L3 & L4 | Sensory Aspects of Eating
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Questions and Answers

What is a significant challenge in understanding flavor perception in the brain?

  • The binding problem of integrating sensory information (correct)
  • The inability to identify different types of taste
  • The lack of olfactory receptors in humans
  • The overdependence on visual cues in flavor perception

Which statement best describes the role of the olfactory system in flavor perception?

  • It is irrelevant since humans primarily rely on taste.
  • It plays a crucial role in perceiving complex flavors. (correct)
  • It only enhances flavor perception in the absence of taste.
  • It only contributes when tasting solid foods.

How does the perception of fat in food primarily occur?

  • By relying solely on taste receptors
  • Exclusively via visual characteristics of the food
  • Predominantly through textural sensory attributes (correct)
  • Through auditory cues while chewing

What factor complicates the understanding of fat discrimination in humans compared to rats?

<p>Humans appear able to discern fats without textural and olfactory cues (C)</p> Signup and view all the answers

What is the consequence of damage to olfactory capabilities in relation to flavor perception?

<p>It leads to a diminished overall flavor experience. (D)</p> Signup and view all the answers

What contributes to the concept of having different smell worlds?

<p>History of smelling (D)</p> Signup and view all the answers

Why are children considered poorer at smell discrimination compared to adults?

<p>They have less experience with different odors. (A)</p> Signup and view all the answers

What happens to the perception of two odors after experiencing them as a mixture in a lab demonstration?

<p>They are judged to smell more alike. (D)</p> Signup and view all the answers

What does the inability to remember olfactory experiences, like in the case of HM, demonstrate?

<p>All odors smell the same. (B)</p> Signup and view all the answers

How does perceptual expertise in olfaction relate to flavor perception?

<p>Experience enhances the ability to identify specific notes. (D)</p> Signup and view all the answers

What role does experience play in the ability to discern smells?

<p>It enhances the ability to identify odors and flavors. (D)</p> Signup and view all the answers

Which of the following statements is true regarding expert wine tasters?

<p>They possess an enhanced ability to identify flavor notes. (A)</p> Signup and view all the answers

When individuals smell a mixture of cherry and smoky odors, which outcome is likely when they later smell each separately?

<p>Cherry smells more like smoke and vice versa. (A)</p> Signup and view all the answers

What is the primary reason people report losing their sense of taste when they lose their sense of smell?

<p>Taste and smell are treated as a single entity. (A)</p> Signup and view all the answers

What term is used to describe the phenomenon where smelling an odour evokes a taste sensation?

<p>Odour-taste synesthesia (D)</p> Signup and view all the answers

How do most adults perceive the relationship between taste and smell?

<p>As a single unitary experience. (A)</p> Signup and view all the answers

Why are people generally poor at discriminating between different flavor components?

<p>Flavors are encoded unconsciously. (C)</p> Signup and view all the answers

What does retronasal refer to in the context of olfactory perception?

<p>Smelling through the back of the throat. (B)</p> Signup and view all the answers

What is a common misconception that adults have about the sensory systems related to taste?

<p>Smelling is unrelated to tasting. (C)</p> Signup and view all the answers

What does the inability to differentiate flavor components indicate about the cognitive processing of taste and smell?

<p>They are encoded within the same cognitive framework. (A)</p> Signup and view all the answers

What is a lesser-known fact about children's understanding of sensory perception?

<p>They recognize the need for a nose to taste. (C)</p> Signup and view all the answers

At what age does exposure to chili sauce typically begin in Mexico?

<p>7 years (C)</p> Signup and view all the answers

How do people gradually learn to enjoy chili peppers?

<p>By increasing the concentration gradually (C)</p> Signup and view all the answers

What happens to the perception of an odor when it is detected retronasally?

<p>It is associated with the taste of food (D)</p> Signup and view all the answers

Which pathways are involved in accessing smell receptors?

<p>Orthonasal and retronasal pathways (A)</p> Signup and view all the answers

What is a common belief about consuming chili sauce among children in Mexico?

<p>They are not forced to use it (A)</p> Signup and view all the answers

What is the primary sensory aspect discussed in the context of eating and drinking?

<p>Taste and common chemical sense (C)</p> Signup and view all the answers

What role does the brain play in flavor sensation?

<p>It integrates information from various senses (C)</p> Signup and view all the answers

What is a significant reason people learn to enjoy the burn of chili peppers?

<p>They learn it does not harm them (A)</p> Signup and view all the answers

What kind of receptors are primarily responsible for detecting temperature and chemical stimulation?

<p>Free nerve endings (C)</p> Signup and view all the answers

Why is the perception of temperature and heat different when consuming chilli pepper in hot versus cold liquids?

