The Surprising Science of How We “Taste” Food | National Geographic

75 to 95 percent of what we call taste
is really smell when we perceive the
flavors of food it really feels like the
experience is there in your mouth and
yet in fact it’s your brain kind of
playing tricks on you in a way New York
astronomy is the study of the brain on
flavor flavor is for the most
multi-sensory of all our experiences
from the sound of crashing and crackling
through the smell in your nose together
with a taste that you experience in your
mouth litter sweet salty sour even the
visual appearance all of these cues get
brought together and I bring to lose
them into our mouth our expectations
about what something’s going to taste
like our set first by what we see my
brain will guess if I see something red
is probably going to be sweet and it’s
something green more likely to be sour
black is probably bitter and white is
salty tastes and flavors also have
shapes attached exactly the same dessert
my taste
10% sweeter when served on a round white
plate and say an angular black plate you
might think it is illusion some might
call it trickery but can some of the
insights be used in order to help to
reduce the sugar salt the fat and create
a sustainable food culture in the future