Taste Receptors & Olfactory Systems
Food Preparation & Nutrition: AQA GCSE, topic 5.3.1
Taste Receptors and Olfactory Systems
We taste things using our tongues and noses.
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
- 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
- Attractive food is more appealing than unattractive food.
- E.g. a colourful and beautifully presented roast looks more appealing than plain coloured mush.
Taste
- Things like cooking methods, seasoning and the freshness or quality of ingredients all affect how food tastes.
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
- If food smells good, we're more likely to want to eat it.
- Cooking technique and seasoning choice will affect smell.
Test yourself on Taste Receptors & Olfactory Systems
What flavours can be tasted by the human tongue?
What are tongues covered in that aid with tasting foods?
Food texture can affect choice. Which of these are people most likely to prefer?