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Flavour
Chef Ryan Tattersal discusses the elements of flavour - taste, aroma, odour, pungency and mouthfeel.
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Part 1 - What is Flavour?
19 Oct 2011Aspects of flavour, how our other senses influence flavour, why you should always have white wine with seafood, the Garcia Effect - and an experiment with water, sugar and lemon. Audio
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Part 2 - Pungency and Mouthfeel
19 Oct 2011Spicy food and how to counteract the burn when you overdo it, the Scoville Scale, a chilli tasting test, why we don't put burgers in blenders, and tasting three versions of strawberries to see which… Read more Audio
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Part 3 - Odour and Aroma
19 Oct 2011Volatile compounds, manufactured smell for emphasis, identifying dilute solutions, concentration versus potency, capsicum in Sauvignon Blanc and milk - and something called gas chromatography… Read more Audio
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Part 4 - Taste
19 Oct 2011Sweet, sour, salty, bitter and umami, debunking the idea of primary tastes and tongue divisions, taste receptors, why we have 40 times more bitter receptors than sweet, why kids hate bitter tastes… Read more Audio
Flavour
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