Unit 2.2.5 Fallibility of Gustatory Perception Flashcards
1
Q
Supertaster
A
- Someone who has a higher number of papillae than the average person
- Giving them a heightened sensitivity to taste
2
Q
Non-taster
A
- Someone who has a lower number of papillae than the average person
- Giving them decreased sensitivity to taste
3
Q
Flavour
A
- A perceptual experience
- Produced by a combination of taste + other senses
- Such as hearing, vision, touch (texture) and smell
4
Q
Difference between taste + flavour
A
- Taste = physical sensory process
- Flavour = perception/interpretation created by the brain
5
Q
Influences on flavour
A
- Perceptual set (expectations, past experience)
- Colour intensity
- Texture
6
Q
Perceptual set (expectations + past ecperience)
A
- Flavour interpretation can be manipulated if food is coloured/shaped/etc differently from how we expect
- E.g. we expect a red drink to taste like berry because of past experience
7
Q
Colour intensity
A
- We expect that foods with a richer/brighter colour will taste better
- Food producers manipulate our flavour perception by adding more colour to foods to make us think they taste better
8
Q
Texture
A
- The property of food/beverage that is felt in the mouth + contributes to flavour
- Often what we like/dislike about the texture of a food is a direct result of what we expect from that food