Class notes

Study Guide Instructors Manual Sensation and Perception

9 views 0 purchase

Course
PSYC 369

Institution
University Of Calgary (UCalgary )

Book
Sensation and Perception

Sensation and Perception is a compelling introduction to the key topics in the field, exploring fundamental questions about the human senses. Students will become acquainted with their own senses, examining human sensory and perceptual experience and the neuroscientific underpinnings of that experi...

[Show more]

Preview 2 out of 6 pages

View example

Uploaded on April 9, 2023
Number of pages 6
Written in 2017/2018
Type Class notes
Professor(s) Wolfe
Contains All classes

CA$42.39

Added

Add to cart Add to wishlist

100% satisfaction guarantee
Immediately available after payment
Both online and in PDF
No strings attached

Instructor’s Manual
by Evan M. Palmer
to accompany
Sensation & Perception, Sixth Edition
Wolfe • Kluender • Levi • Bartoshuk • Herz • Klatzky • Merfeld

Chapter 15: Taste

Chapter Introduction

Taste, the subject of this chapter, is often confused with flavor, the overall sensory
experience conveyed when we eat. In fact, smell (in the form of retronasal olfaction) is a
greater determinant of flavor than is taste. Receptors on taste buds located on papillae of
the tongue and roof of the mouth code for four basic tastes, each of which appears to have
a specific survival value: bitter and sour help us to avoid foods that might be harmful to
us (poisons and acids, respectively), while sweet and salty help us to ingest foods with
necessary nutritional components (calorie-rich sugars and sodium, which are necessary
for neural and muscular functioning). Unlike olfaction, taste qualities are coded by
“labeled lines” from the tongue to the brain, allowing us to easily analyze food tastes into
their four components. Genetic differences separate people into nontasters, “regular”
tasters, and supertasters. Supertasters perceive the tastes of bitter foods to be much more
intense than nontasters do; these perceptual differences have major effects on diet, which
in turn have major health implications. Some people like the burn of capsaicin in chili
peppers, but we are not born liking this burn. People acquire a preference for chili
peppers through exposure, and this can be heavily influenced by the culture in which they
are raised.

Chapter Outline

15.1 Taste versus Flavor
Localizing Flavor Sensations: The Role of Taste
SENSATION & PERCEPTION IN EVERYDAY LIFE : Volatile-Enhanced Taste: A New
Way to Sweeten Foods

15.2 Anatomy and Physiology of the Gustatory System
Taste Myth: The Tongue Map
Taste Buds and Taste Receptor Cells
Non-Oral Locations for Taste Receptors
Taste Processing in the Central Nervous System

15.3 The Four Basic Tastes?
Salty

© Oxford University Press

, Sour
Bitter
Sweet

15.4 Are There More Than Four Basic Tastes? Does It Matter?
Protein: The Umami Question
Fat

15.5 Genetic Variation in Bitter
Supertasters
Health Consequences of Variation in Taste Sensations

15.6 How Do Taste and Flavor Contribute to the Regulation of Nutrients?
SCIENTISTS AT WORK: The Role of Food Preferences in Food Choices
Taste
Flavor
Is All Olfactory Affect Learned?

15.7 The Nature of Taste Qualities
Taste Adaptation and Cross-Adaptation
The Pleasure of the Burn of Chili Peppers

Chapter Learning Objectives

Upon successful completion of this chapter, students will be able to:

15.1 Taste versus Flavor
15.1.1 Describe the difference between taste and flavor.
15.1.2 Describe the contributions of retronasal olfaction to flavor.
15.1.3 Explain the chorda tympani’s role in taste perception.

15.2 Anatomy and Physiology of the Gustatory System
15.2.1 List the four different types of papillae and describe their functioning.
15.2.2 Explain why the tongue map is a myth.
15.2.3 Describe the physiological parts of the gustatory system from tongue to
cortex, including their functions.

15.3 The Four Basic Tastes?
15.3.1 List the four basic tastes.
15.3.2 Describe the survival value of salty.
15.3.3 Describe the survival value of sour.

© Oxford University Press

The benefits of buying summaries with Stuvia:

Guaranteed quality through customer reviews

Stuvia customers have reviewed more than 700,000 summaries. This how you know that you are buying the best documents.

Quick and easy check-out

You can quickly pay through credit card or Stuvia-credit for the summaries. There is no membership needed.

Focus on what matters

Your fellow students write the study notes themselves, which is why the documents are always reliable and up-to-date. This ensures you quickly get to the core!

Frequently asked questions

What do I get when I buy this document?

You get a PDF, available immediately after your purchase. The purchased document is accessible anytime, anywhere and indefinitely through your profile.

Satisfaction guarantee: how does it work?

Our satisfaction guarantee ensures that you always find a study document that suits you well. You fill out a form, and our customer service team takes care of the rest.

Who am I buying these notes from?

Stuvia is a marketplace, so you are not buying this document from us, but from seller thestudentpathway. Stuvia facilitates payment to the seller.

Will I be stuck with a subscription?

No, you only buy these notes for CA$42.39. You're not tied to anything after your purchase.

Can Stuvia be trusted?

4.6 stars on Google & Trustpilot (+1000 reviews)

76449 documents were sold in the last 30 days

Founded in 2010, the go-to place to buy study notes for 14 years now

Start selling

Class notes

Study Guide Instructors Manual Sensation and Perception

Document information

Subjects

Connected book

More summaries for

Written for

Seller

Content preview