TASTE by Hope Cherian

TASTE

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

-One of the 2 chemical senses

The 5 Tastes

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- Sweet

-Salty

-Sour

-Bitter

-Umami

SWEET

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Helps the body indicate an energy source.

SALTY

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Helps the body indicate sodium essential to physiological

processes

SOUR

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Helps the body indicating a

potentilaly toxic acid

BITTER

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-Helps body by indicating potential poisons.

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

UMAMI

hopche1 — 2014-10-21 03:40:46 UTC

- 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

THE TONGUE

hopche1 — 2014-10-21 04:11:05 UTC

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

- Covered by a mucous membrane

- Rough surface due to papillae

Papillae

hopche1 — 2014-10-21 04:35:42 UTC

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

Taste Buds

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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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Gustatory System

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The system for sensing taste and tasting

1.

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A taste molecule is dissolved in saliva.

2.

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

The microvilli/gustatory hairs contain chemoreceptor molecules.

3.

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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.

4.

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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.

5.

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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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hopche1 — 2014-10-23 04:47:37 UTC

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

hopche1 — 2014-10-23 05:08:20 UTC

Sensory Interaction

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Principle that one sense may influence another

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The End

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Influences on Taste

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- Sight

- Smell

- Touch

- Hearing

Nontasters

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People that do not experience taste at the normal levels

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-Supertasters are more responsive to bitter

compounds.

Supertaster

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

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- Overall higher level of tasting ability.

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- They have more taste-sensitive structures on their

tongues than average

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

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- Not a high level of tasting ability.

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- Not affected by bitterness as much as supertasters

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- Exact opposite of supertaster

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Taste Preferences

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

Prenatal Shaping

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

Innate Taste Preferences

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-Tastes that humans are born liking more than others

-Experiment done with babies

Breast Milk

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

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.

Favoring the Well-Known

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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

Fearing the New

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-New tastes are compared to old ones

-Neophobia: The fear of anything new

Family Taste

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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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