<p>Chilli's chemical reaction is amplified by heat. (A)</p> Signup and view all the answers

What is one reason people might enjoy the sensation of eating chilli?

<p>It causes a release of endogenous opioids. (D)</p> Signup and view all the answers

Which CCS irritant is known for its longer-lasting burning sensation?

<p>Chilli (D)</p> Signup and view all the answers

What role does texture play in the perception of fat in food?

<p>It provides descriptive terms that help in the sensory evaluation of fat. (C)</p> Signup and view all the answers

Which sensory systems contribute to the perception of flavor according to the content?

<p>Taste, olfactory, and somatosensory information are integrated. (D)</p> Signup and view all the answers

What sensory dimensions do researchers believe we can experience related to temperature?

<p>Intensity, hot/cold, and hedonics (D)</p> Signup and view all the answers

What is the 'binding problem' referred to in the context of flavor perception?

<p>The challenge of correlating different sensory inputs to form a flavor perception. (C)</p> Signup and view all the answers

What factor motivated European exploration and the discovery of the Americas, focusing on spices?

<p>A desire to find black pepper due to its financial significance (C)</p> Signup and view all the answers

How do humans differ from rats in terms of fat taste perception?

<p>Humans have the capability to discriminate fats without relying solely on texture and smell. (B)</p> Signup and view all the answers

Which of the following is a common result when chilli pepper is added to food?

<p>Increased salivation (B)</p> Signup and view all the answers

Which statement accurately captures the complexity of flavor perception?

<p>The integration of multiple sensory experiences creates individual flavor perceptions. (C)</p> Signup and view all the answers

What is the primary reason for the popularity of chilli in various diets historically?

<p>To mask the flavor of bland foods (D)</p> Signup and view all the answers

What is the primary function of vallate papillae on the tongue?

<p>To trigger the swallow reflex (D)</p> Signup and view all the answers

Which type of receptor is primarily responsible for detecting salty tastes?

<p>Ion gated channels (C)</p> Signup and view all the answers

How many bitterness receptors are present in humans compared to sweetness receptors?

<p>One sweetness receptor and 16 bitterness receptors (C)</p> Signup and view all the answers

What role do taste buds play in the perception of taste?

<p>They contain cells with microvilli that detect tastants. (C)</p> Signup and view all the answers

Which of the following statements regarding umami taste is true?

<p>It is affected by allergy quackery and occurs in certain foods. (B)</p> Signup and view all the answers

What is the significance of the differing organization of taste buds on the tongue?

<p>No one really knows why they are organized this way. (C)</p> Signup and view all the answers

What might be a consequence of tongue scrubbing on taste buds?

<p>It can reduce the mucus in taste buds. (C)</p> Signup and view all the answers

Which taste is typically associated with potential toxicity and is thus unpleasant?

<p>Bitter (B)</p> Signup and view all the answers

What type of channels do sweet and umami tastants primarily depend on for their detection?

<p>Protein gated channels (A)</p> Signup and view all the answers

Which taste is associated with the preference of certain miners, as mentioned?

<p>Salty (C)</p> Signup and view all the answers

What role does the soft palate play during the processes of eating and drinking?

<p>It prevents food and drink from entering the nose. (C)</p> Signup and view all the answers

What is the primary function of the olfactory mucosa?

<p>To clear old smells and protect the olfactory epithelium. (B)</p> Signup and view all the answers

How many different olfactory receptors are estimated to exist in humans?

<p>300-500. (A)</p> Signup and view all the answers

What is the significance of G-Proteins in olfactory receptor neurons?

<p>They facilitate the binding of chemicals, leading to signal transduction. (B)</p> Signup and view all the answers

What happens to the perception of flavor when the brain smooths out the impulses from olfactory sensory neurons?

<p>It allows for a continuous experience of flavor. (D)</p> Signup and view all the answers

What role does mucus play in the olfactory system?

<p>It acts as a medium for olfactory receptor neurons to extend their microvilli. (D)</p> Signup and view all the answers

Why does the olfactory epithelium continuously smell of mucus?

<p>To clear away old smells and chemical signals. (D)</p> Signup and view all the answers

What is one of the challenges associated with studying the mechanisms of flavor perception?

<p>The process is difficult to isolate and analyze. (D)</p> Signup and view all the answers

What does somatosensation primarily relate to in sensory perception?

<p>Perceiving objects and their properties in contact with the body (D)</p> Signup and view all the answers

Which factor contributes to the uniqueness of individual smell experiences?

<p>Genetic differences in olfactory receptors (C)</p> Signup and view all the answers

What do wine tasters show in comparison to regular wine drinkers?

