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Acquired Taste
An acquired taste is an appreciation for something unlikely to be enjoyed by a person who has not had substantial exposure to it. It is the opposite of innate taste, which is the appreciation for things that are enjoyable by most people without prior exposure to them. Characteristics In case of food and drink, the difficulty of enjoying the product may be due to a strong or unpleasant odor, taste, mouthfeel (such as sashimi and sushi featuring uncooked seafood), appearance, or association (such as eating insects or organ meat). Acquisition General The process of acquiring a taste can involve developmental maturation, genetics (of both taste sensitivity and personality), family example, and biochemical reward properties of foods. Infants are born preferring sweet foods and rejecting sour and bitter tastes, and they develop a preference for salt at approximately 4 months. However, vegetables tend to be a favourite as they start to learn to feed themselves. Neophobia (fear ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Odor
An odor (American English) or odour ( Commonwealth English; see spelling differences) is a smell or a scent caused by one or more volatilized chemical compounds generally found in low concentrations that humans and many animals can perceive via their olfactory system. While ''smell'' can refer to pleasant and unpleasant odors, the terms ''scent'', ''aroma'', and ''fragrance'' are usually reserved for pleasant-smelling odors and are frequently used in the food and cosmetic industry to describe floral scents or to refer to perfumes. Odor physiology Sense of smell The perception of odors, or sense of smell, is mediated by the olfactory nerve. The olfactory receptor (OR) cells are neurons present in the olfactory epithelium, which is a small patch of tissue at the back of the nasal cavity. There are millions of olfactory receptor neurons that act as sensory signaling cells. Each neuron has cilia in direct contact with the air. Odorous molecules bind to receptor pro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Neophobia
Neophobia is the fear of anything new, especially a persistent and abnormal fear. In its milder form, it can manifest as the unwillingness to try new things or break from routine. In the context of children the term is generally used to indicate a tendency to reject unknown or novel foods. Food neophobia, as it may be referred to, is an important concern in pediatric psychology. In biomedical research, neophobia is often associated with the study of taste. Terminology The word ''neophobia'' comes from the Greek νέος, ''neos'', meaning "new, young", and φόβος, ''phobos'', for "fear". ''Cainophobia'' comes from the Greek καινός, ''kainos'', meaning "new, fresh". Alternative terms for neophobia include ''metathesiophobia'', ''prosophobia'', ''cainotophobia'' (or ''cainophobia''), and ''kainophobia'' (or ''kainolophobia''). Examples Norway rats and house mice are thought to have evolved increased levels of neophobia as they became commensal with humans because hum ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Preferences In Older Adults And Seniors
Research into food preferences in older adults and seniors considers how people's dietary experiences change with ageing, and helps people understand how taste, nutrition, and food choices can change throughout one's lifetime, particularly when people approach the age of 70 or beyond. Influencing variables can include: social and cultural environment, gender and/or personal habits, and also physical and mental health. Scientific studies have been performed to explain why people like or dislike certain foods and what factors may affect these preferences. The science of food preferences Research in this area is usually done in order to examine the variables that cause the elderly to change their food preferences; an example is the Elderly Nutrition Program (ENP). The ENP was implemented in 1972 to explore how food preferences varied depending on biological sex and ethnic groups, the goal being to improve the quality of meal programs. Meals and preferences for 13 food groups, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Choice
Research into food choice investigates how people select the food they eat. An interdisciplinary topic, food choice comprises psychological and sociological aspects (including food politics and phenomena such as vegetarianism or religious dietary laws), economic issues (for instance, how food prices or marketing campaigns influence choice) and sensory aspects (such as the study of the organoleptic qualities of food). Factors that guide food choice include taste preference, sensory attributes, cost, availability, convenience, cognitive restraint, and cultural familiarity. In addition, environmental cues and increased portion sizes play a role in the choice and amount of foods consumed. Food choice is the subject of research in nutrition, food science, food psychology, anthropology, sociology, and other branches of the natural and social sciences. It is of practical interest to the food industry and especially its marketing endeavors. Social scientists have developed different conc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aftertaste
Aftertaste is the taste intensity of a food or beverage that is perceived immediately after that food or beverage is removed from the mouth. The aftertastes of different foods and beverages can vary by intensity and over time, but the unifying feature of aftertaste is that it is perceived ''after'' a food or beverage is either swallowed or spat out. The neurobiological mechanisms of taste (and aftertaste) signal transduction from the taste receptors in the mouth to the brain have not yet been fully understood. However, the primary taste processing area located in the insula has been observed to be involved in aftertaste perception. Temporal taste perception Characteristics of a food's aftertaste are quality, intensity, and duration. Quality describes the actual taste of a food and intensity conveys the magnitude of that taste. Duration describes how long a food's aftertaste sensation lasts. Foods that have lingering aftertastes typically have long sensation durations. Because t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Conformity
