6C taste

Question 1

Primary sensory organ for taste

Answer 1

Tongue

Question 2

Reception

Answer 2

Saliva breaks down food into chemical molecules while chewing that can be tasted. Known as tastants.

Question 3

Tastants

Answer 3

Sensory stimuli received during taste.

Question 4

Sensory receptors for taste

Answer 4

Gustatory receptors (located within tastebuds).

Question 5

Transduction

Answer 5

Chemical form of tastants is converted into electrochemical energy to be sent to the brain.

Question 6

Transmission

Answer 6

Sensory data about tastants are sent to the brain as a neural impulse via the cranial nerve to the thalamus, then the Primary Gustatory Cortex.

Question 7

Perception

Answer 7

Brain detects flavour then processes it using info from other senses such as colour, texture, smell.

Question 8

Five taste

Answer 8

• Sweet
• Salty
• Bitter
• Sour
• Unami (savoury)

Question 9

Influences on tast perception

Answer 9

• Age

- Genetics

Question 10

Age

Answer 10

We gradually lose our taste buds + sense of smell age we age resulting in less sensitivity to taste.

Question 11

Genetics

Answer 11

Causes us to be more sensitive of certain tastes.

Question 12

Perceptual set

Answer 12

• Appearance
• Packaging
• Culture
• Past experience

Question 13

Appearance

Answer 13

Food shape/colour differences can mean that people don’t feel as confident about the taste of a food.

Question 14

Packaging

Answer 14

The familiarity of brands and logos can influences our choices and our perception of the flavours of foods.

Question 15

Culture

Answer 15

Foods we have grown up with/familiar with are more likely to be enjoyed than foreign foods.

Question 16

Past experience

Answer 16

Shapes our expectations and causes taste aversion (when we have an extremely unpleasant taste experience).