Food Science 1: Flavor

0.0(0)
studied byStudied by 2 people
linked notesView linked note
learnLearn
examPractice Test
spaced repetitionSpaced Repetition
heart puzzleMatch
flashcardsFlashcards
Card Sorting

1/37

flashcard set

Earn XP

Description and Tags

Other Subject

Study Analytics
Name
Mastery
Learn
Test
Matching
Spaced

No study sessions yet.

38 Terms

1
New cards
Dopamine
________: The neurotransmitter in the brain released when sugar or fat is consumed, brains reward system.
2
New cards
Phantosmia
________: Perceiving aromas that arent present.
3
New cards
Anosmia
________: Loss of ability to perceive aromas.
4
New cards
Umami
________: A taste that is meaty or savory.
5
New cards
Bliss point
________: Salt, sugar, and fat combination that food scientists and manufacturers use to make foods "cravable "and addictive for the consumer.
6
New cards
Flavor
________: How our bodys perceive food through taste, smell, and chemthesis.
7
New cards
Hyposmia
________: Reduction of ability to perceive aromas.
8
New cards
Aguesia
________: Loss of ability to form tastes.
9
New cards
Papilla
________: Small protrusions on the tongue containing taste buds.
10
New cards
Chemesthesis
________: Chemical Touch, why things taste hot or cool.
11
New cards
Olfaction
________: Smell, how our nose perceives flavor.
12
New cards
Capsaicin
________: A chemical touch, hot and spicy.
13
New cards
Parosmia
________: Perceiving aromas differently.
14
New cards
Gustation
________: Taste, how our taste buds perceive food.
15
New cards
Thalamus
________: Smells processed by this, it directs conscious attention to sensory events.
16
New cards
Taste Bud
________: Barrel- shaped structures on the tongue with many sensory cells.
17
New cards
Olfactory bulb
________: Part in the brain where olfactory signals are sent.
18
New cards
Chemesthesis
________: menthol, capsaicin, carbon dioxide, polyphenols, metal ions.
19
New cards
Flavor
How our bodys perceive food through taste, smell, and chemthesis
20
New cards
Gustation
Taste, how our taste buds perceive food
21
New cards
Olfaction
Smell, how our nose perceives flavor
22
New cards
Chemesthesis
Chemical Touch, why things taste hot or cool
23
New cards
Taste Bud
Barrel-shaped structures on the tongue with many sensory cells
24
New cards
Papilla
Small protrusions on the tongue containing taste buds
25
New cards
Umami
A taste that is meaty or savory
26
New cards
Olfactory epithelium
in our nose where taste happens, covered in specialized cells detecting different tastes
27
New cards
Olfactory bulb
Part in the brain where olfactory signals are sent
28
New cards
Thalamus
Smells processed by this, it directs conscious attention to sensory events
29
New cards
Menthol
A chemical touch, cool and minty
30
New cards
Capsaicin
A chemical touch, hot and spicy
31
New cards
Aguesia
Loss of ability to form tastes
32
New cards
Anosmia
Loss of ability to perceive aromas
33
New cards
Hyposmia
Reduction of ability to perceive aromas
34
New cards
Phantosmia
Perceiving aromas that arent present
35
New cards
Parosmia
Perceiving aromas differently
36
New cards
Dopamine
The neurotransmitter in the brain released when sugar or fat is consumed, brains reward system
37
New cards
Bliss point
Salt, sugar, and fat combination that food scientists and manufacturers use to make foods "cravable" and addictive for the consumer
38
New cards
Chemesthesis
menthol, capsaicin, carbon dioxide, polyphenols, metal ions