Conformity or conformism is the act of matching attitudes, beliefs, and behaviors to social group, group norms, politics or being like-minded. Social norm, Norms are implicit, specific rules, guidance shared by a group of individuals, that guide their interactions with others. People often choose to conform to society rather than to pursue personal desires – because it is often easier to follow the path others have made already, rather than forging a new one. Thus, conformity is sometimes a product of group communication. This tendency to conform occurs in small groups and/or in society as a whole and may result from subtle unconscious influences (predisposed mental state, state of mind), or from direct and overt social pressure. Conformity can occur in the presence of others, or when an individual is alone. For example, people tend to follow social norms when eating or when watching television, even if alone. Solomon Asch, a social psychologist whose obedience research remains a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pungency
Pungency ( ) is the taste of food commonly referred to as spiciness, hotness or heat, found in foods such as chili peppers. Highly pungent tastes may be experienced as unpleasant. The term piquancy ( ) is sometimes applied to foods with a lower degree of pungency that are "agreeably stimulating to the palate". Piquant ingredients include chili peppers, wasabi, horseradish and mustard. The primary substances responsible for pungent taste are capsaicin, piperine (in peppers) and allyl isothiocyanate (in radishes, mustard and wasabi). Terminology In colloquial speech, the term "pungency" can refer to any strong, sharp smell or flavor. However, in scientific speech, it refers specifically to the "hot" or "spicy" quality of chili peppers. It is the preferred term by scientists as it eliminates the ambiguity arising from use of "hot", which can also refer to temperature, and "spicy", which can also refer to spices. For instance, a pumpkin pie can be both hot (out of the oven) a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Supertasters
Supertasters are individuals whose sense of taste for certain flavors and foods, such as chocolate, is far more sensitive than the average person. The term originated with experimental psychologist Linda Bartoshuk and is not the result of response bias or a scaling artifact but appears to have an anatomical or biological basis. Over the past two decades, the study of many differences in oral sensation has grown to encompass the idea of supertasting. Originally identified as the heightened response to the suprathreshold bitterness of concentrated propylthiouracil (PROP), the contemporary view supports that supertasting encompasses an elevated response to all taste qualities. Discovery Reports of variations in human taste perception date back to 1888. The major advance in understanding human taste variation came in 1931 with the discovery of "taste-blindness" specifically for thiourea compounds, when Arthur L. Fox, a chemist at DuPont, discovered that some people found phenylt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Edible Salt
In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as rock salt or halite. Salt is essential for life in general (being the source of the essential Mineral (nutrient), dietary minerals Sodium#Biological role, sodium and Chlorine#Biological role, chlorine), and saltiness is one of the Basic tastes, basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food. Salting (food), Salting, brining, and pickling are ancient and important methods of food preservation. Some of the earliest evidence of salt processing dates to around 6000 BC, when people living in the area of present-day Romania boiled spring (hydrology), spring water to extract salts; a Salt in Chinese History#Ancient China, Qin and Han dynasties, salt w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taste
The gustatory system or sense of taste is the sensory system that is partially responsible for the perception of taste. Taste is the perception stimulated when a substance in the mouth biochemistry, reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue. Taste, along with olfaction, the sense of smell and trigeminal nerve stimulation (registering texture, pain, and temperature), determines Flavoring, flavors of food and other substances. Humans have taste receptors on taste buds and other areas, including the upper surface of the tongue and the epiglottis. The gustatory cortex is responsible for the perception of taste. The tongue is covered with thousands of small bumps called lingual papillae, papillae, which are visible to the naked eye. Within each papilla are hundreds of taste buds. The exceptions to this is the filiform papillae that do not contain taste buds. There are between 2000 and 5000Boron, W.F., E.L. Boulpaep. 200 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweetness
Sweetness is a basic taste most commonly perceived when eating foods rich in sugars. Sweet tastes are generally regarded as pleasurable. In addition to sugars like sucrose, many other chemical compounds are sweet, including aldehydes, ketones, and sugar alcohols. Some are sweet at very low concentrations, allowing their use as non-caloric sugar substitutes. Such non-sugar sweeteners include saccharin, aspartame, sucralose and stevia. Other compounds, such as miraculin, may alter perception of sweetness itself. The perceived intensity of sugars and high-potency sweeteners, such as aspartame and neohesperidin dihydrochalcone, are heritable, with gene effect accounting for approximately 30% of the variation. The chemosensory basis for detecting sweetness, which varies between both individuals and species, has only begun to be understood since the late 20th century. One theoretical model of sweetness is the multipoint attachment theory, which involves multiple binding ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
