Perceptions of Flavours Based on Taste and Smell
Section 1: The Proposal
Aim:
To investigate whether perception of flavours is dependent on both taste and smell by using 3 different jellybean flavours.
Hypothesis:
It is hypothesised that the perception of flavours is dependent on both smell and taste i.e. one cannot distinguish the flavour of a food unless they can both taste and smell.
Method:
Risk Assessment- A health hazard for subjects was that it was possible that the subjects would be in risk of choking from eating the jellybeans. In order to minimise this risk, subjects were asked to take their time when tasting the jellybeans. 1. The 30 jellybeans; 6 licorice flavoured, 6 lime flavoured, 6 orange flavoured, 6
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14. Steps 11-13 was repeated for the rest of the ‘Taste & Smell’ jellybeans. 15. Steps 5-14 were repeated for the other 2 subjects. The results were recorded.
Diagram:
Results: Test | Jelly bean flavour | Subject 1 | Subject 2 | Subject 3 | Taste | Licorice | √ | √ | √ | | Lime | X | X | X | | Orange | X | √ | X | | Strawberry | √ | X | X | | Watermelon | √ | X | X | Taste and Small | Licorice | √ | √ | √ | | Lime | √ | √ | X | | Orange | √ | X | X | | Strawberry | √ | X | √ | | Watermelon | √ | √ | √ |
Discussion:
Controlled variable(s): * Same number of jellybeans in each container * Same size/type of container * Same amount of water drunk after every taste test * Same sized jellybeans
Dependent variable: * Number of correct flavour perceptions
Independent variable: * Type of test
Trends from results
Referring to the results shown in the graph, there are several trends that can be identified. With their eyes covered and their noses plugged, the subjects could rarely determine which flavour of jellybean they were testing. However, when the subjects were to taste the jellybeans without their noses plugged, the results shown to be more successful; with one subject being able to determine all five jellybean flavours. Therefore, it can be concluded that the perception of flavour is dependent on both taste and smell.
Accuracy
A measuring cup was used to
For this study, all of the protocol was found in the Western Kentucky University Biology Department Lab Manual in labs two through five. The very first step in this series of experiments was to discover whether or not PTC was tasted or not. By using a control and a strip of PTC paper, I compared the taste to determine if I tasted the PTC or not. Then, all the data obtained by the class was combined in order to determine whether the class was in accordance with population genetics hypothesis of 70% being tasters, rejecting/failing to reject the second hypothesis. Using the chi-squared test, it was determined whether the deviation of the data was by chance or was due to other factors.
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