1. The concept of taste - the taste of food is an important basis for judging the level of food quality. Broadly speaking, the taste is seen from food to food from the mouth into the digestive tract caused by a series of feel, in this process, including psychological taste, taste and physical chemical taste.
Psychological taste means before eating and eating them from all sorts of psychological feeling of food produce, which includes environmental and food when eating color, luster and shape diners to feel.
Physical Taste refers to the physical traits of food on oral tactile organ stimulation, often called "taste", such as food are mouth feel and softness, hot and cold, viscosity and other physical palate.
Refers to a chemical taste in food chemicals stimulate the taste sensory organs caused. Feel the food salty, sweet, sour, bitter chemical taste are all meals.
Food flavor means very rich, on our habit to fall into five kinds of taste: the sweet, bitter, sour, salty and spicy. In fact, the kind of taste far more than the five species, only the taste nerve can clearly feel the taste as well as flavor, refreshing taste, astringent.
2. Forming foods taste - the taste of food is due to soluble substance food dissolved in saliva or liquid food and cause irritation of the tongue taste buds. Taste of different foods are not identical, even with the same sense of taste, the taste of such material composition is not exactly the same. But in either case, only when the various flavor substances reach a certain concentration, in order to produce the taste, usually the standard measure of taste sensitivity of said threshold, the lower the threshold, the higher the sensitivity.
People feel the taste will be affected by many factors, including concentration, temperature, solubility, physiological phenomena. For example: As the temperature of the food is different, the degree of people feel the taste is different, most can stimulate the taste at temperatures between 10 ~ 40 ℃, 30 ℃, where the most sensitive, less than 10 ℃ or above 40 ℃ will be a variety of taste weakened. Another example: all kinds of flavor substances in food, the higher the solubility of the sense of taste more fully, otherwise, felt the impact of the food flavor.
