THE HUMAN FOOD EXPERIENCE. Basic tastes include: sweet, sour, salty, bitter, umami. Subsets of taste: spicy, astringent. Flavors include: fullness, thickness, aroma. Palatability factors: texture, temperature, glossiness, shape, sound. Acceptability factors include: environment, culture, and mood, a complex menu. Next weekend, the molecular basis of taste.
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linkedin post 2022-06-29 05:12:48
Nigel Fleming
September 21, 2022