"Lots of things come together to make flavor, whether it's hot, cold,
lubricating, how it smells, what we taste. Flavor is an incredibly
multisensory sensation," says Paul Breslin, an experimental psychologist at the Monell Chemical Senses Center in Philadelphia. Color and sound even impact how we perceive food. But, in a recent experiment, Breslin zeroed in on how food feels in our mouths.
Breslin and his colleagues published a study this week in Current Biology that delves into why fatty foods and astringent drinks pair well. Even though the drinks are only weakly astringent, such beverages (wine, tea, beer, etc.) build in astringency with every sip, creating a strong feeling of dryness in your mouth. Conversely, fatty foods lubricate your mouth and make it feel slimy.
"Our mouth really wants to be in a position of balance," says Breslin. And the more you sip and chew, the better your mouth feels.
- More Here
Breslin and his colleagues published a study this week in Current Biology that delves into why fatty foods and astringent drinks pair well. Even though the drinks are only weakly astringent, such beverages (wine, tea, beer, etc.) build in astringency with every sip, creating a strong feeling of dryness in your mouth. Conversely, fatty foods lubricate your mouth and make it feel slimy.
"Our mouth really wants to be in a position of balance," says Breslin. And the more you sip and chew, the better your mouth feels.
- More Here
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