Science

Difference between flavor and taste

Flavor is defined as the impression or sensation caused by a food or a substance, it is determined by the chemical sensations detected by taste and smell. Taste is a sense found on the tongue, a muscular organ located in the mouth.

Flavor

Taste is the sensation caused by a food or any substance and is determined by the chemical sensations detected by the tongue and by smell. 60% of what we define as flavor comes from the sensation of smell. This is the reason why many artificial and natural flavorings act mainly on the smell of a food.

The trigeminal nerve can also terminate the taste, as it is responsible for detecting irritating substances that enter the mouth or throat. Of all the chemical sensations, smell is the main determinant of the taste of a food. For this reason, if you are constipated or allergic, you will not properly perceive the taste of a food.

The mechanism by which we detect taste is simple. When eating a food, it is crumbled by the action of the teeth and aromas are released that ascend through the pharynx to the nose and, in turn, chemical substances that affect the taste buds of the tongue. The true taste of a food is detected by sensors located in different parts of the tongue.

Taste

It is a sense located in the tongue, a muscular organ located in the mouth or oral cavity. Taste acts by contact of the soluble chemical substances of a food with the tongue. The human being is capable of perceiving a great variety of flavors in response to the stimuli received by taste.

It depends on the stimulation of the taste buds, whose sensitivity is variable. In the papillae are taste buds that have chemoreceptors responsible for perceiving taste.

Difference between flavor and taste

  • Taste is the sense located on our tongue. It is impossible to neutralize. It is classified into four tastes: sweet, salty, bitter and acid; that are perceived in different parts of the language.
  • Flavor is the sensation produced by the combination of the aroma of a food, its texture and temperature.

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