La science de la perception du goût porte sur la manière dont nos langues et nos cerveaux travaillent ensemble pour identifier les saveurs. Nous pensons généralement à cinq goûts de base : sucré, salé, acide, amer et umami (qui est une saveur savoureuse). Mais les scientifiques ont récemment découvert un sixième goût appelé « oleogustus », qui est le goût de la graisse. Tout le monde ne perçoit pas le goût de la même manière exacte : nos papilles gustatives et notre génétique peuvent affecter la façon dont nous ressentons les saveurs. Certaines personnes peuvent être plus sensibles aux aliments amers, tandis que d'autres peuvent les adorer. Comprendre ces différences aide à expliquer pourquoi nous avons tous des préférences alimentaires uniques et pourquoi certains goûts semblent plus intenses pour certaines personnes. Animation créée par Sympa. ---------------------------------------------------------------------------------------- Musique par Epidemic Sound https://www.epidemicsound.com Pour ne rien perdre de Sympa, abonnez-vous!: https://goo.gl/6E4Xna ---------------------------------------------------------------------------------------- Nos réseaux sociaux : Facebook: https://www.facebook.com/sympasympacom/ Instagram: https://www.instagram.com/sympa.officiel/ Stock de fichiers (photos, vidéos et autres): https://www.depositphotos.com https://www.shutterstock.com https://www.eastnews.ru ---------------------------------------------------------------------------------------- Si tu en veux encore plus, fais un tour ici: http://sympa-sympa.com
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00:00You try a new restaurant with your best friend, he appreciates all the dishes, but you, you do not support all these tiles that they put in the main dish.
00:08The cook swears that she only put a little bit and that no one even noticed it.
00:13It seems familiar to you? Well, it's that your sense of taste is super developed.
00:18It may not be as cool as the superpowers we see in the cinema, but know that only 25% of the world population has this ability.
00:27It's simple, the more taste buds you have, the more you feel intensely the tastes, especially the bitter ones.
00:34You may have twice as many taste buds as the average, between 2000 and 4000, and not just on the tongue.
00:41It is also found on the palate and the walls of the mouth, throat and esophagus.
00:46These sensory cells are renewed every week, probably in the evening I imagine, because it is at this moment that we eat with the most pleasure.
00:54If you want to check if you are actually a super-taster, put a little blue food coloring on your tongue.
01:01If you count more than 25 little pink circles at the place where you poured the coloring, it means that you have more taste buds than most people.
01:09The blue coloring does not adhere to it.
01:12You probably know that there are 5 main tastes, sweet, sour, salty, bitter and umami, which means tasty.
01:21But scientists have decided that this was not enough, and have proposed to add a new taste to the list.
01:26Nothing very poetic, it's fat.
01:29This bad boy that makes you want everything that is creamy, buttery and similar to bacon.
01:34Of course, fat is not so delicious when consumed alone, but it really enhances the flavors that accompany it.
01:41Study fat as a taste in its own right could help scientists understand why it is so pleasant, and why many people eat too much.
01:51For a flavor to enter the category of fundamental tastes, it must meet certain criteria.
01:56It must first have its own receptor on our tongue, and this receptor must be endowed with a certain subtlety.
02:03The human tongue has receptors for fatty acids.
02:06Some people and some animals are even able to tell the difference between different types of fat.
02:11But as knowing this is apparently not enough, scientists have decided to conduct tests.
02:16Volunteers have had tweezers placed on the nose, so that they are no longer able to perceive odors.
02:22Researchers then poured milk on their tongues, containing different percentages of fatty matter.
02:27The milk is creamy and has not caused any reaction.
02:30The brain has slightly reacted to the whole milk.
02:33The cream, which contained the largest amount of fatty matter, triggered an instantaneous reaction in the brain.
02:39Just like the sweet and salty tastes.
02:42This seems quite convincing, but things are not so simple in the scientific world, so much so that fat is still not officially our sixth taste.
02:50Your taste buds are not the only ones to play an important role in the perception of taste.
02:55Many chemical substances help your brain to interpret the signals emitted by your tongue.
03:00Thousands of years of evolution have taught us humans to consider the sweet taste as good, and the bitter taste as bad.
03:07Because most dangerous foods are bitter.
03:10This is why we are so sensitive to bitterness.
03:12This allows us to avoid foods that could harm us.
03:17But genetics also plays a role in your food preferences.
