Balanced taste: the 'yin and yang' of sensory perception

Researchers say the study of why red wine and tea work with high-fat foods to better balance fat and dry taste could be a good lesson for the food industry.why does wine work well with high-fat foods?a glass of wine or a good cup of tea can create the perfect match for a meal, which may seem obvious, but why this is still a mystery.now, researchers from Rutgers University and the Monell Center for Chemical Senses believe they may have answered this question.
Paul Breslin
, lead author of the new study, said in an interview with
FoodNavigator
that finding an overall balance between fat and dry taste could help the food industry improve awareness of the overall enjoyment of food.Breslin
explains: "We wanted to test a range of oral greasy ranges: cream
/
fat
/
fat on the one hand, and other dry
/
sensations on the other., he said, the team's findings, published in Current Biology, suggest that the dry and fat components are "the yin and yang poles of the food world" and are located at both ends of the sensory range.said:

" fat and dry feeling
one of theof the opposition, so that we can eat dry food more easily high-fat food.industry impactBreslin
thinks his findings may be important to the food industry: "It's important to note the fact that consumers want a greasy balance when eating a product or a meal."He says that while this may be common sense, pointing out that "many or most" of the fats in the food are paired with dryness - such as red wine and steak and pickled ginger sushi - an interesting question, "because the mouth feels fat and dry", whether there is a certain pairing that makes the taste better.Explore Balance Breslin
suggests that if the feeling of fat and dryness is really at both ends of a single continuum, then "they shouldn't coexist, but oppose or cancel each other out, just like the feeling of hot and cold at both ends of a single continuum."
said:
"We tested this and asked if eating tea to remove the greasy
when eating salami is better than drinking water. "The result is that tea works better.also want to know how weak drinks such as tea or red wine can fight fat meals such as hamburgers, fries or steaks, " says a sensory expert. He : "The answer lies in the fact that the taste increases with the repeated samples. After drinking tea or wine during our meal, the astringent taste will increase, which will counter the strong fat taste. Inway, he says, fat and dry food leave a 'compromise' after a meal without overly greasy taste.