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Taste

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by

Katie Goodfellow

on 18 March 2010

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Transcript of Taste

TASTE
Saliva
Brain Receptors
How Taste Works
•Facial nerve
•Glossophayngeal nerve
•Vagus nerve
Kinds of Taste
Sweet
Salty
Bitter
Sour
Savoriness
•Amino acids
•Fermented foods
•Meatiness, relish, rich tastes
•Considered fundamental in foods of China, Japan, Korea, but not in western culture
Taste Buds
Sensitivity to food
Taste Perception
Age
Color/Vision
Hormones
Genetic Variations
Oral Temperature
Drugs and Chemicals
Natural Substances
CNS Tumors
Plugged Noses
Zinc Deficiency
Tastes are unlearned preferences taught by parents
Adults have less taste buds than children
Children have a harder time identifying specific tastes when 2 are mixed or the presence of different aromas is in the room
Taste Disorders
Medications
Smoking
Lack of Vitamins
Head Injuries
Brain Tumors
Chemical Exposure
Radiation Effects
Ageusia (Complete Loss of Taste)
Dysgeusia (Persistent Abnormal Taste)
Super Tasters
25% of Population
More Sensitive to Bitter Tastes
After Taste
Persistent sensation of flavor after the substance has passesd out of contact with the sensory organs
Usually alcoholic
Spicy Foods: Mexican
Indian
Medications
Presence of Sodium Ions
Alkali metals also taste salty
Sensory on Tip of Tongue
Pleasurable sensation prduced by Sugars
Aldehydes and Ketones
Sweet + Salty
Cacao
Chemicals added to toxic substances to prevent accidental ingestion
Taste that detects Acidity
Mechanism that detects sour is similar to that which detects salt
Chefs are beginning to bring bitter foods
to the menus for bolder tastes
Acquired Taste
Appreciation for food
Because of strong odor, taste or appearance
"Learning to enjoy it"
"Expert Judgment of Taste"
Fruits
Full transcript