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Questions and Answers
Which sensory organ is responsible for perceiving sound?
What is an example of a chemical substance that stimulates the trigeminal nerves to produce sensations in the skin, mouth, and nose?
Which of the following is NOT a category of food texture attributes?
During which phase of food consumption do attributes like initial bite and masticatory perception occur?
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Intra-oral perception refers to sound waves being conducted by which part of the body?
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In olfaction (smell), where are volatile molecules sensed?
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How do volatile molecules enter the nose for olfaction?
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How many different volatile compounds are there approximately?
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What are character-impact compounds associated with in olfaction?
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Which sense involves nerve fibers in muscles, tendons, and joints?
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Study Notes
Olfaction (Smell)
- Volatile molecules are sensed by olfactory receptors on the billions of hair-like cilia in the nasal epithelium.
- Volatile molecules must be transported in air to the nose for an object to have an odor or aroma.
- There are approximately 17,000 different volatile compounds.
- A particular odor can be made up of several volatile compounds, but sometimes particular volatiles are associated with a particular smell.
- Individuals may perceive and describe single compounds differently.
Somesthesis
- The skin, including the lips, tongue, and surfaces of the oral cavity, contains many different tactile receptors.
- These receptors detect sensations related to contact/touch, such as force, particle size, and heat.
Kinesthesis
- Nerve fibers in the muscles, tendons, and joints sense tension and relaxation in the muscles.
- This allows the perception of attributes such as heaviness and hardness.
Chemesthesis
- Some chemical substances stimulate the trigeminal nerves in the skin, mouth, and nose.
- This stimulation gives hot, burning, tingling, cooling, or astringent sensations.
- Examples include piperine in pepper, capsaicin in chili pepper, and carbon dioxide in fizzy drinks.
Texture Perception
- Texture perception is complex and can be divided into three categories: mechanical, geometric, and mouth-feel attributes.
- Mechanical attributes include hardness and chewiness.
- Geometric attributes include graininess and crumbliness.
- Mouth-feel attributes include oiliness and moistness.
- Texture perception occurs in three phases: initial, masticatory, and residual.
Audition (Sound)
- Sound is sensed by millions of tiny hair cells in the ear stimulated by air vibration from sound waves.
- Noise created when touching or stroking objects indicates texture.
- Noise emitted by food during eating contributes to perceived texture.
- Sound waves produced during eating can be conducted by air and/or bones in the jaw and skull.
Multimodal Perception
- Information from each sensory organ is often integrated in the brain.
- The perception of flavor results from the interaction between taste, aroma, texture, appearance, and sound.
- Sound can affect the perception of touch.
- Texture perception combines visual, tactile, and chemesthetic properties of the food or object.
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Description
Test your knowledge on olfaction (smell) and how volatile molecules are sensed by olfactory receptors in the nasal epithelium. Learn about the process of orthonasal and retronasal olfaction, as well as the wide variety of volatile compounds that can create different odors.
