I would have to agree with Mike.
Taste itself is a multi-sensorial experience, depending also on the
visual system. I remember when we covered this in Intro and was telling
my classes that if they wanted to eat less or lose weight one method
they could try would be to dye their food with the color blue, or use
blue plates, etc., since that color tends to reduce one's appetite.
On Thu, 11 Apr 2002, Mike Scoles wrote:
> Although the "four taste" scheme works well in accounting for most of the
>psychophysical data on tastes, there are some problems. What about "metallic"
>tastes, for example.
>
> It is also important to distinguish between taste as a sensory system (more
>technically, "gustation") and taste as a perceptual system. The flavor or "taste" of
>a substance is affected by more than smell, but also by texture (how about a nice
>pureed steak), temperature (or some cold scrambled eggs),
> appearance (I have never liked green beer), and context ("Caddyshack" comes to mind).
>
> Nina Tarner wrote:
>
> > Flavor is a combination of taste and smell. Humans have 4 tastes (bitter, sour,
>sweet and salty). If you have a cold and your nose is stuffed then food does not
>taste as good. What we are actually saying is that the flavor is not there. All
>foods have flavors, which are combinations of taste and scent.
>
>
>
>
> --
> ********* http://www.coe.uca.edu/psych/scoles/index.html ********
> * Mike Scoles * [EMAIL PROTECTED] *
> * Department of Psychology * voice: (501) 450-5418 *
> * University of Central Arkansas * fax: (501) 450-5424 *
> * Conway, AR 72035-0001 * *
> *****************************************************************
>
>
>
> ---
> You are currently subscribed to tips as: [EMAIL PROTECTED]
> To unsubscribe send a blank email to [EMAIL PROTECTED]
>
Mike Lee
Dept of Psych
U of Manitoba
Winnipeg, Manitoba
Canada
---
You are currently subscribed to tips as: [EMAIL PROTECTED]
To unsubscribe send a blank email to [EMAIL PROTECTED]
