Sapor

Vide etiam paginam discretivam: Sapor (discretiva).

Sapor est gustus naturalis et proprius pomorum, holerum, carnium, fungorum aliorumque edulium. Caseus, qui iucunde sapit, saporem iucundum habet, et piscis, qui mare sapit, saporem marinum habet. Sapor et gustatus non idem est. Eadem est enim inter gustatum et saporem differentia, quae generaliter inter sensus et sensibilia est. Sapor est, qui sua vi propria in alimentis exstat. Quem sensum obiectivum melli ingenitum Marcus Tullius Cicero ita describit: "Ut enim mel, etsi dulcissimum est, suo tamen proprio genere saporis, non comparatione cum aliis dulce esse sentitur."^[1] Eandem sapiendi vim in pomis tempore maturatum Ovidius describit: "[Tempus,] ne sint tristi poma sapore, cavet."^[2] Interdum gustus eodem sensu adhibetur, sicut apud Cornelium Celsum legimus: "Adtrahaturque spiritu is sucus, donec in ore gustus [= sapor] eius sentiatur."^[3]

An sapores similibus contrariisve discernamus philosophi Graeci antiqui differebant. Anaxagoras (saeculo V a.C.n.) contrariis: "id enim quod calore frigoreve par sit neque calefacere, neque refrigerare; neque vero dulce acidumve per ea ipsa cognosci, sed frigidum per calidum, potabile per salsum, dulce per acidum secundum cuiusque defectum (ista enim omnia in nobis adesse) ... omnem vero sensum coniunctum esse cum dolore ... omne enim dissimile tangendo incommodum affert".^[4]

Numerum saporum alii aliter recensuerunt. Inter primos, qui de hac re scripserint, Menestor (eodem fere saeculo) sapores infinitos exstitisse scripserit si iterum doxographiam Theophrasti accipimus.^[5] Huic fortasse coaevus Empedocles multa de sensu, pauca de sapore cecinit, sed quattuor sapores nominavit, videlicet dulcem, amarum, acidum, pungentem, qui secundum similitudines in corpora humana suscipiuntur:

ὣς γがんまλらむだυうぷしろんκかっぱὺ μみゅーὲνにゅー γがんまλらむだυうぷしろんκかっぱὺ μάρπτε, πικρὸνにゅー δでるた' ἐπぱいὶ πικρὸνにゅー ὄρουσεν,

ὀξくしーὺ δでるた' ἐπぱい' ὀξくしーὺ ἔβべーたηいーた, δαερὸνにゅー δでるた' ἐποχεῖτたうοおみくろん δでるたαあるふぁηいーたρろーῶιいおた.

Sic dulcia quaerunt dulcia, amara advolant ad amara,

acuta petunt acuta, calida cum calidis coeunt.^[6]

Plato (voce Timaei) χυμούς seu sapores permultos exstitisse censuit quorum typos e mixturis aquosis derivatos quattuor nominat, οおみくろんἶνος vinum, ἐλαιηρὸνにゅー εいぷしろんἶδος genus oleosum, μέλι mel, ὀπός sucus;^[7] mox genera saporum septem enumerat, στρυφνά acerba, αあるふぁὐστηρά austera, πικρά amara, ἁλυκά salsa, δριμέα acra, ὀξύ acidum, γλυκύ dulce.^[8] A Theophrasto sapores septem enumerantur: γλυκύς dulcis, λιπαρός pinguis, πικρός amarus, αあるふぁὐστηρός austerus, δριμύς acer, ὀξύς acidus, στρυφνός acerbus, dubitante octavus ἁλμυρός salsus, repugnante nonus decimusque οおみくろんἰνώδης vinosus et γαλακτώδης lacteus.^[9] Ille enim, sicut Plato, interdum alimentis obrussis utitur ad sapores definiendos, e.g. de fructibus scribens:

Sucorum vero alii sunt vinosi [οおみくろんἱνώδεις], ut vitis, mori, myrti; alii oleosi [ἑλαώδεις], ut oleae, lauri, nucis, amygdalae, piceae, pini, abietis; alii mellei [μελιτώδεις], ut fici, palmae, castaneae; alii acres, ut origani, thymbrae, cardami, sinapis; alii amari, ut apsinthii, centaurii. Tum etiam odoribus suavibus [εいぷしろんὑωδίαις] insignes, ut anisi, cedridis; alii aquei [ὐδαρεῖς] esse videntur, ut cotoneorum; alii acidi, ut punicorum et quorundam malorum, huic generi autem omnes vinosi adnumerandi; alii denique sunt alius generis, de quibus omnibus accuratius disseremus in libello de saporibus" [nobis deperdito].^[10]

