Step Aside Umami, Starchy is the New Taste
Step Aside Umami, Starchy is the New Taste
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Step Aside Umami, Starchy is the New Taste
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Post #1 - September 5th, 2016, 9:43 amhttp://www.telegraph.co.uk/food-and-dri ... -our-love/Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #2 - September 5th, 2016, 8:40 pmSeems more like texture than taste."In pursuit of joys untasted"
from Giuseppe Verdi's La Traviata
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Post #3 - September 5th, 2016, 8:51 pmJazzfood wrote:Seems more like texture than taste.
The experimenters tried to control for that:
Evidence that Humans Can Taste Glucose PolymersThere are at least 3 possible explanations for our finding: 1) subjects could have responded to sensory cues other than the “taste” of glucose polymers,
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First, the subjects were asked to wear nose clips to eliminate the olfactory cue.
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Second, based on the results of vigorous psychophysical pilot tests, the concentration of the glucose polymer samples was set low enough so that the viscosity of the solutions was not any different from that of taste solutions.
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Post #4 - October 11th, 2016, 1:31 pmIt makes sense intuitively; starches are too metabolically useful and too prevalent for us to not have a way of sensing them in our food.
I've always wondered about hot/spicy foods, though. Why on earth do we enjoy eating that? What the heck possessed the first idiot caveman to ever try a hot pepper and then decide that he wanted more? Did some proto-bro decide to prank his buddy with a hot pepper, followed that prank-ee deciding that he was going to show that he actually liked it just to mess with the prank-er?"I've always thought pastrami was the most sensuous of the salted cured meats."
