Exam Focus
- Differentiate orthonasal and retronasal aroma.
- Know established tastes, emerging fat perception, and the tongue-map myth.
- Describe mouthfeel through body, carbonation, astringency, creaminess, and warming.
What to know
Flavor perception combines aroma, taste, and mouthfeel rather than taste alone.
Syllabus detail
- Flavor perception includes orthonasal and retronasal aroma.
- Established tastes are sweet, salty, sour, bitter, and umami; fat is listed as emerging.
- The tongue map is a myth because all tastes can be perceived on all parts of the tongue.
- Mouthfeel includes body, carbonation, astringency, creaminess, and alcoholic warming.
Study task
Be ready to explain how we perceive flavor in the context of taste and flavor and apply it to a realistic Certified Cicerone® service, tasting, brewing, style, or pairing scenario.
Key Terms
- How we perceive
- Differentiate orthonasal and retronasal aroma.