5.3.1

Taste Receptors & Olfactory Systems

Test yourself on Taste Receptors & Olfactory Systems

Test your knowledge with free interactive questions on Seneca — used by over 10 million students.

Taste Receptors and Olfactory Systems

We taste things using our tongues and noses.

Tongue

Tongue

Thousands of taste buds cover the surface of the human tongue.
This allows the human tongue to identify salty, sour, sweet, umami (savoury) and bitter flavours.

Nose

Nose

The nose contains olfactory receptors which pick up smells.
These work alongside the taste buds to work out flavours.

Senses and Food Choice

We use our senses to decide what we want to eat.

Sight

Sight

Attractive food is more appealing than unattractive food.
- E.g. a colourful and beautifully presented roast looks more appealing than plain coloured mush.

Taste

Taste

Things like cooking methods, seasoning and the freshness or quality of ingredients all affect how food tastes.

Touch

Touch

Texture matters. The majority of people will prefer:
- Aldente or firm spaghetti/pasta/rice to soft spaghetti/pasta/rice.
- Crisp pizza bases to flimsy pizza bases.
- Crisp and crunchy vegetables to soggy vegetables.

Smell

Smell

If food smells good, we're more likely to want to eat it.
Cooking technique and seasoning choice will affect smell.

1

Food Preparation Skills

1.1

Food Preparation Skills

1.1.1General Practical Skills 1.1.2Knife Skills 1.1.3Preparing Fruit, Vegetables & Using Equipment 1.1.4Cooking Methods: Prepare, Shape & Combine 1.1.5Sauce Making, Tenderising & Marinating 1.1.6Dough & Pastry 1.1.7Shaping & Finishing Dough 1.1.8Raising Agents & Mixtures 1.1.9End of Topic Test - Food Preparation Skills 1

2

Food, Nutrition & Health

2.1

Macronutrients

2.1.1Proteins 2.1.2Proteins 2 2.1.3Fats 2.1.4Carbohydrates 2.1.5Carbohydrates 2

2.2

Micronutrients

2.2.1Fat-Soluble Vitamins 2.2.2Water-Soluble Vitamins 2.2.3Minerals & Water 2.2.4Minerals & Water 2 2.2.5End of Topic Test - Macro & Micronutrients

2.3

Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet 2.3.2Informed Choices for a Balanced Diet 2 2.3.3Energy Needs 2.3.4Nutritional Analysis 2.3.5Diet Modifications 2.3.6Diet-Related Problems 2.3.7Diet-Related Problems 2 2.3.8End of Topic Test - Nutritional Needs & Health

3

Food Science

3.1

Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer 3.1.2Water-Based Cooking Methods 3.1.3Fat-Based Cooking Methods 3.1.4Dry Cooking Methods 3.1.5Dry Cooking Methods 2

3.2

Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates 3.2.2Fats & Oils 3.2.3Raising Agents 3.2.4End of Topic Test - Food Science

4

Food Safety

4.1

Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage 4.1.2Enzymes & Signs of Food Spoilage 4.1.3Food Poisoning 4.1.4Bacterial Contamination 4.1.5Microorganisms in Food Production

4.2

Principles of Food Safety

4.2.1Temperature Control 4.2.2Ambient Foods & Food Labels 4.2.3Preparing, Cooking & Serving Food 4.2.4End of Topic Test - Food Safety

5

Food Choice

5.1

Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice 5.1.2Food Choices 5.1.3Religious Food Choices 5.1.4Food Labels 5.1.5Mandatory Food Labels 5.1.6Optional Food Labels 5.1.7Marketing Influences 5.1.8End of Topic Test - Food Choice

5.2

British & International Cuisines

5.2.1British Cuisine 5.2.2Japanese Cuisine 5.2.3Japanese Ingredients & Dishes 5.2.4Spanish Cuisine 5.2.5Spanish Ingredients & Dishes

5.3

Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems 5.3.2Sensory Testing Methods 5.3.3Sensory Testing Methods 2 5.3.4End of Topic Test - Cuisines & Senses

6

Food Provenance

6.1

Environmental Impact & Sustainability of Food

6.1.1Food Sources - Intensive & Organic Farming 6.1.2Food Sources - Genetically Modified Crops 6.1.3Food Sources - Reared Food 6.1.4Food Sources - Caught Food 6.1.5Food & The Environment 6.1.6Food & The Environment 2 6.1.7Sustainability of Food 6.1.8Sustainability of Food 2 6.1.9End of Topic Test - Environmental Impacts

