| Preface |
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xi | |
| About the Authors |
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xiii | |
| 1 What is Taste? |
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1 | (14) |
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Four basic tastes, as proposed by Aristotle |
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5 | (2) |
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7 | (1) |
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Most food ingredients are tasteless, odorless, and colorless |
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7 | (3) |
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Variations in odor during fermentation and aging due to changes in molecular weight |
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10 | (2) |
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12 | (3) |
| 2 The Origins of Taste: Why do we Taste? |
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15 | (32) |
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Sweetness is for identifying energy sources (Carbohydrates) |
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15 | (7) |
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Umami is a tool used to search for proteins |
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22 | (6) |
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Carbohydrates are for sweetness, proteins are for umami, but what are lipids for? |
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28 | (2) |
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Saltiness: the ocean was the source of all life |
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30 | (3) |
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The role of salt in cooking is not merely to provide saltiness |
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33 | (1) |
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33 | (1) |
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34 | (1) |
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Acidity monitors the biological metabolism |
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34 | (3) |
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Bitterness: if it's bitter, spit it out! |
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37 | (2) |
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Some people enjoy bitter tastes |
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39 | (1) |
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The reason we consume caffeine despite its bitterness |
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40 | (2) |
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The olfactory sense is the dominant sensory perception of animals |
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42 | (4) |
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42 | (1) |
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43 | (1) |
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44 | (1) |
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45 | (1) |
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46 | (1) |
| 3 Taste is General Science |
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47 | (22) |
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Taste improves with harmonized combinations |
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48 | (2) |
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The taste of meals = saltiness + umami + savory flavor |
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48 | (1) |
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The taste of dessert (and fruit) = sweetness + sourness + sweet odor |
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49 | (1) |
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50 | (2) |
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Food has to be dissolved for us to taste and chewed to enhance the taste |
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52 | (1) |
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The main ingredients influence taste and odor |
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53 | (2) |
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Sound has an influence on taste |
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55 | (1) |
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Visuals, colors, and food styles |
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55 | (2) |
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57 | (2) |
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The basic structure of pigment: why are there no naturally blue foods? |
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59 | (2) |
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Perception varies with individual differences and conditions |
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61 | (6) |
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Differences due to age and sex |
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61 | (2) |
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Individual variation is also significant |
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63 | (2) |
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Differences due to race and history |
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65 | (1) |
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The preference for smells is constantly changing |
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66 | (1) |
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67 | (2) |
| 4 How do we Smell Odors? |
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69 | (22) |
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Olfactory receptors are G-protein coupled receptors |
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69 | (2) |
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G-Receptors differentiate isomers, resulting in different odors |
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71 | (2) |
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G-Receptors perceive multiple chemical substances |
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73 | (2) |
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G-Receptors work simply as on/off switches |
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75 | (1) |
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Depending on the binding affinity to receptors, similar molecules can be recognized as completely different tastes and odors |
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76 | (1) |
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The broad spectrum of the olfactory sense |
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77 | (2) |
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The transduction of sensory signals |
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79 | (1) |
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Olfactory fatigue is also a functional activity for life |
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80 | (2) |
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The recognition and integration of perceptions |
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82 | (3) |
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82 | (1) |
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Continuous circulations in the loop |
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83 | (2) |
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G-Receptors can perceive light |
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85 | (1) |
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Understanding G-receptors can provide many answers |
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85 | (4) |
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Pheromones are not mysterious substances |
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89 | (1) |
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89 | (2) |
| 5 What Creates Smell? |
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91 | (18) |
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Odorous molecules are mainly created by plants |
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91 | (1) |
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Why do plants produce aroma compounds? |
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92 | (5) |
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Attracting bacteria, insects, and animals |
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92 | (2) |
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94 | (1) |
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95 | (1) |
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96 | (1) |
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Animals generally smell odorants, not produce them |
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97 | (1) |
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Animal-origin raw materials |
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97 | (1) |
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Unconditional surrender to pheromones |
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98 | (1) |
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Is body odor a coincidental byproduct? |
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99 | (1) |
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Most flavors that we enjoy are created by cooking |
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100 | (8) |
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Flavor production by enzymatic or microbial fermentations |
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101 | (3) |
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Flavor production by heat processes |
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104 | (2) |
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Flavor production by pyrolysis: smoke flavor |
