UNIVERSITI KUALA LUMPUR

MALAYSIAN INSTITUTE OF CHEMICAL & BIOENGINEERING

TECHNOLOGY

LECTURER’S NAME: MADAM NORIZA BINTI AHMAD

SUBJECT NAME: SENSORY EVALUATION OF FOOD

SUBJECT CODE: CFD30303

GROUP MEMBERS:

1. FARHAH AIN BT HASSAN AZHARI (55104316060)

2. NOR AIN BT SEZALI (55104316021)

3. NUR AISYAH BT AHMAD MUSA (55104316001)

4. NUR ASIAH BT AHMAD MUSA (55104316002)

 Lab Technical Report
CFD 30303

Abstract & Objective(s):

Objectives
1) To identify the four basic taste and umami
2) To identify the different taste receptors (and therefore different parts of the tongue) are most
sensitive to different taste
Abstract

All the six different liquid have been identified into their specified tastes. The chemical substance
responsible for the taste is freed in the mouth and comes into contact with a nerve cell. It activates
the cell by changing specific proteins in the wall of the sensory cell. This change causes the sensory
cell to transmit messenger substances, which in turn activate further nerve cells. These nerve cells
then pass information for a particular perception of flavor on to the brain.

By the way, the sensation of something as “hot” or “spicy” is quite often described as a taste.
Technically, this is just a pain signal sent by the nerves that transmit touch and temperature
sensations. The substance “capsaicin” in foods seasoned with chili causes a sensation of pain and
heat. The four basic of taste are different with umami. It has been described as savory, and
characteristic of broths and cooked meats. People taste umami through taste receptors that typically
respond to glutamate. Since umami has its own receptors rather than arising out of a combination of
the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste.

Methodology:

Using a suitable flowchart, state the steps involve in this lab work.

Before tasting each Sample solution given

sample, mouth must be Tasting of are 20ml. The sample
rinsed by using distilled sample started was placed into mouth
water that has been from left to right and spread across the
prepared. surface of tongue.

The Mark (0) was used if

The sample were tasted identification of the sample taste like
for several times if the four basic plain water, while
needed. taste and umami mark (?) was used if
was started once not sure with the taste.
Discussion:

The purpose of this experiment is about to identify the four basics taste and umami also to identify
the different taste receptor are most sensitive to different taste. The most influential factor in actual
and ultimate selection of food is taste. Basically, there are four basic taste which are sweet, sour,
bitter, and salty. Umami is a savory taste. Glutamate is found in most living things, but when they
die, when organic matter breaks down, the glutamate molecule breaks apart. It is widely present in
meat broths and fermented products, and commonly added to some foods in the form of monosodium
glutamate Some individual even though they are not attracted to the smell or looks of the food, they
still try it to see if they like or dislike the food. When foods come into the mouth bits of it are dissolved
in the saliva pools and they contacted with the cilia, small hair-like projection from the gustatory
(taste nerve) cells. Many of the smell bumps that can be seen on the tongue contain taste buds. These
surface cells send taste information to nearby nerve fibres, which send messages to brain. We
commonly identify four basics taste sensations which is sweet, sour, bitter and salty.

The sense of taste affords an animal the ability to evaluate what it eats and drinks. At the most
basic level, this evaluation is to promote ingestion of nutritious substances and prevent consumption
of potential poisons or toxins. There is no doubt that animals, including humans, develop taste
preferences. That is, they will choose certain types of food in preference to others. Interestingly, taste
preference often changes in conjunction with body needs. Similarly, animals often develop food
aversions, particularly if they become ill soon after eating a certain food, even though that food was
not the cause of the illness - surely you have experienced this yourself. Food preferences and
aversions involve the sense of taste, but these phenomena are almost certainly mediated through the
central nervous system.

As we know tongue is one of the main receptor in human body to help people taste the flavours.
Humans detect taste with taste receptor cells The tongue is an extremely movable set of muscles,
which is well-supplied with blood and has many nerves. Taste receptors of the tongue are present in
the taste buds of papillae. A taste receptor is a type of receptor which facilitates the sensation of taste.
When food or other substances enter the mouth, molecules interact with saliva and are bound to taste
receptors in the oral cavity and other locations The tongue muscles have an oblong shape and are
covered with a dense layer of connective tissue. Above this layer, a special kind of mucous membrane
makes up the surface of the tongue. The root of the tongue is firmly anchored to the floor of the
mouth. The other parts of the tongue can move freely. A strip of tissue called the lingual frenulum
connects the underside of the tongue to the floor of the mouth. When we close our mouth, the tongue
almost fills up the entire cavity of our mouth. Various muscles keep the tongue “suspended” in the
throat: Muscles and ligaments connect the tongue to the hyoid bone (or lingual bone) in the upper
part of the throat and to the voice box. The lingual frenulum connects the tongue to the lower jaw.
Some muscles even connect the tongue to the base of the skull.

