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TASTE IS AROMA!

Taste is aroma blog discusses how aroma affects our tasting sense.

Taste is aroma blog discusses how aroma affects our tasting sense.

 

TASTE IS AROMA

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It is likely the most common question posed to us – how does the wood make the food taste?  Although I have answered this question hundreds of times, it started me thinking about my answer.  It was not complete.  I was not explaining that taste IS aroma.

Flavor by Mother Nature

Our experiences with food revolve around our senses and of those senses 3 deal primary with food: taste, touch, and smell.  Obviously, you would assume that the sense of taste is the absolute in food experience but you would be wrong.  10,000 plus different odors are relayed via our sense of smell which occurs through our nose and mouth.  As much as 80% of what is referred to as taste is aroma.

Cooking smoke vapor flavors food

Now, apply this information to the fact that we use wood in cooking techniques that involve infusion of smoke vapor to foods and ingredients, and you will begin to understand where I am going with this.  We have all had the experience of smelling a neighbor burning fallen leaves come Fall.  It is not a pleasant aroma.  Could you imagine someone putting food over a fire that contained leaves as fuel and then tasting the food cooked over that fuel source?  Terms that come to mind include bitter, acrid, burnt, and pungent.

Taste Is Aroma- Overall Flavor is Dependent on a lot of Factors

I have my answer to the question “What kind of flavor does (insert wood type here) produce.” The overall flavor is dependent on a lot of factors.  These include:

Taste Is Aroma- Flavor Guide

Although we offer a SmokinLicious® flavor guide with descriptors of the undertones the wood can produce, here is my best summary of the hardwoods we provide:

Mild: Alder, Ash, Sugar Maple, Wild Cherry

Moderate: Beech, Hickory

Strong: Oak

If you treat the wood as an ingredient you will come to appreciate all that it can offer. Now, you will be able to produce some spectacular tasting and aromatic dishes both during the cooking process and at its final stage!

 

Dr. Smoke- Aroma is key! Don’t forget that the wood type is just as important as what is being smoked when it comes to flavor!

SmokinLicious® products:

Wood Chunks- Double & Single Filet

Wood Chips- Minuto®

More Related reading on “What Wood for Smoking” and other great smoking and grilling tips and techniques

More blogs on this topic:

-WHAT WOOD TO USE FOR SMOKING: A PRIMER

-SMOKING-GRILLING WOOD SELLING TERMS DEMYSTIFIED

-6 REASONS WHY CEDAR WOOD SHOULD NOT BE YOUR TOP CHOICE FOR COOKING

-TO BARK OR NOT

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