1. Taste and Smell
AP Psychology

2. Taste
Gustation
Papillae: small mucous-membrane projections on the tongue.
Taste buds (receptors) line the top and sides of the papillae. Look at Figure 4.12 on page 132

3. Taste receptors/buds Too small to see
One papilla can contain anywhere from 15 to 50 taste receptors.
Molecules of the substance are being sensed.
Four basic “taste”:
Salty
Sour
Bitter
sweet
New “taste”: Umani (MSG) found in processed foods (meats/cheese) and Asian dishes…..taste of amino acids.

4. Papillae Infants have more papillae Elderly have fewer
Extremely rare for someone to experience the TOTAL loss of taste.

5. Tongue Map Myth
1942: study by Edwin Boring at Harvard University …..released the “tongue map”
His study was completely wrong!!!!
1993 major discovery was made!!!
All 5 “taste” can be detected
Taste receptors are located on the TONGUE, ROOF OF THE MOUTH, CHEECKS, AND THROAT.
Regeneration: within a week to ten days, taste receptors are replaced. Receptors can be destroyed! Age 40 starts to slow down.

6. Taste Preference Genetic factors (sweets and bitter)
Breast-feeding (garlic/vanilla)
Cultural background/upbringing

7. Taste
Supertasters: 25% of the general population. Have over 35 receptors in each taste bud. Typically find coffee bitter, perceive certain foods as sweetier, saltier, and “spicy” food are difficult to enjoy.
Tasters: 50% of pop. Average number of receptors.
Nontasters: 25% of pop. Detects very little flavors(tastes). Perception of taste is less intense.

8. Olfaction The sense of smell.
Shape of the molecule of the chemical substances…lock onto a receptor.
10,000 diff. substances
Cilia= (hairs) collect molecules of odor…electrical signal is sent to the olfactory bulbs….sent to the brain.
Message is carried along the Olfactory Nerve
Nerve to the Olfactory bulb to the Olfactory cortex
Sensory info. DOES NOT go through the thalamus
Brain processes the message (perception)

9. Olfaction
Triggers emotional memories (temporal lobes and limbic system)
Helps in survival

10. Taste and Smell
Without smell we can not fully detect the flavor of foods or drinks.