Comments on: Practical molecular gastronomy, part 5 http://blog.khymos.org/2007/05/01/practical-molecular-gastronomy-part-5/ - dedicated to molecular gastronomy Thu, 16 Oct 2008 01:18:03 +0000 http://wordpress.org/?v=2.5 By: pragya http://blog.khymos.org/2007/05/01/practical-molecular-gastronomy-part-5/#comment-110750 pragya Thu, 18 Sep 2008 05:28:58 +0000 http://blog.khymos.org/2007/05/01/practical-molecular-gastronomy-part-5/#comment-110750 is there any taste bud for fats is there any taste bud for fats

]]> By: Jimena http://blog.khymos.org/2007/05/01/practical-molecular-gastronomy-part-5/#comment-64865 Jimena Sat, 02 Feb 2008 02:17:48 +0000 http://blog.khymos.org/2007/05/01/practical-molecular-gastronomy-part-5/#comment-64865 First, about synergies/enhancements, Breslin et al. from Monell Chemical Sense Center explain how sodium salt is responsable for bitterness inhibition. Intersting if you want to apply this knowledge on gastronomy. Second, I read some papers about sixth taste and "fatty" has many chances to be the sixth... Anybody have a clue? First, about synergies/enhancements, Breslin et al. from Monell Chemical Sense Center explain how sodium salt is responsable for bitterness inhibition. Intersting if you want to apply this knowledge on gastronomy.
Second, I read some papers about sixth taste and “fatty” has many chances to be the sixth…
Anybody have a clue?

]]> By: blog from OUR kitchen » Apple Goat Cheese Lavender Tarts (TGRWT #6) http://blog.khymos.org/2007/05/01/practical-molecular-gastronomy-part-5/#comment-37393 blog from OUR kitchen » Apple Goat Cheese Lavender Tarts (TGRWT #6) Mon, 01 Oct 2007 13:35:22 +0000 http://blog.khymos.org/2007/05/01/practical-molecular-gastronomy-part-5/#comment-37393 [...] Practical molecular gastronomy: Learn how to control taste and flavor [...] […] Practical molecular gastronomy: Learn how to control taste and flavor […]

]]> By: M. http://blog.khymos.org/2007/05/01/practical-molecular-gastronomy-part-5/#comment-28237 M. Sun, 05 Aug 2007 12:50:58 +0000 http://blog.khymos.org/2007/05/01/practical-molecular-gastronomy-part-5/#comment-28237 You give one example of how the 'sixth taste' influence one of the other five [black pepper reducing sweet]. I do like the way you visualize taste enhancement & suppression but I miss in the figure the sixth taste [certainly after the mustard-mint adventure]. You give one example of how the ’sixth taste’ influence one of the other five [black pepper reducing sweet]. I do like the way you visualize taste enhancement & suppression but I miss in the figure the sixth taste [certainly after the mustard-mint adventure].

]]> By: Mirko Junge http://blog.khymos.org/2007/05/01/practical-molecular-gastronomy-part-5/#comment-15485 Mirko Junge Tue, 22 May 2007 20:49:35 +0000 http://blog.khymos.org/2007/05/01/practical-molecular-gastronomy-part-5/#comment-15485 I searched through a couple of databases and did not find anything about a liquorice (taste-)receptor. The increase in blood preassure and reduction of body weight(?) due to liquorice is well documented, though no mention of the stomach protection properties liquorice was prescribed for en gros over 100 years ago. So we are left with the 5 taste categories and the direct irritation of the mucous membrane (aka mouth) by e.g. chillis. P.S.: The book by Hervé This quoted from above is: 'Molecular Gastronomy' 2002 (french edition), 2006 english translation. I searched through a couple of databases and did not find anything about a liquorice (taste-)receptor. The increase in blood preassure and reduction of body weight(?) due to liquorice is well documented, though no mention of the stomach protection properties liquorice was prescribed for en gros over 100 years ago.
So we are left with the 5 taste categories and the direct irritation of the mucous membrane (aka mouth) by e.g. chillis.

P.S.: The book by Hervé This quoted from above is: ‘Molecular Gastronomy’ 2002 (french edition), 2006 english translation.

]]> By: Martin Lersch http://blog.khymos.org/2007/05/01/practical-molecular-gastronomy-part-5/#comment-12911 Martin Lersch Sat, 05 May 2007 21:04:46 +0000 http://blog.khymos.org/2007/05/01/practical-molecular-gastronomy-part-5/#comment-12911 Matthieu: Yes, it's correct that different bitter tasting substances trigger different receptor cells. This discusses this in his book on p. 100-102. I was not aware that liquorice is a taste category of it's own. Do you remember where you read about it? Chadzilla: It's the same class of chemicals that are responsible for the pungency in mustards, wasabi and horseradish, namely <a href="http://en.wikipedia.org/wiki/Isothiocyanates" rel="nofollow">isothiocyanates</a>, especially <a href="http://en.wikipedia.org/wiki/Allyl_isothiocyanate" rel="nofollow">allyl isothiocyanate</a> (wikipedia article with molecular structure after the jump). This compound is not present to start with, but once the cells are disrupted, enzymes liberate it. And thanks for all the praise! Good to know the blog is actually useful to some people! Matthieu: Yes, it’s correct that different bitter tasting substances trigger different receptor cells. This discusses this in his book on p. 100-102. I was not aware that liquorice is a taste category of it’s own. Do you remember where you read about it?

