The working of taste buds varies from person to person, too: IIRC there’s a substance which tastes extremely sweet to some people but nearly flavourless to others.
There are other sensations in the mouth than the five basic tastes, e.g. the hotness of ethanol and capsaicin and the coldness of mint.
What “balanced” means depends on what you’re used to, to some extent: if I get used to put lots of salt on everything, when I don’t anything tastes insipid, and conversely if I get used to use very little salt, the reverse happens. (Hell, even if I get used to drinking high-mineral bottled water then low-mineral tap water will taste bitter to me, and conversely now that I usually drink tap water, some bottled water tastes salty to me.)
The working of taste buds varies from person to person, too: IIRC there’s a substance which tastes extremely sweet to some people but nearly flavourless to others.
In as far as I have ever heard that is only the case with bitter taste which is a far more compound tastebud. I would like to see any studies on a supertaster in terms of sweetness.
There are other sensations in the mouth than the five basic tastes, e.g. the hotness of ethanol and capsaicin and the coldness of mint.
These are triggerings of of the cold, heat and pain receptors which are completely different from taste receptors. If you want to argue that you have to argue consistency and texture of the foodstufss as well. I am presenting a simplified view, akin to if you just sprayed flavoured liquid onto the tongue and measured neural activity in the olfactory bulb and taste buds.
If you aren’t used to eating capsaicin the heat and pain sensations completely overpower the tastes and aromas, if you are used to it, we are again reduced to balancing the five basic taste sensation.
What “balanced” means depends on what you’re used to, to some extent: if I get used to put lots of salt on everything, when I don’t anything tastes insipid, and conversely if I get used to use very little salt, the reverse happens. (Hell, even if I get used to drinking high-mineral bottled water then low-mineral tap water will taste bitter to me, and conversely now that I usually drink tap water, some bottled water tastes salty to me.)
Yes, but that is returning to neural artifacts of individuals, is it not?
A few things:
The working of taste buds varies from person to person, too: IIRC there’s a substance which tastes extremely sweet to some people but nearly flavourless to others.
There are other sensations in the mouth than the five basic tastes, e.g. the hotness of ethanol and capsaicin and the coldness of mint.
What “balanced” means depends on what you’re used to, to some extent: if I get used to put lots of salt on everything, when I don’t anything tastes insipid, and conversely if I get used to use very little salt, the reverse happens. (Hell, even if I get used to drinking high-mineral bottled water then low-mineral tap water will taste bitter to me, and conversely now that I usually drink tap water, some bottled water tastes salty to me.)
In as far as I have ever heard that is only the case with bitter taste which is a far more compound tastebud. I would like to see any studies on a supertaster in terms of sweetness.
These are triggerings of of the cold, heat and pain receptors which are completely different from taste receptors. If you want to argue that you have to argue consistency and texture of the foodstufss as well. I am presenting a simplified view, akin to if you just sprayed flavoured liquid onto the tongue and measured neural activity in the olfactory bulb and taste buds. If you aren’t used to eating capsaicin the heat and pain sensations completely overpower the tastes and aromas, if you are used to it, we are again reduced to balancing the five basic taste sensation.
Yes, but that is returning to neural artifacts of individuals, is it not?
Sure, so long as you acknowledge that neural artifacts of the same individual can change with time.
You apparently replied to one of my retracted posts.
I no longer agree with the opinion stated by my past self; though good point.