Podcasts about retronasal

How can you train your sense of smell? Why does smelling require much more focus than our other senses? What is retronasal olfaction and why is it so important when it comes to enjoying wine? In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Johannes Frasnelli. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights Do wine aroma kits help to improve our ability to smell and taste wine? What positive changes occur in the brains of master sommeliers? How does our emotional state influence our ability to perceive scents? Do humans have pheromones, and how can our body odours influence each other? Is there a difference in how our brains process wine aromas compared to synthetic scents? How is olfactory marketing used by certain brands to improve their customer experience? What is the role of retronasal olfaction in wine tasting and flavour perception? What is synesthesia, and how does it relate to perception in wine tasting? What are the main factors that influence the recovery of the sense of smell? Which areas of olfactory research are Johannes most excited about?   Key Takeaways Johannes explains that master sommeliers train their brain's sense of smell just as many people train physically when they go to the gym. The key is to make it challenging. What we can train most about smell is its connection with language. It's important to talk about the smells we detect with each other. It's not enough just to have odors go by. You have to actively try to identify them. Smelling is difficult for humans Johannes observes. We can oversee a visual scenery very quickly. With smelling, we don't have these abilities. When we smell something in our environment, it is much more work for us to identify the particular odors, and we have to concentrate. We don't do that a lot. So you need to have the mental spare time to focus. Johannes says that retronasal olfaction is not only when you swallow wine, it's also when you have it in your mouth. When sommeliers swish the wine around their mouths, the molecules heat up and get pushed up into the nasal cavity, which is also part of the retro nasal component. You can test this by just pinching your nose. You won't smell because it's blocked in the front, the air cannot enter. Then as soon as you release the nose, then you will have this additional smell dimension. Retronasal olfaction is really the key player when it comes to smell and flavor perception.   About Johannes Frasnelli After being trained as a physician at University of Vienna, Austria, Johannes Frasnelli was a visiting scientist in research labs in Dresden, Germany, in Philadelphia, PA, in Stockholm, Sweden, and in Bozen, Italy. He is currently a professor for human anatomy at the University of Quebec at Trois-Rivières (UQTR), while also being a regular researcher at the Research Center of the Sacré-Coeur Hospital of Montreal. His research focuses on the physiology, the psychology and the pathology of the sense of smell.             To learn more, visit https://www.nataliemaclean.com/312.

