Family Living I
Focus I
by /
Wyoming County 1/ r ,
Extension Agent II I
TASTE MATTERS
Each of us has a personal
range of foods we enjoy. Our
preferences for some foods over
others result from a complex
interplay among many factors
such as genetics, age, early food
experiences, ethnic customs,
pleasantness of surroundings
when trying a new food, and
physiological reactions to a food.
One thing is clear; The flavor
of foods is a most compelling
influence in shaping our food
choices. In the Food Marketing
Institute’s Trends in the United
States (1998), consumers rank
taste as the number one reason
for selecting foods, with nutri
tional placing second. According
to the American Dietetic
Association’s 1997 Nutrition
Trends Survey, consumers are
attuned to nutrition messages,
but fear that eating a more
healthful diet means giving up
favorite foods.
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What we commonly call the
“taste” of food is really “flavor,”
which largely results from the
interaction between the senses
of taste and smell. Other sensa
tions from foods (think of the
burn of a hot pepper, the bite of
a peppermint, or the fizz of a
carbonated drink), as well as
texture, temperature, and
appearance all add to the flavor
experience.
As much as 80 percent of
what we perceive as “taste” is
actually smell. Humans can dis
cern about 20,000 different
odors and 10 intensities of each.
True taste occurs on the
tongue. We are born with 10,000
taste buds located on the back,
sides, and tip of the tongue, on
the palate, and in the throat.
The Taste receptor cells detect
five primary sensations: sweet,
sour, salty, bitter, and “umam,”
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the savory taste of glutamate
found in protein foods and
monosodium glutamate (MSG)
Each taste is sensed throughout
the tongue, though we experi
ence some tastes more promi
nently in certain areas- sweet on
the tip, sour on the sides, bitter
on the back, and salty mostly
around the front.
Taste Changes Through
The Ages
Our first flavor experiences
are sweet ones. Unborn infants
appear to detect sweetness and
newborns clearly sense and
enjoy sweet tastes.
Breast-fed infants receive
early exposure to a variety of fla
vors because breast milk carries
the flavor of foods and spices
eaten by the mother. Whether
these and other early taste expe
riences affect food preferences
later in life is the subject of
ongoing research at the Monell
Center.
About age 60, even healthy
people begin to experience a
modest decline in taste and
more dramatic declines in smell.
Taste and smell changes in the
elderly result from normal
aging, medications, certain ill
nesses such as Alzheimer’s dis
ease, radiation therapy, and
even environmental factors such
as pollution It’s difficult to sep
arate out an exact cause of these
declines
Dulled taste and smell often
result in a waning appetite,
which puts the elderly at risk for
malnutrition, weight loss, and
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increased susceptibility to dis
ease, and makes the following a
therapeutic diet especially chal
lenging. Amplifying food flavors
for older people can enhance
their appetites and help improve
their nutritional and immune
status She suggests using
Penn State Prof. Honored
UNIVERSITY PARK (Centre
Co.) Lowell Wilson, professor
emeritus of animal science in
Penn State’s College of
Agricultural Sciences, recently
received the American Society of
Animal Science’s 1999 Industry
Service Award at the society’s
annual meeting in Indianapolis,
Ind.
The award, sponsored by the
Pharmacia and Upjohn
Company, is presented annually
to recognize members who have
distinguished themselves in ser
vice to the animal industry. The
award citation states, “Wilson’s
ability to identify and focus on
significant problems and to
effectively enlist the efforts of
others are a testament to his
curiosity, imagination, industri
ousness and dedication to ani
mal agriculture.”
Recently retired from Penn
State, Wilson authored more
than 135 peer-reviewed scientif
ic manuscripts and more than
550 articles. His research
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UncMter Fanning, Saturday, October 16, 1999-65
cheese, bacon bits, or butter-fla
vored powder to punch up food
flavors Apricot and peach nec
tars and pineapple juice intensi
fy the flavor of sauces in dishes
such as sweet and sour chicken
Source Food Insight, IFIC
Foundation
included breed evaluation, pas
ture and waste utilization, veal
production, growth promotants
and public/producer assessment
of production methods. He also
has been instrumental in the
formation and success of several
professional organizations,
including the Pennsylvania
Cattleman’s Association, the
Pennsylvania Beef Council,
Pennsylvanians for the
Responsible Use of Animals and
the Indiana Cattlemen’s
Association.
Wijson maintains a vigorous
teaching, service and research
schedule. He also works as a
consultant to several private
companies and associations, and
serves as executive director of
Pennsylvanians for the
Responsible Use of Animals
Recently, he was appointed edi
tor of the Professional Animal
Scientist Journal published by
the American Registry of
Professional Animal Scientists.
Wilson and his wife, Mary, own a
beef cattle farm near Wellsboro
State
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