Taste, Smell and the Other Senses

1. Taste, Smell and the Other Senses Sheryl Hoffmann Concordia College shoffmann@concordia.sa.edu.au

2. Summary of the Workshop Goodie bag & Scorecards Theory on Senses Theory on Taste Activities Theory on Smell Wine Odour Quiz & Tabulation of Results Results & Australian Curriculum

3. 5 Traditional Senses Taste Smell Touch Sight Hearing

4. ESP the 6th Sense Extrasensory perception involves reception of information not gained through the recognized physical senses but sensed with the mind.

5. Other Human Senses Temperature Pain Balance Acceleration

6. Other Human Senses Various internal stimuli e.g. Chemoreceptors for detecting carbon dioxide concentrations in the blood Sensory receptors that sense fullness in the bladder Kinesthetic sense – relative position of the parts of the body

7. Animals Have Other Senses Gravity eg plants Electroreceprtion – detect electric fields eg sharks, platypus Magnetoception – detect earth’s magnetic field eg birds

8. Taste The sensation of taste can be categorized into four / five basic tastes: Sweet Sour Salty Bitter (Umami)

9. A Myth

10. Taste Taste receptor cells are found in the taste buds, palate and early parts of the digestive system like the larynx and upper esophagus.

11. Taste bud https://commons.wikimedia.org/wiki/File:Taste_bud.svg

12. Sweet Lots of chemical compounds are sweet: All of the simple carbohydrates Some aldehydes and ketones Some of the amino acids are mildly sweet. A number of plant species Even some inorganic compounds are sweet, including Beryllium Chloride and Lead(II) Acetate

13. Sweet Hundreds of synthetic organic compounds are sweet but also toxic: Chloroform Nitrobenzene Ethylene glycol Various artificial sweeteners including: Saccharin Cyclamate Aspartame

14. A Sense of Sweetness • Radio National • 5.50pm Monday 13th May 2013 Dr Norman Swan

15. Sour Sourness is the taste that detects acidity. Common sour foods Lemon, lime & grapefruit Tamarind Vinegar Pickles Sour lollies

16. Salty Saltiness is a taste produced primarily by the presence of sodium ions, but other ions of the alkali metals group also taste salty.

17. Hallstatt Salt Mine - Near Salzburg

18. Iodised Salt Table salt mixed with a minute amount of various salts of the element iodine Prevents iodine deficiency Iodine is a micronutrient Naturally present in the food supply in some regions, especially near sea coasts, but is generally quite rare in the Earth's crust

19. Bitter Common bitter foods include Coffee Unsweetened cocoa Marmalade Beer (due to hops) Many plants in the Brassicaceaefamily Quinine (found in tonic water)

20. PTC PTC- phenylthiocarbamide also known as phenylthiourea Some people taste nothing. Some find it intensely bitter, and still others taste is as only slightly bitter. On average, 75% of people can taste PTC, while 25% cannot.

21. Umami Japanese word meaning good flavor" or "good taste A pleasant savoury or meaty taste Subtle and blends well with other tastes to expand and round out flavors

22. Umami http://www.umami.org.au/

23. MSG Mono-Sodium Glutimate A non-essential amino acid Taste enhancer E621 LD50 15-18g / Kg No scientific evidence for “Chinese Food Syndrome”

24. Taste Threshold Your taste threshold is the lowest concentration of a solution that a you can still taste.

25. Activities Dry tongue, no taste No smell, little taste Number of taste buds Taste threshold of Sweet Taste threshold of Sour Taste threshold of Salty Taste threshold of Bitter Toothpaste & OJ

26. Flavour= Taste + Smell flavouris the sensory impression of a food or other substance, and is determined mainly by the chemical senses of taste and smell

27. How Humans Experience Their Food http://www.umamiinfo.com/2011/02/What-exactly-is-umami.php

28. Smell Olfaction or olfactory perception is the sense of smell. The sense of smell is considered to be one of the least developed senses humans possess.

29. http://www.exploratorium.edu/cooking/seasoning/taste/smell.htmlhttp://www.exploratorium.edu/cooking/seasoning/taste/smell.html

30. Odour Thresholds Detection The lowest concentration of an odour that is perceivable by the human sense of smell. Recognition The concentration at which you can identify an odor.

31. Odour Thresholds & MSDS/SDS Formaldehyde - ES 1 ppm ( 1.2 mg/m3) Toxic, causes burns, may cause cancer, sensitiser 0.8 ppm typical threshold of perception 0.98ppm typical threshold of recognition 1-2 ppm typical threshold of irritation At 0.3ppm up to 20% of people will not be protected ChemWatch Blue

32. Odour Fatigue Is the temporary, normal inability to distinguish a particular odor after a prolonged exposure to that airborne compound.

33. Activities Wine Odour Quiz Tabulation of Results

34. Australian Curriculum - Senses Foundation Year - Science as a Human Endeavour Nature and development of science Science involves exploring and observing the world using the senses (ACSHE013) Foundation Year - Science Inquiry Skills Questioning and predicting Respond to questions about familiar objects and events (ACSIS014) Planning and conducting Explore and make observations by using the senses (ACSIS011)

35. Australian Curriculum Year 9 - Science Understanding Biological sciences Multi-cellular organisms rely on coordinated and interdependent internal systems to respond to changes to their environment (ACSSU175) Year 9 - Science Inquiry Skills

36. Science Inquiry Skills Taste & smell experiments are simple cheap and interesting enough to explore and for students to design their own experiments.

37. Results Dry tongue, no taste No smell, little taste Number of taste buds Taste threshold of Sweet Taste threshold of Sour Taste threshold of Salty Taste threshold of Bitter

38. Toothpaste & OJ Sodium Lauryl Sulfate lowers the surface tension of the saliva in your mouth suppresses your sweet receptors destroys phospholipids thus removing an inhibitors on your bitter receptors SLS dulls the sweetness and promotes the bitter taste in orange juice.

39. Answer to Wine Quiz White Wine Mint Lime Honey Vanilla Lemon Red Wine Blackcurrant Tobacco Pepper Chocolate Raspberry

40. Referenece The majority of information came from Wikipedia. Other references are indicated on individual slides or curated at: http://www.scoop.it/t/taste-and-smell Plus: Page 18 - DehliaSmith, How to Cook, Book 2, 1999, BBC Worldwide Ltd London. - TV Series & book

41. Weebly Copy of powerpoint & handout: http://sherylhoffmann.weebly.com/