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The Science Behind Taste

While tastebuds help us identify foods, our sense of taste is largely determined by smell, with 75-95% of what we perceive as taste actually deriving from aroma. Our brains also incorporate information from our other senses like sight and sound to influence our experience of taste, such that red foods may taste sweeter and green foods sourer due to visual cues. Even the shapes of plates can impact flavor perception, showing how complex the science of taste is; understanding it better may allow development of healthier yet still appealing foods.

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161 views1 page

The Science Behind Taste

While tastebuds help us identify foods, our sense of taste is largely determined by smell, with 75-95% of what we perceive as taste actually deriving from aroma. Our brains also incorporate information from our other senses like sight and sound to influence our experience of taste, such that red foods may taste sweeter and green foods sourer due to visual cues. Even the shapes of plates can impact flavor perception, showing how complex the science of taste is; understanding it better may allow development of healthier yet still appealing foods.

Uploaded by

KhánhSocks
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Unit 2: Science of Taste

Narrator: The way we taste food is not as simple as you might think. It’s true that when we
put food in our mouths, tastebuds on our tongues help us work out what we’re eating.
However, the experience of what we call taste doesn’t just happen in our mouths. In fact, 75
to 95 percent of what we call taste is really about how a food smells.

And there are other senses, too, that we use when we taste food. Our brains take
information from all our senses—even sounds we hear—and create the experience we
know as taste. For example, if we see a food that is red, our brain will guess that it is sweet.
As a result, it may taste sweeter than it really is. Green foods may taste more sour. Black
foods may taste slightly more bitter, and white foods a little more salty.

Even shapes affect the way we taste. For example, a dessert served on a round plate may
taste a little sweeter. If it is served on a square plate, it may taste more bitter. By learning
more about taste, scientists believe we can develop healthier food that still tastes good,
making sure we all have a healthier and tastier future.

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