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106 | (1) |
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Compound flavor: creation of new flavors by mixing various odors |
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107 | (1) |
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108 | (1) |
| 6 Technological Advancements Brought about by the Love of Flavors |
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109 | (32) |
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Why do people combine flavors? |
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112 | (2) |
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How many flavors are there in the world and how many ingredients are required to make all of these flavors? |
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114 | (2) |
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How many odorous chemicals are needed to create a tomato flavor? |
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116 | (3) |
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Perfumers and flavorists create flavors |
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119 | (1) |
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Olfactory training: flavorists must first distinguish odorous chemicals before creating compound flavors |
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120 | (4) |
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Compounding flavors: aromas are completed through imagination |
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124 | (2) |
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To become a perfumer, a heavy smoking habit and age do not matter |
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126 | (1) |
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The important factor is harmony |
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126 | (2) |
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Applications of compound flavors |
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128 | (1) |
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128 | (1) |
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Synthetic flavors versus natural flavors: which is safer? |
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129 | (8) |
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Advantages and limitations of natural flavors |
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137 | (1) |
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Advantages and limitations of compound flavors |
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138 | (1) |
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139 | (2) |
| 7 How Flavors Influence us |
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141 | (26) |
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Brain development began with the olfactory sense |
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141 | (3) |
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The human olfactory sense is less sensitive and inarticulate |
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144 | (1) |
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Humans' sense of smell has degenerated greatly |
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145 | (1) |
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Proust phenomenon: odor-evoked autobiographical memory |
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146 | (1) |
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Sensorial preference changes destinies |
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147 | (1) |
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Do silkworms only eat mulberry leaves? |
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148 | (1) |
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149 | (1) |
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149 | (1) |
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What happens if you can no longer feel taste or smell? |
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150 | (2) |
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Are humans free from pheromones |
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152 | (4) |
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The healing power of aromas |
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156 | (5) |
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157 | (1) |
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158 | (1) |
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159 | (2) |
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Is geosmin foul or pleasant? |
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161 | (1) |
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Multiple chemical sensitivity (mcs): there are people who are really intolerant to odorous chemicals |
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162 | (2) |
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164 | (3) |
| 8 Taste is Regulated by Flavor, and Flavor is Regulated by the Brain |
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167 | (22) |
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The sense of smell is directly connected to the imbic system, in other words, to survival and emotion |
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167 | (2) |
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Neuroplasticity in the brain |
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169 | (1) |
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Is synesthesia a malfunction or a blessing? |
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170 | (2) |
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Taste is a typical phenomenon of synesthesia and neuroplasticity |
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172 | (1) |
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Orbitofrontal cortex: where sight, taste, smell, and touch meet |
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173 | (1) |
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Taste is a part of pleasure, and that pleasure becomes a part of taste |
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174 | (2) |
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Experience affects taste: familiar foods are preferred |
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176 | (1) |
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The feeling of disgust can be acquired through learning |
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177 | (1) |
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Taste is affected by temperature |
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178 | (1) |
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Price: expectation affects the taste |
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179 | (1) |
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Prejudices are effective at distorting perceived senses |
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180 | (1) |
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Even the data from an expert research firm cannot promise success in sales |
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181 | (2) |
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Sensorial perception is an illusion |
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183 | (2) |
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Taste and aroma do not exist |
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185 | (1) |
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A good product image makes it taste better |
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185 | (2) |
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187 | (2) |
| 9 The Future of Taste and Aroma |
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189 | (18) |
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Raw ingredient resources gradually become simplified and their original aromas disappear |
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189 | (1) |
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More scientific technologies will be incorporated into the culinary arts |
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190 | (2) |
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What is the difference between cooking and the processing of foods? |
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192 | (2) |
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Aroma-releasing television or movies |
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194 | (2) |
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Is the taste of processed foods inferior to that of natural foods? |
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196 | (3) |
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Is it true that obsessions with flavors and seasonings have decreased? |
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199 | (2) |
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Do technological developments of taste modifications induce obesity or become a key solution to the problem? |
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201 | (1) |
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Technology of satiety: technology of cognitive science for taste and olfactory senses is the technology of the future |
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202 | (3) |
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203 | (2) |
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The era of supernormal stimuli |
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205 | (1) |
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206 | (1) |
| 10 Concluding Remarks |
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207 | (6) |
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211 | (2) |
| Index |
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213 | |
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