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Abstract

Human taste perception can be analyzed in different areas of study. Physiology and psychology work together to construct the way we taste, and our sense of taste is not obtained merely from the tongue. The process of tasting involves olfaction, vision, and texture reception to form our overall perception of taste. The present study involved 25 participants who tasted and rated multiple samples of flavored gelatin. Half of the gelatin samples were unlikely color/flavor combinations, and half were unlikely flavor/scent combinations. Responses to the flavors as perceived were collected and used to gain insight into the interactions among sight, smell, and taste perception.

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