Unit 2.2.5 Fallibility of Gustatory Perception Flashcards

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1
Q

Supertaster

A
  • Someone who has a higher number of papillae than the average person
  • Giving them a heightened sensitivity to taste
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2
Q

Non-taster

A
  • Someone who has a lower number of papillae than the average person
  • Giving them decreased sensitivity to taste
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3
Q

Flavour

A
  • A perceptual experience
  • Produced by a combination of taste + other senses
  • Such as hearing, vision, touch (texture) and smell
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4
Q

Difference between taste + flavour

A
  • Taste = physical sensory process
  • Flavour = perception/interpretation created by the brain
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5
Q

Influences on flavour

A
  • Perceptual set (expectations, past experience)
  • Colour intensity
  • Texture
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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
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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
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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
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