Taste

Question 1

Gustation

Answer 1

Taste

Question 2

Olfaction

Answer 2

Smell

Question 3

Flavour

Answer 3

Taste + Smell + other senses

Taste - taste buds
Smell - Olfactory epithelium in nasal cavity
Other senses - touch, temp, sound, appearance

Question 4

Taste

Answer 4

Sensing concentration of chemicals that are dissolved in saliva
Chemicals interact with taste receptor hairs
Generating a nerve signal to brain

Question 5

5 taste receptors

Answer 5

Sweet
Bitter
Umami
Salt
Sour

Question 6

Smell

Answer 6

Senses volatile chemical in air
Interact with cilia in the olfactory epithelium
Cilia are nerve cell ending so goes directly to brain
Tells brain what is in food not at what concentration

Question 7

Olfactory epithelium

Answer 7

Only very small
10mm in diameter
400 different receptors
Can interact with different cilia and so create a very complex picture of chemical

Question 8

Evolution purpose of food

Answer 8

Prevent poisoning
Aversion to flavour
If it made you sick will not like and prevent future poisoning

Also have the opposite which is when food gave you nutrient needed (flavour nutrient learning)

Question 9

Flavour in practice

Answer 9

Distinguish flavour once and then if keep consuming that food will not constantly renotice flavour.

Notice change in flavour when eat something else.

Almost like sitting you do not notice chair once sat

Question 10

Detection threshold

Answer 10

The ability to detect food

High detection threshold means need a lot of flavour to notice

Question 11

Recognition threshold

Answer 11

Minimum concentration to identify what the flavour is

Higher concentration than detection threshold

Question 12

Flavour and age

Answer 12

As we age our recognition and detection threshold increase with exposure

Question 13

Discrimination testing

Answer 13

Triangle test

Have 3 samples
One is different to the other 2
Ask participant to identify different sample

Does not require a lot of training
Does not tell you why there is a difference
1/3rd chance of getting right answer

Question 14

Discrimination test purpose

Answer 14

Quality control - is quality same as it used to be

Reverse engineering- is copy cat brand the same as actual

Question 15

Profile testing

Answer 15

Record to what extent an attribute is relevant

Better if use and unmarked scale (so no like 1-5)

Question 16

Profile testing uses

Answer 16

How a treatment affects flavour and quality

Question 17

Comparative profile testing

Answer 17

Profile testing but with more than one product at once

Easier than profile and so does not require training

Question 18

Displaying profile testing results

Answer 18

Spider plot

Measure percentage of where plot was put on linear scale

Question 19

Hedonic question

Answer 19

About whether a participant likes the flavour
Which product do they like the most (do this at the end)

Can be open or closed style questions or a likeness scale