Introduction in Biology of taste and smell

12 important questions on Introduction in Biology of taste and smell

What are the 5 (6?) basic taste modalities

  1. Bitter
  2. sour
  3. Sweet
  4. Salty
  5. Umami
  6. Fat?? (oleo-gustus)


receptors everywhere on the tongue, but also on palate, and backwards in the throat

Chemical substances of sweet

Sucrose, mono-, di, oligosaccharides, sugar alcohols

Are soluble in saliva!

Chemical substances of salt

Most inorganic salts, e.g. NaCl, KCl

Are soluble in saliva!
  • Higher grades + faster learning
  • Never study anything twice
  • 100% sure, 100% understanding
Discover Study Smart

Chemical substances of sour

Acids (H+), e.g. HCl, acetic acid, citric acid

Are soluble in saliva!

Chemical substances of bitter

Caffeine, quinine, saccharine

Are soluble in saliva!

Chemical substances of umami

Mono-sodium glutamate (ve-tsin), IMP, GMP

Are soluble in saliva!

The taste system senses intrinsic food qualities. What are they for sweet, salt, sour, bitter, umami and fat

  • Sweet - carbohydrates / energy
  • Salt - minerals and fluid balance
  • Sour - unripe
  • Bitter - poisonous
  • Umami - proteins
  • Fat - fat / energy


Nutrient signalling

What is the difference between taste and smell?

Taste
  • 5 of 6 basic tastes
  • easy to express
  • no direct link with brains

Smell
  • endless many aromas
  • difficult to express
  • direct link with brains
  • emotional meaning

A stimuli stimulates a receptor, this can be a... (3)

  • Chemotreceptor
  • Thermoreceptor
  • Pressure receptor

Several diagnostic tools are available to test the ability of people to taste and smell. What are the 3 difference that can be made

  • Detection ability
  • Identification ability
  • Ability to detect differences between concentrations

The detection ability can be tested by ...

By the absolute threshold,
that is the lowest concentration at which a stimulus can be detected, but not yet recognized

The detect differences between concentrations ability can be tested by ...

The differential threshold or discrimination threshold
is the level at which an increase (or decrease) in a detected stimulus can be perceived.

The question on the page originate from the summary of the following study material:

  • A unique study and practice tool
  • Never study anything twice again
  • Get the grades you hope for
  • 100% sure, 100% understanding
Remember faster, study better. Scientifically proven.
Trustpilot Logo