <\/b>(or savoriness). The perception of these tastes happens when the chemical molecules in the solution – in this case our <\/span>saliva<\/span><\/i> – activate the receptors located on our tongue and soft palate. Once activated, these receptors – known as <\/span>taste buds<\/span><\/i> – send a signal to our central nervous system thanks to the complex innervation that these structures possess.<\/span><\/p>\n

At this point, the situation gets interesting: <\/span>for a long time it was believed that each area of the tongue was dedicated to the perception of a single taste<\/b>; the tip perceived sweet, while the back part perceived bitter, and the sides perceived salty and sour.\u00a0<\/span><\/p>\n

We\u2019ve definitely all heard this.\u00a0<\/span><\/p>\n

At the beginning of the 21st century, <\/span>this theory was disproved<\/b>! Each area of our tongue is able to perceive all of the tastes, so this map is no longer accurate.\u00a0<\/span>Try it yourselves. Where do you really perceive sweet or the other basic tastes?\u00a0<\/span><\/p>\n

What other developments can we tell you about on this front? You might be interested to know that science is studying <\/span>a sixth fundamental taste<\/b>, <\/span>kokumi<\/i><\/b>, or a <\/span>rich<\/span><\/i> taste that can be attributed to <\/span>fat.<\/span><\/i> Or better yet, to the fatty acids of which it is composed and that have their own flavor that can be distinguished from the others. Maybe some of us already imagined this; on YouTube it\u2019s been possible to find, for some time now, videos that experiment with the different flavors of a hamburger or meat depending on the fat in which it\u2019s cooked! Furthermore, not everyone likes fatty foods to the same extent. <\/span>Some love them, others hate them.<\/b><\/p>\n

Science suggests that this difference in preference for more or less fatty foods could be due to varying sensitivities to their tastes. Furthermore, we have a threshold of perception for this taste as well. Beyond a certain amount, we\u2019re not able to perceive a greater intensity, even if the concentration of fatty material is doubled or tripled.\u00a0 These discoveries shine light on how kokumi could influence consumption and create a predisposition for obesity, alluding to a new role that our taste can play in both controlling food intake and regulating weight.<\/span><\/p>\n

SMELL<\/b><\/h2>\n

What a magical tool. <\/b>Some have an incredibly fine-tuned sense of smell, others less so.\u00a0<\/span><\/p>\n

In any case, it\u2019s one of the first senses that we use when we taste a dish. How many times have our stomachs begun to rumble even just from catching a whiff of the delicious aromas emanating from our grandmother\u2019s kitchen or as we\u2019re walking down the street?<\/span><\/p>\n

In fact, its role is to <\/span>alert our stomach to the imminent arrival of food<\/b>. Nevertheless, if trained, it allows us to appreciate the infinite aspects of a wine, a beer, or a particularly complex dish.<\/span><\/p>\n

However, the <\/span>smell receptors <\/b>are found deep within the nasal cavity. This ensures that this precious sense remain intact, but also means that we perceive only a small part of the substances present in the air. We were interested to discover that people are actually able to perceive smells in <\/span>two different ways<\/span><\/i>: the first is direct perception through the <\/span>nose<\/span><\/i>.\u00a0<\/span><\/p>\n

What a revelation, right? In this case we talk about <\/span>smells<\/i><\/b>. In the second case, a substance\u2019s smell is perceived through the mouth. In this case, the olfactory epithelium is stimulated by the passage of airborne molecules through the pharynx, which is connected to both of these cavities.<\/span><\/p>\n

The next time you pay attention to the sensations that a food arouses in your mouth or after swallowing, refer to these with the world <\/span>flavor<\/i><\/b>. A beer doesn\u2019t taste like fruit, but rather has a fruity flavor because the molecules responsible for this perception are <\/span>airborne substances<\/span><\/i> that have reached your olfactory epithelium via your pharynx!<\/span><\/p>\n

SIGHT<\/b><\/h2>\n

Along with smell, this is the first sense responsible for our reactions to a dish or beverage. It\u2019s definitely important to mention it because <\/span>it\u2019s able to affect our overall perception of a food<\/b>. Dozens of studies demonstrate how visual stimuli can <\/span>modify the taste <\/span><\/i>and <\/span>intensity <\/span><\/i>that\u2019s perceived, as well as the degree to which a food is accepted and the quality of the product being tasted. In 1995, a study conducted by Philipsen D.H. that focused on two groups of individuals, 18-22 years old and 60-75 years old respectively, demonstrated how the perception of cherry juice can change. The samples of juice differed in the quantity of red coloring. The results of this study highlighted how <\/span>the same beverage, but with a different color, is perceived to have a different taste<\/b>. In fact, even though the juice was always cherry flavored, colors tending towards orange or yellow were recognized by the two groups as orange juice or a blend of fruits. Furthermore, as the intensity of the red color increased, so did the intensity of the cherry flavor perceived by the second group. Clearly quite a difference! Studies like this one demonstrate that people get used to specific combinations of tastes and colors, and that when we look at a dish, its colors already create certain expectations within us!<\/span><\/p>\n

