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February 4, 2024

Components of Taste:

Flavors:  perinasal and retronasal.  Neural cells in the two olfactory regions.  Identification of aromas.  The role of the amygdala in the Proustian Effect.  

Taste buds.  Umami.  The four Aristotelian tastes.  Mixtures of tastes.

Texture.  Resistance to bite, size of particles causing grittiness.  How fat makes gelato taste smoother.  Chocolate notes (roasty, fruity, nutty).  Crystallization of cocoa butter:  how it affects the texture of chocolate.  Why does "young chocolate" melt in the mouth but "old chocolate" has a waxy texture?

News about PH&F:  sales numbers for  Depa and Pezoan and N'Douci

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