Deck 15: Taste

Question 1

_______ is the sensation evoked by solutions that contact receptors in the tongue, while _______ includes the former and also retronasal olfaction.

A) Flavor; smell
B) Smell; taste
C) Taste; smell
D) Flavor; taste
E) Taste; flavor

Answer 1

Taste; flavor

Question 2

Chewing and swallowing force an odorant emitted by the mouth up behind the palate into the nose, which causes one to experience _______ sensation of the odor perceived.

A) orthonasal olfactory
B) flavor
C) retronasal olfactory
D) nasal
E) smell

Answer 2

retronasal olfactory

Question 3

The reason that food tastes bland if you have a cold is that your sinuses are usually stuffed, which restricts airflow through the nose and prevents

A) sweetness detection.
B) sourness detection.
C) saltiness detection.
D) retronasal olfaction.
E) bitterness detection.

Answer 3

retronasal olfaction.

Question 4

Anesthesia of the chorda tympani causes

A) impaired olfaction.
B) damaged taste.
C) flavor enhancement of foods.
D) a delayed reaction to flavors.
E) foods to taste salty.

Question 5

If you get a shot of novocain at the dentist and it happens to numb your chorda tympani nerve, what will most likely be a side effect?

A) Impaired olfaction
B) Flavor enhancement of foods
C) A delayed reaction to flavors
D) Impaired taste
E) Foods will taste salty.

Question 6

Refer to the figure.
This figure illustrates how _______ released into the air inside our mouths as we chew and swallow move through the retronasal passage.

A) chemicals
B) substances
C) molecules
D) cells
E) waves

Question 7

Refer to the figure.
In this figure, neural signals from the _______ in the papillae are transmitted via the cranial nerves to the brain.

A) labeled lines
B) taste buds
C) cilia
D) glomeruli
E) vagus nerve

Question 8

_______ are structures that give the tongue its bumpy appearance.

A) Taste buds
B) Taste receptor cells
C) Cranial nerves
D) Papillae
E) Chorda tympani

Question 9

Which papillae could be completely removed from the tongue (hypothetically!) with no impact on taste?

A) Filiform
B) Fungiform at the tip of the tongue
C) Circumvallate
D) Foliate
E) Fungiform in the middle of the tongue

Question 10

Which of the following is not a type of papillae?

A) Filiform
B) Fungiform
C) Foliate
D) Circumvallate
E) Circular

Question 11

_______ are the taste bud-containing folds of tissue that are located on the rear of the tongue, where the tongue attaches to the mouth.

A) Filiform papillae
B) Fungiform papillae
C) Foliate papillae
D) Circumvallate papillae
E) Microvilli

Question 12

_______ are mushroom-shaped structures distributed most densely on the edges of the tongue, especially the tip.

A) Filiform papillae
B) Fungiform papillae
C) Foliate papillae
D) Circumvallate papillae
E) Microvilli

Question 13

_______ are circular, mound-like structures surrounded by a trench that form an inverted "V" on the rear of the tongue.

A) Filiform papillae
B) Fungiform papillae
C) Foliate papillae
D) Circumvallate papillae
E) Microvilli

Question 14

_______ are the small structures on the tongue that have no taste function and are responsible for its bumpy appearance.

A) Filiform papillae
B) Fungiform papillae
C) Foliate papillae
D) Circumvallate papillae
E) Microvilli

Question 15

Refer to the figure.
This figure demonstrates the difference between

A) sensitized and desensitized tasters.
B) normal and sick tasters.
C) an average taster and a supertaster.
D) various types of papillae.
E) human and monkey tongues.

Question 16

When you compare the tongue of a supertaster to the tongue of a nontaster, what difference do you notice?

A) The supertaster has a much lower density of fungiform papillae than the nontaster.
B) The supertaster has a much higher density of filiform papillae than the nontaster.
C) The supertaster has a much lower density of filiform papillae than the nontaster.
D) The supertaster has a much higher density of fungiform papillae than the nontaster.
E) The supertaster can curl her tongue but the nontaster cannot.

Question 17

Which description of the famous tongue map from Boring (1942) is correct?

A) Sweet is only tasted on the top front of the tongue.
B) Salt is only tasted on the front tip of the tongue.
C) Bitter is only tasted on the back of the tongue.
D) Sour is only tasted on the sides of the tongue.
E) None of these are correct and the tongue map is false.

Question 18

_______ are slender projections on the tips of some taste bud cells that extend into the taste pore.

A) Cilia
B) Taste buds
C) Microvilli
D) Taste receptor cells
E) Macrovilli

Question 19

A(n) _______ is any stimulus that can be tasted.

A) odorant
B) tastant
C) flavor
D) papillus
E) microvillus

Question 20

The insular cortex

A) is the first primary cortical processing area for taste.
B) is the last area to receive taste information during the gustation process.
C) integrates taste and smell sensations.
D) processes information about harmful tastes only.
E) protects the taste area of the brain.

Question 21

The _______ is multimodal in nature, responding to temperature, touch, smell, and taste, and is critical for assigning affective value to stimuli.

A) prefrontal cortex
B) occipital lobe
C) insular cortex
D) thalamus
E) orbitofrontal cortex

Question 22

Suppose you try a new food that you have never tasted before and decide that you really like it. Which part of your brain is most responsible for that affective decision?

A) Orbitofrontal cortex
B) Prefrontal cortex
C) Occipital lobe
D) Insular cortex
E) Thalamus

Question 23

Which of the following is not considered to be basic taste?

