52.  Food Sensations episode artwork

EPISODE · Feb 21, 2026 · 23 MIN

52. Food Sensations

from Tom's Podcast · host Tom Neuhaus

Send us Fan MailFebruary 4, 2024Components of Taste:Flavors:  perinasal and retronasal.  Neural cells in the two olfactory regions.  Identification of aromas.  The role of the amygdala in the Proustian Effect.  Taste buds.  Umami.  The four Aristotelian tastes.  Mixtures of tastes.Texture.  Resistance to bite, size of particles causing grittiness.  How fat makes gelato taste smoother.  Chocolate notes (roasty, fruity, nutty).  Crystallization of cocoa butter:  how it affects the texture of chocolate.  Why does "young chocolate" melt in the mouth but "old chocolate" has a waxy texture?News about PH&F:  sales numbers for  Depa and Pezoan and N'DouciSupport the showWrite to me at  [email protected] learn more, visit  http://www.projecthopeandfairness.org

Send us Fan Mail February 4, 2024 Components of Taste: Flavors: perinasal and retronasal. Neural cells in the two olfactory regions. Identification of aromas. The role of the amygdala in the Proustian Effect. Taste buds. Umami. The four Aristotelian tastes. Mixtures of tastes. Texture. Resistance to bite, size of particles causing grittiness. How fat makes gelato taste smoother. Chocolate notes (roasty, fruity, nutty). C...

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52. Food Sensations

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This episode is 23 minutes long.

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This episode was published on February 21, 2026.

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Send us Fan MailFebruary 4, 2024Components of Taste:Flavors:  perinasal and retronasal.  Neural cells in the two olfactory regions.  Identification of aromas.  The role of the amygdala in the Proustian Effect.  Taste buds.  Umami.  The four...

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