12.1 Sensory attributes and perception

Sensory attributes are the building blocks of our food experiences. From taste and smell to texture and appearance, these qualities shape how we perceive and enjoy what we eat. Understanding them is key to grasping food science.

Sensory perception involves how our bodies detect and interpret these attributes. It's a complex process influenced by our receptors, thresholds, and even fatigue. Knowing this helps explain why foods taste different to different people or in different situations.

Sensory Attributes

Gustatory, Olfactory, and Trigeminal Senses

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  Development of the Special Senses | Boundless Anatomy and Physiology View original

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Top images from around the web for Gustatory, Olfactory, and Trigeminal Senses

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  Development of the Special Senses | Boundless Anatomy and Physiology View original

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  Taste and Olfaction | Boundless Anatomy and Physiology View original

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  Sensory Perception: Taste and Olfaction | Anatomy and Physiology I View original

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  Development of the Special Senses | Boundless Anatomy and Physiology View original

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  Taste and Olfaction | Boundless Anatomy and Physiology View original

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• Taste involves the perception of sweet, salty, sour, bitter, and umami flavors detected by taste receptors on the tongue and soft palate
• Smell is the perception of volatile compounds detected by olfactory receptors in the nasal cavity, contributing significantly to overall flavor perception (retronasal olfaction)
• Chemesthesis refers to the chemical sensitivity of the trigeminal nerve, which detects sensations such as heat (chili peppers), coolness (menthol), and astringency (tannins in tea)

Visual and Tactile Senses

• Appearance encompasses visual attributes such as color, shape, size, and surface texture, influencing consumer expectations and acceptance of food products
• Texture describes the tactile properties of food, including hardness, crunchiness, smoothness, and viscosity, which are perceived through the sense of touch in the mouth and hands
• Mouthfeel is the combined perception of texture, temperature, and chemesthetic sensations experienced in the mouth during food consumption (creaminess of ice cream, grittiness of cornmeal)

Integrated Sensory Experience

• Flavor is the overall sensory impression resulting from the combination of taste, smell, and chemesthetic sensations, creating a unique sensory profile for each food
• Sensory attributes interact and influence each other, with appearance setting expectations for taste and texture, and taste and smell working together to create flavor perceptions (the aroma of freshly baked bread enhancing its taste)

Sensory Perception

Sensory Receptors and Thresholds

• Sensory receptors are specialized cells or neurons that detect and respond to specific stimuli, such as taste buds for gustatory stimuli and olfactory receptors for volatile compounds
• Threshold refers to the minimum concentration of a stimulus required to elicit a sensory response, which can vary among individuals and be influenced by factors such as age, genetics, and exposure (detection threshold for bitterness in Brussels sprouts)
• Thresholds can be categorized as detection (minimum concentration detected), recognition (minimum concentration recognized as a specific stimulus), and difference (minimum concentration difference detected between two stimuli)

Adaptation and Sensory Fatigue

• Adaptation is the temporary decrease in sensitivity to a stimulus after prolonged or repeated exposure, allowing the sensory system to adjust to the environment and detect changes in stimuli (desensitization to the aroma of coffee after extended exposure)
• Sensory fatigue occurs when the sensory system becomes overloaded or exhausted due to prolonged stimulation, leading to a temporary reduction in sensitivity and the inability to accurately perceive sensory attributes (difficulty distinguishing between wine samples after tasting multiple wines)
• Adaptation and sensory fatigue can be managed by providing palate cleansers (water, unsalted crackers) and allowing sufficient time between samples during sensory evaluations to minimize their impact on sensory judgments