A) Spicy
B) Salty
C) Bitter
D) Sweet
E) Sour

Question 24

If you take a bland food like tofu and add capsaicin to it, it will taste

A) saltier.
B) more sour.
C) sweeter.
D) more bitter.
E) spicier.

Question 25

_______ is the taste quality produced by the positively charged ion (cation) from the molecule NaCl.

A) Salty
B) Sour
C) Sweet
D) Bitter
E) Spicy

Question 26

_______ is the taste quality produced by the hydrogen ion in foods.

A) Bitter
B) Salty
C) Sour
D) Spicy
E) Sweet

Question 27

If a glass of water undergoes a chemical reaction such that it has more hydrogen ions in it, it will taste

A) salty.
B) sour.
C) sweet.
D) bitter.
E) spicy.

Question 28

If you take a bland food like tofu and add some acid to it, it will taste

A) saltier.
B) more sour.
C) sweeter.
D) more bitter.
E) spicier.

Question 29

_______ is the taste quality that is produced by substances like quinine or caffeine.

A) Salty
B) Sour
C) Sweet
D) Bitter
E) Spicy

Question 30

Which specific taste may have evolved to help us sense poisonous foods?

A) Bitter
B) Salty
C) Sour
D) Sweet
E) Umami

Question 31

If you accidentally consume a poisonous food, what will it probably taste like?

A) Salty
B) Sour
C) Umami
D) Sweet
E) Bitter

Question 32

Which taste sensation is evoked by simple carbohydrates like glucose and fructose?

A) Bitter
B) Salty
C) Sour
D) Sweet
E) Umami

Question 33

When you sprinkle monosodium glutamate (MSG) on some food, which taste sensation increases?

A) Bitter
B) Sweet
C) Umami
D) Sour
E) Salty

Question 34

Sometimes called the fifth basic taste, _______ is the taste sensation evoked by MSG.

A) sweet
B) umami
C) sour
D) salty
E) bitter

Question 35

Which taste receptors do fat molecules stimulate?

A) Sweet
B) Sour
C) Salty
D) Umami
E) None of the above

Question 36

A _______ is an individual born without receptors for the bitter PROP.

A) supertaster
B) taster
C) blocked taster
D) nontaster
E) gustanomic

Question 37

What is the term for an individual whose perception of taste sensations is the most intense?

A) Nontaster
B) Supertaster
C) Taster
D) Connoisseur
E) Sommelier

Question 38

The ability to match the intensities of sensations that come from different sensory modalities is known as

A) cross-modality matching.
B) cross-adaptation.
C) variety matching.
D) cross-modality comparison.
E) sensory integration.

Question 39

If you adjust the brightness of a light until it matches the intensity of sourness of the taste of a lemon, you are engaging in

A) variety matching.
B) scaling.
C) sensory integration.
D) cross-adaptation.
E) cross-modality matching.

Question 40

Which health consequence of variations in taste sensations has been empirically verified?

A) People who are insensitive to PROP tend to digest vegetables faster than those who are more sensitive to it.
B) People who are insensitive to PROP also tend to avoid eating bitter-tasting vegetables and so have a higher incidence of colon polyps.
C) People who find PROP to be very bitter also tend to avoid eating bitter-tasting vegetables and so have a higher incidence of colon polyps.
D) People who find PROP to be very bitter are also more likely to smoke and consume alcohol.
E) People who find PROP to be very bitter tend to eat more bitter-tasting vegetables than those who are insensitive to PROP.

Question 41

The gustatory system is responsible for

A) differentiating between smells and tastes.
B) integrating smells and tastes.
C) detecting nutrients and "antinutrients" before we ingest them.
D) protecting our olfactory system from approaching harmful foods.
E) All of the above

Question 42

_______ theory is the theory that deficiency of a given nutrient produces craving for that nutrient.

A) Nutrition deficiency
B) Taste deficiency
C) Craving
D) Compensation hunger
E) Specific hungers

Question 43

If you have a specific craving for salty foods due to a sodium deficiency, it is an example of the _______ theory.

A) nutrition deficiency
B) specific hungers
C) taste deficiency
D) craving
E) compensation hunger

Question 44

Which of the following is evidence that taste preferences are genetically determined.

A) Families in Mexico encourage young children to eat spicy chili peppers.
B) Orange juice tastes strange if you drink it after brushing your teeth.
C) Newborn infants are insensitive to sweet, salty, sour, and bitter and must be taught positive and negative associations with these foods.
D) Newborn infants respond with stereotyped facial expressions the first time they taste sweet, salty, sour, and bitter solutions.
E) People tend to have an aversion to foods that have made them sick in the past.

Question 45

The labeled lines theory of taste coding holds that each _______ carries a particular taste quality.

A) taste nerve fiber
B) taste receptor site
C) papilla
D) taste neuron
E) taste bud

Question 46

The popularity of the spicy flavor of chili peppers in Mexico is an example of the effect of _______ on taste.

A) medical intervention
B) smell
C) taste aversion
D) social influences
E) genetic heritage

Question 47

What is the difference between taste and flavor?

Question 48

Describe the four types of tongue papillae.

Question 49

What is umami?

Question 50

What is the labeled lines theory and what does it have to do with taste?

Question 51

Explain what smell has to do with taste.

Question 52

Describe the differences between nontasters, tasters, and supertasters in terms of sensitivity to bitterness.

Question 53

What is the specific hungers theory, and what is some evidence for and against it?