salivating is as easy as this
one of the little things that gives us more
pleasure in life is the taste and when
This is well stored
interesting things happen like
salivate from only but one image
now these sensations are found
the related past experiences
which are stored in
our sensory integration center
the key to all this is in what way
we store these flavors to be able
access them more quickly and
simple
for example
she is lady juanita
ok we will enter the sensory library
of Mrs. Juanita and we’ll see what it is
that you have stored from it by the
orange flavor
ok we all know that this is not the
true orange flavor
the lemon and the orange are from our
associated sensations taste more
remembered from our childhood on a
cultural the orange as opposed to what
happened with lemon
by its shape and even more by its color are
very powerful advertising tools
she induces feelings of happiness and
they also induce mental activation
today lady juanita we will see in what way
you stored this information and how
we can make our library
sensorial is more reliable and accurate
in our head there are different
sensory points we will focus
very much in the simplest that goes
to be the nose the mouth and what the
connect
in our mouth is the tongue which
It has the salivary glands and also
the taste buds the papillae
tastes will be responsible for taking
sensory information and send it to
our brain maybe more than a few has
seen this image on the map
sensory of the tongue
these images are a representation
artistic of the location of the papillae
tastes in the tongue
does not mean that these papillae
only feel that taste in
particular in that particular area
our nose will be responsible for taking
the aromas and bring it to our point
sensory olfactory which is found
located very interestingly in the
halfway between the nose and the
mouth
richard axel and linda book both awards
nobel of medicine in the year 2004
they were that the brain can
store up to 10 thousand different scents
but only 200 colors and that our
olfactory memory can last 10
years instead our visual memory
only 3
as a coffee roaster it was impossible
do not question the training of
sensory concepts because they existed
Wonderful special coffee with flavors
wonderful and because there were people who
I could feel them and people who did not
I could feel
Every day we see how our coffee shop
People when you receive a coffee apply
sugar directly on the without
I even tried it and I was not talking
of a teaspoon we are talking about
56 in fact the average is 3
teaspoons per cup that is pretty
high
We did the experiment in another cafeteria
a month of working without sugar I still have
death threats good actions
but most people who
they were at that time still follow
taking your coffee without sugar and this is
because you want to feel naturally
the sweetness of that coffee for which both
we fight the roasters now a data
the saucepan does not have to be bitter
when we talk about flavor we do not
we refer specifically to the taste we
we refer to a combined action the
taste more the aroma plus the experience
will determine what is taste for
taste we refer to the sensations of
sweet salty sour acid and the last
human bare wind
to refer to our ability to
aromatic is necessary to compare it with the
man’s best friend
the dog the dog that has a complex
cleaning system and a long cavity
nasal can aromatize kilometers of
distance the human being on his part
it has a short nasal cavity but
It also has a short cavity
retronasal what allows us to aromatize
at the moment we are swallowing in
our mouth
the human is prepared a lot
better than the dog and other mammals
to aromatize retronasal mind
and well our experience you can not
know what chocolate tastes like but
have you eaten chocolate
ok to give a new opportunity to
feel we will occupy three of our
most basic taste sensations and more
simple to recalibrate what will be the
sweet of salty and acid and we will
through a practical exercise
It will be very simple, we will occupy three
small steps of 200 ml of filtered water and
we will apply in each one 10 grams of
sugar 10 grams of salt and 10 drops of
lemon
Now what we will do is to try
each of the steps and go naming what
in return
this is sweet this is salty and this is
more complicated acid
okay
we will pass the next stage in which
we will prepare 9 glasses of 200 ml of water
filtered and we will mark them by
levels at the bottom of each
little cup what we will do is prepare 5
grams of sugar 10 grams of sugar and
15 grams of sugar and we will determine them
like sweet one sweet 2 and sweet one 3 and this
we will do it successively with the salty and
with the acid
what we will achieve with this will be to create
sensory levels like
okay
it is not so complicated now
what is the entertaining part of everything
this mess up the nine glasses and come back
to order it in its original form
that has been a bit more difficult but with
this will obviate the sensory map
of the language and focus on the
totality of our mouth
apart we will create different levels like
ok god
we will say gay these less sweet or this is
sweeter and we show that to
our brain directly with this
particular exercise
to deliver our aroma will be so
easy to aromatize something before
eat it
and while we’re eating it
ok and this we will do it a very
simple and that occupied by sommelier to
throughout history and it’s so easy
how to expel air through the nose while
we are destroying our mouth with
this will drag the gases and
what we will give our sensory point
olfactory
our experience will be complete one
once we associate it with all of our
other senses like the visual the touch and
auditory but always our
main tools will be the
olfactory and taste
it is possible to achieve a higher level of
clear complexity yes
in fact we should be able to reach
combine the steps of a single glass
determine for example a sweet one a
salty two and an acid one because
we want to achieve this level of
complexity because it’s not the same going to
your house and eat an apple or go to a
restaurant and eat a risotto
asparagus the result asparagus has
much more complicity
now the key to all this is what
way we store all this information
in our sensory library so that
that is reliable and accurate and increasingly
big
ok so next time you guys
they are at home they eat a fruit or
well a restaurant stores this
information in the right way with the
product aromatize what I try I’ll
nairobi the nose I assure you that your life
it will change thanks
[Applause]
