Taste, strictly speaking, refers only to the perception of the five basic tastes sweet, sour, salty, bitter and umami (= spicy, savory) on the tongue and in the oral cavity. When we say "something tastes good to us," on the other hand, we mean the totality of all sensory impressions resulting from the interaction of tasting, smelling, touching, seeing, hearing, and additionally the perception of sharpness and temperature.

Food is also a feast for the eye

The first contact with a food is usually made by sight. The saying " Food should appeal to the eye as well as tickle the taste buds!" underlines the importance of the appearance of food. If you are about to try a naturally cloudy apple juice from the farmer, first hold the glass against the light and observe how the sediment reflects in the glow of the sun's rays. This sediment makes the juice particularly rich in nutrients and vitamins. Also, in terms of taste, you can expect more from a cloudy juice than from a fully clarified industrial juice.

The scent

The second contact with food is through the nose. Every fragrant object releases small molecules into the air, which float in the air like dust particles. Thanks to the high alcohol content, distilled spirits, for example, are particularly good at detecting scents through the nose. Try to recognize the variety of a rural distillate with your eyes closed. How does a high-quality South Tyrolean apricot brandy smell? Do you recognize the fresh apricot, do you also find a hint of almond or citrus in the aroma? Depending on the variety, location or degree of ripeness of the fruit, the aroma in the glass turns out differently.

Good taste

The third contact with a food is through the mouth. There are countless sensory cells on the tongue. These can detect the flavours dissolved in saliva with the help of receptors. In general, we only taste the five basic tastes of sweet, salty, sour, bitter and umami on the tongue and in the entire oral cavity. Fortunately, however, the nose is strongly involved, which is why we can perceive every conceivable nuance in the mouth. Put a thin slice of farmhouse Speck on your tongue and see what you can detect with your nose closed. Repeat the same with your nose open. Can you feel the salt on your tongue and the aroma of smoke filling the entire mouth?

With a lot of intuition

The fourth contact with a food is also through the mouth. Here, the sense of touch is involved. Lips, tongue and teeth help you to correctly classify the toughness, hardness and consistency of products. How do you experience a dried apple ring, for example? Do you have to bite on it more often or does it already crack at the first bite?

Quality products from the farmer are a real taste experience. Focus on your 4 senses (sight, smell, taste and touch) and you will realize the immeasurable variety of flavours behind Roter Hahn products. Have fun discovering and enjoying.