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What is perceived by the heart , the mind( visual) and the spirit

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What do we see when we look at a product or dish?

Freshness, vibrancy, presentation, desire

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Aroma-Thought to be up to 80% of flavour

Aromatic ingredients help to enhance the aroma of the dish and in turn the flavour

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Pungency-Taste / aroma that is slightly irritating but often pleasantly, to the nose and palate – horseradish, mustard

Chemesthesis-Sensations that tickle – schweppervescence ,false sensations – heat from chilli or cold from peppermint

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What is perceived by the tastebuds
Result of the 4 basic tastes coming together on the taste buds

We taste as individual notes – or as a concert

Tastes affect other tastes - Bitterness suppresses sweetness

Saltiness stimulates the appetite

Sweetness suppresses the appetite

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You need the greatest quantity of a substance that is sweet to register on the tastebuds – vs. salty, sour, & bitter.

Sweetness provides balance and roundness

Sweetness can work with bitterness and sourness – sometimes saltiness

Sweetness can bring out the flavours of other ingredients such as fruits and mint.

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Salt is nature's flavour enhancer
The single most important taste for making savoury food delicious (sweetness plays the same role in desserts)

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Second to salt in savoury food and sugar in sweet food in its importance as a flavour enhancer
Sour notes- squeeze of lemon-adds sparkle and brightness to a dish.
BALANCE IS IMPORTANT

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We are most sensitive to bitterness and we can recognise it even in relatively tiny amounts

Bitterness balances sweet and cut the richness of foods

Cleansing taste – makes you want the next bite…

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Mouth sense of touch

Register of sensations such as temperature and texture

These all play a role in flavour

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Foremost sensations perceived by the mouth

Temperature affects our perception of taste

Cold suppresses sweetness – a rise in temperature can maximise flavour

Cold day – hot soup

Warm day – cold soup

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Rich \ Lean \Crunchy

Pureed / creamy foods perceived as comfort foods

Crunchy & crisp foods as fun foods

Texture activates other senses – touch, sight, sound

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My grandmother's Cypriot rice pudding. I hated the texture of the rice pudding its self, but loved the cinnamon on top, and didn't want to disappoint my grandma. So I would force myself to eat it.

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Mouth -feel hotness- chilli - is really piquancy's sharpness and or spiciness

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Our mouths pucker to register astringency
The drying sensation caused by tannins-red wine and black tea
Occasionally in food walnuts, cranberries

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Crunch
The inner ear we you bite on a fresh apple

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Described as the mouth filling taste – savoury or meaty taste noticeable in some ingredients like blue cheese, mushrooms & anchovies

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What is flavour?

Is it just taste?

Flavour = Aroma+ Taste + Mouth-feel  + The “X” Factor

Many approaches

Savoury foods - Balance between acid, fat, salt & sugar

Sweet foods – too sweet – not enough acid balance – needs fat and a little salt

Salt & pastry – brings out the flavour

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Our emotions, mental and spiritual being

Do you smell an aroma that reminds you of summer rain, of a holiday to the beach

Do you feel joy from eating a dish with that special person?
Marcel Proust

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Had a burrito bowl. It's ingredients were segmented and vibrant. With a central garnish

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Abhyuday

Masala dosa. Crispy, historical dish, long standing cultural and emotional relevance. Grandmothers habituated to making it every Sunday for family.

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I had nasi lemak when i was back home, mm chef kiss. The sambal chilli gave the mixture of sweet and spicy burning sensation. The coconut flavour in the rice.😘 Brings back time when my maid or grandma would always cook it for me after my exams.

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The fried chicken that my grandma makes for me always brings me back to my childhood when it used to be the only thing I eat everyday.

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The rich rice, scented with chicken and fresh ginger combined with the aromats of sweet soy and fresh chilli brought feelings of familiarity and excitement, as this is one of my favourite dishes from Singapore.

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The sight of seeing my grandmother and mum over the stove always brought a smile to my face, immediately filling the kitchen with feelings of warmth and the knowledge that good food was to come. This, combined with the sight of fresh ingredients and the smell of sizzling oil and garlic, were the true key ingredients to making the best food.

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The smell of pound cake is the most comforting thing in this world. This is because this is the first dish I made when I was 9 years old. It’s always brings me back to that time.

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Baek sook / Boiled chicken.

Nothing special, just a boiled chicken.

My father always made this dish for our family when it is blazing cold.

To me, it's not just boiled chicken, but his love.