FND 100 Lecture Notes - Lecture 1: Taste Bud, Null Hypothesis, Olfactory Bulb

• School: Ryerson University
• Department: Nutrition and Food
• Course: FND 100
• Professor: Yvonne Yuan

Document Summary

Taste (oral cavity) + smell (nasal cavity) give capacity to detect flavour. Food selection can be influenced by multiple sensory cues (characteristics): Other factors: proximal cues close to us (taste, touch smell, distal cues at a distance, preference, illnesses, cultural practices/norms, time of day, environment availability, nutritional knowledge, allergy/diseases/intolerances. Umami savoury, satisfying, flavourful, flavour enhancement: tomatoes contain umami component umami enhancer. Relates to texture: mouthfeel hard, soft, chew, brittle. Colour some wavelengths being absorbed and others being reflected. Colour is the result of light waves striking the surfaces of the food with: with white light, the wavelength reflected back will e the colour, blue 400-480nm, green 480-560nm, yellow 560-620nm you perceive. Can be described by three factors: red 630-720nm, spectral colour, hue degree of strength/purity/chroma, brightness reflectance, colour charts, hunter lab. B blue/yellow: cones responsible for colour, rods responsible for dark/light detection.