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Gustation and Olfaction
- 1. Other Senses Part 2: Smell and Taste • Learning Goals: – Students should be able to answer the following: 1. How do we experience taste? 2. How do we experience smell? 1 Rating Student Evidence 4.0 Expert I can teach someone else about the experience of taste and smell. In addition to 3.0 , I can demonstrate applications and inferences beyond what was taught 3.0 Proficient I can analyze and compare/contrast the Aspects of the the experience of taste and smell. 2.0 Developing I can identify terms associated the experience of taste and smell but need to review this concept more. 1.0 Beginning I don’t understand this concept and need help!
- 3. Sweet Sour Salty Bitter Umami CNS Ignoring Light The Eye Seeing Taste/Smell (Fresh Chicken) Sound The Ear Touch/Pain Movement Perception Gestalt Depth cues Illusions Taste as a chemical sense • Basic Chemical Tastes – Also known as gustatory sense – Sweet, Sour, Bitter, Salty, Umami – Taste may be based on survival (bitter food is toxic) – Taste receptors reproduce themselves every two weeks – Taste buds and taste sensitivity decreases with age 3
- 4. CNS Ignoring Light The Eye Seeing Taste/Smell Sound The Ear Touch/Pain Movement Perception Gestalt Depth cues Illusions Evolutionary Perspective on Taste
- 5. CNS Ignoring Light The Eye Seeing Taste/Smell Sound The Ear Touch/Pain Movement Perception Gestalt Depth cues Illusions Smell as a Chemical Sense • Chemical Sense or Olfactory Sense • Smell involves the detection of molecules • Scents play an important role in attachment • Smell & Memory • Because smell runs close to the limbic system, it ties closely to memory pathways • We have a hard time describing a smell, but can relate to personal stories • Herz’s Brown University Study 1. Students played an impossible game in a scented room 2. The same students were then given a complex (not impossible task) 3. The same scent was pumped into the experimental room and the students gave up easily 5
- 6. CNS Ignoring Light The Eye Seeing Taste/Smell Sound The Ear Touch/Pain Movement Perception Gestalt Depth cues Illusions Smell (olfaction)
- 7. CNS Ignoring Light The Eye Seeing Taste/Smell Sound The Ear Touch/Pain Movement Perception Gestalt Depth cues Illusions Smell: Age & Gender • Ability to identify smell peaks during early adulthood, but steadily declines after that. Women are better at detecting odors than men 7
- 8. CNS Ignoring Light The Eye Seeing Taste/Smell Sound The Ear Touch/Pain Movement Perception Gestalt Depth cues Illusions Sensory Interaction • Sensory Interaction • Smell + Texture + Taste = Flavor • Visual Capture • Vision dominates all senses when conflicts appear •McGurk Effect • Hear one syllable while seeing another lipped causes us to interpret a third • Synesthesia • Rare disorder in which people combine senses 8
- 9. CNS Ignoring Light The Eye Seeing Taste/Smell Sound The Ear Touch/Pain Movement Perception Gestalt Depth cues Illusions
- 10. CNS Ignoring Light The Eye Seeing Taste/Smell Sound The Ear Touch/Pain Movement Perception Gestalt Depth cues Illusions Synesthesia
- 11. CNS Ignoring Light The Eye Seeing Taste/Smell Sound The Ear Touch/Pain Movement Perception Gestalt Depth cues Illusions Synesthesia
- 12. Learning Goal: 1. How do we experience taste? 2. How do we experience smell? 12 Rating Student Evidence 4.0 Expert I can teach someone else about the experience of taste and smell. In addition to 3.0 , I can demonstrate applications and inferences beyond what was taught 3.0 Proficient I can analyze and compare/contrast the Aspects of the the experience of taste and smell. 2.0 Developing I can identify terms associated the experience of taste and smell but need to review this concept more. 1.0 Beginning I don’t understand this concept and need help!
Editor's Notes
- Taste, a chemical sense, is a composite of sweet, sour, salty, bitter, and umami sensations and of the aromas that interact with information from the taste buds. Taste buds on the top and sides of the tongue contain taste receptor cells, which send information to an area of the brain’s temporal lobe. Taste receptors reproduce themselves every week or two. As we grow older, the number of taste buds and taste sensitivity decrease.
- Smell (olfaction) is also a chemical sense, but without any basic sensations. The 5 million or more olfactory receptor cells, with their approximately 350 different receptor proteins, recognize individual odor molecules, with some odors triggering a combination of receptors. The receptor cells send messages to the olfactory lobe, then to the temporal lobe and to parts of the limbic system. An odor’s ability to spontaneously evoke memories is due in part to the close connections between brain areas that process smell and those involved in memory storage.
- Sensory interaction refers to the principle that one sense may influence another, as when the smell of food influences its taste. In a few individuals, the senses become joined in a phenomenon called synaesthesia, where one kind of sensation such as hearing sound produces another such as seeing color.
- Sensory interaction refers to the principle that one sense may influence another, as when the smell of food influences its taste. In a few individuals, the senses become joined in a phenomenon called synaesthesia, where one kind of sensation such as hearing sound produces another such as seeing color.
- Sensory interaction refers to the principle that one sense may influence another, as when the smell of food influences its taste. In a few individuals, the senses become joined in a phenomenon called synaesthesia, where one kind of sensation such as hearing sound produces another such as seeing color.