Scientists assign all food tastes to one of five broad categories Sweet Salty Bitter Sour and the newest fifth taste Umami Sweet and salty are the least sensitive Bitter is the most sensitive ID: 252267
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Slide1
TASTE, TEXTURE AND A BIT OF SOUNDSlide2
Scientists assign all food tastes to one of five broad categories
Sweet
Salty
Bitter
Sour
and the newest fifth taste-
UmamiSlide3
Sweet and salty are the least sensitive
Bitter is the most sensitiveSlide4
Four of the areas on your tongue
1. Bitter
2. Sour
3. Salty
4. Sweet
Slide5
Taste Bud
1. Tongue surface
2. Connective tissue
3. Taste pore
4. Taste receptor cell
5. Nerves to the brainSlide6
How taste evolved
The brain of the starving Neanderthal would signal the sugar taste receptors in the mouth that it needed carbohydrates to fuel the body for those long hunts and periods without food.
Salt is essential for life as it helps balance electrolytes, prevent
hyperthermia
and regulate fluids and nutrients in our cells. Slide7
Foods that were excessively sour or bitter were signs of danger as they are found in many poisons and rancid food.
These all make for powerful life threatening circumstances that have brought these taste sensations to the forefront. Slide8
Taste-
chemical agents that dissolve in saliva and stimulate the papillae located on the taste buds.
Aroma
-
refers to any
volatized odor that is received into the olfactory bulb behind our nose. When the brain combines the taste stimuli with the aroma stimuli,
flavor
is perceived. Slide9Slide10
TEXTURE
Texture
refers to those qualities of a food that can be felt with the fingers, tongue, palate, or teeth.
Foods have different textures, such as crisp crackers or potato chips, crunchy celery, hard candy, tender steaks, chewy chocolate chip cookies and creamy ice cream.Slide11
Texture is also an index of quality.
The texture of a food can change as it is stored, for various reasons.
Turgor
- When
fruits or vegetables lose water during storage they wilt or lose their
turgor pressure, and a crisp apple becomes unacceptable and leathery on the outside. Slide12
Bread can become hard and stale in storage. Potato chips & crackers can lose their crispness and become mushy.
Products like ice cream can become gritty due to precipitation of lactose and growth of ice crystal in the freezer, if the temperature is allowed to fluctuate, allowing thawing and refreezing.Slide13
From a sensory perspective, the texture of a food is evaluated when it is chewed.
The teeth, tongue and jaw exert a force on the food, and how easily it breaks or flows in the mouth determines whether it is perceived as hard, brittle, thick, runny, and so on. Slide14
Mouthfeel
Mouthfeel
is a general term used to describe the textural properties of a food as perceived in the mouth.
Mouthfeel
is affected by temperature.A warm juicy steak gives a moist , tender feel in the mouth.
The same steak tomorrow, cold, sliced in a sandwich may feel tough & chewy.Slide15Slide16
SoundSlide17
Sound and texture work together in food quality.
We expect certain foods to sound a certain way.
Chips, bacon, apple
Or we expect certain foods to have no sound.
Applesauce, oatmeal, mashed potatoesSlide18
Food preferences are based on appearance, flavor, aroma, texture
and
mouthfeel
.
Only when all these work together does a food stay on our list of “favorite foods”. Slide19
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LABS
2 & 3
Quiz on BOTH
pOWERpOINTS