Eruditi Sanscrite scribentes sex sapores enumerare solent, videlicet madhura dulcis, lavaṇa salsus, kaśaya acerbus, amla acidus, kaṭu acer, tikta amarus.^[11]

Apud Sinas quinque sapores enumerantur, qui sunt 酸さん suān amarus, 苦く kǔ acer, 甜 tián dulcis, 辣 là pungens vel 熱ねつ rè calidus, 咸 xián salsus. Enumeratio iam abhinc duo milia ducentos annos reperitur in Veribus autumnisque domini Lü, a Lü Buwei editis: ibi philosophica de arte coquinaria dissertatio ad coquum mythicum Yi Yin attribuitur.^[12] Eodem aevo liber Laocius ait per paradoxum asceticum: 五味ごみ令れい人口じんこう爽 wǔ wèi lìng rén kǒu shuǎng "Quinque sapores os hebetant"; in Traditio Zuo suadetur indoles hominum per harmoniam aut dissonantiam quinque saporum mutari.^[13] Coqui autem provinciae Sichuanensis sextum saporem 麻あさ má "torporentem" addunt, ab aromate eorum indigena zanthoxylo effectum, cum sapore pungenti aequilibrem (麻あさ辣 má là).^[14]

Europaeorum recentiorum Brillat-Savarin sapores infinitos esse agnovit;^[15] plurimi autem aut quattuor accipiunt aut (osmazomo vel umami addito) quinque.

Notae

↑ Fin. 3.34.
↑ Trist. 4.6.12.
↑ Med. 6.8.1b.
↑ Theophrastus, De sensu 27-29; emendata Friderici Wimmer versio
↑ Menestor 7 Vorsokr. apud Theophrastum, De causis plantarum 6.3.5
↑ Empedocles B 90 Vorsokr. apud Plutarchum, Quaestiones convivales 663a; versio F. G. A. Mullachii leviter emendata
↑ Plato, Timaeus 59e-60a, cf. Theophrastus, De sensu 89
↑ Plato, Timaeus 65c-66c
↑ Theophrastus, De causis plantarum 6.4.1-2, cf. 6.3.3
↑ Theophrastus, Historia plantarum 1.12.1; emendata Friderici Wimmer versio
↑ Vide e.g. Suśrutasaṃhitā 1.42 versio Anglica; Carakasaṃhitā 26.40 sqq.Kaviraj Avinash Chandra Kaviratna, interpr. Shree Gulabkunverba Ayurvedic Society, interprr.
↑ Veres autumnique domini Lü 14/2.1, 14/3.4 (John Knoblock, Jeffrey Riegel, edd. et interprr., The Annals of Lü Buwei [Stanfordiae, 2000] pp. 306-311). Cf. K. C. Chang, Food in Chinese Culture (Novo Portu, 1977) p. 68
↑ Laocius 12; Zuo zhuan Zhao 9.5, 20.8a (Stephen Durrant, Wai-yee Li, David Schaberg, interprr., Zuo Tradition [Seattli: University of Washington Press, 2016] pp. 1448-1451, 1586-1587
↑ Fuchsia Dunlop, The Food of Sichuan (Londinii: Bloomsbury, 2019) pp. 21-24, cf. 471-474; Gernot Katzer, "Sichuan pepper"
↑ Ioannes Anthelmus Brillat-Savarin, Physiologie du goût (1826) vol. 1 p. 72