从生命科学的角度聊聊咖啡豆种、风味感官与人体健康！这次串台源于「生物漫游指南」的一期节目《咖啡因虽好，可不要多喝哦~ | 漫谈“咖啡因”》，听两位主播科普了关于咖啡因摄入的各种民间传说和科学研究后，萌生了请他们从生命科学的角度跟我们聊一聊咖啡的想法，看看爱好者和遗传学博士眼里的咖啡能不能对齐“颗粒度”？作为一档咖啡播客，我们日常交流谁家上架了好豆子，怎么冲咖啡更好喝，最火热的竞标在哪里，又出了什么味谱惊人的新豆种，我们是别人眼中的“豆子爱好者”，原本以为对罗豆、阿拉比卡、瑰夏、波旁、铁皮卡、卡蒂姆这些物（品）种已经如数家珍了，直到聊完才惊觉以往的狭隘，不曾料到生命与遗传的奥秘竟如此纷繁多彩，又多了一些理解咖啡的视角！除此之外，咖啡中的酸、甜、水果和花香，是怎样作用于人体感受器的，我们的大脑又是如何解码这些复杂的风味的？喝咖啡到底会上火还是能抗炎？一起来探索一下吧～感谢RightPaw Coffee赞助本集听友福利！RightPaw的烘焙风格干净，轻盈，明亮，喜欢用轻柔且甜美的烘焙风格表达豆子的产地风味，深得咖啡爱好者们的喜爱，也是Coffeeplus播客三周年的合作联名烘焙商！可关注订阅小红书、淘宝店铺！嘉宾：蝌蚪 & 奶树遗传学专业博士生命科学科普账号 biokiwi 制作人（公众号、知乎、小红书等平台）知乎生物学优秀答主播客《生物漫游指南》主播本期内容：咖啡的物种起源04:30 咖啡，走出非洲！14:26 阿拉比卡的物种起源21:03 动态变化的“物种”27:03 罗豆和尤金的基因怎么在阿拉比卡表达的？人类驯化和品种的形成33:16 从生命科学的角度重新理解咖啡品种！35:59 老品种：铁皮卡和波旁37:10 抗病杂交种：Timor和卡蒂姆Catimor40:27 “基因宝库”埃塞？多样性堪忧43:22 单一栽培种：埃塞741xx系列45:22 人类驯化对咖啡的影响48:02 基因和环境对风味的表达哪个更重要？咖啡的风味和感官感知52:17 当“发芽”成为处理法的一部分01:01:15 咖啡豆中的风味物质01:04:45 人体感受器的工作方式：味觉和嗅觉01:06:48 舌头的味觉分区，是伪科学！01:14:05 鼻前嗅觉和鼻后嗅觉01:21:41 人脑如何解码咖啡风味咖啡中的生物碱和身体作用01:29:43 咖啡是绿原酸含量最丰富的植物？01:34:50 为什么我们痴迷抗氧化、抗炎？01:39:49 喝咖啡怎么抗氧化？01:50:00 ending部分参考资料：Salojärvi J, Rambani A, Yu Z, et al. The genome and population genomics of allopolyploid Coffea arabica reveal the diversification history of modern coffee cultivars[J]. Nature genetics, 2024, 56(4): 721-731.Coffee in health and disease prevention (Second Edition)[M]. Academic Press, 2024.Wang Y, Wang X, Hu G, et al. Anaerobic germination of green coffee beans: A novel strategy to improve the quality of commercial Arabica coffee[J]. Current Research in Food Science, 2023, 6: 100461.Cornelis MC. The Impact of Caffeine and Coffee on Human Health[J]. Nutrients. 2019;11(2):416. 2019 Feb 16.Barcelos RP, Lima FD, Carvalho NR, Bresciani G, Royes LF. Caffeine effects on systemic metabolism, oxidative-inflammatory pathways, and exercise performance[J]. Nutrition Research. 2020 Aug;80:1-17.Tajik, N., Tajik, M., Mack, I., & Enck, P. The potential effects of chlorogenic acid, the main phenolic components in coffee, on health: a comprehensive review of the literature[J]. European journal of nutrition, 2017, 56(7), 2215–2244.Bojanowski V, Hummel T. Retronasal perception of odors[J]. Physiology & behavior, 2012, 107(4): 484-487.主播：Yujia / Yike封面设计：AI片头音乐：Country Cue 1 - Audionautix片尾音乐:Some College - National Sweetheart小红书:Coffeeplus播客微信订阅号:Coffeeplus播客呀如果你喜欢我们的节目内容,请记得订阅频道。推荐您在小宇宙App,苹果Podcasts, Spotify，豆瓣播客等泛用性客户端收听我们的节目,你还可以通过喜马拉雅,网易云音乐,QQ音乐,Google podcast等平台收听我们的节目。如果您喜欢我们的内容，请别忘了在小宇宙App给我们留言、点赞，在苹果Podcast给我们五星好评，也请多分享播客给朋友们！也可以搜索添加微信yujiajia_wx, 记得备注“播客”哦，邀请您进入微信社群～

What is flavor? Neil deGrasse Tyson and co-hosts Chuck Nice and Gary O'Reilly explore the science of what makes some foods tastier than others, what is “umami,” and how flavor changed in the 20th century with food scientist Arielle Johnson.NOTE: StarTalk+ Patrons can listen to this entire episode commercial-free here:https://startalkmedia.com/show/the-science-of-flavor-with-arielle-johnson/Thanks to our Patrons Lisa Pulkrabek, David Guilbault, TheRealErikEvans, Daniel Jones, Joshua Troke, Chris Hampton, Shaun Grossman, Pete Evans, Chris Love, and andrea nasi for supporting us this week.

