4 ms·

If there is such a large variety of flavors that can be detected, then why does the scientific data suggest otherwise?

by freework 13y ago

danielharan 13y ago
Citation needed.
- kbenson 13y ago
  Maybe he means this[1]. BTW, It's from the article we're discussing... [1]: http://online.wsj.com/article/SB10001424052748703683804574533840282653628.html http://online.wsj.com/article/SB1000142405274870368380457453...
  - danielharan 13y ago
    Well, that only says that a single study showed that "flavor-trained professionals cannot reliably identify more than three or four components in a mixture". Surely you or people you know can reliably identify several more when not part of a mixture - or even identify one mixture as rose and smoke, while another could be rose and berry. camperman's point that "there really an incredible variety of flavors and textures in red wine alone" probably isn't very controversial to anyone that's actually tasted more than a few bottles.
    - kbenson 13y ago
      Okay, I can accept that. It just struck me as odd to ask for a citation when the article that's referenced uses one for that point. Possibly you meant to force them to look deeper into the citation to support their position. If so, as a third party, it's confusing. Considering it now, I may be guilty of having done that in the past, regretfully.
2muchcoffeeman 13y ago
I think because most people suck at identifying flavours. Flavour is very difficult to pin down. I am a coffee enthusiast. I've tasted a lot of coffees. Even with coffee tasting notes, I am quite convinced that the majority of tasters are simply making things up. Anecdote time. I had the opportunity to go to a coffee cupping with a well respected barista around here. You have 3 cups, 2 are identical. Your job is to try and find the odd one out. We had a little seminar on taste, and did a few taste recognising exercises before doing the cupping. There was a chef in attendance who did not do very well during the exercises or during the cupping (I did pretty well). Pinning down a flavour is very hard without purposeful practise. Most people don't build flavour associations. I've been paying more attention to flavours since the cupping. I don't always remember flavours by what food they are in. For example, my recollection of the taste of cocoa powder is linked to the feeling of it going up my nose that time I opened the pack wrong. My recollection of apricot is linked to the time I couldn't quite recall the flavour, got mad, and went down to the supermarket and bought an apricot to eat. Things do taste different and price is definitely a factor. But I think tasting notes are mostly garbage.

If there is such a large variety of flavors that can be detected, then why does the scientific data suggest otherwise?

danielharan 13y ago

Citation needed.

kbenson 13y ago
Maybe he means this[1]. BTW, It's from the article we're discussing... [1]: http://online.wsj.com/article/SB10001424052748703683804574533840282653628.html http://online.wsj.com/article/SB1000142405274870368380457453...
- danielharan 13y ago
  Well, that only says that a single study showed that "flavor-trained professionals cannot reliably identify more than three or four components in a mixture". Surely you or people you know can reliably identify several more when not part of a mixture - or even identify one mixture as rose and smoke, while another could be rose and berry. camperman's point that "there really an incredible variety of flavors and textures in red wine alone" probably isn't very controversial to anyone that's actually tasted more than a few bottles.
  - kbenson 13y ago
    Okay, I can accept that. It just struck me as odd to ask for a citation when the article that's referenced uses one for that point. Possibly you meant to force them to look deeper into the citation to support their position. If so, as a third party, it's confusing. Considering it now, I may be guilty of having done that in the past, regretfully.

2muchcoffeeman 13y ago

I think because most people suck at identifying flavours. Flavour is very difficult to pin down. I am a coffee enthusiast. I've tasted a lot of coffees. Even with coffee tasting notes, I am quite convinced that the majority of tasters are simply making things up. Anecdote time. I had the opportunity to go to a coffee cupping with a well respected barista around here. You have 3 cups, 2 are identical. Your job is to try and find the odd one out. We had a little seminar on taste, and did a few taste recognising exercises before doing the cupping. There was a chef in attendance who did not do very well during the exercises or during the cupping (I did pretty well). Pinning down a flavour is very hard without purposeful practise. Most people don't build flavour associations. I've been paying more attention to flavours since the cupping. I don't always remember flavours by what food they are in. For example, my recollection of the taste of cocoa powder is linked to the feeling of it going up my nose that time I opened the pack wrong. My recollection of apricot is linked to the time I couldn't quite recall the flavour, got mad, and went down to the supermarket and bought an apricot to eat. Things do taste different and price is definitely a factor. But I think tasting notes are mostly garbage.