Physiology of Taste, and Health & Service Flashcards
An organisms’ neurological response to a stimulus in the environment is knows as a ____________.
Sensation
The brain’s interpretation of the information gathered by the senses is known as a ______________.
Perception
Any chemical, physical, or thermal activator that can produce as response in a sense receptor is known as a _________.
Sensory stimulus
The smallest amount of stimulus necessary to trigger an UNIDENTIFIABLE sensation is knows as a _______ ______.
Detection threshold
The smallest amount of stimulus necessary to trigger an IDENTIFIABLE sensation is knows as a _______ ______.
Recognition threshold
The detection threshold is genetically determined. T or F.
True
What is the first sense used to examine a wine?
Sight
An inky purple wine would indicate
a. high acid wine
b. young red
c. older mature red
d. low acid
b. young red
A brick red wine would indicate
an older mature red wine
A ruby-orange tone would indicate
a high-acid red wine
A rust colored wine would indicate
may be an oxidized red wine
A straw yellow to lemon yellow wine would indicate
most young dry white wines
A deep golden yellow wine would indicate
White wine from a warm climate, or white having spent some time in barrel.
An amber gold wine would indicate
a maderized or oxidized white wine
What sense, compared to our other senses, has the least amount of information to give a taster?
Sight
Our most important, sensitive and versatile sensory evaluation tool is
Smell
Sense of smell can detect a range of scents up to an estimated ______ number of oders
10,000
A normal persona can be trained to identify how many different odors?
1000
How many odorous compounds does wine contain?
200
What is the name of the sensory organ for the sense of smell?
Olfactory epithelium
Where is the olfactory epithelium located?
Roof and wall of the inside of the nose.
Molecules that become airborne in order to be smelled are called ______ _______.
Volatile components
Why do tasters swirl their glasses?
To increase the surface area to allow the volitile components to become airborne.
Aromas derived from the grape itself are called
Primary aromas
