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How can knowledge about the sense of taste be useful in the

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Vivi Lethanh

on 3 March 2016

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Transcript of How can knowledge about the sense of taste be useful in the

How can knowledge about the sense of taste & smell be useful in the food industry?
Psychology Group 1 - Tastes!
Stephanie Lethanh, Thomas Cassity, David Hernandez, Clive Muhoro, Alex Cho
Professor Williams
Sense of tastes (
Gustation) -
Results from chemical substances found in foods and drinks you consume that stimulate special receptors in the mouth.
Those substances are dissolved by saliva, the chemicals activate the taste buds.
Taste buds are located everywhere in your mouth, not just on the tongue, like we believed.
Each taste buds has about 50 receptor cells specialized for taste.
When activated, the receptor cells send messages to the thalamus, thus directing the information to other regions in the cortex.
5 Basic Taste Categories!
Sweet
Salty
Sour
Bitter
Umami
Chefs need to know which foods go well together to taste good, but also have nutritional value.
A goal for many chefs is to associate a thought, feeling, or memory with their food. Depending on tastes, certain flavors can be associated with a feeling.
Taste is a subjective science.
Supertasters
have highly concentrated taste receptors, allowing them to taste everything with a heightened sense.
Food tastes differently to different people because not everyone's taste receptors are all at the same level of concentration.
Sense of smell (Olfaction) -
Olfactory sensory neurons are found in a patch of tissue found up inside your nose.
Each olfactory sensory neuron has 1 odor receptor, connecting straight into the brain.
Small molecules of whatever we are smelling float up into our noses, spark the receptors, and are found by the neurons that send the message to our brains, allowing us to recognize and identify what it is that we are smelling.
"Smell Disorders." Smell Disorders. NIDCD Information Clearinghouse, 19 Apr. 2014. Web. 02 Mar. 2016.
Sarah Dowdey "How Taste Works" 25 October 2007.
HowStuffWorks.com. <http://health.howstuffworks.com/mental-health/human-nature/perception/taste.htm> 2 March 2016
"How does the sense of smell work?" 1 April 2000.
HowStuffWorks.com. <http://health.howstuffworks.com/mental-health/human-nature/perception/question139.htm> 3 March 2016
Works Cited
Taste is only 1 aspect of flavor though, flavor involves multiple sensations that include aroma, temperature, texture, and appearance.
Most tastes are a complex mixture that come from different combinations of basic taste receptors.
When taking a bite of food, the odor released reacts with our tastes buds to help us identify what we are eating.
Without smell, we would be able to tell the difference between sweet and bitter, but we would not be able to tell what it is that we are eating without being able to smell it.
A problem a chef could run into if they were not able to smell would be they would not fully understand the ingredients they are working with, thus not allowing them to find the "perfect combination."
Cooking is a science, a chemical process. "[Chefs] wouldn’t be able to understand what factors may turn some people on and off to certain foods" (eHarnett) without the mix of both taste and smell.
EHarnett. "The Whole Package: The Relationship between Taste and Smell." Serendip Studio. N.p., 16 Dec. 2007. Web. 02 Mar. 2016. <http://serendip.brynmawr.edu/exchange/node/1575>.
Chefs use their instincts and sense of smell to know which seasonings to use to enhance the flavors in foods, tasting as they go along, and using the different aromas to guide them.
Full transcript