\"ciliegie\"<\/p>\n

CHEMESTHETIC AND TACTILE SENSATIONS<\/b><\/h2>\n

Don\u2019t be fooled by the fancy sounding and complicated name. Chemesthetic sensations are those perceived by the mouth that are analogous to the <\/span>tactile and thermal<\/i><\/b> sensations perceived by the body\u2019s surface. Among these are the <\/span>biting<\/b> sensation caused by spicy foods, the <\/span>refreshing <\/b>sensation of menthol, the <\/span>irritating<\/b> sensation of carbon dioxide bubbles, and the <\/span>puckering<\/b> sensation – known as astringency – which we feel when we bite into an unripe fruit.\u00a0<\/span><\/p>\n

The list doesn\u2019t end here: among the tactile sensations that are responsible for the agreeability or not of a dish, there\u2019s also its consistency or <\/span>texture<\/span><\/i>. A highly dynamic characteristic since, from the moment we bite into something until we swallow the mouthful, the structural characteristics change completely.\u00a0<\/span><\/p>\n

The scientific community is still feverishly researching this last characteristic as not all of the events and sensations that occur during chewing are clear.\u00a0<\/span><\/p>\n

\u201cHow fascinating it is to eat!\u201d<\/b><\/p>\n

HEARING<\/b><\/h2>\n

The last stop on our journey: <\/span>hearing<\/b>. We like to call this sense the <\/span>cherry on top<\/b> of the experience. In fact, when you sigh with satisfaction while munching on potato chips or cookies, it\u2019s also thanks to this sense, which completes our perception of a product\u2019s consistency. Many times it\u2019s on this very experience that our preference for one brand of cookies rather than another is based. It seems superfluous to ask who prefers a crunchy and fragrant cookie as compared to one that\u2019s stale and soggy!<\/span><\/p>\n

EXPERIMENT WITH US!<\/b><\/h2>\n

This is where our journey ends. However, before we leave you, we\u2019d like to help you experiment with your senses, which are the source of both joy and pain in the kitchen (and outside of it)!\u00a0<\/span><\/p>\n

That\u2019s why we\u2019d like to offer you the following challenges:<\/span><\/p>\n

-experiment with different <\/span>wines and beers in the dark<\/b> or blindfolded. Are you able to distinguish an IPA from a lager or a stout?<\/span><\/p>\n

-invite your friends to a <\/span>lunch without smell<\/b>! The challenge starts as soon as you plug your nose: will anyone be able to recognize the flavor of various dishes? Probably not, at most just some basic tastes. <\/span>For hearing, we suggest a solitary experience: <\/span>a headset and two cookies<\/b>, one just opened and the other left out even for only a day. You\u2019ll \u201chear\u201d how the situation changes!<\/span><\/p>\n

If you\u2019ve tried or will try one of these challenges, let us know about it below the Instagram post<\/a>!<\/span><\/p>\n

\"biscotti\"<\/p>\n

<\/h3>\n

BIBLIOGRAPHY<\/b><\/h3>\n

Keast, R. S., & Costanzo, A. (2015). Is fat the sixth taste primary? Evidence and implications. Flavour, 4(1), 1-7.<\/span><\/p>\n

Pagliarini, E. (2021). Valutazione sensoriale: aspetti teorici, pratici e metodologici. Hoepli Editore.<\/span><\/p>\n

Porretta, S. (2000). Analisi sensoriale & consumer science. Chiriotti Editore.<\/span><\/p>\n

Philipsen D.H., Consumer age affects response to sensory characteristics of a cherry flavored beverage. Journal of Food Science, 60:364-368, 1995.<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

An overview on the complex experience of eating!<\/p>\n","protected":false},"author":6,"featured_media":13445,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[83,652,107],"tags":[493],"solution_tag":[],"class_list":["post-13854","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-magazine-en","category-public-post","category-taste-research","tag-taste"],"acf":[],"yoast_head":"\nEat with your ears, savor with your nose! - Vinhood<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.vinhood.com\/en\/magazine-en\/mangiare-con-le-orecchie-gustare-con-il-naso\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Eat with your ears, savor with your nose! 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