How do we perceive differing tastes?

It is essentially the tongue that houses very specialised sensors, "the Tastebuds" home in on the molecules of many tastes derived from food and drink. A system emanates, so elaborate that it allows for an almost limitless diversity.

From the smell directly perceived by the nose and from the aroma set free during mastication, but also sensations provoked by tactile properties (biting, chewing, swallowing, refreshing, revitalising...), thermal properties (hot, cold) of the food as well as the sensation in the mouth, specifically the perceived feeling when a fatty substance covers the tongue.


A complex alchemy :
The sense of taste is a sophisticated admixture of different sensations provoked by savour, smell, aroma, the texture and the tactile aspects of food and drink (fizzy, flat, cold and hot).

The tongue, the nose and also the teeth add to the creation of the sensory message.

The sensory message which is born in our tastebuds arrives in various zones of our cerebral cortex.

Especially in the specialised area, the analysis of information to do with taste « the taste cortex ».

The taste of food is a sensation that is born in the tastebuds once the food is in the mouth. Our mouth is also sensitive to smells.
Explanation : when the food is being masticated in the oral cavity, molecules of smell are liberated and find their way by the back of the throat to the nasal cavity in which they stimulate the olfactory sensors. It’s not surprising that we mix up perceptions of taste and smell.

Taste can become educated and refined after complex experiments that lead to it. Have good taste ! This question that you have had to ask yourselves, and that not only about the colour of your ties or your underwear.

4 primary tastes :


Examples :

a) Spices and pepper activate nerve endings of pain.

b) Menthol is dissolved in saliva, taking away some energy. The mouth loses a little heat and that stimulates the sensors of cold.

c) Chocolate on the tongue of a baby and its face becomes calm.

TRICKERY ! Nowadays taste is spread everywhere

Flavouring : natural/artificial/synthetic.

They are all-pervasive, not worthy to be recommended. That leads to an upset of the brain. The brain doesn’t know where it is. All these chemical additives in food and then in certain chocolates the era of excess weight is favoured. It is not only fat, sugar or lack of exercise that leads to excess weight.

Flavourings allow for compensation in non-fat produce. Be careful ! « Light « chocolate can turn out to be richer in fat than normal chocolate. Non sugar items simply mean without saccharin et not without glucid.

Certain processes of manufacture determine the taste, it’s for that reason that a flavouring is added to the preparation to satisfy the consumer.
Watch out for substances which are addictive. More than 3000 exist. They are very often used to hide the degradation of the taste due to the many long transformations that take place in the food. This deceit threatens to upset our taste and make us used to a chemical taste.

All the chemicals pass through the intestines, blood and brain. Therefore a direct impact on the brain. Food sustains important transformations that modify its taste, texture, colour...In order to remedy this the food scientists resort to the use of all sorts of additives : the more the product is processed the more the use of additives is imperative.

Against all these bad ingredients that one can find in certain chocolates and elsewhere : When one eats well, one lives a little better and a little longer.