As experts, Barbara Siegmund and Erich Leitner attach particular importance to fresh food - here at the Kaiser-Josef-Markt in Graz.
As experts, Barbara Siegmund and Erich Leitner attach particular importance to fresh food - here at the Kaiser-Josef-Markt in Graz. By Mag. Beate Mosing The researchers at the sensory laboratory of the Institute of Analytical Chemistry and Food Chemistry at TU Graz know that "taste" alone is by no means the only decisive factor for culinary enjoyment. "From a scientific point of view, we only distinguish between sweet, sour, salty, bitter and umami in terms of taste. Rather, it is the overall sensory properties that we perceive in food. This is because they include not only taste, but also smell, appearance, consistency and acoustic impression," says Professor Barbara Siegmund, explaining the subtle difference. According to the food chemist, the term "flavour" is more comprehensive here.
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