The field of food and beverage industry lack of term to define overall perception of taste and flavor.
Dr. Spence proposed FLAVE as a term to describe the overall perception of taste and flavor. Is there any other proposals?
What would be the advantage of having one term?
Taste receptors are predominantly in the mouth and flavor ones in the nose. These two systems might work (together) in a different way in different people, so combing them would probably increase the problems rather then solving them.
Especially people with a more ore less pronounced anosmia will not fit in this scheme.
Hi Jingang Shi,
In my french school of flavorist, the term we used for the mixture of aroma and odor is "flaveur". I saw that its English translation is 'flavor'.
Indeed, although the two paths are quite distinct, these sensations can be experienced at the same time.
I hope it is helpfull for you.
Best regards,
Sandrine
Thanks. Interesting. It is possible that FLAVE is originated from FLAVEUR by Professor Spence.
This overall perception term may help to jistify organoleptic chracter in one word , more use in culinary practices .
Thanks. I suppose it is beyond of culinary practices. It would reshape the food and beverage industry including the producers of food and beverage ingredients.
When you say flavor is this primarily odor?
I think the struggle to some extent will there is taste (senses), odor (retro- and ortho-nasal), mouthfeel, and the effects of satiation and the like from taste receptors in the whole of the digestive system. They all are interdependent but function differently. How to put a single "measure" on this complex an interaction could be very difficult.
I fully agree with the answer given by Brad Wright .
Also do not forget the people with anosmia. They do not smell, but do taste sweet, salt, sour and bitter (and umami perhaps).
Brad Wright Thanks, Brad. It is a matter to view the overall perception from two aspects: the so called independent function is bottom-up approach; What I am talking about is Top-down: The overall perception.
What approach is the best for a certain purpose?? Topdown might be good for business and bottom up for science. So, a solution for everyone !
C.A. (Kees) Kan Thanks. Maybe all have to think the both approaches. For instance, when we design taste/flavor modulators, I suppose it is part of science and technology work, we hypothesized that there are overlapped area of taste and retronasal olfaction. I personally feel retronasal olfaction is somehow the extended taste. Samatosensation is linked with retronasal olfaction, too...
C.A. (Kees) Kan Thanks. There are different type of anosmia. It is difficult to use a general description. But it is a good approach to think about the overall perception if one sense is impaired.
As aromas, taste, texture and temperature combine to produce flavor, how do you propose to lump taste and flavor together in an accurate way?
Deborah Parker Wong Thanks. In fact, it is very difficult to individuate the taste and smell. Pls have a look at paper: Individualating the sense and smell by Keith A. Wilson, and Retronasal Odor Perception requires taste Cortex. So lots of previous test design might need 2nd thinking, if the stimuli is individual sense. What you said it a bottom-up approach. There are more publication taking about bottom-up and top-down.
El gusto es uno de los sentidos con los que se evalua un alimento o porducto alimenticio y el sabor es algo concreto que se precibe a traves del gusto y el olfato, principalmente, por lo que el término FLAVE no me parece adecuado, pues es incompleto. ¿Como lo traduciría al español?
Josefina Consuelo Morales Guerrero thanks for your opinion. Japanese uses KUKU as a word to describe the overall sensation including taste and flavor. I would be happy to learn from you if there is any Spanish word for it.
In french, we use the word “FLAVEUR” as a combination of taste (goût) and smell (odorat). This is a bit tricky with the English term FLAVOR which would be translated as SAVEUR in French 😅!!’
Thanks, Dr. Leon. Yes, it FLAVEUR is translated into Saveur, people might link it to Savory or Umami. The most important issue is that how to combine the retronasal into consideration if taste is purely for salt, sweet, bitter, and acidic. Would be happy to get your advice. www.epcflavoring.com
The distinction is very clear in french: we consider 5 saveurs: sweet, acid, bitter, salty and umami. Saveur in french as no link with savoury, tricky 😂!
My small book “Comment goûton-nous?” has been translated in Chinese and it is a disaster because the translation between French and Chinese in this field is extremely complex..,
Françoise Léon Thanks. It would be great to read your book, I checked the internet bookstore, could not find the book yet. Can you let me know the name of your book in Chinese? Also good to know that Flaveur has clear-cut difference from saveur.
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