Taste & Smell – the chemical senses David Jackson & www.meetforeal.com Galway City Museum 26 th September 2009

Welcome & Introduction David Jackson www.meetforeal.com Today’s session Taste & Smell – the chemical senses How do we taste & smell? The Psychology of Taste Molecular Gastronomy

David Jackson

www.meetforeal.com

Today’s session

Taste & Smell – the chemical senses

How do we taste & smell?

The Psychology of Taste

Molecular Gastronomy

Ice Breaker… Find Somebody who….

Find Somebody who….

Taste & Smell The Chemical Senses

Taste & Smell - The chemical senses Exercise 1 To demonstrate the chemical nature of the sense of smell…

Exercise 1

To demonstrate the chemical nature of the sense of smell…

A = Dimethyl Sulphide Descriptors Sweetcorn, Tomato Sauce, Cooked Vegetables Present in above and a wide range of foods Chemical Structure

Descriptors

Sweetcorn, Tomato Sauce, Cooked Vegetables

Present in above and a wide range of foods

Chemical Structure

B = Isovaleric Acid Descriptors Putrid, Cheese, Sweaty Socks Found in a number of foods including parmesan cheese Chemical Structure

Descriptors

Putrid, Cheese, Sweaty Socks

Found in a number of foods including parmesan cheese

Chemical Structure

D = Isoamyl Acetate Descriptors Peardrop, banana, fruity, candy cigarettes Present in ripe pears, other fruits and a range of fermented products such as beer and wine Chemical Structure

Descriptors

Peardrop, banana, fruity, candy cigarettes

Present in ripe pears, other fruits and a range of fermented products such as beer and wine

Chemical Structure

C = Water (Control) Why include a control?

Why include a control?

Taste & Smell - compare with other senses

How do we taste & smell? The Physiology of Taste

Exercise 2 blind taste exercise with nose clips!!

Flavour Perception Sense Organs Sound Texture/mouthfeel

Olfactory Organs (Smell) Uvula

Taste Organ (Tongue)

Texture & Mouthfeel Perception Trigeminal Nerve carries touch/feel sensations from mouth to brain Size & Structure Viscosity/Thickness Crisp/Crunchy Creaminess Hot & Cold Sensations Pain Sensations Chilli is detected via Hot sensors Menthol is detected via cold sensors

Trigeminal Nerve carries touch/feel sensations from mouth to brain

Size & Structure

Viscosity/Thickness

Crisp/Crunchy

Creaminess

Hot & Cold Sensations

Pain Sensations

Chilli is detected via Hot sensors

Menthol is detected via cold sensors

Psychology of Taste & Smell

Psychology of Taste & Smell Exercise 3 Discussion of the smell or aroma that you like or dislike What are the common themes in your group?

Exercise 3

Discussion of the smell or aroma that you like or dislike

What are the common themes in

your group?

Psychology of Taste & Smell Learning to like flavour… Learning to dislike/reject flavour… How to get your kids to like vegetables? Nature vs Nurture debate

Learning to like flavour…

Learning to dislike/reject flavour…

How to get your kids to like vegetables?

Nature vs Nurture debate

Molecular Gastronomy

Molecular Gastronomy Food Science & Gastronomy El Bulli – Food Laboratory, Not a Kitchen Using technology available in food industry, but in small scale. Examples Novel food additives such as emulsifiers, thickeners, foaming agents Novel technologies such as low pressure distillation, freeze drying El Bulli video clip – give some ideas

Food Science & Gastronomy

El Bulli – Food Laboratory, Not a Kitchen

Using technology available in food industry, but in small scale. Examples

Novel food additives such as emulsifiers, thickeners, foaming agents

Novel technologies such as low pressure distillation, freeze drying

El Bulli video clip – give some ideas