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PHYSIOLOGICAL AND PSYCHOLOGICAL

BASES

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2 WHICH SENSES ARE INVOLVED IN TASTING?

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3 GUSTATORY SYSTEM
Papillae

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4 GUSTATORY SYSTEM
Taste bud

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5 GUSTATORY SYSTEM
Descriptions of sensations
in terms of intensity,
quality, and pleasure

D. Purves et al. (1999)

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6 GUSTATORY SYSTEM
• An exercise

• You will be receiving 4 solutions

• Taste each solution and try to identify it

• Answers:

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7 DETECTION THRESHOLD
Saturation
threshold

Detection
threshold

Sucrose Concentration

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8 DETECTION THRESEHOLD
Some detection thresholds

❑ Sucrose (sweet): 1-4 g/L

❑ Sodium chloride (salty): 0.8 – 1.2 g/L

❑ Citric acid (acidic): 0.4 g /L

❑ Cafein (bitter): 0.2 g/L

❑ MonoSodium Glutamate (MSG, umami) : 0.6g/L

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Detection thresehold 2/14/2020

9AN EXERCICE

❑ You will be receiving three pieces of filter paper.

❑ Taste the first one to have an idea of what filter paper taste
❑ Taste the second one and write down what you perceive
❑ If you did not perceive any difference with the filter paper,
taste the second paper and write down what you perceive

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10PROP (6-N-PROPYLTHIOURACIL) TASTING

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Detection thresehold 2/14/2020

11PHENOMENON MODULATING DETECTION THRESHOLD

Adaptation Potentiation

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Olfactory system 2/14/2020

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13 OLFACTORY SYSTEM
• An exercise

• You will be presented with some seeds. Take some and put them in your mouth while
punching your nose.

• Keep punching your nose and chew on the seeds: Write down what you perceive.

• Now stop punching your nose: Write down what you perceive.

❑ Why is that?
• When the nose is pinched, much less air can travel to the nose and the odor
molecules cannot reach the receptors.

• When however the nose is unpinched, air travels freely through the nose, the odor
molecules reach the receptors, and we perceive the flavor.

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14 OLFACTORY SYSTEM

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15 OLFACTORY SYSTEM
Descriptions of sensations
in terms of intensity,
quality, and pleasure

Good discrimination but

difficult to name odors
 Source (odor of rose)
 Metaphors

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16 OLFACTORY SYSTEM
• An exercise
• You will receive four paper strips
• Smell the paper strips

• Try to identify the odor

❑ The answers are:

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17 TRIGEMINAL SYSTEM

❑ Sting from horseradish and mustards

❑ Burn of chili peppers
❑ Tingle from carbon dioxide
❑ Numbing from menthol
❑ Astringency from tannin

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18 TASTE: A MULTISENSORY STORY

❑ The gustatory system
• 5 primary tastes

❑ Olfactory system
• A lot of odors

❑ Trigeminal system
• Texture, pungency, temperature, ...

Flavor

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19 EXPECTATIONS
White wine
colored to Fruit
appear like a red
or a rosé wine

Maturity Fullness / Body

Complexity
Delwiche (2003)

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EXPECTATIONS
Two processing systems working in parallel

Bottom up
System
Flavor
chemicals

Top down system

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21 EXPECTATIONS

Cognitive impenetrability

The two lines continue to look as if they

were of unequal length even after one
has convinced oneself otherwise by
Avoid top down effect
measuring them with a ruler

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QUESTIONS?

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