Posted:
Mon Nov 03, 2008 7:55 pmby Chrisweaver
Argh I'm afraid to say I wholeheartedly disagree with the fact that I can't identify cow dung as I haven't eaten cow dung. When I refer to tasting the cow dung in the Indian Balmadi. I am referring to the olfactory sensation I feel when I cup the coffee. Spraying the liquid over my pallete, and allowing the aroma and vapour to travel to my olfactory region.
Taste is purely the effect of the tastebuds, sweet, sour, umami etc. Flavours such as strawberry, or cow dung are infact determined in the olfactory region, which, when I smell cow dung, is the same region picking up the flavours.
Sorry for long winded response guys!
Posted:
Mon Nov 03, 2008 10:14 pmby CakeBoy
Posted:
Mon Nov 03, 2008 10:16 pmby Chrisweaver
"tasted" at the very least ha haa
Posted:
Tue Nov 04, 2008 12:43 amby CakeBoy
They make me want to cry ..........
Posted:
Tue Nov 04, 2008 9:28 amby GreenBean
I Love TMC.
Where else can you get such a serious discussion of the key issues associated with our passion, with so many well argued points of view, AND get to laugh so much you spill your morning coffee?
Posted:
Tue Nov 04, 2008 10:26 amby kingseven
Though interestingly with strawberry - some of its key flavours are enzymatically produced. If you smell a strawberry it is different to how it tastes when you eat as the process of eating and breaking down the cell walls is what creates part of the flavour of fresh strawberry. This is one of the reasons it is so hard to reproduce artificially.
For a similar experiment you can take an unbroken leaf of rosemary and smell it (nice and fragrant and quite 'soft'), and then tear it in half and smell it and you create a much more eucalyptal and 'hard' aroma.
Posted:
Wed Nov 12, 2008 10:33 amby quoad
*skips last several posts
*
Just had my first cup!
I approve! Gosh. Int-er-est-ingg........
(though I'm getting some sherry-flavoured blueberries off it, and have yet to pinpoint the strawberry manure
)
