For a large part, it is about developing the food that consumers like and buy, and the more we learn about our minds, according to Annika Åström, the better the chances of helping food companies to develop good products.
– The finesse of sensory science, she says, is that they have developed analytical methods, statistical evaluations that ensure that the results of the expert panels are reliable, much like when developing medications.
– The taste is like ass, thus divided, if one speaks of appreciation, but the results are consistent with an analytical panel where people with physiologically good conditions have been tested, and then trained to learn the methodology. The characters in such a panel is selected from a special battery of tests
It that demands on a breakthrough in the research is a possible sixth taste for salty, sour , sweet, bitter and umami, and it would then be about fat. But to get called taste must be able to show scientifically that there are sensors that react to certain tastes. The Japanese argued long umamin as a taste but it was only when they experimentally demonstrated that there were taste receptors that reacted to a particular component as one could call it the taste.
– You’ve talked about the experience of fatty foods and that there even could be important for our preference for fatty foods, says Annika Åström, and if the fat is presented in Gothenburg as a sixth taste, it had been a sensation.
Another important part of the sensor system is able to put into words the experiences which led to what is sometimes referred to as sensory marketing.
Vinspråket was the first, and went from the description white, red or rosé to floral characterizations á la foaming horses and fluttering vellum.
Subsequently potatoes not only called floury or firm, but maybe nutty. Herring characterized as spices.
– They have understood that consumers want to know and experience more and understand the difference between different products, says Annika Åström.
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