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People can “see” the taste of food before tasting

People can “see” the taste of food before actually testing them, a new study has claimed. According to research presented at the meeting of the American Chemical Society in New Orleans, the eyes can beat the tongue, nose and brain in emotional and biochemical vote that determines the flavor and charm of the meal.

“There have been important new insights into how people perceive food flavors,” said Terry E Acree. “Years ago, the taste was a table with two legs -. Taste and smell are now beginning to understand that the taste depends on the parts of the brain involved in taste, smell, touch and sight.

“The sum total of these signals, in addition to our emotions and past experiences give rise to the perception of flavors, and whether we like it or not specific foods,” said Acree.

Acree said the popular Sauvignon Blanc white wine, for example, gets its flavor scores of natural chemicals, including chemicals with the taste of banana, passion fruit, pepper and boxwood. But when you pour a glass of Sauvignon Blanc tinted to dark red merlot or cabernet, people taste the natural chemicals that give rise to the flavors of the wines.

The sense of smell may also be imposed on the taste buds in determining how things taste, said Acree, who is with Cornell University. In a test that people can do at home, psychologists have asked for volunteers to smell the caramel, strawberry and other sweet and then take a sip of tap water, the water will taste sweet. But the smell of bread, meat, fish or other foods that are not sweet, and the water does not have a sweet taste. Although the appearance of food is probably important, other factors can replace it.

Acree said that hashes, chilies, stews and sausages cooked they look nasty, like vomit or feces. However, people enjoy these memory-based dishes to eat and enjoy them in the past. The human desire for novelty and new experience is also a factor in the human tendency to ignore what the eyes can tasting and listening to the tongue and nose, he said.

Acree said that understanding the effects of interactions between smell and sight and taste, as well as other odorants, will open the door to the development of healthy foods that look and smell more attractive to picky or adults.