<p>They match descriptions to wines about 48% of the time (B)</p> Signup and view all the answers

What is the relationship between somatosensation and proprioception?

<p>They are intimately related and can be viewed as one system (D)</p> Signup and view all the answers

What are some key factors associated with somatosensation in the mouth?

<p>Pressure, texture, and astringency (C)</p> Signup and view all the answers

What phenomenon occurs when verbal descriptions impact the perception of taste?

<p>Verbal overshadowing (C)</p> Signup and view all the answers

How effective are regular wine drinkers at matching their descriptions to wines?

<p>Only about 28% of the time (D)</p> Signup and view all the answers

What is a prominent characteristic of the wine described in the content?

<p>Its color is pale yellow and has youthful aromas (C)</p> Signup and view all the answers

Flashcards

Fat perception

Significant aspect of fat perception involves texture, with descriptive terms like 'greasy', 'creamy'. Fat content can be assessed by touch alone.

Fat detection in rats

Rats have receptors specifically for detecting fats.

Olfactory info in fat perception

Smell plays a role in how we perceive fat, but the extent of this role in humans is debated.

Flavor binding problem

The brain combines taste, smell, touch (somatosensory/textural), and body position (proprioceptive) information to create a unified flavor experience.

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Orbitofrontal Cortex

Brain region responsible for integrating taste, smell, and other sensory information to create a complete perception of flavour.

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Flavour

The combined sensation of taste and smell in the mouth.

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Taste & Smell

Humans treat these senses as a single unit in the mouth (linguistically).

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Retronasal

The pathway of smells that reach the olfactory receptors through the back of the throat.

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Orthonasal

The pathway of smells that reach the olfactory receptors through the nostrils.

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Odour-Taste Synesthesia

A sensory experience where smelling a scent triggers a taste sensation.

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Synesthesia

A neurological phenomenon where stimulation of one sensory or cognitive pathway leads to automatic, involuntary experiences in a second sensory or cognitive pathway.

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Flavour Encoding

Flavour information is encoded (processed) in the brain, whether consciously noticed or not.

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Unconscious Flavour Encoding

Flavour information is processed in the brain without conscious awareness or intent.

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Different Smell Worlds

Individuals' olfactory experiences and memories shape their perception of smells, creating unique "smell worlds" influenced by personal history.

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Smell Acuity/Discrimination in Children

Young children have the same ability as adults to detect whether a smell is present or absent (smell acuity), but have a harder time distinguishing between different smells (odor discrimination).

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Cultural Effects on Smells

Different cultures perceive smells in varied ways; this is shown by the different perceptions of specific smells like fish, soya beans, and marzipan between Japanese and other cultures like Germans or Tibetans.

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Experiential Effects on Smells (Lab demo)

A demonstration in a lab shows that smelling a mixture of odors (like cherry and smoky) later causes each component to be perceived with hints of the other smell (experiential effects).

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Memory Encoding of Smell Mixtures

Smelling a mixture of odors encodes that mixture in the brain, and smelling each component triggers recall of the overall mixture.

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Smell Memory Loss Impact

Brain damage or other memory loss, like patients with amnesia (HM), can lead to the inability to distinguish different smells; a rose smells the same as coffee or petrol.

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Expert Olfactory Perception

Experts in a sense modality (like wine tasters), have trained their perception to recognize subtle changes and nuances within a specific odor category (like wine).

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Expert Wine Tasters

Professional wine tasters have the ability to detect specific nuances and components in wine, leading to detailed descriptions like length or character.

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Taste Receptors

Specialized cells in taste buds on the tongue that detect different tastes.

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Taste Buds

Clusters of taste receptor cells located in structures called papillae on the tongue.

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Papillae

Small bumps on the tongue that hold taste buds.

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Ion Gated Channels

Taste receptors that detect salty and sour tastes.

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Protein Gated Channels

Taste receptors that detect sweet, bitter, umami, and potentially fat.

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Bitter Taste Receptors

Many receptors for bitter taste; crucial for detecting potential toxins.

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LD50

The dose of a substance needed to kill 50% of a test sample (like rats).

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Taste Sensitivity

Different parts of the tongue have varying sensitivity to different tastes.

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Taste Bud Life Cycle

Taste buds have a short lifespan, with cells replenishing frequently.

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Vallate Papillae

Large, V-shaped papillae at the back of the tongue; contain numerous taste buds.

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CCS Receptors

Free nerve endings that detect temperature (hot/cold), pain, and chemical stimulation.

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Sensory Dimensions

Humans mostly perceive sensory experiences as intensity (weak to strong), hot/cold, and pleasure/pain.

