New discovery about coffee flavor perception

For many people, the first highlight of the day is the delicious taste of a cup of coffee in the morning. Now scientists think that explains why coffee when drinking is not as attractive as its taste.

According to scientists, drinking sips of coffee pushes the taste behind the nose from the inside of the mouth, creating a "second taste" in the brain. Because 'second taste' is less absorbable, it creates a completely different feeling and less satisfaction.

In contrast, some cheeses have an unpleasant odor when smelling, but when eaten again are delicious because their taste is more attractive to us when it is transmitted from the nose rather than inhaled, experts explained.

For many people, the first highlight of the day
is the attractive taste of a cup of coffee in the morning.

Speaking at the Aberdee Science Conference in London, Professor Barry Smith of the University of London said: 'We have two tastes. The first taste is when you breathe in the taste of everything from the environment, and the second taste is when the taste is pushed out of your body by the nose. "

This phenomenon stems from the fact that although we have tongue receptors, 80% of what we think is the taste is actually because of the bodies that perceive the taste in our nose.

These receptors transmit messages to the brain, responding to the taste in a different way depending on the direction in which they are inserted.

Professor Smith gave an example: 'Think of an unpleasant cheese like Epoisses cheese. Its smell is like a teen's sports shoe. But once it is in your mouth and you feel the taste through your nose in a different position, its taste becomes so appealing. "

Only two flavors are chocolate and lavender flavor that are perceived to taste exactly the same even if they are perceived from the inside or outside.

In the case of coffee, the taste is also significantly reduced when drinking because 300 of the 631 chemicals make up the mixed taste of coffee that dissolves saliva, so the taste changes before we Drink, Professor Smith added.

Reference: Telegraph