Sensory PerceptionFCS 175- Lab # 12Jacki Raivo 11/26/11Introduction: Hedonic scale: scale measuring food acceptability. (NinePointHedonicScale)Flavor profile: Verbal profile used to describe aspect of foods. (sensoryanalysiscenter.com)Nonvolatile: Stable won’t vaporize or degenerate easily.Pungency: Affect taste or smell with a sharp acrid sensation, usually unpleasantly strong. Papillae: Structure of anatomy associated with taste buds of the tongue. (medicaldictionary)Methods and Results: In lab a variety of foods were eaten to experience through the five senses. The categories judged were appearance, odor, taste, flavor, texture and sound. Different ways to judge food bycolor alone are anticipation of flavor like with skittles or the browning of meat. I was only able to eat carrot, lemon, table sugar and cheese due to my allergies but my lab partner filled me in on her experiences. Table sugar was sweetest on the tip of the tongue. Lemon I tasted most strongly on the middle and especially the back of the tongue. The cheese was mostly on the sides and middle. I much preferred the raw whole carrot to the baby food carrots. The expectation of a carrot is to be crunchy not mushy and the satisfaction of the crunch is a big part of the carrot experience.Discussion: There are five taste sensations received by the tongue: sweet, sour, salty, bitter and savory or umami. Appearance also has a lot to do with food choices, especially with children, if it doesn’t look goodor if your expectation of appearance connected to taste doesn’t match up, it won’t be eaten. Taste is only one part of flavor; smell is a very large part of a sensory experience of a food as well as taste. Texture andsound also are a big part of the expectation of foods. A good baguette should have a crunchy, crackly texture and sound, if not then the expectation of taste would not be as enhanced.Summary: I wish I’d be able to participate more in lab but I still took away the ways in which one might pair flavors for a whole sensory experience.