Abstract
This paper describes the mechanism behind consumer evaluations of the palatability of food. Preliminary observations leading to the quantitative analysis of palatability were made while traveling in Italy and France and studying the local food culture. The traditional food processing technologies in Italy that produce their well-known balsamic vinegars, hams, and risotto rice, provide a basis for highly palatable meals. Additionally, an evaluation method, practiced at the Bocuse d’Or in Lyon, France, showed that we use all five senses to evaluate a plate of food. These observations should be valuable for creating a structured platform for evaluating palatability based on communication between our five senses.
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