TASTE: The sense that perceives
non-volatiles. There are various different tastes such as, Sweet, Salt sensitive, Sour
& Bitter. The taste buds are sensitive to the various different tastes. Different
taste buds are sensitive to different tastes, & are located in different parts of the
tongue area. The sweet sensitive taste buds are located mostly at the tip of the tongue.
The salt sensitive buds are located at the front part of the tongue on either side (not at
the tip). The sour sensitive taste buds are located along the sides of the tongue. The
bitter sensitive taste buds are located at the rear of the tongue. There are other tastes
that are sensitive to more than one type of taste bud. Taste can be enhanced by aromas and
vice versa. A fruit flavor will taste better if there is a presence of sugar. Some salt is
needed for meat to taste right. Sensations are not to be confused with taste. Mint has a
coolness, heat from hot pepper, and certain pungent types are not taste but sensations.
There are certain taste buds located in the back of the throat and on the palate.
The amount of taste buds per square inch will have a direct correlation to the ability
to taste. Therefore there are people that are low tasters while others are supertasters.
The supertasters have an abundance of taste buds concentrated in an area. When the
solution being tasted has an increase in temperature, sugar sensitivity increases and vice
versa. The sensitivity to salt will decrease with a temperature rise & increase with a
drop in temperature. The sensitivity to an acid solution is not affected by temperature.
There is no precise measurement for at what temperature with what percent is taste
affected. We must also be cognizant of the fact that a continuous flow over the tongue
area may lead to a rise in the threshold and at times to a complete disappearance of taste
sensation. Sweetening agents can mask the bitter or sour taste. There are at times various
decisions that may affect the kosher status in a company depending on the taste of certain
items. It is important for the taster to be cognizant of what area of the mouth is
sensitive to the type of taste being judged.
ALLERGENS: An allergic reaction to certain foods or additives may range from an
itchy, runny nose or sore throat to ingestion and even death. Any food may cause an
allergic reaction, but the most common are milk, fish, eggs, nuts, peanuts, and fresh
fruits. If someone were allergic to corn, he would have to avoid corn sugar, dextrose, and
corn syrup. They would also have to know that they are used in maple, nut & other
flavorings for beverages, ice cream, candy, ices, and baked goods. The syrup is also used
breads, baking mixes, beers, bourbon, cereals, ginger ale, jellies, peanut butter, plastic
food wrap, sherbets, and whiskies. Sulfites and peanuts, (milk/lactose) which may be used
as additives, is the most common cause of life threatening allergic reaction. It is the
responsibility of quality/ kosher assurance to be cognizant of allergic reactions of dairy