Question

Table 16.1. Identification of foods by texture, taste, and smell Texture, Taste and Smell Texture and Taste Food Texture Apple Banana Carrot Cheese Dried prune Questions: Based on your observations, which sense (taste, touch [texture] or smell) was the most important in identifying different foods? 1. 2. Through your observations today, explain what happens to the taste of food when you have a cold. The taste and smell sensory receptors are chemoreceptors. What are they stimulated by? Describe the other types of sensory receptors studied in this exercise, where each is found, and what stimulates them. 3.

Answer 1

Food	Texture	Texture and taste	Texture, taste and smell
Apple	Firm, juicy and crisp	Mostly sweet little sour and little bitter taste	No smell
Banana	soft	sweet	strong odour
Carrot	hard, firm and crisp	sweet, fruity and more harsh or bitter flavours.	smell like spring
Cheese	soft to hard and smooth slippery	Buttery flavour	No odour
Dried prune	sticky, rough	Sweet deep taste	No odour

1. Taste sense is the dominant one in tasting the above-mentioned foods.

2. A cold temporarily damage your sense of smell and thus your ability to perceive flavour. Hence for the time being we cant taste the foods.

3. These chemoreceptors in regards to taste occur via the presence of specialized taste receptors within the mouth are bundled together to form taste buds and are stimulated by the flavour and smell of the food.