sensitive to sweetness. Although you lose taste buds, they have the ability to regenerate
themselves within 7 days; however, with age the number of taste buds decreases.
(1) The following shows the strength a solution must be before taste sense
1 part to 200 parts water.
1 part to 400 parts water.
1 part to 130,000 parts water.
1 part to 2 million parts water.
(2) The tongue is divided into four main areas that detect different flavors:
(a) Front tip detects sweetness.
(b) Front sides detect saltiness.
(c) Backsides detect sourness.
(d) Back center detects bitterness.
(3) Different people have varying taste thresholds because of many reasons,
such as smoking, age, alcohol, colds, and nasal problems.
d. Touch. The sense of touch has a part in evaluations. It can be described as the
threshold of pain. This sense involves temperature variation, textures, and sensations such
as burning by spices or condiments. The role of touch in flavor identification is
important since our senses are modified or intensified by feeling. Your final assessment
can be altered or misinterpreted by touch, or lack of. The entire mouth and lower nasal
cavity are affected by touch.
(1) Temperature is very important to the sense of touch. For example, if
carbonated drinks are below 40 degrees Fahrenheit, they taste abnormal. Coffee above
180 degrees Fahrenheit does not taste normal, and food above 100 degrees Fahrenheit
will not give off the true taste of sourness.
(2) Textures to be aware of are firmness, softness, juiciness, chewiness , and
grittiness. If a food's texture is different from normal, the diner may be dissatisfied.
e. Sound. The sense of sound is used in evaluating and cooking foods, but in
comparison to the other four senses, it is used less frequently. An example of using
sound is eating an apple. If the apple is fresh, you will hear a firm, crisp noise. When
cooking, you will know if the temperature of fat is correct if you hear it sizzle.