The science of taste

Flavour

Ole G Mouritsen¹ 

[1] MEMPHYS, Center for Biomembrane Physics and TASTEforLIFE, Department of Physics, Chemistry, and Pharmacy, University of Southern Denmark, Campusvej 55, Odense M, DK-5230, Denmark

关键词: Cooking;    Science;    Research;    Flavor;    Taste;   

Others  :  1120325
DOI  :  10.1186/s13411-014-0028-3

 received in 2014-12-17, accepted in 2014-12-30,  发布年份 2015

【 摘 要 】

An understanding and description of our sensory perception of food requires input from many different scientific disciplines: in addition to the natural and life sciences, human sciences, social sciences, as well as the arts each contributes their perspective on what we call taste. For the natural sciences, the key concept is flavor encompassing all physical, chemical, and neurophysiological aspects. For researchers in human sciences, psychology, anthropology, and social sciences, taste is a broader concept related to tradition, geography, culture, as well as social relations. For cooks and practitioners, taste is a multimodal facet of food and the way we perceive and enjoy it. An interdisciplinary symposium on The Science of Taste brought together in August 2014 researchers and practitioners who deal with taste from many different perspectives with an aim to provide a composite mosaic of our current understanding of taste.

【 授权许可】

   
2015 Mouritsen; licensee BioMed Central.

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