We go inside the mind of George F Manska for an analytical look at Sensory Science for Bartenders. In this segment, George gives us a lesson on taste, the tongue map lie, mouthfeel, and he puts human sensory in perspective.
In Part I we discussed the definition of flavor, discovered the vast majority of flavor (90%) is olfactory, and defined ortho-nasal and retro-nasal aroma and finish. The remaining two parts of flavor are taste and mouthfeel.
What is Taste?
Taste is the perception produced or stimulated when a substance in the mouth reacts chemically with taste receptor cells located in taste buds in the oral cavity, mostly on the tongue but also present on the roof of the mouth, lips, inside cheeks, in the back of the oral cavity. Adults have 2,000-8,000 taste buds, each of which is made up of 50-150 taste receptor cells (also called gustatory cells). These taste buds detect only five tastes: sweet, sour, salty, bitter, and umami (savory). The scientific community generally agrees that all taste buds can detect each of the five tastes, no matter their location, as they all contain each of the different types of receptor cells. Taste buds regenerate every 1-2 weeks, however, as we age, replacement lags turnover rate, and loss of taste can become significant after age 60.
The Big Tongue Map Lie
Nearly everyone can remember the tongue map from high school biology and middle school hygiene textbooks. First appearing in 1942, Edwin Boring misunderstood a study by D P Hanig published in 1901 and mistakenly assigned specific tongue areas to specific tastes. In 1974 Virginia Collings (University of Pittsburgh) published findings that “taste sensor distribution is consistent over all areas of the tongue.” Discredited in many studies since, the tongue map myth is still used by some glassware manufacturers along with vocal and subliminal suggestions to sell glassware and teach tasting technique. Not science, it is prurient marketing. Industry ignores science for potential profit.
Mouthfeel
Mouthfeel is the physical sensation caused by food or drink in the mouth, distinct from the five basic tastes. Sometimes referred to as texture, mouthfeel encompasses other sensations such as hot pepper, minty, metallic, etc. Mouth feel sensors are located everywhere inside the oral cavity, on and under the tongue, cheeks, lips, throat, palate. As can be seen in the diagram, mouthfeels have different types of sensors. Note that mouthfeels are not the same as taste, but without them it would be impossible to fully describe sensory aspects of any food or beverage evaluation.
Human Sensory in Perspective
Bloodhounds sense of smell is 40 times stronger than human. Grizzly bears sense of smell is 7 times stronger than bloodhounds (detection range up to 18 miles). Ocean salmon travel thousands of miles to return to the same tiny creek where they were spawned. Humans rank far down the list, but each one of us can improve what we have and make our everyday life experiences more memorable with a little practice.
Every day, task-oriented thoughts control our actions and what we do. Sense of smell takes a back seat unless a new scent is detected (smoke, bleach, flatulence?), or we turn our thoughts to eating or drinking, arousing Pavlovian salivation and triggering desires and expectations. “It’s almost lunch time, what’s the cook’s special? Maybe I’ll try the bratwurst and that new pilsner we put on tap yesterday.”
In short, we generally call on our sense of smell only when there is urgency. The part we don’t realize is that our olfactory sensations are inextricably linked to emotion and memory. Recalling an experience can activate a particular aroma memory, and detecting an aroma associated with an experience can recall the experience. This depth of sensory provides us each with a personal definition of olfactory which is unlike any other person’s because recollections are different, inseparable, and depend on the experience.
You will relate better to your patrons’ tasting experiences by realizing that your favorite regular, contractor Bob, has a perception of butterscotch in his whiskey, tannins in wine, and cardamom in gin vastly different than yours, and indeed, his experience recollections may prompt him into an entirely new conversational path. Awareness of his impressions are just as important as being a good listener when fostering rewarding friendships.
Summary:
- Many sensations we call taste are not taste at all, but mouthfeel, which adds another highly descriptive layer and depth of character to food, beer, wine, spirits. We don’t taste raspberries, we smell raspberry (ortho-nasal and retro-nasal), taste sweet, and mouthfeel sensors detect the tiny flavor bubbles popping, fruit texture and the tiny hairs on the surface of the fruit.
- Complete definition of flavor: Flavor = 90% aroma + 5% taste + 5% mouthfeel
- Flavor has another dimension we will call personal flavor. It depends on your experiences during smelling and tasting and your personal emotions associated with that sensation.
- Everyone’s flavor perception is different, due to different emotions, experiences, and individual sensory system capabilities. Never be critical of others’ perceptions, it’s a losing proposition.
- Humans are far down the hierarchy of smell sensitivity because we don’t have a great dependency on our noses to sustain life.
About George Manska
George is an entrepreneur, inventor, engine designer, founder, Chief R&D officer, Corporate Strategy Officer, CEO Arsilica, Inc. dedicated to sensory research in alcohol beverages. (2002-present). He is the inventor of the patented NEAT glass, several other patented alcohol beverage glasses for beer and wine, (yet to be released). Director ongoing research into aromatic compound behavior, and pinpointing onset of nose-blindness. George is a professional consultant for several major spirits competitions, has been published in the MDPI Beverage Journal Paper, is the founder or member of over seven different wine clubs for the past fifty years, is a collector of wines and spirits, has traveled the world, and is an educator and advisor of multiple spirits sensory seminars.
The post Inside Manska’s Mind: Advice for Bartenders on the Sensory Science of Taste and Mouthfeel appeared first on Chilled Magazine.
Source: Mixology News
