Laboratory menu: sausage and bitter drinks
For the study, Catherine Peyrot of the Gachon and her colleagues have prepared a special laboratory menu for a group of volunteers: three tart-tasting liquids containing either grape seed extract, a green tea substance, or aluminum sulfate. In addition there were greasy sausage slices. The control drink was pure water. The test participants either drank one of the liquids in many small sips and then ate sausage slices one by one, or they drank and ate alternately. Accompanying they were questioned about their sensory impressions.
Result: All three substances reduced the greasy taste impression, the subjects reported. In all astringent drinks, the tart feeling in the mouth increased with repeated sips. Likewise, the greasy sensation in the mouth increased with each bite when the subjects consumed only sausage. On the other hand, when they ate and drank alternately, both sensations became equal. The need to create a balance in the mouth could instinctively incite people to a balanced diet, scientists suggest. "How food feels in our mouths determines our dietary preferences, " says co-author Paul Breslin. For some foods, the tart and greasy flavors are already part of the package: nuts provide, for example, oils and at the same time astringents. "So you balance yourself?" Breslin says. displayCatherine Peyrot des Gachons (Monell Chemical Senses Center, Philadelphia) et al .: Current Biology, doi: 10.1016 / j.cub.2012.08.017 © science.de? Martin Vieweg