There are several chemical and physiological factors that can modulate taste sensation and perception. Sour is a basic taste that can be perceived as pleasant but can become highly unpleasant depending on intensity and absence of other tastes. It is important to understand the distinction between the concepts of ‘acidity’ and ‘sourness’ (or perceived acidity). Bitter can be considered the most complex taste quality, based on both the wide variety of bitter tastants and on the large number of genes encoding bitter receptors. The course will discuss, based on scientific evidence, the presence of sour- and bitter-tasting compounds in coffee as well as individual variability in sour and bitter perception.
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There are no formal prerequisites for this course.
11 December 2021, 12pm-2pm GMT
• The taste on the tongue and the taste in the brain: What is a gustatory perception?
• The fifty shades of bitter: Genetics and environment.
• The “supertasters”: Food preference and consumption.
• Individual sensitivity to bitterness and sourness: Genes, saliva, and hormones.
• Acids in coffee (phosphoric, carboxylic, and chlorogenic).
• Acidity and sourness: pH, pKa, and titratable acidity.
Verônica Belchior is a biologist, Master in Ecology and PhD in Food Sciences. She is a Q-grader and...View Veronica's profile
Fabiana Carvalho is a Brazilian neuroscientist who received her MSc in Biochemistry and her PhD in...View Fabiana's profile
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