sensory midterm

quality and intensity

two primary taste functions of chemosensory systems

odorants, sweet, bitter

utilize an outside reception, inside cascade for G protein coupled receptor

sour

uses the hydronium effect to directly signal

salt

uses its own ion to enter and directly signal

trigeminal

sensations detected in the mouth by tactile nerves

taste pore

small opening at surface of epithelium where dissolved tastants reach the receptor cells

epithel

taste bud opening that contains the bud in between the tissues

microvilli

projections from sensory cell that extend into the taste pore, where saliva is dissolving food

sensory cells

use chemical transduction from dissolved food to create signals to the afferent nerve fibers and basal

perigeminal cells

surround the taste bud, structural and ionic support

basal cells

renew the cell population, rejuvenate and change to maintain environment

synapse

chemical neurotransmitters are released from sensory cells to transmit electrical impulses; first point of contact to carry info to the brain

neural afferencies

carries info to nerve endings of the brain

taste pore, epithel, microvilli, sensory cells, synapse, neural afferencies

pathway of the taste bud sensation

fungiform

papillae in the middle of the tongue

papillae

largest anatomical structure of the tastebud, then taste bud and its parts

circumvallate

wide w papillae

foliate

normal w papillae

fungiform

upside down U papillae

bitter

basic taste with the lowest threshold/highest sensitivity

taste pore, cranial nerve, NTS, thalamus

pathway of taste communication to the brain

nucleus of tractus solitarius

first processing station in tasting pathway

facial, glossopharyngeal, vagus

nerves used to transport the taste fiber to the brain

nuerons

synapses that combine location, intensity, and quality at both of the two relays

thalamus and NTS

2 relays in taste relaying pathway

thalamus

organizing hub

cortex

split into primary and secondary, at the lower brain,

retronasal olfaction

route through both the mouth and throat, but deliver to same bulb

orthonasal

route through nose- aroma before eating

olfactory receptor cells

in olfactory system, change and send electrical signals to glomeruli; mail sorting

glomeruli

first major processing centers, begin relay in olfactory bulb

ethyl ether

has a very low sensitivity and high threshold for olfactory

electrons

all the signal transduction pathways end with this

depolarization

making less negative, like Na+ into the cell

repolarization

taking K+ out of cell and allowing less Na+ in

binding, GCPR, secondary, open channel, cell response

pathway for GCPR responses

sweet

TAS1 R2 and R3

umami

TAS1 R1 and R3

bitter

TASR2Rs correspond to this taste

label line

theory that neurons respond to only 1 type of stimulus; single neuron responds to sweet or salty; assigns QUALITY

cross fiber patterning

theory that neurons are not exclusive; individual neurons cooperate with others to make a pattern or high and low signals to create a whole quality; like a barcode, utilizes multiple glomeruli to make complete arrangement

5

cranial nerve that related to trigeminal senses

sensitization

term for period of trigeminal exposure

desensitization

term for period of rest after trigeminal exposure

adaptation

repeated exposure = loss of sensation in taste and smell

loss

in taste/smell - repeated exposure = sensation ____

recovery

rest and return to normal sensation in taste and smell

return to normal

in taste/smell after a rest…

increase

repeated exposure of trigeminal = sensation _____

loss

in trigeminal after a rest = sensation ______

temperature

directly correlated to trigeminal senses

V1

TRP receptor that gives capsaicin and also hot noxious thermosensory

V2

TRP for extremely hot thermo

V3

TRP for warmth temp and warming spices

M8

TRP for menthol cooling and cold

somasthetic

sense that uses the tactile nerves on the surface of soft tissue in the mout

geometrical

properties of size of structural elements: flaky, fibrous, chalky, gritty, grainy lumpy

fat and moisture

properties: moist, juicy, oily, greasy

kinesthetic

sense of texture = resistance to force: hardness, chewiness, viscosity, cohesiveness, springiness, fracturability, adhesiveness

chemesthesis

close anatomical and functional relationship between irritation, thermal, and mechanical simulation - heat, spice, texture

TAS2R38

GCPR for bitter that reveals super tasters

PROP

these tasters are more sensitive to bitter from caffeine, bitter aftertastes, sweet in sucrose and saccharine, oral irritation like chili, and fat in salad dressing; significant difference in bitterness of broccoli

more

tasters have __ fungiform papillae, contributes to stronger responses from channels

psychological

category of errors: expectation, habituation, stimulus, logical, halo effect, order of presentation, contrast, group, central tendency, pattern effect, time, bias

differerence

this type of test substantiates changes in ingredients, processing, packaging, and storage, to determine an overall difference

0.01-0.05

p values for statistical significance

attribute difference

test to determine changes when a specific attribute is identified

triangle test

overall diff: 2 are identical and one is different, find the odd sample, 33% chance

duo-trio

overall diff: match reference between two unknown samples, less fatigue, but 50% probability to more panelists needed, can also have a balanced reference if trying two new products

simple difference

overall diff: see if 2 samples are identical or different; less fatigue, need to balance order and matches, know order of presentation

greater

if x² is ____ than table value, there IS a significant difference between samples

difference from control

overall diff: how FAR different is from reference, mark on a number line, may include the reference

triangle or duo trio

a change in packaging would use these tests, no visible differences seen

simple difference

a strong or lingering flavor would use this test

difference from control

a heterogenous product like a salad, causes fatigue, would use this test, reformulation closest to standard

directional difference

attr diff: which has a stronger named attribute; doesn’t need a ref if trying to test two new products, can vary visibly

before

hypothesis and side decisions must be done ____ the experiment

one

this side test confirms a definite improvement or treatment effect- adding more peanuts to peanut butter

two

this sided test has no prior expectations of outcome

type 1, a

if null is rejected but the null is true; false alarm, specificity

type 2, b

if the null is accepted, but the null is false; missed detection, sensitivity

1-b

power of the test = , usually set at 80%

tetrad

attr diff: 4 total, 2 of each, more and less of an attribute, no visible differences, but causes fatigue

15 cm line

scale: attribute intensity, mark anywhere on the line

6 inch

linear scale used for QDA with a group that has shared vocabulary, agree on terms and rate with those

category

scale that comes in 5 or 14 point, level of detectability of an attribute, intensity

aromatic intensity

scale that uses a flavor spectrum scale to base the answers off of instead of just numbers

affective category

scales that measure acceptability, various anchorability, from extremely like to dislike

hedonic

scale that usually uses faces to display likeability

acceptability verbal

scale that comes in many points, uses full sentences to describe likeability like “wonderful, I think its great“

just about right

scale best for which direction to adjust the attribute, diagnoses lightness, blandness, cola impact on a scale from not at all to too much

magnitude

scale where subjects can assign their own internal numbers, best for spicy since tolerance ranges, sensory intensity with proportional numbers, unevenly spaced

labeled affective magnitude

scale: strength of liking or disliking

semi structured line

scale: intensity with internal labels like slight, moderate, strong

hue

actual color name- red green blue

intensity

light to dark of color

chroma

clarity or purity of color - dull muddy, bright

shininess

gloss on surface - dull to shiny

munsell system

shows the range and depth of colors, but they do not have all equal values of each term

CIE

system that uses color language for quality control, uses filters to match colors