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Which bananas end up in your shopping basket the uniformly yellow ones or those with brown spots?
If you are like most people, you skip the spotted ones and select those that are perfectly yellow. This is because emotions play an an oversized role in our shopping decisions, according to a new study by Danish and Swedish researchers. We choose food based upon an expectation of what it will taste like that is bound to our feelings. So, if we expect a brown banana to not match the taste of a yellow one, we opt for the latter, explains Karin Wendin, an associate professor at University of Copenhagen s Department of Food Science, and one of the researchers behind the study.
Washington [US], February 8 (ANI): People often tend to avoid apples with brown spots, assuming that they taste bad. In a new study a UCPH researcher has emphasized that there's nothing wrong with oddly shaped or bruised apples and if we are to end food waste, we'll need to upend that assumption.
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A fifth basic flavour has crept into our conceptualisation of foods in recent years umami. In Japanese, umami translates roughly to savoury deliciousness .
It is often associated with the earthy flavours of meat, mushrooms, broths and vine-ripened tomatoes. It enhances saltiness and sweetness, while reducing bitterness, which is why most people love it.
But does umami exist in beverages? And if so, which fermented beverage has the most umami potential: wine, beer, sake or champagne? And, what happens to flavours when these beverages are paired with foods?
Three researchers from the University of Copenhagen s Department of Food Science have published this first of a kind study in the journal