NUTR 214 Lecture Notes - Maple Syrup, Caprylic Acid, Skimmed Milk
19 Nov 2012
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Document Summary
Scientific discipline used to evoke, measure, analyze and interpret. We use all 5 senses food industry knows this, and also use our psychology. Detection by olfactory epithelium (when sniff, swallow, exhale) 10-20 million cells in epithelium (animals have more ) Anosmia = lack of ability to smell. Direct: through nose and hits olfactory epithelium. Indirect: in mouth, become volatile and travel past pharynx: some can detect 10 000 (rare, born with) More you smell, less it smells adaptive! Six groups of odours: spicy, flowery, fruity, resinons (eucalyptus), burnt, foul. Another way to categorize: fragrant (sweet), acid (sour), burnt, caprylic (goaty) Needs to be dissolved in liquid or saliva (99% composed of water) Sensed by taste buds (flower shaped) on papillae of tongue. On soft palate + back portions of epiglottis (pharynx) Humans have 9000 to 10 000 taste buds. Die and regenerates within 10 days, but decreases with age: therefore elderly seasons more heavily.
