#AceFoodNews – BRITAIN – April 16 – What can you taste when you swirl a mouthful of malt whisky around your mouth? Peaty flavours, honey, sea salt? Talk to any whisky drinker and they’ll be happy to discuss at length.
But it turns out that not all you are getting is down to your taste buds – or even your nose.
If you drink a glass of single malt in a room carpeted with real grass, accompanied by the sound of a lawnmower and birds chirping, and all bathed in green light, the whisky tastes “grassier”.
Replace that with red lighting, curved and bulbous edges and tinkling bells and the drink tastes sweeter.
Best of all, creaking floorboards, the sound of a crackling fire and a double bass bring out the woody notes and give you the most pleasurable whisky experience.
That’s all according to an experiment run for drinks giant Diageo – an experiment in a new field that is fascinating the food and drink industry.
This new discipline has been labelled “neurogastronomy” by its best-known apostle, Prof Charles Spence, who runs the Crossmodal Research Laboratory at Oxford University.
“Neurogastronomy is based on the realisation that everything we eat or drink is processed by our senses,” he says.
“We see it, we hear it, we smell it, we taste it, we feel it. All those senses come together.”
He advises experimental chefs like Heston Blumenthal, who first introduced the idea of listening to the sounds of the seaside to enhance the flavours of a seafood dish.
Prof Spence found he could skew diners’ perceptions of Heston’s famous egg and bacon ice cream, by first playing chicken sounds and then the sound of sizzling rashers.
Read More: Interesting Study of our Taste and Sensations that influence Taste: http://www.bbc.co.uk/news/business-26925249