RULES OF THUMB FOR TASTE ENGINEERING

 

1. People from certain regions tend to prefer certain flavors: For example, people in Asia tend to prefer savory and spicy flavors, while people in the United States tend to prefer sweet and salty flavors.

2. Sweetness is generally preferred: Sweetness is a universally preferred flavor and is often used to mask other flavors or make them more appealing.

3. Fat enhances the flavor and mouthfeel of a product: Fat has a coating effect on the tongue and can enhance the flavor and mouthfeel of a product.

4. Salt enhances the flavor of a product: Salt can enhance the flavor of a product and make it more appealing.

5. Spiciness can be used to balance sweetness: Spiciness can be used to balance sweetness and add depth and complexity to the flavor of a product.

6. Sourness can be used to balance sweetness: Sourness can be used to balance sweetness and add contrast to the flavor of a product.

7. Bitter flavors are generally perceived as unpleasant: Bitter flavors are generally perceived as unpleasant and are used in small amounts to balance other flavors.

8. Savory (umami) flavors enhance the flavor of a product: Savory flavors, such as those found in meats and cheese, can enhance the flavor of a product and make it more satisfying.

9. Aromatics enhance the flavor and aroma of a product: Aromatics, such as herbs and essential oils, can enhance the flavor and aroma of a product and make it more appealing.

10. Texture affects the perceived flavor of a product: The texture of a product can affect its perceived flavor. For example, a smooth and creamy product may be perceived as richer and more indulgent than a rough and grainy product.

11. Appearance affects the perceived flavor of a product: The appearance of a product can affect its perceived flavor. For example, a colorful and visually appealing product may be perceived as more flavorful than a dull and unappealing product.

12. Temperature affects the perceived flavor of a product: The temperature of a product can affect its perceived flavor. For example, a cold product may be perceived as fresher and more refreshing than a warm product.

13. Consistency affects the perceived flavor of a product: The consistency of a product can affect its perceived flavor. For example, a smooth and creamy product may be perceived as richer and more indulgent than a chunky or grainy product.

14. Bitterness is generally perceived as unpleasant: Bitter flavors are generally perceived as unpleasant and are used in small amounts to balance other flavors.

15. Sweetness enhances the flavor of sour and bitter flavors: Sweetness can be used to enhance the flavor of sour and bitter flavors and make them more appealing.

16. Spiciness enhances the flavor of savory and salty flavors: Spiciness can be used to enhance the flavor of savory and salty flavors and add depth and complexity to the flavor of a product.

17. Sourness enhances the flavor of salty and savory flavors: Sourness can be used to enhance the flavor of salty and savory flavors and add contrast to the flavor of a product.

18. Aromatics enhance the flavor and aroma of a product: Aromatics, such as herbs and essential oils, can enhance the flavor and aroma of a product and make it more appealing.

19. Acidic flavors enhance the flavor of sweet flavors: Acidic flavors, such as those found in citrus fruits, can enhance the flavor of sweet flavors and add contrast to the flavor of a product.

20. Bitter flavors enhance the flavor of sweet flavors: Bitter flavors can be used to enhance the flavor of sweet flavors and add depth and complexity to the flavor of a product.

21. Savory (umami) flavors enhance the flavor of sweet flavors: Savory flavors can be used to enhance the flavor of sweet flavors and add depth and complexity to the flavor of a product.

22. Salt enhances the flavor of sweet and sour flavors: Salt can be used to enhance the flavor of sweet and sour flavors and add depth and complexity to the flavor of a product.

23. Spiciness enhances the flavor of sweet and sour flavors: Spiciness can be used to enhance the flavor of sweet and sour flavors and add depth and complexity to the flavor of a product.

24. Aromatics enhance the flavor and aroma of a product: Aromatics, such as herbs and essential oils, can enhance the flavor and aroma of a product and make it more appealing.