6.2

Food Processing & Production

6.2.1Primary Food Processing 6.2.2Primary Food Processing 2 6.2.3Secondary Food Processing 6.2.4Fortification 6.2.5Additives 6.2.6End of Topic Test - Food Processing & Production

Jump to other topics

1

Food Preparation Skills

1.1

Food Preparation Skills

1.1.1General Practical Skills 1.1.2Knife Skills 1.1.3Preparing Fruit, Vegetables & Using Equipment 1.1.4Cooking Methods: Prepare, Shape & Combine 1.1.5Sauce Making, Tenderising & Marinating 1.1.6Dough & Pastry 1.1.7Shaping & Finishing Dough 1.1.8Raising Agents & Mixtures 1.1.9End of Topic Test - Food Preparation Skills 1

2

Food, Nutrition & Health

2.1

Macronutrients

2.1.1Proteins 2.1.2Proteins 2 2.1.3Fats 2.1.4Carbohydrates 2.1.5Carbohydrates 2

2.2

Micronutrients

2.2.1Fat-Soluble Vitamins 2.2.2Water-Soluble Vitamins 2.2.3Minerals & Water 2.2.4Minerals & Water 2 2.2.5End of Topic Test - Macro & Micronutrients

2.3

Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet 2.3.2Informed Choices for a Balanced Diet 2 2.3.3Energy Needs 2.3.4Nutritional Analysis 2.3.5Diet Modifications 2.3.6Diet-Related Problems 2.3.7Diet-Related Problems 2 2.3.8End of Topic Test - Nutritional Needs & Health

3

Food Science

3.1

Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer 3.1.2Water-Based Cooking Methods 3.1.3Fat-Based Cooking Methods 3.1.4Dry Cooking Methods 3.1.5Dry Cooking Methods 2

3.2

Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates 3.2.2Fats & Oils 3.2.3Raising Agents 3.2.4End of Topic Test - Food Science

4

Food Safety

4.1

Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage 4.1.2Enzymes & Signs of Food Spoilage 4.1.3Food Poisoning 4.1.4Bacterial Contamination 4.1.5Microorganisms in Food Production

4.2

Principles of Food Safety

4.2.1Temperature Control 4.2.2Ambient Foods & Food Labels 4.2.3Preparing, Cooking & Serving Food 4.2.4End of Topic Test - Food Safety

5

Food Choice

5.1

Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice 5.1.2Food Choices 5.1.3Religious Food Choices 5.1.4Food Labels 5.1.5Mandatory Food Labels 5.1.6Optional Food Labels 5.1.7Marketing Influences 5.1.8End of Topic Test - Food Choice

5.2

British & International Cuisines

5.2.1British Cuisine 5.2.2Japanese Cuisine 5.2.3Japanese Ingredients & Dishes 5.2.4Spanish Cuisine 5.2.5Spanish Ingredients & Dishes

5.3

Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems 5.3.2Sensory Testing Methods 5.3.3Sensory Testing Methods 2 5.3.4End of Topic Test - Cuisines & Senses

6

Food Provenance

6.1

Environmental Impact & Sustainability of Food

6.1.1Food Sources - Intensive & Organic Farming 6.1.2Food Sources - Genetically Modified Crops 6.1.3Food Sources - Reared Food 6.1.4Food Sources - Caught Food 6.1.5Food & The Environment 6.1.6Food & The Environment 2 6.1.7Sustainability of Food 6.1.8Sustainability of Food 2 6.1.9End of Topic Test - Environmental Impacts

6.2

Food Processing & Production

6.2.1Primary Food Processing 6.2.2Primary Food Processing 2 6.2.3Secondary Food Processing 6.2.4Fortification 6.2.5Additives 6.2.6End of Topic Test - Food Processing & Production

Practice questions on Taste Receptors & Olfactory Systems

Can you answer these? Test yourself with free interactive practice on Seneca — used by over 10 million students.

1
What flavours can be tasted by the human tongue?Fill in the list
2
What are tongues covered in that aid with tasting foods?Multiple choice
3
Food texture can affect choice. Which of these are people most likely to prefer?True / false
4
Examples of things that affect food smell:Fill in the list
5
Examples of things that affect how food tastes:Fill in the list

Answer all questions on Taste Receptors & Olfactory Systems

Unlock your full potential with Seneca Premium

Unlimited access to 10,000+ open-ended exam questions
Mini-mock exams based on your study history
Unlock 800+ premium courses & e-books

Get started with Seneca Premium

Spanish Ingredients & Dishes

Sensory Testing Methods