I can still remember during my tenure in the leadership of Malaysia Airlines (MAS) Academy, trained professionals, often called sensory panelists or food scientists, conduct formal sensory evaluations to test and identify key characteristics of food products for quality control, product development & utmost consistency. This crucial process, historically in airline business, a “food taster” was a person who ingested food prepared for a very important visitor to ensure it was safe and delicious, fitting for the King or Prime Minister. This involves engaging all the senses, including sight, smell, touch, texture & sound.
I understand, “tasting” is the use of the sense of taste (gustation) to perceive and distinguish the qualities of a substance in the mouth. The primary aim is to evaluate characteristics such as the balance of all human tastes like sweet, sour, salty, bitter & umami, aroma, and the overall appearance and quality.
Last Thursday, my wife, Zarina & I are grateful with our uncle, Lt. Kolonel Dato' Nawawi Mat Desa (Rtd), former Commander of Royal Malay Regiment who invited us to join other relatives for Food Tasting & Discussion menu of his son, Aizat's wedding reception at MPAJ Convention Center Hulu Kelang. He guided us “This food tasting means the act of trying small amounts of different dishes to assess their quality, flavor, and texture. Remember to move the food around in your mouth while chewing so that it has the chance to hit all the taste receptors. ‘Good taste’ emphasize delicious, savory & flavorful.”
For this food tasting process, Dato' Nawawi was ably assisted my cousin, Abdul Mutalib Majid & our niece, Khairun Nizaa who summarized the exercise. They compiled the score sheet and data analysis as well as comments from the panel that assessed on factors like appearance, aroma, flavor and texture.
Our uncle also took that opportunity to brief us about the program for Aizat-Adawiyah wedding reception at Dewan Perdana FELDA KL on 28 December.
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