02-Sensory

02-Sensory - Sensory Science The Perception of Food 1...

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1 Sensory Science The Perception of Food
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2 Sensory Science What is it? Sensory Quality Factors • Appearance • Flavor • Texture Sensory Attributes of Foods • Appearance • Flavor – Aroma/Odor/Smell – Gustation/Taste – Astringency – Trigeminal senses (Pain/ Irritation/ Temperature) • Texture
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3 Chinese Food Science Ancient Chinese theory of five phases In Ancient China the Taoist added to the concept of Yin and Yang the theory known as the Five Elements Earth, wood, fire, metal, and water Five colors, five tastes, five smells, five major body organs, etc… Vision: Appearance. Surface structure, Color, shape
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4 The color world is a 3 dimensional space, Like an xyz space in math Munsell System http://en.wikipedia.org/wiki/Munsell_color_system
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5
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6 common senses Flavors, aromas, and chemical signals released from animals can make the mouth water, evoke vivid memories, and perhaps even signal stress or fertility. How does the brain sort it all out? Twenty-fve years ago, the physician and writer Lewis Thomas predicted that the progress oF biological research would be measured by how long it took to gain a complete understanding oF odor. “It may not seem a proFound enough problem to dominate all the liFe sciences,” he observed, “but it contains, piece by piece, all the mysteries.” Chemical Senses • Taste • Astringency (tactile sensation) • Pungency (Pain/ Irritation) • Smell In parallel with the main olfactory system used for odor sensing, evolution has also spawned a separate “accessory olfactory system” in some animals for detecting “pheromones”—chemical signals used by individuals of the same species to mark territory, warn of danger, identify close relations, and induce mating. Flavor : the combined sensation perceived via the chemical senses (taste, smell, trigeminal nerve) from a product in the mouth Smell + Taste + others Flavor Taste Taste Taste : taste refers only to perceptions resulting from the water-soluble chemicals in contact with gustatory receptors in the mouth and throat. Ancient Chinese theory: 1. sweet, 2. sour, 3. bitter, 4. salt 5. piquant (or hot as in pepper).
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Taste • In modern science, it has been commonly stated that there were four primary or basic tastes : • Sweet • Sour • Salty • Bitter • Umami has been added as a 5 th primary. Sometimes umami is called “ Savory Genetics Sweetness —sugar (PPE Saltiness —NaCl Good Sourness —acid [H+] Warning Bitterness —toxins Warning Umami —amino acids ? Taste anatomy Taste bud : gustatory receptor cells are modified epithelium cells that are bundled into groups and contained in complex sensory organs called taste buds. Taste papillae
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This note was uploaded on 02/16/2011 for the course FST 10 taught by Professor Jack during the Spring '08 term at UC Davis.

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02-Sensory - Sensory Science The Perception of Food 1...

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