Chadzilla: It’s the same class of chemicals that are responsible for the pungency in mustards, wasabi and horseradish, namely isothiocyanates, especially allyl isothiocyanate (wikipedia article with molecular structure after the jump). This compound is not present to start with, but once the cells are disrupted, enzymes liberate it.

And thanks for all the praise! Good to know the blog is actually useful to some people!

]]> By: Trig http://blog.khymos.org/2007/05/01/practical-molecular-gastronomy-part-5/#comment-12878 Trig Sat, 05 May 2007 14:11:42 +0000 http://blog.khymos.org/2007/05/01/practical-molecular-gastronomy-part-5/#comment-12878 I'm having a lot of fun reading your posts, and I can see you put a lot of effort into writing them. I had to learn the hard way when it comes to astringency, I had a bad experience with some unripe sharon fruit at Xmas. Although a horrible experience at the time, since then I've gone on to learn more about astringency and other lesser-known taste sensations such as pungency and umami (I'm also now fascinated by the Maillard effect and am trying to pass on the knowledge I've gained to others). This is a very interesting blog you've got here, and being so very different it's also a nice change from the majority of blogs I read. Keep up the great postings! I’m having a lot of fun reading your posts, and I can see you put a lot of effort into writing them. I had to learn the hard way when it comes to astringency, I had a bad experience with some unripe sharon fruit at Xmas. Although a horrible experience at the time, since then I’ve gone on to learn more about astringency and other lesser-known taste sensations such as pungency and umami (I’m also now fascinated by the Maillard effect and am trying to pass on the knowledge I’ve gained to others). This is a very interesting blog you’ve got here, and being so very different it’s also a nice change from the majority of blogs I read. Keep up the great postings!

]]> By: chadzilla http://blog.khymos.org/2007/05/01/practical-molecular-gastronomy-part-5/#comment-12824 chadzilla Sat, 05 May 2007 01:58:23 +0000 http://blog.khymos.org/2007/05/01/practical-molecular-gastronomy-part-5/#comment-12824 A dipping accident into Chinese hot mustard at a Polynesian restaurant tonight caused me to ponder part of this posting. You mention the elements in chiles or peppers that create a burning sensation in the mouth, but what exactly is it in mustard that 'burns' us? The feeling is the same as with horseradish or wasabi. A burning sensation is felt more in the nasal cavity and in the back of the head instead of a fiery sensation in the mouth. All of your points above are well-documented and interesting. By the way, I had never heard of the 'thinking blogger' award. Thanks for passing my site on again. I would definitely recommend khymos. I have actually been pushing your posts on a few other chefs around me, and they all find them extremely useful. Thank you! A dipping accident into Chinese hot mustard at a Polynesian restaurant tonight caused me to ponder part of this posting. You mention the elements in chiles or peppers that create a burning sensation in the mouth, but what exactly is it in mustard that ‘burns’ us? The feeling is the same as with horseradish or wasabi. A burning sensation is felt more in the nasal cavity and in the back of the head instead of a fiery sensation in the mouth.
All of your points above are well-documented and interesting.
By the way, I had never heard of the ‘thinking blogger’ award. Thanks for passing my site on again. I would definitely recommend khymos. I have actually been pushing your posts on a few other chefs around me, and they all find them extremely useful.
Thank you!

]]> By: Matthieu Weber http://blog.khymos.org/2007/05/01/practical-molecular-gastronomy-part-5/#comment-12528 Matthieu Weber Wed, 02 May 2007 07:29:02 +0000 http://blog.khymos.org/2007/05/01/practical-molecular-gastronomy-part-5/#comment-12528 According to Hervé This (and if I remember correctly), the tastes are not limited to the 5 (or 6) ones you mentionned, but there are many more than that: he wrote that liquorice has its own taste, and that a dozen or so of different kinds of bitter tastes have been identified. Also (again according to This and IIRC), salt also reduces the perceived bitterness. Btw, why does salt taste so wonderful in the mouth, whereas sea water tastes awful? Is it a matter of concentration? According to Hervé This (and if I remember correctly), the tastes are not limited to the 5 (or 6) ones you mentionned, but there are many more than that: he wrote that liquorice has its own taste, and that a dozen or so of different kinds of bitter tastes have been identified.

Also (again according to This and IIRC), salt also reduces the perceived bitterness.

Btw, why does salt taste so wonderful in the mouth, whereas sea water tastes awful? Is it a matter of concentration?

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