Agriculture Reference
In-Depth Information
tAble 4.3
sensory and gustatory Influences on food choices
biological
significance
sense
chemical compound
sources
Taste
Sweet
Glucose
Fruits
Milk
Vegetables
Energy
Bitter
Glycosides
Vegetables
Toxins
Salt
Sodium
Salt
Fluid balance
Sour
Hydrogen
Acidic foods
Stimulate digestion
Umami
Monosodium glutamate (MSG)
Glutamate-
containing
foods
—
Smell
Ethylene dichlor (ethereal)
1,8-Cineole (camphoraceous)
Pentadecanlacton (musky)
Phenylethylmethylethylcarbinol
(floral)
Methone (minty)
Formic acid (pungent)
Dimethyl disulfide (putrid)
All foods
Food acceptability
Stimulates digestion
Texture
Lipid
Glucose
Protein
All foods
Food acceptability
Energy
r
o L e
o f
o
t h e r
s
e n s e s
i n
f
o o D
C
h of i C e s
The sense of smell is also important in food choice. Smell arouses the appe-
tite, triggers the cephalic phase of digestion, and stimulates the digestive juices.
Certain food smells can also cause disgust or nausea. The odor of compounds in
foods helps to identify acceptable foods in foreign cultures. However, there are
also cultural differences—strong odors that are acceptable in one culture may be
revolting in another.
The texture of foods is also aesthetically important. The mouth feel of food is an
important determinant of its acceptance (Kittler and Sucher 2004). Some cultures
prefer slimy foods, whereas others prefer dry. Some prefer crunchy, others soft.
Processing is often used to alter texture (Pelto et al. 1989). Take, for example, the
processing of chocolate, which varies between cultures. The conching process agi-
tates and distributes the cocoa butter within the chocolate by pressing and mixing
the two together. Chocolate that is conched for a longer period of time tends to be
creamier and waxier than the less-processed chocolates, which are more granular.
Cultural preferences for acceptable textures determine the appropriate length of
processing.
