!["Rich and mellow" is a core term used to describe the taste of high-quality green tea. "Richness" mainly refers to the intensity and thickness of the tea soup, which is a direct reflection of the high content of water extract, rich in tea polyphenols, caffeine and other substances that provide a strong sensory impact. "Mellow" emphasizes the mellowness and coordination of the tea soup, referring to the moderate bitterness and astringency, balanced with freshness and sweetness, resulting in a comfortable aftertaste in the mouth after swallowing, rather than a stimulating astringent sensation. It is not limited to a single taste dimension, but is the product of the synergistic effect of multi-sensory signals such as taste, smell and oral tactile sensation, and its perceived physiological basis covers a multi-dimensional complex mechanism.
First, from the perspective of taste, the formation of a rich and mellow taste is closely related to basic tastes such as sweetness and umami, and sweetness is the cornerstone of its core taste experience. For example, during the long-term withering process of white tea, the content of soluble sugar inside the tea leaves accumulates significantly, and the sweetness increases, and the mellow and smooth taste also follows, which together creates its unique rich and mellow flavor [4]; sweetness perception is mediated by the T1R2/T1R3 heterodimeric receptor, which makes the brain feel pleasant about the stimulation of sweetness, which further enhances the overall perception of the rich and mellow taste. In addition, there is a two-way interaction between sweetness and salty, sour, bitter, umami and other tastes, such as adding sugar and milk to coffee to adjust the tribological properties of the system, weakening the bitterness while enhancing the sweetness and mellowness, which confirms the regulatory effect of taste interaction on the rich and mellow flavor.
Second, the sense of smell plays an indispensable synergistic role in the perception of rich and mellow taste. Volatile compounds in food combine with olfactory receptors through the orthonasal and retronasal olfactory pathways, and the rich aroma signals generated are integrated with taste information in the cerebral cortex to form a complete flavor perception. For example, the sweet floral, warm fruity, or aged woody aromas in tea drinks can complement the taste signals and significantly enhance the overall richness and mellowness [9]; the rich and mellow experience of coffee is also inseparable from complex volatile components, and different roasting degrees create differentiated flavors, such as the chocolate and caramel aromas produced by medium-roasted coffee beans, which not only enrich the flavor level, but also enhance the rich and mellow texture through the synergistic effect of aroma and taste.
Third, oral tactile sensation is the key physical basis for the perception of rich and mellow taste, and its core is directly related to the physical properties of food such as texture, viscosity, smoothness and granularity. For example, the rich and mellow taste of dairy products is derived from the synergistic effect of their milky aroma, milk flavor, viscosity and smoothness, in which viscosity and smoothness can directly enhance the oral tactile perception of richness and mellowness. Relevant studies have made it clear that creaminess and smoothness are the core dimensions for evaluating the rich and mellow taste of food, and the difference in their physical properties will directly affect the perception intensity and comfort of the rich and mellow taste.
In summary, the perception of rich and mellow taste is a complex physiological process of multi-sensory synergistic integration of taste, smell and oral tactile sensation, which relies on the specific recognition of multiple chemical components by taste receptors, the precise capture of volatile aroma substances by the olfactory system, the intuitive perception of the physical texture of food by oral tactile sensation, and the integration, processing and comprehensive analysis of these multi-source sensory signals by the cerebral cortex.](/_next/image?url=https%3A%2F%2Fpub-8c0ddfa5c0454d40822bc9944fe6f303.r2.dev%2Fai-drawings%2FbYW82UtZbvL8kkjyZEM8qm7WIHUj0hou%2F930b3a56-8c07-4d9d-82e5-6c216b92c696%2F566eacee-f73a-4e93-87e3-a65ae3fbf320.png&w=3840&q=75)
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"Rich and mellow" is a core term used to describe the taste of high-quality green tea. "Richness" mainly refers to the intensity and thickness of the tea soup, which is a direct reflection of the high content of water extract, rich in tea polyphenols, caffeine and other substances that provide a strong sensory impact. "Mellow" emphasizes the mellowness and coordination of the tea soup, referring to the moderate bitterness and astringency, balanced with freshness and sweetness, resulting in a comfortable aftertaste in the mouth after swallowing, rather than a stimulating astringent sensation. It is not limited to a single taste dimension, but is the product of the synergistic effect of multi-sensory signals such as taste, smell and oral tactile sensation, and its perceived physiological basis covers a multi-dimensional complex mechanism. First, from the perspective of taste, the formation of a rich and mellow taste is closely related to basic tastes such as sweetness and umami, and sweetness is the cornerstone of its core taste experience. For example, during the long-term withering process of white tea, the content of soluble sugar inside the tea leaves accumulates significantly, and the sweetness increases, and the mellow and smooth taste also follows, which together creates its unique rich and mellow flavor [4]; sweetness perception is mediated by the T1R2/T1R3 heterodimeric receptor, which makes the brain feel pleasant about the stimulation of sweetness, which further enhances the overall perception of the rich and mellow taste. In addition, there is a two-way interaction between sweetness and salty, sour, bitter, umami and other tastes, such as adding sugar and milk to coffee to adjust the tribological properties of the system, weakening the bitterness while enhancing the sweetness and mellowness, which confirms the regulatory effect of taste interaction on the rich and mellow flavor. Second, the sense of smell plays an indispensable synergistic role in the perception of rich and mellow taste. Volatile compounds in food combine with olfactory receptors through the orthonasal and retronasal olfactory pathways, and the rich aroma signals generated are integrated with taste information in the cerebral cortex to form a complete flavor perception. For example, the sweet floral, warm fruity, or aged woody aromas in tea drinks can complement the taste signals and significantly enhance the overall richness and mellowness [9]; the rich and mellow experience of coffee is also inseparable from complex volatile components, and different roasting degrees create differentiated flavors, such as the chocolate and caramel aromas produced by medium-roasted coffee beans, which not only enrich the flavor level, but also enhance the rich and mellow texture through the synergistic effect of aroma and taste. Third, oral tactile sensation is the key physical basis for the perception of rich and mellow taste, and its core is directly related to the physical properties of food such as texture, viscosity, smoothness and granularity. For example, the rich and mellow taste of dairy products is derived from the synergistic effect of their milky aroma, milk flavor, viscosity and smoothness, in which viscosity and smoothness can directly enhance the oral tactile perception of richness and mellowness. Relevant studies have made it clear that creaminess and smoothness are the core dimensions for evaluating the rich and mellow taste of food, and the difference in their physical properties will directly affect the perception intensity and comfort of the rich and mellow taste. In summary, the perception of rich and mellow taste is a complex physiological process of multi-sensory synergistic integration of taste, smell and oral tactile sensation, which relies on the specific recognition of multiple chemical components by taste receptors, the precise capture of volatile aroma substances by the olfactory system, the intuitive perception of the physical texture of food by oral tactile sensation, and the integration, processing and comprehensive analysis of these multi-source sensory signals by the cerebral cortex.
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