Tastebuds can detect only five rudimentary signals on contact, mainly sweetness, saltiness, sourness, and bitterness, and umami. Almost everything else we think of as familiar flavors vanilla and chocolate, coffee and tea, lemon and lime – are not tasted, but rather smelled through a cluster of olfactory nerves located near the sinuses. An aroma will register as an odor if it arrives through the nostrils from an external source, as when we sniff wine in our glass. If those same scents come from the other direction though, rising into the nasal passages from the back of the mouth when we take a sip, the sensation registers as a flavor instead.
January 26, 2021 at 09:04PM
https://ift.tt/3qT97TX
This sauvignon blanc captures wine’s flavor dimension in an eye-catching bottle - The Philadelphia Inquirer
https://ift.tt/31lUVcw
Wine
No comments:
Post a Comment