FND 100 Lecture Notes - Lecture 6: Carbonation, Olfactory Bulb, Mouthfeel

• School: Ryerson University
• Department: Nutrition and Food
• Course: FND 100
• Professor: Yvonne Yuan

Document Summary

Sight (the colour, size, and expectations about how. Hearing carbonation (soft drink or a pop is freshly opened and you can hear the carbonation) Food selection can be influenced by multiple cues: Proximal cues close to you (taste within the oral cavity, smell with flavour, hearing in the oral cavity,) Distal cues hearing can be a distal cue (here food being made) There are also other factors which can influence your selection of one food over another: Preference choose one brand over another. Culture- family background specific kinds of fruits and vegetables. Colour an orange is expected to be orange opposed to green. Salty sodiu(cid:373) chloride (cid:894)potassiu(cid:373) chloride if you"re sodiu(cid:373) se(cid:374)sitive(cid:895) (cid:862)u(cid:373)a(cid:373)i(cid:863) linked to enhancement of taste or flavour i. e ketchup on everything. Touch: feel texture: mouthfeel hard, soft, chewy, brittle. Sensory evaluation involved an understanding of biology, chemistry and physics of food as well as the subjects.