This experiment was run by four students and follow the procedure as stated. First, rinse mouth by
using distilled water prepared before tasting sample. Next, begin with the sample from right to left.
Next, put the sample in mouth and let it spread across the surface of tongue especially at the sensitive
area for taste. After that, if the sample taste like plain water, mark (0). If not sure about the taste put
mark (?).

Based on the results obtained, from 4 individual point of view, the data gained based on the
code number given, the code number for 810, 649378, 933 is a salty taste. 483, 733 is umami taste.
630, 608, 578, 743, 662, and 200 taste sour. For a bitter taste the code is 946, 426, 894, 384 and
684. For tasteless, 986 and 603. Lastly, 920, 741, 246 and 201 is sweet. The Gustatory (taste nerve)
cells are clustered in the taste buds of the mouth and throat. They react to food or drink mixed with
saliva. Many of the small bumps that can be seen on the tongue contain taste buds. These surface
cells send taste information to nearby nerve fibers, which send messages to the brain.
 There are also some possible errors that might occurs during this experiment. First, as we know the
smell of the food might affect the flavour, said like if we had a flu we might not taste the real flavour
of the food and this also can affect our smell taste result. Another one, one of our member taste the
sour flavours that comes from the orange juice and forgot to rinse mouth with distilled water for
tasting the next sample, and this affected her result, so the recommendations is make sure to rinse
mouth using the plain or distilled water before tasting another sample to make sure our tongue and
taste bud clear from the past sample taste.

Conclusion:

This experiment was successfully held and achieve its objectives. Six paper cup that contains
different liquid were prepared with different codes and taste. Based on the information that is
transported from the tongue to the brain, there are thought to be at least four basic qualities of taste.
Many dishes are made up of a combination of different tastes. Some dishes taste sweet-sour, for
example, while others are salty and savory. The basic tastes are sweet, sour, bitter, and salty.
The gustatory system consists of taste receptor cells in taste buds. Taste buds, in turn, are contained
in structures called papillae. There are three types of papillae involved in taste: fungiform
papillae, foliate papillae, and circumvallate papillae.
The tongue map or taste map is a common misconception that different sections of the tongue are
exclusively responsible for different basic tastes. It is illustrated with a schematic map of the tongue,
with certain parts of the tongue labeled for each taste. In conclusion, all taste sensations come from
all regions of the tongue, although different parts are more sensitive to certain taste.

References :

Online website
1. https://en.wikipedia.org/wiki/Umami
2. https://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0072592/
3. https://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0072592/
4. http://www.vivo.colostate.edu/hbooks/pathphys/digestion/pregastric/taste.html

Online citing

1. Matsunami, H., Montmayeur, J. P., & Buck, L. B. (2000). A family of candidate taste
receptors in human and mouse. Nature, 404(6778), 601.
2. Kurihara, K. (2009). Glutamate: from discovery as a food flavor to role as a basic taste
(umami)–. The American journal of clinical nutrition, 90(3), 719S-722S.
Appendix:

RESULTS

1. Evaluation form for identifying basic taste

NOR AIN BT SEZALI

55104316021

Sample Code Taste quality

1. 649 salty

2. 483 umami

3. 630 sour

4. 946 bitter

5. 986 tasteless

6. 920 sweet

FARHAH AIN BT HASSAN AZHARI

55104316060
Sample Code Taste quality

1. 810 salty

2. 426 Bitter

3. 608 sour

4. 509 Plain

5. 578 sour

6. 741 sweet
NUR AISYAH BT AHMAD MUSA
55104316001

Sample Code Taste quality

1. 378 salty

2. 894 Bitter

3. 743 Sour

4. 662 Sour

5. 384 Bitter

6. 246 sweet

NUR ASIAH BT AHMAD MUSA

55104316002

Sample Code Taste quality

1. 603 Tasteless

2. 933 Salty

3. 648 Bitter

4. 733 umami

5. 202 sweet

6. 200 sour