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then ask them to eat a little sugar
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Bog'liq Listening transcripts 230531 122425then ask them to eat a little sugar
Q33
and continue chewing, to most people’s surprise, what happens
is that
the original mintiness actually returns
Q34
because it is the sweetness which is needed to
make the mintiness perceptible. So combinations of flavours can be significant, as the brain needs one
of them in order to recognise the other.
Another experiment demonstrates something we’ve all done. Drink half a fizzy drink straight from the
fridge and then leave it at room temperature for a while. Take a sip and you may well decide you don’t like
it.
The warm drink is too sweet
Q35
to be refreshing. So put the rest back in the fridge until it’s chilled
again. Now try it. Much better. Of course the sweetness doesn’t change, it is our perception, because how
sweet it tastes depends on the temperature. The extent to which the drink is sweetened is less evident
if the drink has been cooled.
Another interesting result has been derived from experiments with sound.
One of these involved eating
crisps. Subjects were put into soundproof rooms
Q36
and given batches of crisps to eat. As they
ate, the sound of crunching which they made as they ate the crisps was played back to them. This was
adjusted so that they sometimes heard the crunching as louder, or, at other times, more high–frequency
sounds were audible in the sound feedback that accompanied their eating.
Fascinatingly, if the sound
level was louder
Q37
or higher frequency
they reported that the crisps were actually fresher.
Q38
Of course, the crisps were in fact the same every time! So, it was clear that the level and quality of what
they were hearing was influencing their taste perceptions.
So, we’ve looked briefly at colour, at complementary flavours, at temperature and sound. It seems that
all the senses are working together here, but what about the sense of touch? A number of experiments
have been done in this area. If you take, for instance, cheese sauce and prepare different versions,
some thicker and some thinner, but without any alteration in the strength of flavour, what do you think the
subjects perceive? Yup, if the sauce is thicker, they’ll say the cheesy flavour is less strong. It was clear
that the thing
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