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Post by zambini on Jan 3, 2018 13:15:32 GMT -5
Hi, I came across this flavor wheel today and was wondering if anyone had any thoughts on the matter. I'm not a gourmand or professional taster but am curious if anyone has ever detected some of the flavors under consideration (excluding aromatics)? While I feel the basic groups exist, I don't think I've ever picked up melon or snow pea, to provide an example. Seems like a case where collective experience can prove beneficial. docs.google.com/forms/d/e/1FAIpQLScUl868YA1G_0--rYz8bh9wEdMyTgC2Fanxzlbry802_ScnCQ/viewform |
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Post by lestrout on Jan 3, 2018 13:29:24 GMT -5
Wow zambi
This is just great! I've been thinking of flavor wheels and graphics, such as exist for wines, Scotches and other delectables. I believe the cigar folks have some similar things.
hp
les
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Post by zambini on Jan 3, 2018 13:39:23 GMT -5
Wow zambi This is just great! I've been thinking of flavor wheels and graphics, such as exist for wines, Scotches and other delectables. I believe the cigar folks have some similar things. hp les Yeah, that's partly why I'm so curious about everyone's take on this; I always pictured each tobacco type having flavor profiles along an x and y axis (Cartesian graph). For example, to me, virginia has a straw-ish flavor that eventually turns into bread on one axis and lemon-y flavor that turns into orange on another axis. The idea of a flavor wheel and detailed flavor breakdown never crossed my mind. |
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Post by papipeguy on Jan 3, 2018 16:08:37 GMT -5
That is a very thought provoking exercise. I'll respond once I digest all of the parameters.
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orley
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Post by orley on Jan 3, 2018 22:47:47 GMT -5
Yeah, just thinking about this makes me tired. I like smoking and tasting the differences in the tobacco and enjoying it for what it is. But then, I'm a lazy old fart!
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Post by Lady Margaret on Jan 6, 2018 10:50:43 GMT -5
Yeah, just thinking about this makes me tired. I like smoking and tasting the differences in the tobacco and enjoying it for what it is. But then, I'm a lazy old fart!
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Post by PhantomWolf on Jan 6, 2018 10:59:11 GMT -5
Pretty cool!
I've always thought of taste as being similar to colour wheel. There are only so many flavours if you think about it and everything else is just a blend of cardinal flavour characteristics. Same with smell.
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Post by dervis on Jan 6, 2018 11:06:44 GMT -5
Took the time this morning. I liked it. Made me think about trying some blends with components I didnt remember as well as I thought.
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Post by zambini on Jan 6, 2018 13:47:12 GMT -5
PhantomWolf dervis orley @ladymargaret if ya'll encounter anything naturally tasting of dirt, snow pea, or melon I'm very curious to hear about it; it just sounds so out there from my own experience.
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Post by lestrout on Jan 6, 2018 15:16:42 GMT -5
Yo red
Actually, I think flavors are more complex than colors. Colors are combinations of what's on the 400-700 nanometer spectrum. It's accepted that you can map every color in a single 3 dimensional color space. Although there are a handful of recognized primary flavor sectors (salty, sweet, etc) that our tongues detect, our noses have hundreds of receptors that pick up specific chemicals, eg. acetic acid (as in vinegar), amyl acetate (banana oil), etc. What makes perceptions more subjective and individual is that many chemicals are not detectable by many individuals. 25% of the pop is not just below average - they are the reverse of supertasters in that they can't discriminate many flavors at all. It's a little like the folks who are partially or completely colorblind, except more so. A 3D map is inadequate for mapping the hundreds, maybe thousands, of detectable flavors.
hp
les
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