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-Parents start feeding their kids foods at a young age, and eventually the kids get used to the food. (Cultural)

-Preferences and aversions are highly individual, but may display clear familial and social links.

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-New tastes are compared to old ones

-Neophobia: The fear of anything new

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-Foods that are more well-known and eaten often people like more

-Acquired tastes: Getting to like a taste overtime. ex) Coffee

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Conditioning of Preferences and Aversions (Dislikes)

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Conditioning of Preferences and Aversions (Dislikes)

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-New foods are more likely to be accepted when combined with known dishes rather than eaten on their own.

-If a food islinked with negative sensations or reactions (nausea, vomiting during or after consumption), an aversion against this food develops that may remain for the rest of one’s life (so-called “sauce béarnaise phenomenon”).

-Positive sensations may also shape the preference for a food.

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-Natural flavors from foods (garlic or vanilla) are detectable in breast milk 1-2 hours after consumption.

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-Tastes that humans are born liking more than others

-Experiment done with babies

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-Fetuses learn to swallow in womb and the amniotic fluid changes "tastes" throughout the 9 months

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Very few preferences are biologically present. Usually they are linked with some sort of experience.

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- Exact opposite of supertaster

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- Not affected by bitterness as much as supertasters

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- Not a high level of tasting ability.

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- Sugar is sweeter, sodium is saltier, and bitterness is almost intolerable

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- They have more taste-sensitive structures on their

tongues than average

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- Overall higher level of tasting ability.

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People with a lower difference threshold for taste than the average person

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-Supertasters are more responsive to bitter

compounds.

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People that do not experience taste at the normal levels

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- Sight

- Smell

- Touch

- Hearing

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Principle that one sense may influence another

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Every taste molecule sends a complex pattern of impulses, made by thousands of taste bud receptors, to the brain, resulting in the complex experience of tasting the food

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The thalamus sends the impulse to the gustatory cortex, in the parietal lobe, in the cerebral cortex to be interpreted through memories and emotions stored in the brain.

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From the attached nerve, the impulses are sent to the medulla oblongata in the base of the brain, and then to the thalamus, to be further directed in the brain.

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The binding of taste molecules to chemoreceptors creates neural impulses.

The impulses are sent from the taste bud through the specified nerve.

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The taste molecule passes down through the pore and into the taste bud.

The microvilli/gustatory hairs contain chemoreceptor molecules.

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A taste molecule is dissolved in saliva.

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The system for sensing taste and tasting

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- Group of cells containing receptors to respond to specific taste molecules

-  Multiple taste buds found in each papillae

- Certain taste buds are not all located in one area

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Rough bumps found on the tongue that contain taste buds

4 types of papillae...

1. Vallate- 90-250 taste buds: found at the back of the tongue

2. Fungiform- 1-8 taste buds: scattered throughout whole tongue

3. Foliate- various amounts of taste buds: found on the back edges of the tongue

4. Filiform- May contain no taste buds: found all over tongue

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- Skeletal muscle used in speech, eating, and cleaning of the mouth

- Covered by a mucous membrane

- Rough surface due to papillae

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- Describes "savory" or "meaty" tastes

- Taste is caused by glutamate, found in protein-rich food, and amino acids.

- Monosodium glutamate is found in processed foods

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-Helps body by indicating potential poisons.

-Tongue is 8,000 times more sensitive to bitter tastes than to sweet ones.

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Helps the body indicating a

potentilaly toxic acid

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Helps the body indicate sodium essential to physiological

processes

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Helps the body indicate an energy source.

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- Sweet

-Salty

-Sour

-Bitter

-Umami

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-One of the 5 senses used to detect chemicals in our environment

-One of the 2 chemical senses