Bibliographia

De sapore

Linda M. Bartoshuk, "The psychophysics of taste" in American Journal of Clinical Nutrition vol. 31 (1978) pp. 1068-1077
Nirupa Chaudhari, Stephen D. Roper, "The cell biology of taste" in Journal of Cell Biology vol. 190 pp. 285-296 (9 Augusti 2010)
Xiaoke Chen et al., "A gustotopic map of taste qualities in the mammalian brain" in Science n.s. vol. 333 (2011) pp. 1262-1266 JSTOR
Virginia B. Collings, "Human taste response as a function of locus of stimulation on the tongue and soft palate" in Perception & Psychophysics vol. 16 (1974) pp. 169–174
Nicola Davis, "Taste of kale makes unborn babies grimace, finds research" in The Guardian (22 Septembris 2022)
Ahmed El-Sohemy et al., "Nutrigenomics of taste - Impact on food preferences and food production" in E. Shyong Tai, Peter J. Gillies, edd., Nutrigenomics : opportunities in Asia (Forum of nutrition vol. 60. Basileae: Kärger, 2007) pp. 176-182
Priscilla Parkhurst Ferguson, "The Senses of Taste" in American Historical Review vol. 116 (2011) pp. 371-384 JSTOR
D. P. Hanig, "Zur Psychophysik des Geschmackssinnes" in Philosophische Studien vol. 17 (1901) pp. 576-623
Kim Hullot-Guiot, "Au Royaume-Uni, le vin aurait un goût de vacances" in Libération (15 Augusti 2022)
Thomas Hummel, J. F. Delwiche, C. Schmidt, K.-B. Hüttenbrink, "Effects of the form of glasses on the perception of wine flavors: a study in untrained subjects" in Appetite vol. 41 (2003) pp. 197–202
Carl Pfaffmann, "Neurophysiological mechanisms of taste" in American Journal of Clinical Nutrition vol. 31 (1978) pp. 1058–1067 Situs venalis
Beyza Ustun et al., "Flavor Sensing in Utero and Emerging Discriminative Behaviors in the Human Fetus" in Psychological Science (21 Septembris 2022)

De saporibus enumeratis

Annick Faurion, "Naissance et obsolescence du concept de quatre qualités en gustation" in Journal d'agriculture traditionnelle et de botanique appliquée vol. 35 (1988) pp. 21-40
S. K. Wertz, "The Elements of Taste: How Many Are There?" in Journal of Aesthetic Education vol. 47 (2013) pp. 46-57 JSTOR

De singulis saporibus

Jennifer Billing, Paul W. Sherman, "Antimicrobial functions of spices: why some like it hot" in Quarterly review of biology vol. 73 (1998) pp. 3-49 JSTOR
Matthias S. Geck et al., "The taste of heat: How humoral qualities act as a cultural filter for chemosensory properties guiding herbal medicine" in Journal of Ethnopharmacology vol. 198 (2017) pp. 499–515
John Prescott, Richard J. Stevenson, "Pungency in food perception and preference" in Food Reviews International vol. 11 (1995) pp. 665-698
Cordelia A. Running, Bruce A. Craig, Richard D. Mattes, "Oleogustus: The Unique Taste of Fat" in Chemical Senses vol. 40 (2015) pp. 507-516

Nexus externi

"Classical Blunders" apud Association for Psychological Science
Richard Gawel, "Challenging the Tongue Taste Map"

[1] Fin. 3.34.

[2] Trist. 4.6.12.

[3] Med. 6.8.1b.

[4] Theophrastus, De sensu 27-29; emendata Friderici Wimmer versio

[5] Menestor 7 Vorsokr. apud Theophrastum, De causis plantarum 6.3.5

[6] Empedocles B 90 Vorsokr. apud Plutarchum, Quaestiones convivales 663a; versio F. G. A. Mullachii leviter emendata

[7] Plato, Timaeus 59e-60a, cf. Theophrastus, De sensu 89

[8] Plato, Timaeus 65c-66c

[9] Theophrastus, De causis plantarum 6.4.1-2, cf. 6.3.3

[10] Theophrastus, Historia plantarum 1.12.1; emendata Friderici Wimmer versio

[11] Vide e.g. Suśrutasaṃhitā 1.42 versio Anglica; Carakasaṃhitā 26.40 sqq.Kaviraj Avinash Chandra Kaviratna, interpr. Shree Gulabkunverba Ayurvedic Society, interprr.

[12] Veres autumnique domini Lü 14/2.1, 14/3.4 (John Knoblock, Jeffrey Riegel, edd. et interprr., The Annals of Lü Buwei [Stanfordiae, 2000] pp. 306-311). Cf. K. C. Chang, Food in Chinese Culture (Novo Portu, 1977) p. 68

[13] Laocius 12; Zuo zhuan Zhao 9.5, 20.8a (Stephen Durrant, Wai-yee Li, David Schaberg, interprr., Zuo Tradition [Seattli: University of Washington Press, 2016] pp. 1448-1451, 1586-1587

[14] Fuchsia Dunlop, The Food of Sichuan (Londinii: Bloomsbury, 2019) pp. 21-24, cf. 471-474; Gernot Katzer, "Sichuan pepper"

[15] Ioannes Anthelmus Brillat-Savarin, Physiologie du goût (1826) vol. 1 p. 72

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