The Surprising Science of How We "Taste" Food | National Geographic

When we perceive flavor, our tongue is doing just a fraction of the work: Our brain actually combines what the tongue tastes with what we see, hear, feel, and smell.
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Taste receptors, volatiles, gustatory cortex: There’s more to "yum" than you might think. Read more about the science of how we taste food:
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PRODUCER: Kathryn Carlson
The Surprising Science of How We "Taste" Food | National Geographic
• The Surprising Science...
National Geographic
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[@ekayvionreed5024]

NICE VIDEO!!👍🏾

[@oriolun]

Aha, that's why you always can feel the smell of fresh bread in supermarket )

[@TrueInvisible]

hmmmm coffee... that was lovely

[@matfrafer]

How/where can I see the entire documentary?

[@adriafranch8360]

jaja listening de ingles

[@luuvnich]

Great aesthetics and sounds MmmMMmmm

[@trouble2711]

Yet there is a berry that can change taste of flavors, a good example of this is balsamic vinegar, it has a very distinctive taste and smell. After ingesting the berries, the taste of balsamic vinegar is sweet. This would mean our sight and smell actually play less of a part then our taste buds. Just a thought.

[@akanyetvenatod]

ok

[@frogman4204]

[%op%]

[@rabdhadanneswara890]

second

[@razeviizionz1658]

first

[@ekayvionreed5024]

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