En este episodio conversamos sobre nuestras experiencias personales al degustar, y como pueden ayudar a nuestro oyentes. Invitados: Luis Castillo Axel Rodriguez https://www.instagram.com/cigarspodcast/

How can tuning into the retronasal aspect of smell take your wine tasting skill to the next level? What makes the sense of smell so fascinating? What does it mean to be a virtual wine brand? What do grapes & M&Ms have in common?   In this episode of the Unreserved Wine Talk podcast, I'm chatting with Jim Duane, winemaker and host of the Inside Winemaking Podcast.   You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway If you live in the United States you can get 10% of Jim's Terratorium wines using the code NATALIE.   Highlights What's the story behind Seavey Vineyard having both grapes and livestock? Which unusual cow-specific winemaking tip does Jim follow every harvest? How did 15 tons of crushed Pinot Noir grapes go missing and end up in a parking lot? What's it like to work a harvest without power? How did Jim go from totally avoiding Rosé to making three vintages by 2021? What makes Riesling the hardest wine to ferment? What led to the aha moment in high school when Jim first became intrigued by fermentation? How are off-dry, dry and sweet wines classified depending on their sugar levels? Why does Jim consider himself a gardener at heart? What's unique about working with Seavey Vineyard? Why was Jim terrified about going into a career as a winemaker? What was Jim's inspiration for creating his podcast, Inside Winemaking? How was working at Stags' Leap winery was like a university of practical winemaking for Jim? Why is mastering logistics a critical part of becoming a successful winemaker? What were Jim's biggest takeaways from working at Robert Mondavi Winery? Why was Jim excited to have access to the To Kalon vineyard?   Key Takeaways I enjoyed hearing about what winemaker wannabes and everyday wine drinkers can learn from Jim's podcast. Even if you don't want to become a winemaker, understanding the process can deepen your appreciation of what you're drinking. The retronasal sense of smell is a game-changer when it comes to detecting specific aromas in wine. It's a subset, of course, within the fascinating world of smell that we'll continue to explore on this podcast in future episodes. Jim's comparison of grapes with M&Ms was helpful in understanding texture and ripeness. I also was interested in Jim's explanation of virtual wine brands.   Join me on Instagram, Facebook and YouTube Live Video Join the live-stream video of this conversation on Wednesday at 7 pm eastern on Instagram Live Video, Facebook Live Video or YouTube Live Video. I'll be jumping into the comments as we watch it together so that I can answer your questions in real-time. I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer? Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621   About Jim Duane Jim Duane studied biology at Gonzaga University in Spokane, Washington then worked at Brancott Vineyards in New Zealand. Hauling rocks in the vineyard, he says, helped him get ready for graduate school at the renowned University of California at Davis oenology program. In 2004, he moved to Napa where he's been ever since. Jim is now the winemaker at Seavey Vineyard in California's Napa Valley. Prior to that, he worked at Stag's Leap Wine Cellars and Robert Mondavi Winery. In 2014, he launched a podcast called Inside Winemaking, which is ranked one of the most popular wine podcasts. In 2021, he launched Terratorium Wines as a direct result of his podcast and winemaking classes. Jim and his wife Erin have two daughters that keep them busy. Recently, he notes, they logged four pulled-teeth in a 36-hour period.     To learn more about the resources mentioned in this episode, visit https://www.nataliemaclean.com/174.

Is it true that scents do not exist? And how can we memorize them if they do not exist?