one of the little things that gives us more
pleasure in life is the taste and when
This is well stored
interesting things happen like
salivate from only but one image
now these sensations are found
the related past experiences
which are stored in
our sensory integration center
the key to all this is in what way
we store these flavors to be able
access them more quickly and
simple
for example
she is lady juanita
ok we will enter the sensory library
of Mrs. Juanita and we’ll see what it is
that you have stored from it by the
orange flavor
ok we all know that this is not the
true orange flavor
the lemon and the orange are from our
associated sensations taste more
remembered from our childhood on a
cultural the orange as opposed to what
happened with lemon
by its shape and even more by its color are
very powerful advertising tools
she induces feelings of happiness and
they also induce mental activation
today lady juanita we will see in what way
you stored this information and how
we can make our library
sensorial is more reliable and accurate
in our head there are different
sensory points we will focus
very much in the simplest that goes
to be the nose the mouth and what the
connect
in our mouth is the tongue which
It has the salivary glands and also
the taste buds the papillae
tastes will be responsible for taking
sensory information and send it to
our brain maybe more than a few has
seen this image on the map
sensory of the tongue
these images are a representation
artistic of the location of the papillae
tastes in the tongue
does not mean that these papillae
only feel that taste in
particular in that particular area
our nose will be responsible for taking
the aromas and bring it to our point
sensory olfactory which is found
located very interestingly in the
halfway between the nose and the
mouth
richard axel and linda book both awards
nobel of medicine in the year 2004
they were that the brain can
store up to 10 thousand different scents
but only 200 colors and that our
olfactory memory can last 10
years instead our visual memory
only 3
as a coffee roaster it was impossible
do not question the training of
sensory concepts because they existed
Wonderful special coffee with flavors
wonderful and because there were people who
I could feel them and people who did not
I could feel
Every day we see how our coffee shop
People when you receive a coffee apply
sugar directly on the without
I even tried it and I was not talking
of a teaspoon we are talking about
56 in fact the average is 3
teaspoons per cup that is pretty
high
We did the experiment in another cafeteria
a month of working without sugar I still have
death threats good actions
but most people who
they were at that time still follow
taking your coffee without sugar and this is
because you want to feel naturally
the sweetness of that coffee for which both
we fight the roasters now a data
the saucepan does not have to be bitter
when we talk about flavor we do not
we refer specifically to the taste we
we refer to a combined action the
taste more the aroma plus the experience
will determine what is taste for
taste we refer to the sensations of
sweet salty sour acid and the last
human bare wind
to refer to our ability to
aromatic is necessary to compare it with the
man’s best friend
the dog the dog that has a complex
cleaning system and a long cavity
nasal can aromatize kilometers of
distance the human being on his part
it has a short nasal cavity but
It also has a short cavity
retronasal what allows us to aromatize
at the moment we are swallowing in
our mouth
the human is prepared a lot
better than the dog and other mammals
to aromatize retronasal mind
and well our experience you can not
know what chocolate tastes like but
have you eaten chocolate
ok to give a new opportunity to
feel we will occupy three of our
most basic taste sensations and more
simple to recalibrate what will be the
sweet of salty and acid and we will
through a practical exercise
It will be very simple, we will occupy three
small steps of 200 ml of filtered water and
we will apply in each one 10 grams of
sugar 10 grams of salt and 10 drops of
lemon
Now what we will do is to try
each of the steps and go naming what
in return
this is sweet this is salty and this is
more complicated acid
okay
we will pass the next stage in which
we will prepare 9 glasses of 200 ml of water
filtered and we will mark them by
levels at the bottom of each
little cup what we will do is prepare 5
grams of sugar 10 grams of sugar and
15 grams of sugar and we will determine them
like sweet one sweet 2 and sweet one 3 and this
we will do it successively with the salty and
with the acid
what we will achieve with this will be to create
sensory levels like
okay
it is not so complicated now
what is the entertaining part of everything
this mess up the nine glasses and come back
to order it in its original form
that has been a bit more difficult but with
this will obviate the sensory map
of the language and focus on the
totality of our mouth
apart we will create different levels like
ok god
we will say gay these less sweet or this is
sweeter and we show that to
our brain directly with this
particular exercise
to deliver our aroma will be so
easy to aromatize something before
eat it
and while we’re eating it
ok and this we will do it a very
simple and that occupied by sommelier to
throughout history and it’s so easy
how to expel air through the nose while
we are destroying our mouth with
this will drag the gases and
what we will give our sensory point
olfactory
our experience will be complete one
once we associate it with all of our
other senses like the visual the touch and
auditory but always our
main tools will be the
olfactory and taste
it is possible to achieve a higher level of
clear complexity yes
in fact we should be able to reach
combine the steps of a single glass
determine for example a sweet one a
salty two and an acid one because
we want to achieve this level of
complexity because it’s not the same going to
your house and eat an apple or go to a
restaurant and eat a risotto
asparagus the result asparagus has
much more complicity
now the key to all this is what
way we store all this information
in our sensory library so that
that is reliable and accurate and increasingly
big
ok so next time you guys
they are at home they eat a fruit or
well a restaurant stores this
information in the right way with the
product aromatize what I try I’ll
nairobi the nose I assure you that your life
it will change thanks
[Applause]
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