Sauces Add Layers of Flavor and Sensation
A Monell Center expert explains that adding sauces expands taste by combining sweet and sour with the five basic qualities. She notes chemethesis from spicy sauces activates mouth and nasal nerves, creating a richer dining experience beyond taste.
Sweet and Spicy Sauce Recipes From Allrecipes and The New York Times
A collection of sauces including a peanut sauce with crunchy peanut butter and soy, and a spicy mango barbecue sauce adapted from Pierre Franey in The New York Times. Also included is a red wine sauce for beef featuring shallots onion anchovy and burgundy.
MENTIONED IN THIS ARTICLE
Pierre Franey
The
New York Times
Five basic tastes and how they work at Monell Center
Monell Chemical Senses Center explains the five tastes sweet sour bitter salty savory and discusses how receptors on taste buds detect dissolved chemicals. It notes papillae locations on the tongue roof of the mouth epiglottis and throat and explains umami derived from glutamate and the role of chemical irritation via the trigeminal nerve in spiciness. It also covers how flavor blends from smell contribute to food experience and how taste sensitivity may change with age.
MENTIONED IN THIS ARTICLE
Stein
Monell Chemical Senses Center
Philadelphia
Quick and Easy Sauces From Pantry Staples
Simple homemade sauces using horseradish ketchup mayonnaise and common seasonings. Includes cocktail sauce horseradish cream honey mustard tartar and barbecue sauces with versatility for fish chicken cheese steak and meatloaf.
Also Mentioned on This Page
Leslie J
Pittsburgh Post-Gazette
Allrecipes.com
Paul Bocuse