Chapter 2 Flashcards
odor- what happens whit a volatile molecule arrives in the noise
make contact with olfactory receptors and transmit electrical impulses to brain via olfactory bulb
what is anosmia
lack of ability to smell
2 ways for the odors
- nasal aroma, olfactory epithelium, signals aroma to brain
2. mouthfeel, retro-nasal aroma, olfactory epithelium, signals aroma to brain
different classification systems 6 groups
spicy, fruity, resinous, flowery, burnt foul
different classification systems 2 groups
edible, inedible
different classification system 4 groups
fragrant, acid, burnt, caprylic
substance must be …… to seep into taste bud to initiate nerve impulse to brain
dissolved in liquid/saliva
where are the taste buds (5)
tongue, epiglottis,upper esophagus, cheek, soft palate
3 types of papillae
circumvalate, fungiform, folate
how taste bud recognize the sweet
chemical configuration of sugar molecules
how taste recognize salty
cations +
how they recognize sour
acids in food (H+ + undissociated acids)
example of umami
glutamate
what is taste threshold
concentration necessary to elicit a taste response
flavor =
aroma + taste
primary taste (are not sensed with equal ease) depends on what
time, concentration, texture, temperature
7 factors affecting taste
genetics age and sex temperature of food degree of hunger medications time of day food is eaten colour of food
tactile character of food is assessed by what (3)
tongue, jaw, mouth
what is tactile character of food
feeling of resistance to motion detected by nerves
sens of touch tells about (5)
astringency temperature texture consistency chemesthesis
role of carbohydrates in food
sweetness solubility color (through browning) texture/mouthfeel preservation
3 things that determine the tactile character of food
shape, form and feel causing kinesthesic sensations
