|
Nature presents us with so many flavours, and they play an important role in what we choose to eat, and how we enjoy it. Our sense of taste is actually quite crude - we can only discern sweet, salty, sour, bitter, and astringent tastes, whereas our sense of smell is extremely sensitive, and is believed to be responsible for up to 90 percent of the flavour we taste. When we chew our food, volatile gases are released which we smell. Complex combinations of volatile compounds make up the tastes in the foods, with one compound being the dominant one, and others rounding out the flavour desired.
Some of them are; Garlic, Onion, Dill, Coriander, Watercress, Tarragon, Marjoram, Spearmint, Oregano, Parsley, Cocoa, Orange, Lemon, Strawberry, Vanilla, Mint...
So what is your most favourite one, or combination of them?
|
Forum 
