Thanksgiving Is A Holiday That Comes With A Great Feast

The nose and tongue in the human body both work together to create taste and use conflicting chemicals to help the brain to identify the flavour or taste

Tastes and smells are the perception of chemicals in the air. The close relationship with smell and taste helps people perceive the flavors of food. Anyone with a cold has experienced that moment where they can not perceive the flavors of food because their smell has been “impaired” due to a stuffy nose. Taste itself is focused chemicals that have sweet, salty, sour, bitter, or savory taste. “The sense of taste influences food

affects taste at all or just a little bit to weather smell is needed at all when tasting food if the smell effects when someone eats or if the smell makes that person hungry. Both sense of

Salivary response. Salivation is part of the experience of eating food and the more that a food causes you to salivate, the more it will swim throughout your mouth and cover your taste buds. For example, emulsified foods like butter, chocolate, salad dressing,

University of Cincinnati Academic Health Center (2011, April 12). Sniffing out calories: Hormone linked to nose's ability to locate food. ScienceDaily. Retrieved April 26, 2012, from http://www.sciencedaily.com¬/releases/2011/04/110412171200.htm

PTC stands for Phenylthiocarbamide. I place it on my tongue to taste it and the taste was disgusting and bitter on my tongue. And I turn to see my classmate and he didn’t taste the bitterness but my other classmates reacted the same way I did. Later on, we’ve learned that whoever who reacted like me after tasting the PTC taster have more taste buds than people who reacted like my classmate where they can’t taste the bitterness from the taster. This shows an example of how people taste the food, liquid or a taster differently. Since people who have a lot of taste buds can catch more flavors than a person who has a few taste buds on their tongue. I think this can do on how people eat on a daily basis. Like for me, I eat food ranging from sour to spicy and it explains why I could taste bitterness on the PTC taster. But, it’s normal to react that way since it was supposed to taste

FIGURE 1.1: This image shows how the linkage of smell and taste in the human body brain is and does it work.

There are five distinct tastes that can be registered by the taste buds, but whether each one can sense one or many tastes is not known. The ability to sense each taste is present in all areas of the mouth. The five tastes are salty, sweet, bitter, sour, and umami or "savory" -- each linked to a specific chemical in foods. In general, humans have evolved to find salty, sweet, and umami foods pleasant, while sour and bitter foods are usually unpleasant. This is because sour and bitter tastes may indicate rotten food or poison, while nutritious, high-calorie foods usually taste salty, sweet, or savory.

“Taste, like smell, is a doorman for the digestive tract, a chemical scan for the possible dangerous (bitter, sour) elements and desireable (salty, sweet) nutrients.” (46)

It was interesting to find out that two different people can have the same meal, and while one person finds the meal to be spicy, the other can find that same meal to be completely bland and tasteless. I also learned that there are Propylthiouracil (PROP) people and there are Supertasters. People that are Prop cannot detect mildly bitter things in their food. People that are supertasters can detect even the smallest hint of bitterness in ant particular food. Scientist also found that supertasters have twice as many taste buds that anyone

Silva et al., 2015). We have taste receptors on our tongue; receptors and the taste particles are like LEGOs, once a certain taste particle fits in a groove, our brains will receive messages from the complex to identify the taste. Combinations of tastes will cause changes of taste intensity levels due to the interactions between different tastes (Keast and Breslin, 2002). Our taste buds get easier to detect sweetness when the sweet taste is presented along with low to moderate concentration of sour taste, so that we are able to taste a more pleasant sour and sweet taste in lots of foods (Keast and Breslin,

There are complex molecular mechanisms involved in the sensation of taste, also known as gustation. They are specific to the five differing taste qualities. Taste transduction involves taste cells of varying structure and function. These taste cells comprise of type I glial like cells, type II receptor cells, and type III pre-synaptic cells. Through different mechanisms, the taste receptor cells detect a respective ligand of sweet, bitter, umami, sour, and salty tastes. It has been suggested that type I cells are involved in detection and transduction of salt through an ion channel. Type II cells operate through G-protein coupled receptors that belong to the T1R and T2R families. Neuron synapses and ion channels aide in the performance of type III cells. Gustatory receptors play an essential role in the detection and perception of tastes within the oral

The use of 6-n-propylthiouracil (PROP) taste strips helps determines whether people have a sense of taste that is, ‘strongly bitter’, ‘bitter’, or ‘no taste.’ Through the studies of different reactions to taste, the hope is to get an overall assumption of taste perception for the population. Taste perception is based on the different amounts of fungiform papillae on the tongue and it will trigger differences in perceived taste intensities of other taste stimuli (Pelletier & Steele, 2014, Reedy, Haines, & Campbell, 2005, Bartoshuk,1993). The number of taste pores correlates with the strongest perception of sweet taste, but not as much correlation with fungiform papillae density relation to bitter substances (Wolf, Illini, Uy, Renner, & Mueller,

point that flavors and smells are not just that, flavors sometimes have tehe ability to

Cultural responses to different foods can affect how our brain reacts to them. For instance, if everyone in our area seems amazed and excited for a specific food, our brain's reward circuit will be set off, causing us to associate that food with joy and pleasure. In this way, it is very simple for our brain to learn what foods are "tasty" and which ones are not. However, in addition to the many ways our brain can be taught which foods are good, we are also born with an innate sense of appetizing and distasteful. Even as newborn babies, our brains react with pleasure for sweet foods and cringe away from bitter foods. This innate sense gives us a natural starting point in our likes and dislikes toward foods, but can be- and often is- influenced and changed by our experiences and influences.