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Taste & Smell: The Chemical Senses, meetforeal
 

Taste & Smell: The Chemical Senses, meetforeal

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David Jackson talks at meetforeal event in Galway about taste & smell, the chemical senses

David Jackson talks at meetforeal event in Galway about taste & smell, the chemical senses

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    Taste & Smell: The Chemical Senses, meetforeal Taste & Smell: The Chemical Senses, meetforeal Presentation Transcript

    • 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
    • Ice Breaker…
      • 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…
    • A = Dimethyl Sulphide
      • 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
    • 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
    • C = Water (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
    • 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?
    • 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
    • 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