Donald Pszczola

Donald E. Pszczola

Hold your nose while you’re eating and you miss a lot. That’s because the flavor experience is not limited to what we taste on the tongue. While our taste buds do detect the five sensations—sweet, sour, salty, bitter, and umami—there’s something else going on. And that’s aroma.

Aromas play an important—if sometimes overlooked—role in food formulating. Floral aromas, for example, are no longer confined to the garden, but are increasingly moving into food and beverage applications, where they are creating new opportunities.

In fact, most of what we call taste is really an olfactory experience. Beyond the five taste sensations, all other tastes are the result of the sense of smell, via orthonasal (outside of the mouth) and retronasal (inside t…

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About the Author

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