Flavor! There are many definitions for flavor, but all of them contain a combination of taste and odor influenced by sensations of pain, heat, cold and other tactile sensations. Most people have taste buds. Flavor has a major role in determining the acceptability of foods and beverages. It is a dynamic sense that changes in intensity over time. The perception of flavor is really a result of a number of steps from before a substance touches your tongue and even continuing after something has been swallowed.風(fēng)味!風(fēng)味有很多定義，但它們都包含了受疼痛、熱、冷和其他觸覺影響的味道和氣味的組合。大多數(shù)人都有味蕾。風(fēng)味在決定食品和飲料的可接受性方面起著重要作用。它是一種動(dòng)態(tài)的感覺，強(qiáng)度會(huì)隨著時(shí)間的推移而變化。對(duì)風(fēng)味的感知實(shí)際上是在某種物質(zhì)接觸到你的舌頭之前，甚至在你吞下某種東西之后還在繼續(xù)的一系列步驟的結(jié)果。
Flavor perception can be divided easily into three stages. The odor assessment, sniffing the food before it enters your mouth. The flavor in the mouth assessment, when the food is in the mouth. Also, the aftertaste assessment, which is the sensations perceived after a sample has been swallowed. Flavor perception can be altered by a variety of substances causing it to taste differently. There are actually seven basic tastes while the amount of smells are potentially limitless. It’s not commonly known that of all the senses, smell is the main determinant of a food or beverage items flavor. Sweet, sour, bitter, salty, savory, pungent, metallic are the seven basic tastes. Therefore, if you want to alter a food or beverage flavor you can do so by changing its smell while keeping its taste rather similar. We see this all the time in artificially flavored jellies, soft drinks and candies made primarily of the same base. They have a similar taste, but they have dramatically different flavors because of the use of different scents and fragrances.
風(fēng)味感知可以很容易地分為三個(gè)階段。氣味評(píng)估，在食物進(jìn)入你的嘴里之前嗅一嗅。風(fēng)味在口中評(píng)估，當(dāng)食物在口中。還有余味評(píng)估，也就是樣品被吞下后的感覺。不同的物質(zhì)會(huì)改變?nèi)藗儗?duì)風(fēng)味的感知。實(shí)際上有七種基本的味道，而氣味的數(shù)量可能是無限的。在所有的感官中，嗅覺是決定食物或飲料味道的主要因素，這一點(diǎn)并不為人所知。甜、酸、苦、咸、鮮、辣、金屬是七種基本的味道。因此，如果你想改變食物或飲料的味道，你可以通過改變它的氣味來做到這一點(diǎn)，同時(shí)保持它的味道相當(dāng)相似。這種情況在人工調(diào)味的果凍、軟飲料和主要由相同原料制成的糖果中屢見不鮮。它們的味道相似，但由于使用了不同的氣味和香料，它們的味道截然不同。
If you’re really interested in the science, look into the trigeminal senses which detect chemical irritants in the mouth and throat as well as the temperature and texture, which are also very important to the overall flavor perception.
如果你真的對(duì)風(fēng)味科學(xué)感興趣，看看三叉感官，它能探測口腔和喉嚨中的化學(xué)刺激物以及溫度和質(zhì)地，它們對(duì)整體的味道感知也很重要。
Everybody has different thresholds of flavor. Some people think that something that is too salty is not salty enough. The same can be true with regard to any of the typical tastes offered in flavor. What’s important to remember when it comes to flavor is that your audience can vary. In order to establish a baseline you will need to have a substantial test group to determine the undeniable consistencies in flavor preference and scope. This can have tremendous impact on the marketing of a food or beverage product. For example, if a food item is perceived as being salty, people that are health conscious may avoid it when in fact the salt content is considerably less than some other products on the market. If something has the flavor perception of tasting too sweet, a similar result may occur. The nutritional value of a product will often be perceived by its flavor rather than by its ingredients. It is a very powerful psychological motivator that will affect the bottom line for food and beverage providers.