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Capsaicin

A chemical in chili peppers; stimulates the hot sensation of the CCS.

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Chilli Perception & Temperature

Adding chili to a hot liquid makes it feel hotter than the same chili added to a cold liquid.

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Spice Use History

Throughout history, spices like chili have been highly valued and sought after—influencing trade routes and even exploration.

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Salivation & Chilli

Eating chili peppers increases saliva production.

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Endogenous Opioids

Chemicals produced by your body that can make you feel good or numb pain.

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Chilli Production Stats

Global chili production is substantial, measured in millions of tonnes annually.

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Retronasal Smell Pathway

The pathway of smells that reach the olfactory receptors via the back of the throat.

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Orthonasal Smell Pathway

The pathway of smells that reach the olfactory receptors through the nostrils.

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Flavor Perception

The combined sensation created by taste, smell, and other sensations in the mouth.

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Chilli Pepper Consumption Study

Study showing that gradual increase in chilli pepper consumption can lead to increased tolerance and perceived enjoyment.

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Smell Receptors Location

Smell receptors are located behind the bridge of the nose.

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Olfactory Perception in Mouth

Smell perceived in the mouth is perceived as part of the food's flavor.

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Brain's Flavor Integration

The brain combines taste, smell, touch, and body position information to create a full flavor experience.

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Chilli Tolerance Development

Increased consumption of chilli peppers can lead to reduced perceived heat and potential enjoyment of the spice.

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Volatiles in Food

Volatile chemicals from food that ascend the nasopharynx during chewing and exhalation.

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Nasopharynx Receptors

Receptors in the nasopharynx that are stimulated by volatiles from food, and are the same that are triggered by sniffing.

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Soft Palate (velopharyngeal flap)

A flap that closes off the nasopharynx during eating and drinking to prevent food and liquids from entering the nose.

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Olfactory Mucosa

A surface area (4-6 cm2) in the nose, where olfactory receptor neurons are located.

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Olfactory Receptor Neurons (ORNs)

Specialized neurons with microvilli that detect odor molecules in the mucus.

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Olfactory Epithelium (OE) Functions

OE has functions like clearing 'old' smells, transporting odor molecules and protecting the receptors.

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Olfactory Receptors

Different types of proteins (300-500 in humans) that bind specific odor molecules, triggering signals to the brain.

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G-Protein

A type of protein that transmits smell signals internally, resulting in the depolarization of neurons.

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Fat Perception

A significant part of how fat is perceived, involving texture (e.g., greasy, creamy).

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Flavor Binding Problem

The brain's challenge of combining taste, smell, touch, and body position info to create a unified flavor experience.

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Brain's Flavor Integration

The process by which the brain combines taste, smell, texture, and body position to create a full flavor experience.

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Orbitofrontal Cortex

The brain region responsible for integrating taste, smell, and other sensory information to create a complete flavor perception.

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Fat Content & Finger Assessment

Fat content can be partially assessed by touch alone, although it's not the whole story for flavor perception.

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Wine Taster Discrimination

Wine tasters are better at describing and recognizing wine characteristics than average drinkers.

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Smell Recognition

Smell perception is based on recognizing patterns of smells.

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Somatosensation

The sensory perception of objects and their properties that touch the body. It's both an active and passive sense.

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Proprioception

The perception of the location of muscles and joints in space.

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Flavor Perception

Flavor is created by the brain combining taste, smell, touch (somatosensory), and body position (proprioceptive) information.

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Smell Worlds

Individual differences in smell experiences due to genetics and cultural background.

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Wine Description Accuracy

Wine tasters' descriptions of wines are often inaccurate and fail to match the specific wine in half of the lab tests.

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Verbal Overshadowing

The phenomenon where attempting to describe something verbally impairs or affects perception of that something.

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Study Notes

Sensory Aspects of Eating and Drinking

  • Sensory aspects of eating and drinking are covered in Logue Ch.4, looking at Appetite.
  • The lectures aim to introduce basic sensory perception of food and drink.
  • They will start with an overview, then examine each sensory system in detail.
  • The brain integrates sensory information for perception of flavour.

What Systems Are Involved?

  • Smell, taste, skin senses (touch), somatosensation/proprioception, and the common chemical sense play a role in eating and drinking.
    • Smell has many qualities, but can be affected by dysfunction.
    • Taste has few qualities, but is highly motivational.
    • Skin senses and common chemical sense are less specific in quality.
    • Somatosensation/Proprioception concerns body sensations (like static and dynamic, whole body).

