9.6

Question 1

What is flavour?

Answer 1

is a perceptual experience produced by a combination of taste and other sensations

Question 2

How does colour intensity affect ones perceptual set on flavour?

Answer 2

EXAMPLE: a brighter or richer coloured food item can seem to taste different to a blander coloured one, even when there is no change in the ingredients that make up the flavour

Question 3

How does texture affect ones perceptual set on flavour?

Answer 3

• Thicker liquids and rich foods coat the mouth. Consequently, their chemical molecules that produce taste sensations and therefore seem more flavourful.
• Food with more surface area that we contact has more “flavour”. Such as a carrot vs grated carrot