Lately, it’s mostly accepted that the Brain is the real responsible in the process of tasting a flavor, not the tongue. But, largely the receptors in the tongue have been studied related to Main 4 Flavors that are: Salty, Sweet, Bitter, and Sour. The last addition was Umami or Savouriness, a fifth flavor
Now, isn’t true that we can taste as well: Iron (like in Blood) Bicarbonate (like in sparkling water), dryness or tanning (like in wine) Pungent (in Ginger) or Fat (like in the oils)?
The debate around Flavor is not over, even Romans in The Middle Ages would say that many flavors come as a result of Cooking or Baking in itself. One can certainly taste Smoke, for example. Scientist call the coolness from a mint a “false cool” and the heat from a chili pepper a “false heat”. These happens cause activations of certain nerves in our body occur, so there is not real heat and cool having place, which is so funny!
In studies using mice, scientist have claimed that a Sixth Sense in taste exists, Oils and Fattiness detection help rodents to survive in times of scarce food. Evidently this subject is intriguing. . . We might as well have that, we can sense “oils” in case we’re out of everything else!
But, what is important to know as a Baker or a Baker prospect?Karen Page in Kitchen Creativity
First of all, that palate and the development of flavor depth is essential for any Baking Pro. Second, and very important, as defined in the book Kitchen Creativity by Karen Page:
Flavor comprises many elements: Taste, Mouthful, Aroma, and The X Factor (Emotional, Mental and Spiritual Factors).
Also, it would be impossible to stop talking about this subject at large, without mentioning the so called “Tecno-emotional” Cuisine, the movement that started in Spain having Restaurant EL Bulli and Ferran Adrià as a protagonists. There, the Five Senses enter in the equation, the eaters become active. Hearing, Touching, Seeing, Smelling and Tasting are also important. This is considered the latest revolution that ever happened in the Culinary world, and is changing the way we interact with food and smell for good.