Texture, aroma + taste + mouthfeel = flavor, and milk ( plant-based vs animal)

I recommend reading my mouthfeel, smell, and taste blog; it adds to what I’m going to talk about today. I’ve been thinking of alternative milks, and how it compares to regular milk. So, I decided to look into the subject a little more.

Image credit: Dreamstime

Note: Umami is the 5th taste after bitter, sour, salty, and sweet. The savory flavor is all over the tongue. Food examples, soy sauce, miso, and Asian cooking uses it often.

Taste buds, flavors, and senses

The taste buds on your tongue detect flavors and food groups, and help you identify the foods you eat. However, other senses play a role in how we experience food. You probably know that the smell of foods can have a strong effect on how they taste, but did you know that the appearance of food also changes how we experience it? Because we usually look at food before we put it in our mouths, the very first information your brain gets about any food comes from your eyes!

Mouthfeel, smell and taste

Image credit: Cooking with Sin

Creative looking picture, don’t you think? is your mouth watering yet? well, if it is you’re ready for food! You scoop the cream, ice cream, or whatever it is. How does the sample feel in your mouth? the word that food scientist refers to as mouthfeel. As the picture below continues, there are so many synonyms for mouthfeel.