Science of Flavors :: essays research papers

Abstract:  Ã‚  Ã‚  Ã‚  Ã‚  The flavor of food is what compels us to eat certain items. The taste sensations of different food combinations are at time mesmerizing. The restaurant industry has long been based on tending to the need of the consumer, feeding them good food. As economic times change, there are more appearances of chain casual dining restaurants. Consequently, the change brought a need of consistency of food products. Food science is a field where the study of people and food. The field has been contributing immensely to the successful expansion of the chain restaurant industry. The science of flavor has proven to be extremely marketable and flavorful. Science of Flavors And the Restaurant Industry   Ã‚  Ã‚  Ã‚  Ã‚  The restaurant industry has long been established on the service of good food. Stand alone restaurants bringing the fine and new flavorful cuisines are very hard to come by nowadays. The massive trend of chain casual dining restaurants is in effect, and it does not seem to be slowing down. Since the chain system of restaurants works on brand recognition there is a standard system for every aspect of the restaurants niche that each establishment must follow. In addition, since these casual dining establishments work on a volume base commission, they need to produce good food, fast; furthermore, each dish needs to be the same every time. The consistency of the food throughout every chain establishment produces a problem in the casual dining nation, which is why all the franchises are turning to the science of food; in other words, food science. Food science has been producing phenomenal feats throughout the restaurant industry. The study of food and people’s perception of flavors has proven to be very marketable throughout the casual dining sector. The Science of Flavors First and foremost an diminutive understanding of flavor is necessary. Flavor is a complex mixture of sensory input of the food being eaten. The composed sensory input is: taste (gustation); smell (olfaction); tactile sensations; and visual sensations. Although people may use the word â€Å"taste† to mean â€Å"flavors† in the strict sense it is applicable only to the sensation arising from specialized taste cells in the mouth. Those taste cells are the taste detectors distributed all throughout the tongue. The taste detectors are specialized configurations commonly referred to as taste buds. (Margolskee, Smith 2001) Usually the first step in food consumption and much of food’s flavor is perceived through the olfacotory impression on the mind.