Have you ever wished that you weren’t such a “basic taster”?
You know, the five basic tastes; sweet, salty, sour, bitter, and umami. Well, now is your chance to become more taste savvy. When we eat we recognize the five basic tastes, but what about all of those “other tastes” that cross our taste buds? Where do sensations such as cooling, astringency, and spiciness fit in? They are known as trigeminal sensations. These “other tastes” are triggers sent to the brain via the trigeminal nerve. When combined with olfactory and taste components, these trigeminal sensations can actually enrich the perception of food flavor more than we have previously realized. Trigeminal sensations are often associated with compounds found in certain foods; menthol for cooling is found in mint, spilanthol comes from a variety of plants, causing a tingling effect on the tongue (think wine and green tea) and capsaicin in chilies is what gives them their signature spiciness.
One of the “cooler” new sensations making its mark on menus occurs when eating the flowers of a Szechuan pepper plant. These tiny buds (aka “buzz buds”) actually make your taste buds “hummmmmm”. As the body of research behind taste and sensory perception continues to grow, chefs are finding new ways they can use the idea of trigeminal response to deepen the flavor of their food and elevate the dining experience for their guests. Newly Weds Foods is supporting this approach to taste enhancement with the development of Trigem Seasoning Blends. They are great on baked snacks and in a multitude of other applications. Contact your sales representative for more information.
Read this article and more like it in our quarterly newsletter, Tasteology!