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«Chapter 15: The Chemical Senses For a popular science article on taste and olfactory perception, see the recent New Yorker book review ‘Sense and ...»

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Tannin: A natural substance found in the skins, stems, and seeds of grapes that imparts a puckery mouthfeel to young reds and produces the structure, texture, ageability of most reds.

Tart: An intensely sharp sensation along the sides of the tongue, which is sometimes acceptable if not overly acidic.

Terroir: A French word used to describe the growing region and the aspects of that region that make it unique from any other.

Thick: A heavy, dense texture quality.

Thin: Indicating a deficient character, in terms of body and flavor.

Vigorous: A firm and fruit-forward flavor quality.

Volatile Acidity (VA): An acetone-smelling aroma that indicates a wine is turning to vinegar.

Watery: Indicating a deficient character, in terms of flavor.

Weak: A wine lacking in character.

Weedy: A stalky aroma or flavor suggestive of wet hay or straw.

Weighty: See strong or full-bodied.

Woody: An aroma or flavor suggestive of tree bark or oak.

Yeasty: An aroma or flavor suggestive of bread.

http://www.2basnob.com/wine-dictionary.html Young: A wine that is fresh and new or in fine wines, a wine that is immature.

Individual Differences in Taste – ‘supertasters’

Around 35% of women are super-tasters, compared with just 15% of men

• There are different responses to phenylthiocarbamide (PTC) and to 6-npropylthiouracil (PROP):

– Tasters, nontasters, and supertasters – Tasters have more taste buds than nontasters – Tasters have specialized receptors for these compounds – Supertasters appear more sensitive to bitter substances than tasters Are you a ‘supertaster’?

To test your taste buds, you need some blue food coloring, a piece of paper with a 7mm-wide hole punched through it, and a magnifying glass.

Swab some of the food coloring onto the tip of your tongue. The tongue will take up the dye, but the papillae, tiny structures that house the taste buds, will stay pink.

Put the piece of paper on the front part of the tongue and, using the magnifying glass, count how many pink dots are inside the hole.

Fewer than 15 papillae mean you are an insensitive "non-taster", between 15 and 35 indicates an average "taster" and over 35 papillae then you are a "super-taster".

Quoted from interview with Yale researcher Linda Bartoshuk on BBC News http://news.bbc.co.uk/1/hi/health/2880471.stm

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