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| ====Terminology==== | ====Terminology==== | ||
| These are some of the key concepts and words used to describe flavors. It is important to understand some of the nuance about these terms as it is very difficult to communicate flavor through language. The more terminology on understands the more nuanced one can communicate the properties of a flavor and categorize the flavor in terms that are communicable. \\ | These are some of the key concepts and words used to describe flavors. It is important to understand some of the nuance about these terms as it is very difficult to communicate flavor through language. The more terminology on understands the more nuanced one can communicate the properties of a flavor and categorize the flavor in terms that are communicable. \\ | ||
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| ====Safety==== | ====Safety==== | ||
| - | [[unpalatable]]- Describes when something tastes bad to the degree that no one wants to eat it, this is not an indication something is toxic, | + | [[Volatile]]- Describes when an element of flavor can evaporate and be lost into the air, it is the reason spices have scent and one of the main reasons they lose their flavor over time \\ |
| + | [[Terpenoid]]- The main chemical agents responsible for flavor, extremely diverse and mostly volatile. \\ | ||
| + | [[unpalatable]]- Describes when something tastes bad to the degree that no one wants to eat it, this is not an indication something is toxic, | ||
| [[Toxicity]]- When something is unsafe to eat, as well as the degree, and reasons that it is unsafe. \\ | [[Toxicity]]- When something is unsafe to eat, as well as the degree, and reasons that it is unsafe. \\ | ||
| [[Edibility]]- Some plant parts are only edible after processing, or in certain forms, this effects the edibility and use of those parts. \\ | [[Edibility]]- Some plant parts are only edible after processing, or in certain forms, this effects the edibility and use of those parts. \\ | ||
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| [[Astringent]] \\ | [[Astringent]] \\ | ||
| - | [[Tannin]] \\ | + | [[Tannin]]- The main culprit for astringency and sometimes for bitterness, is not [[volatile]]. \\ |
| - | [[Numbing]] \\ | + | [[Cooling]]- Like mint, generating a cold feeling on the palate |
| + | [[Numbing]]- a unique quality mainly from Zanthoxylum species. Numbs the mouth and sometimes produces a buzzing, vibrating feeling. Uncommon in much of the western culinary traditions.\\ | ||
| [[Spicy]] \\ | [[Spicy]] \\ | ||
| [[Piquant]]- The English language lacks nuance when describing something as spicy as in flavorful versus spicy as in producing a hot feeling on the palate. \\ | [[Piquant]]- The English language lacks nuance when describing something as spicy as in flavorful versus spicy as in producing a hot feeling on the palate. \\ | ||
| - | [[Insipid]]- lacking flavor or lacking balance in flavor when flavors taste nondescript, for instance because too much is going on at the same time. Can occur as a side of effect of Piquant and Numbing effects.\\ | + | [[Soapy]]- A generally unpleasant quality caused by sapotonins, often accompanied by bitterness, is not [[volatile]].\\ |
| ===Taste=== | ===Taste=== | ||
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| ===Flavorful=== | ===Flavorful=== | ||
| - | [[Fatty]] \\ | + | |
| - | [[Vegetal]] | + | [[Vegetal]]- Like eating raw beans or cabbage |
| - | [[Herbaceous]] | + | [[Rank]]- Like pulling weeds in the yard, similar to marijuana or spikenard \\ |
| - | [[Medicinal]] | + | [[Fatty]]- Like butter or oil, the smell is usually an indicator of an oil, distinct and often subtle. \\ |
| - | [[Floral]] | + | [[Herbaceous]]- green flavors that are generally less abrasive and more herbal like sage, parsley, and spinach\\ |
| - | [[Powdery]] | + | [[Grassy]]- Like fresh cut grass, or green tea \\ |
| - | [[Woody]] | + | [[Vanillic]]- soft and warm like vanilla \\ |
| - | [[Earthy]] | + | [[Coumarin]]- between vanilla and dry hay, present in tonka beans, mahaleb, similar to almond flavor. |
| - | [[citric]] | + | [[Medicinal]]- tastes like a medicine, often accompanied by bitter taste \\ |
| - | [[musty]] | + | [[Chemical]]- Alarming and artificial tasting, rubbery, often regarded as a negative quality. Like peated whiskey, or the smell of styrofoam. \\ |
| + | [[Nutty]]- | ||
| + | [[Floral]] | ||
| + | [[Musky]] \\ | ||
| + | [[Ethereal]]- Having a sweet airy quality, think like the smell of styrofoam, cream soda, \\ | ||
| + | [[Elusive]] \\ | ||
| + | [[Sweet]]- Not the taste but the flavor and smell, like cotton candy, grape soda, cream soda, smells super sweet. Often from the presence of [[maltol]] \\ | ||
| + | [[Narcotic]] \\ | ||
| + | [[Powdery]] | ||
| + | [[Citric]]- Like the flavor and smell of citrus peels, this is not an indication of sourness but is often paired with it, bergamot, lemon verbena, lime leaves, ect.. \\ | ||
| + | [[Woody]] | ||
| + | [[Earthy]]- Wet and soil like, sometimes called petrichor, like the smell after the rain. sometimes comes paired with fermented notes and musty notes. \\ | ||
| + | [[Phenolic]]- Smokey, burnt, dusty, mineral like flavors. \\ | ||
| + | [[Musty]]- Like the smell of an unused space, like a attic or basement, present in white pepper\\ | ||
| + | [[Metallic]]- Sharp and brash, like the flavor of blood or molasses. \\ | ||
| + | [[Burnt]]- \\ | ||
| + | [[Roasted]]- \\ | ||
| + | [[Smokey]]- \\ | ||
| + | [[Alcoholic]]- Boosy like grape wine, sometimes slightly rotten and fermented tasting, can be sharp on the palate or sour and if very alcoholic Piquant. \\ | ||
| + | [[Fermented]]- like fermented foods, sauerkraut and kimchi \\ | ||
| + | [[Sulfurous]]- Like onions, garlic, or hing. \\ | ||
| + | [[Putrid]]- vomit like, present in \\ | ||
| + | [[Rancid]]- the smell of expired oil, strange and often unpleasant, can occur when spices have gone bad or expired. | ||
| + | |||
| + | [[Insipid]]- lacking flavor or lacking balance in flavor when flavors taste nondescript, | ||
| + | |||
| + | |||
| [[Dry]]- The perception that the flavor is dry and dusty, often like the smell of a pantry or flour, often used to describe wood and grain flavors. \\ | [[Dry]]- The perception that the flavor is dry and dusty, often like the smell of a pantry or flour, often used to describe wood and grain flavors. \\ | ||
| [[Dark]]- Optionally also called wet, the feeling of moisture or wetness to a food, like it comes from a watery source used to describe . \\ | [[Dark]]- Optionally also called wet, the feeling of moisture or wetness to a food, like it comes from a watery source used to describe . \\ | ||