THE SENSE OF TASTE: HOW TO EDUCATE AND MAINTAIN IT?

• Published in: Annals of nutrition and metabolism 2020-01, Vol.76, p.14
• Main Author: Varela-Moreiras, G
• Format: Article
• Language: English
• Subjects: Adaptation; Cooking; Cultural resources; Diet; Eating behavior; Flavors; Food; Food processing; Medical personnel; Nutrients; Nutrition; Palatability; Production methods; Sensory properties; Sensory systems; Taste
• ISSN: 0250-6807; 1421-9697

There is no doubt that among the factors that influence what a person eats, the most important is "what they like". And that is because food, and therefore gastronomy, must be satisfactory, because people will eat healthy, supportive and sustainable whenever they enjoy it. And we must always bear in mind that sensory issues are not only based on knowledge, but also on experience. In short, learning to eat, globally through the senses, and at any age. A challenge, a necessity. In recent years, many health professionals (including dietitians) have focused on wellness and nutrition, often neglecting pleasure and good taste. However, appealing to the senses plays an important role in ensuring that food is enjoyed and that the required nutrients are ingested in a balanced way. The process of transforming food from the field to the table includes important aspects related to the sensory properties, acceptance and choice of the foods that form part of our diet. There is an interest in knowing how production methods affect the taste or texture of foods or ingredients, how these are modified by different cooking techniques, what is the brain's interpretation of the sensory signals that tell us about the palatability of a food or how we can manipulate and improve, through new culinary processing techniques. Finally, the process that leads to the acceptance of a food depends on its orosensory properties, but it is also determined by the context, in which previous experience with a certain food, the cultural profile/background, expectations in relation to food and its physiological state all play a role. The power of the senses, and the sensory capacities, manifest themselves as a valid and effective tool to achieve a healthy and satisfactory diet. Finally, the flavours of the different countries constitute a gastronomic and cultural heritage, which must be preserved and promoted, with the necessary adaptations for the 21st century.