All in Favor of Good Flavor!
We use the word “taste” to talk about the foods we eat: “that tastes amazing/gross/like salami.” But really, our experience of food flavor comes from much more than taste! Flavor perception is the combined detection of molecules by three sensory systems: taste, smell, and chemesthesis. Through a tasty demo, visitors will learn about “retronasal olfaction” – the smelling we do while chewing food – and how much it contributes to flavor. Next, visitors can go “flavor tripping” by eating berries that contain a molecule, miraculin, that binds very strongly to our sweet taste receptors, making sour foods eaten shortly afterward taste sweet.
- Aubrey DuBois, Research Assistant, FSHN, MSU
- Hannah Mulheron, Graduate Research Assistant, FSHN, MSU
- Emily Mayhew, Assistant Professor, FSHN, MSU
Ages: Elementary school age, Middle school age, High school age, Over 21 years only
- Science Education
- Physics, Astronomy, and Chemistry
Time and Location
4/2/2023 10:00 AM - 4:00 PM
Location: STEM Teaching and Learning Facility Room 2202