Donald Pszczola

Donald E. Pszczola

Previous Ingredients sections have discussed individual basic tastes—sweet, salty, sour, bitter, and umami. But when you try to write about all of them in one article, your view of them—or to put it more precisely, your perception of taste perception—changes rather dramatically.

Putting ketchup on your French fries and hamburger is one way of enhancing the taste of your food, creating a umami effect which can impact your taste perception.For starters, when I first conceived of this article several months ago, I visualized four quadrants, one for each basic taste, and off to the side, like a satellite, one for umami. Since then, I realized that my view was…

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe

About the Author

Food Technology magazine Senior Editor and key member of the Food Technology editorial staff for 26 years.
Donald Pszczola