Happy New Year everyone! So a few days ago, I was super psyched to learn that my jazz ensemble was booked for the 2022 Boston Food and Wine Festival jazz brunches, to be held at one of my favorite locations, The Boston Harbor Hotel. With wine on my mind, I thought I’d do a post on it, especially since a lot of folks are curious.  As it so happens, I’m married to a wine and whisky aficionado, Jeff Hunter.Now this isn’t a proper interview at all.  We were about to settle down for the season finale of Mandalorian when it occurred to me I should see if Jeff was up for an impromptu interview, something he is more predisposed to do with a glass in hand.  He was.  So while he prepared for us to sample 2018 vintage Cabernet Sauvignon from two very different locales, one from Alexander Valley Vineyards California, the other from Penley Estate Phoenix Australia , I grabbed a mic. I know wine events can be daunting.  There’s the odd swish and sniff of glasses; the confident gargle, and the spit.  And what about the knowing look you get when you opt to swallow your sip ‘coz goodness knows you’ve paid good money for this!   And then there’s the jargon—  “structured,” “hint of oak,”  “tannic,” that defines moments of deliberation.It’s easy to forget that a wine palate is cultivated.  Unless vinification is a family business or inherent in your culture, there’s a big chance your first sip of wine was disappointing and far from how you imagined it to be.  My parents let us have a sip or two when we were kids and I did not understand what the big to-do was.  Even in my college days it wasn’t something I enjoyed though I learned to tolerate it because I badly wanted to travel to Europe and I thought wine was something everyone had with their meals.  In the 70’s and 80’s in Manila, I remember drinking Blue Nun Riesling and Cold Duck champagne in our family events. Paul Masson Chablis was the main wine served at my 18th birthday party debut, an important milestone in Filipino society.   At the time, and in a nation of beer and whisky drinkers, any wine at a party was impressive, even if they all tasted like tart juice or downright vinegary. In a hot tropical country like the Philippines where houses don’t have basements, cellars, cool pantries,  nor any concept of proper storage, it’s highly likely we’d been blissfully toasting with turned wines and thinking that was cool.So we all start somewhere and my first point is, wherever you are in your wine journey is okay.  Second, over time and as you explore a breadth of varieties, your palate will evolve.  What you find pleasant today may not be so tomorrow, and the opposite could also be true. Third, what is considered “good,” even by experts, need not be expensive.  Though price point can be indicative of quality, it is also affected by supply (limited production usually is pricier), brand name, popularity and other factors that have nothing to do with quality.  Wine regions like Bordeaux (France) or Napa Valley (US) have more cachet with some people than Australian or Argentinian wines, hence my earlier example of two 2018 Cabernet Sauvignon wines we were comparing, both very good and under $20, with the Penley Estate Phoenix Australia rated #69 in the Wine Enthusiast top 100 wines.Learning about wines is fun and a lifetime activity. While I can barely remember vineyard names, I know what I like, am confident about food pairing , and am more articulate about my descriptions, which means, I can pretty much fake my way in an event.  I’m fortunate to have learned from others and most especially Jeff, who often cooks dishes with particular libations in mind, such as this evening’s Seafood Cioppino paired with 2006 Constanti Brunello di Montalcino, which means, a lot of our dinners are mini wine tasting events.  Since I have a resident (literally) wine expert on board, and he now has the mic, let’s see what he has to say.  Bear in mind, we’ve had a few glasses at this point.Marlene:  So I’m here with Jeff, an avid wine and whisky collector, purveyor in auctions and former wine consultant.  So Jeff, tell us a bit more about your passion for wine.Jeff: Oh, good evening. Thanks, Marlene. Thanks for the nice introduction. My name is Jeff, Jeff Hunter, and I've enjoyed wine for many years.  I can recall the first case I got of an older Bordeaux that I kept in my parents’ basement. And that was kind of the beginning to my desire to collect. I just love the smell of the case of wine, the wood, the ability to taste that wine over the course of many dinners, as it evolved, and how long it would age and trying to correctly predict when I would drink it.Marlene:  What kind of wines should we be looking at?Jeff: Okay, we're gonna talk about popular wines or those that are less discovered at Wine Festivals. So if you're a curious person, and you would be interested in trying different regions, Lebanon, has some interesting things that are coming out. Israel as well has some fabulous Cabs. So explore. I'm not too familiar with Greece and Italy was always a mystery to me. But the more I've tried and the more I've looked at the maps of the different landscapes and wine producing regions of the various countries, the more I've gotten to appreciate all the things that make up the different wines of Italy, let's say,  France, as well, obviously, with many different wine producing regions, so great to be an explorer. And there's a lot of great wines being produced today around the world.Marlene: Any favorites?Jeff: Personally, I've been really enjoying something that's not as popular as it used to be. That's the Australian Cabernets and Shiraz. I just love those big, jammy, bomb-y types of wines and the concentration and the freshness of fruit that I find in some of them. So it's been kind of fun enjoying those, otherwise I go to, for sure, vintage Bordeaux.  Always buy the good years, sit on them, give them time, 5-10 years to come around. So get them early and be patient. Marlene: What about unusual wines? Jeff: I think that as esoteric wines go, the Tokaj of Hungary can be quite fascinating. And I was able to purchase six bottles of the Essencia of Pajzos from Tokaj, and that's the best of the best. It's a 1993 Vintage Robert Parker who's the wine critic gave it an O M G 100 points. Said it tasted like heaven. Amazing wine. Residual sugar is sky high but yet there's still some crisp snap through all the apricot flavor. Amazing wine.  I think I paid $125 a bottle with a discount should be about $300 to 500 at this point in 2022.Marlene:   Lots of people are curious about wine events.  For those who’ve never been to one, can you perhaps give an idea on what they can expect?Jeff: Going to wine festivals has always been a fun thing. I've always enjoyed the opportunity to taste many wines and a big gathering. And my favorite way of doing this is to have a friend who works in the wine industry and then have him get you in for free as his roadie; you can help him bring his wines in, and then maybe even help pour some of his wines, and then get to go in and check everything out for free. That's my favorite way to go into wine festivals.Marlene: Ok, ok, let’s be serious.  If it was for like, you know, just a regular Joe, how would it be?Jeff:  Of course yeah. You know I do love wine festivals and my approach to attending a wine festival based on the limited amount of time I have with so much to taste. And so I would recommend getting in doing your research. Look at the listing, see who's attending, see who's pouring, see who's pouring what. Stay away from the pedestrian wines, focus on your whites first. So you don't ruin your palate. Get around, it doesn't matter if the table has red or white just stay with the whites. You can always come back for the Reds later. And then just keep moving through the festival. Don't get bogged down. And as the more you taste and don't forget to spit because the more you taste, the more you can become a little bit more friendly with all the participants and lose valuable time-- tasting time. Focus on the big boys at the end, the big reds, and make sure you get them before they run out because the popular ones do go fast. Marlene: Thank you, Jeff.  So let me clarify. Jeff’s point is to maximize time at a wine event, and he’s just outlined an efficient way to go about it, if that’s your goal. 1.     Do a bit of homework so you can home in on what you really want to try, to avoid palate fatigue and being too inebriated to appreciate what you’re consuming.2.     Spit.  You can’t taste a whole lot of wines and be sober otherwise.  In other words, though ruthless: Not spitting = inebriation= friendliness=waste of tasting time3.     Start with whites and end with reds.  The reverse will ruin your palate for whites.Now most of us don’t approach wine events with Jeff’s single-minded efficiency, nor should you, unless you are a collector.  For everyone else, I’d say, go where you will, listen to the wine curators, ask questions (they love this) and meet people.  Have fun. And if you’re worried about looking gauche, here are a few tips:1.     Hold wine glasses by the stem, not the glass, so you don’t warm the wine (or get fingerprints on glass)2.     Swish the wine in the glass to aerate and release the bouquet; sniff to appreciate.  Note what you’re smelling—apricots, raspberries, etc.3.     Sip together with a slight breath in, and swish around the back of your mouth for aeration.  It looks and sounds a bit like a gargle, but isn’t. It’s not a pretentious action.  Retronasal olfaction is smelling and tasting from the back of your mouth, and better perceived when wine is aerated.4.     Spit.  In bucket.5.     Describe what you smell and taste with fellow participants and wine curators so you can build your wine vocabulary.6.     And finally, if like my sister, Manischewitz is your favorite wine, never admit it. Get full access to Cooking Subversive at cookingsubversive.substack.com/subscribe

