The Science of Taste

As scientists decode how our taste and olfactory receptors work, top chefs are using that knowledge
to create magic in the kitchen. Learn about the elements that make up flavor, explore how top chefs
use science to create particular flavor sensations, and review examples of how sensory science
impacts our lives in this video segment from QUEST, produced by KQED.

Assignment: Click on the link below to view the video, then answer the following discussion questions.

https://ny.pbslearningmedia.org/resource/4581ff62-ecfc-4c05-a844-206474ea1838/4581ff62-ecfc-4c05-a844-2
06474ea1838/

Discussion Questions
1. What is “taste” according to a scientist?

According to a scientist, taste is what happens in the mouth.

2. What factors contribute to create “flavor”?

Taste, texture, and smell are the factors that contribute to create “flavor.”

3. What are the 5 basic tastes that humans have?

Umami
Sweet
Bitter
Sour
Salty

4. What part of the brain identifies flavor?

Insula is the part of the brain that identifies flavor.

5. What industries/fields can Sensory Scientists help to support with their work?

Winemakers, and different products that we buy.