The Sense of Taste

  • Taste results in 'tastes' and is located on tongue surfaces.
  • Qualitatively different sensations include sweet, sour, bitter, salty, umami, and fat.
  • Pleasantness/unpleasantness perception varies according to stimulus, and correlation to toxicity/energy/etc.
  • LD50 (the amount of a chemical needed to kill 50% of a sample of rats or mice) is related to the bitterness.
  • Some people may have different sensitivities to tastes. There is a 16x difference for bitter and a 1x difference for sweet.

The Human Tongue

  • Receptors are in taste buds, grouped into papillae.
  • Vallate papillae, Foliate papillae, and Fungiform papillae are examples of different papillae.
  • Specific areas of the tongue may be more receptive to certain tastes.
  • Taste buds live for approximately two days.

Receptors

  • Taste buds have different receptor types.
    • Ion-gated channels detect salt and acids.
    • Protein-gated channels detect sweet, bitter, umami, and fat.
  • Bitter has many receptors, while sweet only has one.

Taste Perception in the Brain

  • After receptor stimulation, signals travel along nerves to the nucleus of the solitary tract.
  • Information is processed in both the brain stem (for protective/ingestive reflexes) and insula/orbitofrontal cortex (for perception of quality, intensity, and hedonics.
  • Insula is primary taste cortex with secondary function in taste quality and other functions like disgust.

Taste and Disgust

  • Animals respond to bitter tastes with disgust, particularly to body cues relating to disease.
  • Humans have a broader disgust response to harmful stimuli, including spoiled food, disease cues, and behaviours.

Taste and Experience

  • Individual differences in taste sensitivity exist, relating to genes, genetics, etc.
  • Different groups (non-tasters, tasters, and supertasters) have different sensitivities to substances.
  • Supertasters are more sensitive to bitter tastes, like in cruciferous vegetables/sprouts and other Brassicae family members.

Taste - Conclusion

  • Taste is a relatively simple system with few qualities.
  • Stimulation stimulates saliva assisting digestion and making food more palatable.
  • Taste sensitivity decreases with age, but notable declines usually occur around age 70.
  • Sensitivity reductions/changes can often be associated with lower body weight or reduced appetite in the elderly.

Sensory Aspects of Eating and Drinking II

  • The brain attributes smell to mouth/olfactory sensation.
  • Smell pathways include sniffing (orthonasal) and via the throat (retronasal).
  • Smell perception of a food is often associated with the location of the food source, even when the food is in the mouth (mouth to environment).

Gross Anatomy

  • Nose has frontal (anterior), and rear (posterior) nasal passages.
  • Olfactory epithelium is in the nose and richly vascularized to warm air.
  • Turbinate bones are often wrongly assumed to be responsible for masturbation and/or have been linked to overly aroused sensations, though they don't have this effect.
  • Soft palate, or velopharyngeal flap, opens during nasal breathing and intake of food when chewing to keep food from entering the nose.

Receptors/Epithelium

  • The olfactory mucosa has 4-6cm² of tissue.
    • ORN's (olfactory receptor neurons) have microvilli extending into the mucus.
    • Mucous role: clearing old odours, transporting, protection.

Olfactory Receptors

  • Humans have 300-500 different olfactory receptors.
  • This contrast with the visual system, which only has 4 receptor types.
  • Different olfactory receptor neurons have different sensitivities to chemicals.

Receptor to Glomeruli

  • Receptor types are randomly distributed across the olfactory epithelium.
  • Information from each receptor type converges on glomeruli in the olfactory bulb region.
  • The number of glomeruli often mirrors the number of receptor types.

Information Flow in the Brain

  • Data from glomeruli to olfactory and frontal cortex is processed.
  • Olfaction directly accesses neocortex via thalamus while other sensory signals use the thalamus as a relay station.

What Do We Like and Why?

  • Many foods, drinks, and additives are irritating to the common chemical sense.
  • Temporal profiles of irritants vary (e.g. pepper, ginger, chilli, fizzy drinks, alcohol, etc).

Liking the Burn

  • Bland diets lead to increase in salivation response.
  • Chilli exposure in Mexico with gradual increase in concentration leads to enjoyment of the burn.

Conclusion

  • The important senses for eating/drinking are smell, taste, irritation, and somatosensation.
  • Taste, and the common chemical sense combine to produce the sensation of 'flavour'.
  • Individual differences in perception exist concerning experience and sensitivity.

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Related Documents

Psychology of Eating and Drinking Lecture Notes PDF

Description

Explore the sensory perception of food and drink as discussed in Logue Chapter 4. This quiz covers various sensory systems, including smell, taste, and somatosensation, and their roles in appetite and flavor perception. Enhance your understanding of how our senses integrate to influence eating and drinking.

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