The eyes sometimes have it, beating out the tongue, nose and brain in the emotional and biochemical balloting that determines the taste and allure of food, a scientist says. Speaking at the 245th National Meeting & Exposition of the American Chemical Society (ACS) he described how people sometimes “see” flavors in foods and beverages before actually tasting them.
“There have been important new insights into how people perceive food flavors,” says Terry Acree. “Years ago, taste was a table with two legs — taste and odor. Now we are beginning to understand that flavor depends on parts of the brain that involve taste, odor, touch and vision. The sum total of these signals, plus our emotions and past experiences, result in perception of flavors, and determine whether we like or dislike specific foods.”
Read more: http://www.laboratoryequipment.com/news/2013/04/eyes-perceive-flavors