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Food Chemistry Exam1
The Physiology and Phenomenology of Taste
| Question | Answer |
|---|---|
| The 3 Physiologys of Flavor | Taste,Smell, and Touch |
| 5 basic taste | Salty, Sour, Sweet,Bitter,Umami |
| ________ are the key drivers of our flavor experience and therefore crucial for synergy of food and drinks. As much as 80% of what we call taste is actually _________. | Aromas/aroma |
| This allows texture and mouth feel perception and carries the touch/feel sensations form mouth to brain?(size,crunchy,temperature) | Trigeminal Nerve |
| Smell and taste are the only senses that connect directly on the __________, the center of the brains long-term memory. | Hippocampus |
| At this age Innate preference for sweet, aversion to bitterness, not food rules or taboos | Ages 0-2 |
| At this age Learning cultural cues, inculcating social norms, extremely conservative with food | Ages 2-5 |
| At this age Eventually become more open to new foods ( to varying degrees) | Age 5+ |
| _________ is one of the basic emotions across cultures and is a response to something revolting. | Disgust |
| Examples of Physical responses to disgust | lip curling, eyes squinting, nausea, |
| Disgust evolved as a response to avoid foods that may cause harm and can be triggered by_______________ | body fluids, insects,death |
| What kinds of foods elicit disgust? | slimy foods, rotting foods, taboo |
| Protecting body from harm(physical), Protecting soul from harm(culture) are examples of ____________ | The Functions of Disgust |
| Two important Concepts about Disgust_______and_______ | Disgust borders desire and curiosity AND Disgust can get coded as Other |
| What are some reasons why is it so hard to overcome food aversions? | Religious factor, gross-out factor, slime factor,taboo |
| Examples of foods eaten now that weren't a few decades ago. | Sushi, squid, yoghurt |
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jazzyg