5.3.1
Taste Receptors & Olfactory Systems
Taste Receptors and Olfactory Systems
Taste Receptors and Olfactory Systems
We taste things using our tongues and noses.
![Illustrative background for Tongue](https://image-v2.cdn.app.senecalearning.com/2018-05/addc6a12-1c55-4695-951d-bcf52ac9ec63/shutterstock_336266138,h_400,q_80,w_640.jpg)
![Illustrative background for Tongue ?? "content](https://image-v2.cdn.app.senecalearning.com/2018-05/addc6a12-1c55-4695-951d-bcf52ac9ec63/shutterstock_336266138,h_400,q_80,w_640.jpg)
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.
![Illustrative background for Nose](https://image-v2.cdn.app.senecalearning.com/2018-05/4f0453d2-6311-45e1-86c9-66dae1bdcfe6/shutterstock_572379097,h_400,q_80,w_640.jpg)
![Illustrative background for Nose ?? "content](https://image-v2.cdn.app.senecalearning.com/2018-05/4f0453d2-6311-45e1-86c9-66dae1bdcfe6/shutterstock_572379097,h_400,q_80,w_640.jpg)
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
Senses and Food Choice
We use our senses to decide what we want to eat.
![Illustrative background for Sight](https://image-v2.cdn.app.senecalearning.com/2018-05/4a1475aa-d10d-4b26-ae3d-1dab82425053/shutterstock_280433198,h_400,q_80,w_640.jpg)
![Illustrative background for Sight ?? "content](https://image-v2.cdn.app.senecalearning.com/2018-05/4a1475aa-d10d-4b26-ae3d-1dab82425053/shutterstock_280433198,h_400,q_80,w_640.jpg)
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.
![Illustrative background for Taste](https://image-v2.cdn.app.senecalearning.com/2018-05/aa2ca045-7436-438d-8cb2-9a56ebeac838/shutterstock_696703501,h_400,q_80,w_640.jpg)
![Illustrative background for Taste ?? "content](https://image-v2.cdn.app.senecalearning.com/2018-05/aa2ca045-7436-438d-8cb2-9a56ebeac838/shutterstock_696703501,h_400,q_80,w_640.jpg)
Taste
Taste
- Things like cooking methods, seasoning and the freshness or quality of ingredients all affect how food tastes.
![Illustrative background for Touch](https://image-v2.cdn.app.senecalearning.com/2018-05/20acab06-6914-45f5-b3f5-c1c58805c8fd/shutterstock_275882210,h_400,q_80,w_640.jpg)
![Illustrative background for Touch ?? "content](https://image-v2.cdn.app.senecalearning.com/2018-05/20acab06-6914-45f5-b3f5-c1c58805c8fd/shutterstock_275882210,h_400,q_80,w_640.jpg)
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.
![Illustrative background for Smell](https://image-v2.cdn.app.senecalearning.com/2018-05/9cb76d4b-a3d4-4529-a243-6c1cbd9595ab/shutterstock_1008487405,h_400,q_80,w_640.jpg)
![Illustrative background for Smell ?? "content](https://image-v2.cdn.app.senecalearning.com/2018-05/9cb76d4b-a3d4-4529-a243-6c1cbd9595ab/shutterstock_1008487405,h_400,q_80,w_640.jpg)
Smell
Smell
- If food smells good, we're more likely to want to eat it.
- Cooking technique and seasoning choice will affect smell.
1Food Preparation Skills
1.1Food 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
2Food, Nutrition & Health
2.2Micronutrients
3Food Science
3.1Cooking of Food & Heat Transfer
3.2Functional & Chemical Properties of Food
4Food Safety
4.1Food Spoilage & Contamination
5Food Choice
5.1Factors Affecting Food Choice
5.2British & International Cuisines
6Food Provenance
6.1Environmental 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
Jump to other topics
1Food Preparation Skills
1.1Food 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
2Food, Nutrition & Health
2.2Micronutrients
3Food Science
3.1Cooking of Food & Heat Transfer
3.2Functional & Chemical Properties of Food
4Food Safety
4.1Food Spoilage & Contamination
5Food Choice
5.1Factors Affecting Food Choice
5.2British & International Cuisines
6Food Provenance
6.1Environmental 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
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