03:21Even before your birth, you get used to the foods that your mother likes.
03:25In addition, no one has exactly the same genes of the taste buds.
03:32This is especially the case for the bitter taste, which influences your food choices.
03:37Each of the 25 genes of the bitter receptor captures a different group of chemical substances.
03:42Things are therefore more complicated than saying, I hate everything that is bitter.
03:47You can at the same time love pamplemousse, and hate coffee for example.
03:54Propylturacil is also used in the genetic study of the perception of the bitter taste.
03:59Those who are insensitive are more likely to like spicy and fatty foods.
04:03On the other hand, some people are unable to perceive the bitterness of foods.
04:07Conversely, some perceive almost all tastes, including sweet, such as bitter, bitter or metallic.
04:14All of this greatly affects our food choices.
04:17Studies have shown that if you are more sensitive to bitterness, you risk eating less vegetables.
04:24There are tastes that no one wants to know, like decomposition meat.
04:29But experiments are carried out to scientifically evaluate the stages through which this type of food passes as it degrades.
04:36In order not to have to impose this horror on poor volunteers, scientists have designed an electronic language capable of imitating the taste buds of the human being.
04:47This electronic language can distinguish tastes such as sweet, bitter, salty, tasty, all the richness of foods, using sensory membranes.
04:56And the results are really objective, because genetics or personal preferences do not influence analysis.
05:04Have you ever brushed your teeth, then drank an orange juice without tasting it?
05:10This is just an example of how you can modify your taste buds.
05:14The food you have just eaten can influence the flavor of the next dish, sometimes for the better, sometimes for the worse.
05:22Indeed, your taste buds are sensitive to their environment, and you can modify it, depending on what you put in your mouth.
05:31If even a single molecule reaches the right taste bud, a message will be sent to the brain, so that it activates one of the taste sensations.
05:39Pretty simple, isn't it?
05:41But scientists still don't know exactly how our tongue distinguishes salt from acid, and sugar from umami.
05:47There must be a lot of interaction between the brain and the taste buds for this to be possible.
05:54Let's imagine that you are eating an artichoke, and then you are drinking a glass of water.
05:58You will notice that your water suddenly tastes slightly sweet.
06:02This is because the artichoke contains a substance called synarine, which attaches to your receptors of sweet taste, but without activating them.
06:10When you drink water, the molecules suddenly wake up, and send a message to your brain.
06:16And then you feel like you've eaten something sweet.
06:20If brushing your teeth gives a strange taste to orange juice, it's because of another substance contained in your toothpaste, the one that foams the product.
06:28Scientists think that this component plays with the membranes of your taste buds, and adds a bitter taste to your favorite juice.
06:37The fruit Miracle is truly exceptional. It gives an extremely strange taste to what you eat.
06:42The special substance it contains, Miraculine, adheres to your tongue and gives a sweet taste to acidic foods.
06:48Your tongue always recognizes the bitter taste of food. But Miraculine is so powerful that it literally drowns this signal.
06:57Coriander is probably the most discussed taste on the internet.
07:01For most people, it's a mixture of parsley and citrus.
07:05Chefs from all over the world add it to their dishes.
07:08But for some, it has a strong taste of soap, dirt, crushed insects, or metal shavings.
07:16Not something you would add to your pasta, is it?
07:19It turns out that it's still a matter of genetics.
07:22People who can't stand the taste of coriander, present a genetic variation that makes them particularly sensitive to the soapy components of coriander leaves.
07:31It is interesting to note that this genetic modification is less common in the countries where coriander is the most popular.
07:38In Central America and India, for example.
07:41And it is in East Asia that people are the most skeptical about coriander.
07:46It would therefore seem that this is also related to geography and culture.
07:51What would you say now about a dessert?
07:53Do not worry.
07:54Even if you feel satiated after all the flavors you have just discovered,
08:00I'm sure you still have room for a delicious dessert.
08:04Scientists have proven it.
08:06When you eat something, for example a soup or a salad,
08:09you are first excited by its flavor.
08:12But at some point, you feel like you have had enough of this particular taste.
08:16And when the dessert arrives, your brain is all excited.
08:20A new flavor?
08:22This amazing taste of ice cream, cake, chocolate and company
08:25pushes your brain to ignore the signs of satiety for the sake of pleasure.
08:29It needs excitement, and it will get it.