Multi-sensory Flavor Perception - the Concept of “Flavor Pyramid”
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Abstract:
Flavor is one of the most important qualities of foods, and consumer perception of food or dish flavor is a comprehensive experience process, involving multi-sensing systems such as the olfactory system, the gustatory system and trigeminal nerves. How do these complex perceptions form in the human body, and how do different “aroma” and “taste” affect human's overall flavor perception? On this basis, this article introduces the concept of “flavor pyramid”. We believe that the perfect presentation of the overall flavor of foods involves the construction of a three-level structure of basic flavor (the bottom of the pyramid), main flavor (the waist of the pyramid) and volatile aroma (the top of the pyramid), with the three supporting one another, acting in sequence, and being integrated, coordinated and united, eventually leading to the perfect presentation of the overall flavor. This paper analyzes the inherent laws of food flavor, and reveals that the human perception of food or dish flavor is a process with prominent focus, clear primary and secondary differentiation, clear hierarchy, and balanced coordination. This review can provide a reference for scientific optimization of compound seasoning.
