Re:Italy’s rarest pasta
by binarymax on Thursday October 20, 2016 @08:38AM
(#12751696)
Based on the description of preparation, the texture would be the defining difference, not the taste.
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Texture defines taste.
https://flavourjournal.biomedcentral.com/articles/10.1186/20...
According to your citation, texture and taste and aroma are separate characteristics with some overlap that combine to define flavor. The defining component difference in Su Filindeu would be texture, enhancing the flavor.
That's awesome thanks. Its always been intuitive for me that texture would affect how air mixes with food in the mouth and would also affect flavour distribution of sauces in the mouth but its good to see someone put actual study into it