每個(gè)人都有不同的風(fēng)味閾值。有些人認(rèn)為太咸的東西不夠咸。對(duì)于香精中的任何一種典型滋味來說，情況也是如此。當(dāng)談到風(fēng)味時(shí)，重要的是要記住，你的受眾是不同的。為了建立一個(gè)基線，你需要有一個(gè)龐大的測試小組來確定風(fēng)味偏好和范圍的不可否認(rèn)的一致性。這可以對(duì)食品或飲料產(chǎn)品的營銷產(chǎn)生巨大的影響。例如，如果一種食物被認(rèn)為是咸的，有健康意識(shí)的人可能會(huì)避免食用它，而實(shí)際上它的含鹽量比市場上其他一些產(chǎn)品要少得多。如果某樣?xùn)|西嘗起來太甜，可能會(huì)出現(xiàn)類似的結(jié)果。一種產(chǎn)品的營養(yǎng)價(jià)值通常是通過它的風(fēng)味而不是它的成分來判斷的。這是一種非常強(qiáng)大的心理激勵(lì)因素，將影響食品和飲料供應(yīng)商的底線。
Flavor perception can be divided easily into three stages. The odor assessment, sniffing the food before it enters your mouth. The flavor in the mouth assessment, when the food is in the mouth. Also, the aftertaste assessment, which is the sensations perceived after a sample has been swallowed. Flavor perception can be altered by a variety of substances causing it to taste differently. There are actually seven basic tastes while the amount of smells are potentially limitless. It’s not commonly known that of all the senses, smell is the main determinant of a food or beverage items flavor. Sweet, sour, bitter, salty, savory, pungent, metallic are the seven basic tastes. Therefore, if you want to alter a food or beverage flavor you can do so by changing its smell while keeping its taste rather similar. We see this all the time in artificially flavored jellies, soft drinks and candies made primarily of the same base. They have a similar taste, but they have dramatically different flavors because of the use of different scents and fragrances.
風(fēng)味感知可以很容易地分為三個(gè)階段。氣味評(píng)估，在食物進(jìn)入你的嘴里之前嗅一嗅。風(fēng)味在口中評(píng)估，當(dāng)食物在口中。還有余味評(píng)估，也就是樣品被吞下后的感覺。不同的物質(zhì)會(huì)改變?nèi)藗儗?duì)風(fēng)味的感知。實(shí)際上有七種基本的味道，而氣味的數(shù)量可能是無限的。在所有的感官中，嗅覺是決定食物或飲料味道的主要因素，這一點(diǎn)并不為人所知。甜、酸、苦、咸、鮮、辣、金屬是七種基本的味道。因此，如果你想改變食物或飲料的味道，你可以通過改變它的氣味來做到這一點(diǎn)，同時(shí)保持它的味道相當(dāng)相似。這種情況在人工調(diào)味的果凍、軟飲料和主要由相同原料制成的糖果中屢見不鮮。它們的味道相似，但由于使用了不同的氣味和香料，它們的味道截然不同。
If you’re really interested in the science, look into the trigeminal senses which detect chemical irritants in the mouth and throat as well as the temperature and texture, which are also very important to the overall flavor perception.
如果你真的對(duì)風(fēng)味科學(xué)感興趣，看看三叉感官，它能探測口腔和喉嚨中的化學(xué)刺激物以及溫度和質(zhì)地，它們對(duì)整體的味道感知也很重要。
Everybody has different thresholds of flavor. Some people think that something that is too salty is not salty enough. The same can be true with regard to any of the typical tastes offered in flavor. What’s important to remember when it comes to flavor is that your audience can vary. In order to establish a baseline you will need to have a substantial test group to determine the undeniable consistencies in flavor preference and scope. This can have tremendous impact on the marketing of a food or beverage product. For example, if a food item is perceived as being salty, people that are health conscious may avoid it when in fact the salt content is considerably less than some other products on the market. If something has the flavor perception of tasting too sweet, a similar result may occur. The nutritional value of a product will often be perceived by its flavor rather than by its ingredients. It is a very powerful psychological motivator that will affect the bottom line for food and beverage providers.
每個(gè)人都有不同的風(fēng)味閾值。有些人認(rèn)為太咸的東西不夠咸。對(duì)于香精中的任何一種典型滋味來說，情況也是如此。當(dāng)談到風(fēng)味時(shí)，重要的是要記住，你的受眾是不同的。為了建立一個(gè)基線，你需要有一個(gè)龐大的測試小組來確定風(fēng)味偏好和范圍的不可否認(rèn)的一致性。這可以對(duì)食品或飲料產(chǎn)品的營銷產(chǎn)生巨大的影響。例如，如果一種食物被認(rèn)為是咸的，有健康意識(shí)的人可能會(huì)避免食用它，而實(shí)際上它的含鹽量比市場上其他一些產(chǎn)品要少得多。如果某樣?xùn)|西嘗起來太甜，可能會(huì)出現(xiàn)類似的結(jié)果。一種產(chǎn)品的營養(yǎng)價(jià)值通常是通過它的風(fēng)味而不是它的成分來判斷的。這是一種非常強(qiáng)大的心理激勵(lì)因素，將影響食品和飲料供應(yīng)商的底線。
