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14 Cards in this Set
- Front
- Back
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A scientific discipline used to evoke, measure, analyze and interpret those responses to products that are perceived by the senses of sight, smell, touch, taste and hearing
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Sensory Evaluation
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five basic tastes
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Sweet
Sour Salty Bitter Umami |
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five senses
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Taste
Smell Touch Sight Sound |
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four types of papillae of the tongue
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Filliform (no taste buds)
Circumvallate Foliate Fungiform |
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Project microvillae to the surface of the taste bud, where they form the taste pore
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TRC
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a decrease in response under conditions of constant stimulation.
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Adaptation
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seen with a stable stimulus.
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Taste adaptation
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When drinking a beverage the first sip will be perceived as sweeter than the last because you adapt to the sweetness.
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Taste adaptation
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Most of what we “taste” is actually being sensed by our ______ cells within the nasal canal.
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Olfactory cells
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the perception of taste and smell together.
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Flavor
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two routes Odorants can reach the olfactory epithelium
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Orthonasal olfaction
Retronasal olfaction |
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The detection of an odor through the nostrils by sniffing or inhalation.
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Orthonasal olfaction
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The detection of an odorant when it is released from food in your mouth during chewing, exhalation, or swallowing.
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Retronasal olfaction
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True False: Odor molecules bond to olfactory receptors (ORs) which are expressed in olfactory sensory neurons (OSNs) in the nose.
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Truw
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