PSYCHOLOGY CHAPTER 7 TASTE,8

PERCEPTUAL SET (VISUAL PERCEPTION)

perceptual set enables you to visually perceive information quickly based on past experiences

WHAT IS SOUR TASTE

It is mostly acidic solutions like lemon juice, lime juice and vinegar that taste sour.

CHARACTERISATION OF THE VISUAL PERCEPTION SYSTEM

1. Reception 2. Transduction 3. Transmission 4. Organisation and Interpretation

STEPS FROM EYE TO BRAIN

1. Stimulus- light reflected from a visual image eneters teh eye, then is focused by the lens onto the retina 2. Reception- rod/cones detect and respond to the light 3. Transduction- rods/cones convert light into signals processed by the ganglion cells 4. Perception- signals from different sides of the retina cross over at the optic chiasm then is processed in the PVC to enable perception

STEPS FROM MOUTH TO BRAIN

1. stimulus- chemical molecules combine with slavia 2. REcpetion- stimulate sensory receptors called taste receptors 3. TRansduction- taste recpetors convert molecules into signals so they can be transfer to the brain (by the facial nerve) 4, Perception- facial nerves carry signals to the thalamus tehn to teh gusstatory cortex to process perception

WHAT IS BITTER TASTE

Bitter taste is produced by a variety of different substances and generally identified as undesirable or unpalatable.

COLOUR INTENSITY

Colour tends to dominate over other sensory information when it comes to influencing our expectations about taste and flavour of food. In addition, changing the intensity of a colour can exert a sometimes dramatic impact on our expectations, and hence on the taste and flavour experiences.

WHAT IS CULTURE (VISUAL PERCEPTION)

Culture refers to the way of life of a particular community or group that sets it apart from other communities and groups.

WHAT HAPPENS AT TRANSDUCTION? (TRANSLATION)

LIGHT CONVERT INTO NEURAL MSGS TO BE SENT TO THE BRAIN the process by which the receptors change the energy of the detected sensory information into a form which can travel along neural pathways to the brain as action potentials

WHAT IS MOTIVATION

Motivation refers to internal processes which activate behaviour that we direct towards achieving a particular goal.

WHAT IS PAST EXPERIENCE

Past experience refers to our personal experiences throughout our lives. This includes everything we have learnt, both intentionally and unintentionally.

JUDGEMENT OF FLAVOURS

Perceptual Set, Colour intensity, Texture

WHAT IS SWEET TASTE?

SUGAR- The sweet taste is usually caused by sugar and its derivatives such as fructose or lactose, as well as artificial sweeteners such as saccharine.

DIFFERENCE BETWEEN SENSATION AND PERCEPTION

Sensation- process of detecting, repsonding to sensory info Perception- attach meaning to the sensation

PERCEPTUAL SET (JUDGEMENT OF FLAVOURS)

The flavour we experience is influenced by expectations based on preconceived ideas about how foods (and drinks) should taste. These form through past experience.

WHAT IS SALTY TASTE

This is produced by salts containing sodium, such as sodium chloride (table salt) and sodium bicarbonate (baking soda)

WHAT IS PERCEPTUAL SET- FOOD PACKAGING AND APPEARANCE?

This means that we often taste what we expect to taste. A significant influence is our expectation of how a food 'should look'

INFLUENCES ON TASTE PERCEPTION

age, genetics, perceptual set- food packaging and appearance

WHAT IS CULTURE (TASTE PERCEPTION)

we prefer the taste of what we have grown up with

WHAT IS AGE

you have more taste buds when you are younger and they slowly decrease as you get older

WHAT IS GENETICS

some people are more sensitive to chemicals in food that others OR some people have genes that make them more sensitive to food than others

FIVE BASIC TASTES

sweet, salty. bitter, sour umami

WHAT IS UMAMI TASTE

Umami, also called savoury, is a rich, 'mouth-filling' taste in protein-based foods due to the presence of glutamate. Meat, aged cheese, ripe tomatoes, mushrooms, soy sauce and MSG that is often added to food as a flavour enhancer are examples of foods that contain glutamate.

WHAT IS CONTEXT

context refers to the setting or environment in which a perception is made.

WHAT IS EMOTIONAL STATE

how we are feeling — can also influence the way in which we perceive visual information.

TEXTURE

is the property of food or beverage that is felt in the mouth and contributes to flavour along with taste, vision and other sensations

WHAT HAPPENS AT ORGANISATION AND INTERPRETATION?

the process in which incoming sensory information is given meaning so it can be understood interpretation- bring together incoming sensory information and using existing knowledge to make sense of the sensory input.

WHAT HAPPENS AT RECEPTION? (RECIEVING)

the process of detecting and responding to the incoming sensory information

WHAT HAPPENS AT TRANSMISSION? (TRANSFER)

the process of sending the senory info to relevant areas of the brain via the thalamus