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Unformatted text preview: t’s good for us from food that’s not. The taste buds on our tongues can detect the presence of half a dozen or so basic
tastes, including: sweet, sour, bitter, salty, astringent, and umami (a taste discovered by Japanese researchers, a rich and full sense of
deliciousness triggered by amino acids in foods such as shellfish, mushrooms, potatoes, and seaweed). Taste buds offer a relatively limited
means of detection, however, compared to the human olfactory system, which can perceive thousands of different chemical aromas. Indeed
“flavor” is primarily the smell of gases being released by the chemicals you’ve just put in your mouth.
The act of drinking, sucking, or chewing a substance releases its volatile gases. They flow out of the mouth and up the nostrils, or up the
passageway in the back of the mouth, to a thin layer of nerve cells called the olfactory epithelium, located at the base of the nose, right
between the eyes. The brain combines the complex smell signals from the epithelium with the simple taste signals from the tongue, assigns a
flavor to what’s in your mouth, and decides if it’s something you want to eat.
Babies like sweet tastes and reject bi...
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This note was uploaded on 02/25/2014 for the course MGMT 120 taught by Professor Litt during the Spring '08 term at UCLA.
- Spring '08