Let’s delve into the fascinating universe of haute cuisine, where the senses become the brush and palette with which a culinary masterpiece is created. In this sensory journey, flavor and taste are just the beginning of an experience that transports us beyond the tangible, to a realm of aromas, textures, and emotions.
Imagine for a moment: you are sitting at an elegantly set table, the dim light highlighting the vivid colors of the dishes arranged before you. Before taking the first bite, your mind is already immersed in a ballet of sensations: the intoxicating aroma of the ingredients, the promise of flavors that unfold in layers on your tongue, the anticipation of a culinary experience that transcends the ordinary.
But, how do we really perceive flavor? What role do taste and smell play in this gastronomic dance? Let us take you by the hand to the heart of this sensory experience.
Physiology of Taste
The experience of sensory pleasure unfolds through taste, flavor, touch, and smell, merging our perception with the very essence of the senses. While touch connects us with the texture and temperature of physical objects, taste and smell immerse us in a chemical world, where our taste buds and olfactory receptors detect the molecules that surround us. It is through these senses that we truly savor the world around us, merging the tangible with the intangible in a unique sensory experience.
In the landscape of the tongue, palate, and pharynx, our taste receptors reside, small guardians that guide us through a universe of flavors. In total, we have about ten thousand receptors that are housed in the so-called taste buds, although there are people who have a greater number (up to 30,000), and in this lies their ability to better appreciate flavors.
The receptor cells are connected to nerve fibers, so that the impulses generated reach the brain through one of the four cranial nerves, and there the signals are converted into what we call flavor.
The number of receptors decreases with age, so that a young person can appreciate the sweetness of a water solution containing 1 gram of sugar per liter, while at 70 years old, ten times more may be needed to appreciate it.
We could say that the sense of taste is intrinsically linked to the fundamental sensations of flavor: sweet, salty, sour, and bitter. These perceptions are distributed heterogeneously on the tongue, with sweetness predominating at the tip, bitterness at the back, and both saltiness and sourness on the sides. In addition, we cannot overlook umami, a taste sensation associated with proteins, which is not perceived as an independent flavor, but rather enhances and potentiates the other notes. This complex interaction between the different flavors offers us a unique sensory richness in each bite.
But it is smell that adds the final touch to this sensory symphony. Have you ever noticed how a simple aroma can evoke vivid memories or awaken dormant emotions? In haute cuisine, aromas are not just condiments, they are key pieces in creating memorable culinary experiences.
The smell, that powerful sense that welcomes us from birth, plays a fundamental role in the perception of flavor. It is estimated that between 70 and 80% of what we consider flavor really depends on the aroma of food, a symphony of up to 100,000 different odors that our olfactory receptors can interpret.
In fact, smell is the strongest sense at birth, which is how a baby recognizes its mother. It has been estimated that between 70 and 80% of the sensations that we perceive as if they were flavor actually depend on the aroma of food. This can reach the sense of smell through the nostrils as a connection with the oral cavity when chewing and swallowing.
In the refined art of haute cuisine, aromas become masterful allies. It is not about replacing the raw material, but about enhancing, correcting, or enriching culinary creations with delicate olfactory notes. From highlighting a touch of rosemary in a sauce to giving a hint of pepper without a perceptible texture, aromas elevate the sensory experience to new heights.
For the masters of the kitchen, aromas are not just tools, but sources of inspiration and knowledge. They allow exploring non-intuitive pairings and refining the sensory analysis of each preparation. In this world of high demand, the most natural aromas possible are valued, although the value of creations that emulate nature with mastery is recognized.
Aromatic Substances
In principle, the range of odors and flavors could be as wide as that of chemical substances, or better, as the number of all the mixtures in various proportions that we can prepare with the multitude of chemical molecules capable of interacting with the sensors of our smell and taste. It is estimated that the human capacity to distinguish between different odors is astonishingly broad, being able to reach up to 100,000 varieties, thanks to the approximately 1000 unique receptors present in our nose.
To detect a substance olfactorily, we need two conditions:
- That it is volatile (molecules that penetrate individually into the nostrils).
- It must be a molecule that, due to its structural characteristics (shape, polarity…), is capable of acting on the olfactory receptors, that is, that constitutes what we call an aromatic substance.
Aromas in Haute Cuisine
In the field of haute cuisine, aromas are not simply additives, but multifaceted tools that elevate the culinary experience to a refined art. Unlike the food industry, where aromas can be used to replace ingredients, in haute cuisine they are used for diverse and subtle purposes.
- These aromas fulfill a variety of crucial functions: from highlighting flavors that have been lost during the cooking process, such as adding a fresh touch of rosemary to a sauce after its preparation, to providing delicate nuances without modifying the texture of the dishes, such as infusing the flavor of black pepper without the physical presence of the grains.
- In addition, aromas have the power to reinforce flavors that have not fully developed due to the volatile nature of the ingredients, as in the case of a watermelon soup that requires an additional boost of flavor. Likewise, they can enrich preparations with subtle aromatic notes, such as a chocolate ice cream with a touch of ginger, creating a symphony of flavors in each bite.
- They are not limited solely to the culinary field, but are also used to create olfactory environments in rooms and dishes, transporting diners to complete sensory experiences.
These aromas not only improve the sensory analysis capacity of chefs, but also allow them to explore flavor pairings in an abstract and innovative way, adding an additional layer of complexity and depth to their creations.
In haute cuisine, the use of aromas that are as natural as possible is valued, although the value of those that, being identical to natural ones, are true works of sensory art is recognized. In summary, aromas are not only a complement in high-level cuisine, but an essential tool to unleash creativity and gastronomic excellence.
Types of Aromas
Liquid Aromas
Water-soluble liquid aromas are formed by means of aromatic mixtures in a base of glycerin and inverted sugar.
Glycerin is an emulsifier that facilitates the application of the aroma in both aqueous and fatty bases with up to 95% oil. Ideal for applying in ganache, sauces, mousse, ice cream…
Fat-soluble liquid aromas are formed by means of aromatic mixtures in a base of refined oils.
Both water-soluble and fat-soluble are made based on achieving that the concentration of aromatic substances is adaptable to direct use.
These are applicable to aqueous bases, the water-soluble ones, or to fatty bases, the fat-soluble ones.
Paste Aromas
They are a combination of concentrated ingredients with the addition of aromas and colorings, mostly natural, adding a glucose base.
These water-soluble aromas are generally applicable in ice cream making, although they can be applied in numerous recipes such as creams or mousses, etc.
Powder Aromas
They are made in a maltodextrin base adding aroma by means of impregnation or spray dry systems. They are used in preparations where we need mostly solids, such as snack breading or marinades. It is not recommended to use in pure fats because the maltodextrin base does not dissolve in fatty phases.
Top “Aromas” Applications
In the following video “Top aromas applications” that the entire technical team of Sosa Ingredients has developed; you will find from simple recipes such as: “Rosemary Oil”, to slightly more complete ones such as: Eclairs with amarena pastry cream.
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