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24 Cards in this Set
- Front
- Back
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How is food experienced |
Through the integration of sensory stimulus and cognitive creation of human food perception |
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What are the basic senses |
Hearing, sight, smell (olfaction), taste (gustation), touch (orosensation, somatosensory). |
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What are the three basic ideas of congition |
•Perception •Sensory communication - language •Flavour - sensory interaction |
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What categories are food characteristics defined by |
Sound Appearance Texture Flavour (which integrates aroma, taste and other sensory stimulus) |
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Example of how different attributes may be perceived by the senses |
Sight (appearance/presentation) -colour -visual perception that infers physical factors (texture, viscosity) -form -positioning |
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Definition of "sense" |
A system that consists of a group of sensory cell types that respond to specific physical phenomenon and that correspond to a particular group of regions within the brain where the signals are received and interpreted
Sensory system consists of specialised cells which respond to specific signals and reports to a particular part of the brain |
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What is hearing |
The detection of vibrations along some medium such as air in contact with ear drums |
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What is sight, how can it be viewed in terms of senses and what receptors are present |
Can be viewed as one sense (light), two (light and colour), or four (light, red, green, blue) Receptors : rods (brightness), cones (colour) |
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What is smell |
Sensors that work off chemical reactions, combines with taste to produce flavours |
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What is touch |
Distinct pressure, temperature and pain sensors |
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What is taste |
Arguably five senses due to different taste receptors for sweet salty bitter sour umami |
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Example of an additional sense |
Equilibrioception (sense of balance) |
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The sensory experience |
Stimulus Sensory organs (receptors) Sensation Perception (interpretation) Recognition |
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Senses classified by nature of the stimulus |
•light (sight) •chemical (taste, smell) •mechanical (hearing, touch) |
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How does perception affect the sensory experience |
We see light and shade but perceive colour, objects, spaces and people and their positions
We hear sounds but perceive voices or music or approaching traffic
We taste and smell a complex mixture of chemical signals but perceive the mix as ice cream or an orange or a steak |
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What is perception |
The "added value" that the organised brain gives to raw sensory data Goes beyond sensations and involves experiences, memory and higher level processing |
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What effect does the sensory experience have on your culinary work |
Food selection Recipe development Menu planning Food styling, presentation, planning |
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What is an acceptance and preference test |
Provides information about people's dislikes and likes (of a product) includes comparison, hedonic and ranking. Does not evaluate specific characteristics like smoothness |
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What are discrimination tests |
Determined if the is a discernible difference between the products. Includes pair, duo trio and triangle comparison. Based on evaluation of specific product characteristic (saltiness). |
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Papillae count for each taster tyle |
0 -15 = tolerant taster 16 - 39 = taster 40+ = hyper taster |
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What are papillae |
Small bumps covering the tongue, each containing multiple taste buds which in turn are made up of 50-150 gustatory cells. Each of these cell tips protrudes through a pore on the papillae surface, and nerves carry signals to the brain where it is perceived as taste. |
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If you are a hyper taster, how would you respond to the PTC chemical tasting |
An extreme quick strong bitter taste response to the chemical (PTC is a dominant gene - received a gene from each parent for the receptor that can taste this bitter taste) |
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What would make the tongue tasting map inaccurate (vinegar taste) |
Being able to taste acidity (sour) at any other location than that assigned to sour |
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How could our senses be divided into fewer categories based on the type of "stimulus", or subdivided into a greater number of categories based on specialised sensory receptors (such as taste) |
Could classify senses by nature of stimulus - mechanical (hearing and touch), chemical (taste and smell) or light (sight). But could also be subdivided further and define a sense as a system consisting of cells which respond to specific signals and reporting to a particular part of the brain where it is interpreted. Eg. Taste could be broken down into five senses rather than one - sweet sour salty bitter umami. |
