ABSTRACT
There is an observation made by the functional psychologist, Edward Titchener (1909), about the nature of the peach which encapsulates many of the puzzles, intrigues and uncertainties concerning the role of smell and taste and other senses in food flavour. ‘Think of the flavour of the ripe peach,’ he writes,
The ethereal odour may be ruled out by holding the nose. The taste components – sweet, bitter, sour – may be identified by special direction of the attention upon them. The touch component – the softness and stringiness of the pulp. The puckery feel of the sour – may be singled out in the same way. Nevertheless, all these factors blend together so intimately that it is hard to give up one’s belief in a peculiar and unanalyzable peach flavour.
(p. 135)