lect2 - Perception of Food Sensory Science What is it?...

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1 Perception of Food Sensory Science What is it? Sensory Quality Factors • Appearance • Flavor • Texture
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2 Sensory Attributes of Foods • Appearance • Aroma/Odor/Smell • Gustation/Taste • Astringency • Trigeminal senses (Pain/ Irritation/ Temperature) • Texture Vision: Appearance. Surface structure, Color, shape
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3 Chemical Senses • Smell • Taste • Astringency (tactile sensation) • Pungency (Pain/ Irritation) Flavor : the combined sensation perceived via the chemical senses (taste, smell, trigeminal nerve) from a product in the mouth Smell + Taste + others Flavor Taste
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4 Olfaction (smell) • Aroma (odor): the olfactory sensation perceived when volatile chemicals are sniffed through the nose • As many as ~10,000 different odors can be detected Human olfactory system Olfactory epithelium : small patch of tissue (5cm 2 ) located at the top of the nasal cavity and contains the olfactory receptor cells Olfactory cilia : long hair-like extensions of the membrane from receptor cells that make contact with the odorants Olfactory bulb : receptor cells axons of the olfactory receptors are bundled together into groups and extend centrally to form the olfactory nerve Taste • Taste : taste refers only to perceptions resulting from the water-soluble chemicals in contact with gustatory receptors in the mouth and throat. Taste
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This note was uploaded on 04/15/2008 for the course BIS 1b taught by Professor Kimsey during the Spring '08 term at UC Davis.

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lect2 - Perception of Food Sensory Science What is it?...

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