Chapter 2

Question 1

odor- what happens whit a volatile molecule arrives in the noise

Answer 1

make contact with olfactory receptors and transmit electrical impulses to brain via olfactory bulb

Question 2

what is anosmia

Answer 2

lack of ability to smell

Question 3

2 ways for the odors

Answer 3

1. nasal aroma, olfactory epithelium, signals aroma to brain

2. mouthfeel, retro-nasal aroma, olfactory epithelium, signals aroma to brain

Question 4

different classification systems 6 groups

Answer 4

spicy, fruity, resinous, flowery, burnt foul

Question 5

different classification systems 2 groups

Answer 5

edible, inedible

Question 6

different classification system 4 groups

Answer 6

fragrant, acid, burnt, caprylic

Question 7

substance must be …… to seep into taste bud to initiate nerve impulse to brain

Answer 7

dissolved in liquid/saliva

Question 8

where are the taste buds (5)

Answer 8

tongue, epiglottis,upper esophagus, cheek, soft palate

Question 9

3 types of papillae

Answer 9

circumvalate, fungiform, folate

Question 10

how taste bud recognize the sweet

Answer 10

chemical configuration of sugar molecules

Question 11

how taste recognize salty

Answer 11

cations +

Question 12

how they recognize sour

Answer 12

acids in food (H+ + undissociated acids)

Question 13

example of umami

Answer 13

glutamate

Question 14

what is taste threshold

Answer 14

concentration necessary to elicit a taste response

Question 15

flavor =

Answer 15

aroma + taste

Question 16

primary taste (are not sensed with equal ease) depends on what

Answer 16

time, concentration, texture, temperature

Question 17

7 factors affecting taste

Answer 17

genetics
age and sex
temperature of food
degree of hunger
medications
time of day food is eaten
colour of food

Question 18

tactile character of food is assessed by what (3)

Answer 18

tongue, jaw, mouth

Question 19

what is tactile character of food

Answer 19

feeling of resistance to motion detected by nerves

Question 20

sens of touch tells about (5)

Answer 20

astringency
temperature
texture 
consistency
chemesthesis

Question 21

role of carbohydrates in food

Answer 21

sweetness
solubility
color (through browning)
texture/mouthfeel
preservation

Question 22

3 things that determine the tactile character of food

Answer 22

shape, form and feel causing kinesthesic sensations