S. Crispino
A harmonious balance of different characteristics that go to make the flavour and fragrance is appreciated by a large number of our customers who demand quality products for their extremely refined palates.
The degree of sensorial perception is vital for appreciating organoleptic properties. The subject should include notions of physiology that can only be hinted at here:
the taste and smell senses are adequately stimulated by special chemical substances soluble in water.

The organs of taste and smell are designed to work in tandem, setting in motion complex sensations, involving not only the elementary sensations of taste and smell but also those of the tactile, heat and cold organs, with which the buccal and nasal mucosas are well endowed.
A physiological aspect to be borne in mind when preparing a recipe is that known as fatigue of the olfactory sense, resulting in a loss of excitability of the olfactory bulb, which occurs quickly in the presence of very acute smells. This shows up the importance of dosing fragrances in a balanced manner, especially empyreumatic types, such as roasted coffee, which is pleasant only in small doses.
The same may be said of caprylic-based smells typical of cheese, whose pleasantness is almost always the result not of its low concentration but rather the parallel presence of other smells (from "I Nostri alimenti”-Gino Secchi –Univ. di Bologna).


It is in this physiological sphere that the "good taste" war is waged, and the tactic of striking the right "balance" is undoubtedly a winning one.