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5 Cards in this Set
- Front
- Back
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What is flavour |
Taste + smell + somatosensory |
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Benefits of cooking |
Increases digestibility Increases nutrient density as releases nutrients |
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Glutamate rich foods |
Only free glutamate enhances food flavour |
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How can umami rich foods benefit the health of westerners |
Umami enhances saltiness and sweetness (and masks bitterness) without actually increasing salt or sugar content which could reduce the risk of hypertension or high blood pressure |
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What to cover when analysing a recipe |
Hearing - sound - texture wet and dry crisp, dry crunch, concept of freshness Touch - texture - tactile elements - spicy heat of pepper, warmth of egg compared to chill of lettuce Sight - appearance - colours - textures - visual cues of freshness/quality Taste, umami, sweet, salty, sour, bitter Smell - ortho nasal and retro Nasal - aroma |