All of our senses, including our sense of touch ultimately bring us to the mouth, our organ of sustenance located below and intimately connected to the nose, which is directed by retronasal smell, retronasal olfaction, or mouth smell, giving us the ability to perceive the flavor dimensions of foods and drinks. Retronasal smell is a sensory modality that produces flavor best described as a combination of traditional smell (orthonasal smell) and taste modalities that create flavor from smell molecules in foods or drinks shunting up through the nasal passages as one is chewing. When people use the term smell, they are usually referring to orthonasal smell, or the perception of smell molecules that enter through the nose and up the nasal passages. Retronasal smell is critical for experiencing the flavor of foods and drinks. Flavor should be contrasted with taste, which refers to five specific dimensions: (1) sweet, (2) salty, (3) bitter, (4) sour, and (5) umami. Perceiving anything beyond these five dimensions, like distinguishing the flavor of an apple from a pear requires retronasal smell. Hear it here - https://bit.ly/centerpallamary Learn more from the author at https://bit.ly/mattpallamary Visit Mystic Ink Publishing at https://bit.ly/mysticinkpublishing For narration information visit Russell Newton at https://bit.ly/VoW-home For production information visit Newton Media Group LLC at https://bit.ly/newtonmg #BOLD #Braille #KikunaeIkeda #Lglutamate #Merkel #retronasal #RussellNewton #NewtonMG #MatthewPallamary #TheCenteroftheUniverse #MysticInkPublishing #sensory #somatic #TokyoImperialUniversity

