FND 100 Lecture Notes - Lecture 4: Lactose Intolerance, Olfactory Bulb, Carbonation
Document Summary
Sensory evaluation: smell and odour are associated with low molecular weight compounds - finding out how ripe fruits are by smelling them, taste in combination with smell, sweet salty sour bitter = taste. Hear sounds of preparation of foods from the kitchen for ex: see things from windows (bakeries, smell of food from a distance. Other factors can influence your selection of foods: time of day, likes and dislikes, climate - cold weather wanting warm food etc, celebrities advertisements, nutritional properties, allergies and dietary restrictions, intolerances - lactose intolerance for ex. Taste: sweet, salty, sour, bitter, unami - flavour enhancement (savoury) - can be seen with ketchup and mushrooms (which add to flavour enhancement), soy sauce, msg - which is an amino acid, Touch: feel - tactile sense, seeing if something has a softness to it, texture - oral receptors for pressure inside the mouth, concept of mouthfeel - hard, soft, chewy, brittle (how does something feel in your mouth?)