Food senses and combinations

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Hello guys!
Have you ever come across a dish or dessert that took ingredients completely opposites and that for you would never match? But when you taste it is delicious? Well, this has a explanation very interesting! And our senses collaborate so that this sensory experience exotic is so nice.
Source: Scoopalicious Blog
While the palate can only distinguish 5 flavors: the sweet, salty, sour (or acidic), bitter and umami (it does not have a definite and proper flavor, but intensifies the other flavors).
The sense of smell is capable of identifying millions of scents, our eyes have an average of 250 megapixels, not to mention touch and hearing. Our senses are biologically interconnected and are responsible for flavor formation in the brain.
Everyone knows that just stimulating the papillae for taste take action, already the smell identifies the volatile particles present on the outside and inside of our mouth and sends that information to the brain. But, it all starts with the eyesight, which activates in us the desire or repulsion for something. And when the tact no texture escapes is stimulated. Finally, the hearing it only confirms the information. This teamwork that the senses do is called trigeminal sensations.
Source: Protectora
For our senses to be positively stimulated, there is a study called Pairing Flavors which is carried out on foods to assess whether certain components of the recipe, when combined, will result in a tasty dish! According to a study published in Nature, the perception of flavors in peculiar combinations, still depends on temperature and of Colors the final dish.
Food Styling: Danielle Noce
Photo: Paulo Cuenca
Therefore, the chemical composition profile of culinary ingredients is a natural starting point for a search for principles that can guide our choice of ingredient combinations acceptable. There is a website called: Food Paring. On this site, you can make the map of food pairing, it is very simple to use and has the free version. Here’s an example:
Source: Food Pairing
To get to the map, scientists study the compounds of each food, and this composition chemistry it’s called Food Network. However, more important than creating this synergy by combining different ingredients in order to intensify or create flavors, what seems to influence the final flavor, is the way the dish is prepared and the amount used of each feedstock in the recipe.
Anyway, the more compounds in common two or more ingredients have, the more they will harmonize and please your senses that will process them as a whole.
Source: Today for Dinner – Grilledshane
I hope you enjoyed it and see you in the next post!

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