Taste & Smell: The Chemical Senses, meetforeal

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

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Taste & Smell: The Chemical Senses, meetforeal

  1. 1. Taste & Smell – the chemical senses David Jackson & www.meetforeal.com Galway City Museum 26 th September 2009
  2. 2. Welcome & Introduction <ul><li>David Jackson </li></ul><ul><li>www.meetforeal.com </li></ul><ul><li>Today’s session </li></ul><ul><li>Taste & Smell – the chemical senses </li></ul><ul><li>How do we taste & smell? </li></ul><ul><li>The Psychology of Taste </li></ul><ul><li>Molecular Gastronomy </li></ul>
  3. 3. Ice Breaker… <ul><li>Find Somebody who…. </li></ul>
  4. 4. Taste & Smell The Chemical Senses
  5. 5. Taste & Smell - The chemical senses <ul><li>Exercise 1 </li></ul><ul><li>To demonstrate the chemical nature of the sense of smell… </li></ul>
  6. 6. A = Dimethyl Sulphide <ul><li>Descriptors </li></ul><ul><li>Sweetcorn, Tomato Sauce, Cooked Vegetables </li></ul><ul><li>Present in above and a wide range of foods </li></ul><ul><li>Chemical Structure </li></ul>
  7. 7. B = Isovaleric Acid <ul><li>Descriptors </li></ul><ul><li>Putrid, Cheese, Sweaty Socks </li></ul><ul><li>Found in a number of foods including parmesan cheese </li></ul><ul><li>Chemical Structure </li></ul>
  8. 8. D = Isoamyl Acetate <ul><li>Descriptors </li></ul><ul><li>Peardrop, banana, fruity, candy cigarettes </li></ul><ul><li>Present in ripe pears, other fruits and a range of fermented products such as beer and wine </li></ul><ul><li>Chemical Structure </li></ul>
  9. 9. C = Water (Control) <ul><li>Why include a control? </li></ul>
  10. 10. Taste & Smell - compare with other senses
  11. 11. How do we taste & smell? The Physiology of Taste
  12. 12. Exercise 2 blind taste exercise with nose clips!!
  13. 13. Flavour Perception Sense Organs Sound Texture/mouthfeel
  14. 14. Olfactory Organs (Smell) Uvula
  15. 15. Taste Organ (Tongue)
  16. 16. Texture & Mouthfeel Perception <ul><li>Trigeminal Nerve carries touch/feel sensations from mouth to brain </li></ul><ul><li>Size & Structure </li></ul><ul><li>Viscosity/Thickness </li></ul><ul><li>Crisp/Crunchy </li></ul><ul><li>Creaminess </li></ul><ul><li>Hot & Cold Sensations </li></ul><ul><li>Pain Sensations </li></ul><ul><li>Chilli is detected via Hot sensors </li></ul><ul><li>Menthol is detected via cold sensors </li></ul>
  17. 17. Psychology of Taste & Smell
  18. 18. Psychology of Taste & Smell <ul><li>Exercise 3 </li></ul><ul><li>Discussion of the smell or aroma that you like or dislike </li></ul><ul><li>What are the common themes in </li></ul><ul><li>your group? </li></ul>
  19. 19. Psychology of Taste & Smell <ul><li>Learning to like flavour… </li></ul><ul><li>Learning to dislike/reject flavour… </li></ul><ul><li>How to get your kids to like vegetables? </li></ul><ul><li>Nature vs Nurture debate </li></ul>
  20. 20. Molecular Gastronomy
  21. 21. Molecular Gastronomy <ul><li>Food Science & Gastronomy </li></ul><ul><li>El Bulli – Food Laboratory, Not a Kitchen </li></ul><ul><li>Using technology available in food industry, but in small scale. Examples </li></ul><ul><ul><ul><li>Novel food additives such as emulsifiers, thickeners, foaming agents </li></ul></ul></ul><ul><ul><ul><li>Novel technologies such as low pressure distillation, freeze drying </li></ul></ul></ul><ul><li>El Bulli video clip – give some ideas </li></ul>

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