We experience taste through taste receptors on our tongue that detect basic tastes like sweet, sour, bitter, salty, and umami. Taste allows us to assess if foods are good to eat or toxic. We experience smell through odor molecules activating receptors in our nose. Smell is closely linked to memory and emotion. Together, smell and taste combine to produce the sensation of flavor.
Incoming and Outgoing Shipments in 3 STEPS Using Odoo 17
Gustation and Olfaction
1. Other Senses Part 2: Smell and Taste
• Learning Goals:
– Students should be able to answer the following:
1. How do we experience taste?
2. How do we experience smell?
1
Rating Student Evidence
4.0
Expert
I can teach someone else about the experience of
taste and smell. In addition to 3.0 , I can demonstrate
applications and inferences beyond what was taught
3.0
Proficient
I can analyze and compare/contrast the Aspects of
the the experience of taste and smell.
2.0
Developing
I can identify terms associated the experience of
taste and smell but need to review this concept
more.
1.0
Beginning
I don’t understand this concept and need help!
3. Sweet Sour Salty Bitter Umami
CNS Ignoring Light The Eye Seeing
Taste/Smell
(Fresh
Chicken)
Sound The Ear
Touch/Pain Movement Perception Gestalt Depth cues
Illusions
Taste as a chemical sense
• Basic Chemical Tastes
– Also known as gustatory sense
– Sweet, Sour, Bitter, Salty, Umami
– Taste may be based on survival (bitter food
is toxic)
– Taste receptors reproduce themselves every
two weeks
– Taste buds and taste sensitivity decreases
with age
3
4. CNS Ignoring Light The Eye Seeing
Taste/Smell
Sound The Ear
Touch/Pain Movement Perception Gestalt Depth cues
Illusions
Evolutionary Perspective on Taste
5. CNS Ignoring Light The Eye Seeing
Taste/Smell
Sound The Ear
Touch/Pain Movement Perception Gestalt Depth cues
Illusions
Smell as a Chemical Sense
• Chemical Sense or Olfactory Sense
• Smell involves the detection of molecules
• Scents play an important role in
attachment
• Smell & Memory
• Because smell runs close to the limbic
system, it ties closely to memory pathways
• We have a hard time describing a smell,
but can relate to personal stories
• Herz’s Brown University Study
1. Students played an impossible game in a
scented room
2. The same students were then given a
complex (not impossible task)
3. The same scent was pumped into the
experimental room and the students gave
up easily
5
6. CNS Ignoring Light The Eye Seeing
Taste/Smell
Sound The Ear
Touch/Pain Movement Perception Gestalt Depth cues
Illusions
Smell (olfaction)
7. CNS Ignoring Light The Eye Seeing
Taste/Smell
Sound The Ear
Touch/Pain Movement Perception Gestalt Depth cues
Illusions
Smell: Age & Gender
• Ability to identify smell peaks during
early adulthood, but steadily declines
after that. Women are better at
detecting odors than men
7
8. CNS Ignoring Light The Eye Seeing
Taste/Smell
Sound The Ear
Touch/Pain Movement Perception Gestalt Depth cues
Illusions
Sensory Interaction
• Sensory Interaction
• Smell + Texture + Taste =
Flavor
• Visual Capture
• Vision dominates all senses
when conflicts appear
•McGurk Effect
• Hear one syllable while
seeing another lipped causes
us to interpret a third
• Synesthesia
• Rare disorder in which
people combine senses
8
9. CNS Ignoring Light The Eye Seeing
Taste/Smell
Sound The Ear
Touch/Pain Movement Perception Gestalt Depth cues
Illusions
10. CNS Ignoring Light The Eye Seeing
Taste/Smell
Sound The Ear
Touch/Pain Movement Perception Gestalt Depth cues
Illusions
Synesthesia
11. CNS Ignoring Light The Eye Seeing
Taste/Smell
Sound The Ear
Touch/Pain Movement Perception Gestalt Depth cues
Illusions
Synesthesia
12. Learning Goal:
1. How do we experience taste?
2. How do we experience smell?
12
Rating Student Evidence
4.0
Expert
I can teach someone else about the experience of
taste and smell. In addition to 3.0 , I can demonstrate
applications and inferences beyond what was taught
3.0
Proficient
I can analyze and compare/contrast the Aspects of
the the experience of taste and smell.
2.0
Developing
I can identify terms associated the experience of
taste and smell but need to review this concept
more.
1.0
Beginning
I don’t understand this concept and need help!
Notes de l'éditeur
Taste, a chemical sense, is a composite of sweet, sour, salty, bitter, and umami sensations and of the aromas that interact with information from the taste buds. Taste buds on the top and sides of the tongue contain taste receptor cells, which send information to an area of the brain’s temporal lobe. Taste receptors reproduce themselves every week or two. As we grow older, the number of taste buds and taste sensitivity decrease.
Smell (olfaction) is also a chemical sense, but without any basic sensations. The 5 million or more olfactory receptor cells, with their approximately 350 different receptor proteins, recognize individual odor molecules, with some odors triggering a combination of receptors. The receptor cells send messages to the olfactory lobe, then to the temporal lobe and to parts of the limbic system. An odor’s ability to spontaneously evoke memories is due in part to the close connections between brain areas that process smell and those involved in memory storage.
Sensory interaction refers to the principle that one sense may influence another, as when the smell of food influences its taste. In a few individuals, the senses become joined in a phenomenon called synaesthesia, where one kind of sensation such as hearing sound produces another such as seeing color.
Sensory interaction refers to the principle that one sense may influence another, as when the smell of food influences its taste. In a few individuals, the senses become joined in a phenomenon called synaesthesia, where one kind of sensation such as hearing sound produces another such as seeing color.
Sensory interaction refers to the principle that one sense may influence another, as when the smell of food influences its taste. In a few individuals, the senses become joined in a phenomenon called synaesthesia, where one kind of sensation such as hearing sound produces another such as seeing color.