FOOD 2010 Chapter Notes - Chapter 15: Supertaster

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

Character notes the sensory attributes of a food that define its appearance, flavor, texture, and aroma: taste sensory system, organ of taste is the tongue, taste the sensation derived from food as interpreted through the tongue to brain, four primary taste sensations (sweet, salty, sour and bitter), as well as the fifth one (umami delicious , along with meaty and savoury suggestions) that all trigger brain response through neurotransmitter release. detect various food stimuli molecules perceived to have taste, tastants taste buds that are located primarily on the surface of the tongue that, taste buds epithelial receptor cells organized into clusters of 50 150 that are, humans possess several types of papillae foliate, circumvallate, fungiform and embedded into papillae. filiform, the number of taste buds is highest in newborns, and declines with age, the chemical prop is used to test taste sensitivity and place people into the supertaster (greatest number of fungiform papillae), medium taster, or nontaster category.