Sponsor: Kopacetic Beer Factory Guest: Alena @acraftbeergirl on Instagram We drank delicious Naturdays, Matt made an outrageous claim, Dustin talks Florida beers, Ant is all about Retronasal tasting, and Alena explains life as a Instagram Beer Model. What we talked about: Natural Light Naturdays Indiana City Brewing Co. Früt Brüt Beer Trading Treehouse Double Shot: Espresso How Alena got started as an Instagram beer model & beer trading Indiana’s antiquated beer laws Treehouse Somewhere Something Incredible is Waiting to be Known Ant explains Retronasualing More about Instagram beer models Alena’s neighbors likely think she is a pornstar Patreon Shoutouts and Hotel Tango Victor Vodka Trillium Brewing Co./Monkish Brewing The fun side of beer release lines Did you know you can drink in public legally in Indiana? Matt didn’t. Trillium Brewing Co. Stillings Street DDH IPA Beers Dustin drank in Florida on vacation Support the Show Patreon Threadless Social Media Links Facebook IG Twitter Website Check out our podcasting host, Pinecast. Start your own podcast for free, no credit card required, forever. If you decide to upgrade, use coupon code r-a28fff for 40% off for 4 months, and support Barrel Chat Podcast.

Institute of Philosophy Juyun Lim, Oregon State University The Two Senses of Smell Workshop - Retronasal Olfaction: a part of flavour system Respondent: Barry Smith, Institute of Philosophy This workshop is being run jointly by Rethinking t...

Institute of Philosophy Juyun Lim, Oregon State University The Two Senses of Smell Workshop - Retronasal Olfaction: a part of flavour system Respondent: Barry Smith, Institute of Philosophy This workshop is being run jointly by Rethinking t...

Koku 14 Eylül 2010 KOKU'da bu hafta: Birbirine karistirilan iki farkli kavram: Tat ve lezzet; Burnumuzdan kokladigimiz (Orthonasal) ve agiz icinden (Retronasal) kokladigimiz farkli midir?; Yiyeceklerin renkleri bizim onlarin lezzetini algilayisimizi degistirir mi?; Hic dis fircaladiktan sonra portakal yediniz mi?; Aromakimyasali ureticilerinin elinde kac cesit cilek aromasi var? 1? 3? 5? 1000? 3000? 5000?

Koku 15 Aralık 2009 Orthonasal ve Retronasal ne demek?; Yiyeceklerde aromalar: dogal ve yapay; Elma = Ethyl-2-methyl butyrate, Patlamis Misir = Methyl-2-pyrdil ketone; Neden o meshur fast-food zincirinin kizarmis patatesleri hep daha "lezzetli" ?; "Cilekli Milk-Shake"'de cilek var midir?

DESCRIPTION: Retrohaling is a technique that we practice and recommend so that people can experience the broadest range of flavors and sensations from their cigars. In this video, Doc explains why retrohaling is important and how to retrohale your cigar smoke.OUTLINE:Doc provides a little background info on the origin of the term "retrohale."The second section provides a little anatomy lesson regarding gustation (taste) and olfaction (smell).Orthonasal olfaction involves moving particles to your olfactory bulb via the front of your nose.Retronasal olfaction involves moving particles to your olfactory bulb via the "back door," that is, via your mouth and throat.Doc explains techniques for retrohaling.Doc summarizes the importance of retrohaling to the cigar enthusiast.