4 ms·

https://youtu.be/sR8M4zARBXY&t=330 https://youtu.be/sR8M4zARBXY&t=330 Apparently the flavour by smell is somewhat of a myth

• crazygringo 3y ago
  Oh wow, that's super fascinating. Definitely not what I learned in school. Thanks! For others: the video explains that not only does our tongue not merely detect a single "bitter" but rather ~25 distinct versions of "bitter", but that it also seems to respond to flavors that were previously believed to only have an olfactory response. And so that definitely answers my question as to how ammonium chloride might simultaneously be picked up by what we classify as sour receptors, but also might be a different kind of sour. But at the same time, the article still provides nothing to suggest it is a "sixth" basic taste -- e.g. if we detected 10 kinds of sour (I'm making that number up) it might be an 11th type?
• lbotos 3y ago
  wat. Did you watch the same video? https://youtu.be/sR8M4zARBXY?t=462 https://youtu.be/sR8M4zARBXY?t=462 Here's a simple test you can try yourself: put some food in your mouth and hold your nose. What do you taste? Now do it again with your nose not blocked. Try this for various foods. I got this from Science and Cooking: https://www.amazon.com/Science-Cooking-Physics-Homemade-Cuisine/dp/0393634922 https://www.amazon.com/Science-Cooking-Physics-Homemade-Cuis... The first chapter talks about how aroma is a component of flavor and you can use this test to identify if your ingredients are giving you taste (tongue) or aroma molecules (nose)