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12 Cards in this Set
- Front
- Back
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What are the 5 tastes perceived by the brain?
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In general, five distinct tastes can be perceived: sweet, salt, sour, bitter and umami.
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What is the sweet taste typically associated with?
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The sweet taste is typically associated with carbohydrate rich foods, especially sugars and fruits containing sucrose and fructose,
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What are sour tastes typically associated with?
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Sour tastes detect acids in foods such as citrus fruits.
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What is the taste Unami associated with?
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Umami (pronounced “ooh-mommy”) is a taste response to glutamic acid salts, most commonly found as monosodium glutamate (MSG).
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What are flavors?
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Flavors in foods are a result of specific chemical compounds
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What are the tastes buds and how do they function?
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The taste buds are specialized chemoreceptor organs that when stimulated relay nerve impulses to the central nervous system allowing the flavors to be received.
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What are the gustatory cells and how do they function?
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The taste or gustatory cells have taste hairs that receive taste molecules. To register a taste, molecules must mix with saliva and come in contact with the taste bud.
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Are parts of the tongue more sensative than others?
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The five tastes can be detected throughout the tongue, but it is thought that regions of the tongue are more sensitive to certain tastes. For example, the tip of the tongue is thought to be most sensitive to sweet tastes.
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Where do you taste sweet on the tongue?
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For example, the tip of the tongue is thought to be most sensitive to sweet tastes.
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What are odors?
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Odors are airborne and are detected by olfactory cells in the upper nasal cavity.
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How are taste bud smell evaluations done?
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Taste Bud Smell
Sensory evaluation of foods is often conducted through observational experiments, |
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Why do companies do taste and smell tests?
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a food manufacturer is not going to spend millions of dollars launching a new product until it has passed extensive taste tests. Sensory evaluation is used by food scientists conducting research on new food products, the study of taste and odor, for quality control and food product marketing.
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