FOOD WASTE REDUCTION AND SUSTAINABILITY
SUSTAINABLE FOOD PRODUCTION AND PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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The umami aromas are detected by the nose when we chew food.
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The flavour molecules are detected in the front of the nose when we breathe in.
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The chemical molecules in the food are drawn into the olfactory cells of the nose.
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The intense flavour molecules dissolve in the oxygen in the air before they are drawn into the nose.
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Detailed explanation-1: -Substances that smell give off tiny molecules. Inhaling moves these molecules into your nose. There, special cells (olfactory receptors) detect these molecules. The receptors relay this information to your brain through your olfactory nerve and allow you to perceive smell.
Detailed explanation-2: -These food odors or odorants are detected by receptor proteins on hair-like cilia at the tips of the sensory cells in your nose, which in turn send neural messages to the brain – these two messages are what we would perceive as a flavor or taste.
Detailed explanation-3: -When you smell an odor, you’re actually breathing in tiny molecules. These molecules stimulate specialized nerve cells, called olfactory sensory neurons, high inside the nose. There are a few million of these cells inside your nose.
Detailed explanation-4: -Tastants, chemicals in foods, are detected by taste buds, which consist of special sensory cells. When stimulated, these cells send signals to specific areas of the brain, which make us conscious of the perception of taste. Similarly, specialized cells in the nose pick up odorants, airborne odor molecules.
Detailed explanation-5: -The first field olfactometer, called scentometer, is a hand-held device that allows one to evaluate odours on site. A field olfactometer creates a series of dilutions by mixing the odorous ambient air with odour-free (carbon-filtered) air.