Question

Explain the effect of smell on the identification of food.

(i) Does garlic have a stronger scent than the apple, how do you think the stronger scent affect your sense of taste.
(ii) How many food materials you have identified?
(iii)Write a few lines on the relation between smell and taste.
(iv) How you ever felt that a particular food is tasty just by looking as it?

Answer 1

(i) Yes, garlic has a stronger scent than apple. As garlic contains allicin molecule, so it's stronger scent spreads through the skin of the feet and travels through the blood all the way to the mouth and nose. So, it feels as if we have eaten garlic.

(ii) We can identify sweet, sour, salty and bitter food materials by the sense of taste.

(iii) Both the senses, taste, and smell are directly related as they contain the same receptors. Taste is mainly a function of the taste buds in the mouth and one's sense of smell also contributes strongly to taste perception.

(iv) A portion of food can't be called tasty only by looking at it because it may not taste good.