KOMPAS.com – Don’t confuse the basic taste and taste of food. The two are similar, but not the same.
The basic taste consists of five types, namely sweet, sour, salty, bitter and savory (umami). Each of these flavors is definitely found in certain foods.
“Taste is a sensory sensation felt by the tongue, as a result of the work of the taste buds (taste buds),” said Indra Ishak, Head of Research & Development ABC Indonesia at the “Good Chat with ABC” event in Jakarta, Wednesday (4/12/2024).
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The basic taste can be directly received by the senses of taste and taste. Both on the tongue, throat and mouth.
Indra said that the human tongue has thousands of receptors, around 3,000-10,000 receptors that can enjoy the basic taste of food.
“When we try food, the food molecules hit the receptors on the tongue,” he said.
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Then, when you smell food, the taste sensation of the food you get will be conveyed directly to the brain and deduce the taste of sweet, salty, bitter, sour or savory.
The power of the five senses
Meanwhile, taste can only be obtained through a combination of all human senses, both external and internal, namely taste, smell, touch, sight and hearing.
Indra Ishak, Head of Research & Development ABC Indonesia, at the Good Chat with ABC (NBBA) event in Jakarta, Wednesday (4/12/2024).“To be able to get the full taste sensation, we have to combine the five senses so that we can feel spicy, bitter, etc.,” said Indra.
Because, taste is an attribute of food or drink which includes appearance, smell, taste, texture and temperature.
The importance of combining all the five senses is illustrated by this expert on taste through one food, namely martabak.
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Martabak is usually bought in the afternoon and enjoyed immediately while it is hot. If this sweet food is left to cool and consumed the next day, the taste of the martabak will no longer be the same.
“That’s why temperature is very important in food because it affects the combination of all the senses,” he said.
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