Gastronony is defined as the science of flavour and tasting. For 25 years Professor Dr. Peter Klosse has been a pioneer in the field of taste and the first person ever to develop a scientific model determining the flavours of foods and beverages. From now on there is no reason to argue about taste anymore.
Taste or flavor?
Taste is subjective, as the subject which is tasting determines the outcomes, which is why taste is highly personal and driven by personal preference. Flavour on the other hand, according to Dr. Klosse, can be determined objectively as a product attribute, like color for example. To explain this more: we can identify colors like red, blue and green. Now please differentiate between a beautiful blue, a "fresh" green. That is personal preference. With this distinction between taste and flavour it is possible to measure and unambigusly communicate about flavour.
Flavour dimensions
Klosse's theory classifies flavour according to 3 dimensions:
- Flavour richness
- Contracting mouthfeel
- Coating mouthfeel
Flavour richness defines flavour intensity, equivalent to decibel defining sound intensity. As flavour richness increases, ripe tones are likely to increase with the level of preparation.
Texture deterimes how one experiences flavor through mouthfeel. 'Coating' is a creamy, fatty texture which you will taste when eating cream, sugar or butter. In other words these substances leave a layer of fat or sugar behind. A 'contracting' mouthfeel is a bit rough and astringent, such as when eating lemon. Alternatively this leaves a dry or prickling feeling.
