Written by P. A. Owens on September 8, 2018
Taste
and Smell Lab
Problem: According to entnet.org, “The
complicated process of smelling and tasting begins when molecules released by
the substances around us stimulate special nerve cells in the nose, mouth, or
throat. These cells transmit messages to the brain, where specific smells or
tastes are identified. Smell
inherently impacts how we taste things.” (N/A, 2018, paragraph 2). Keeping this
information in our minds, how much does our sense of smell input into the tasting
of foods?
Hypothesis: If the participants are bind folded and
fed different foods, first while holding their noses, we can determine how much
smell factors into tasting. The same for when they are allowed to smell the
food before eating again, with noses unplugged.
Materials:
peanut butter
tortilla chip strips
cool whip
gummy bears
pita bread
a blindfold
Experiment: While blindfolded, each of my five
participants, (Just as some extra information, they were all family members, so
this experiment was great fun and got quite hilarious at times. There may or
may not have been a few very, very sour looks from the strange taste of peanut
butter and spitting out of gummy bears because of strange textures. Needless to
say, it was a barrel of laughs for everyone involved.) held their nose and were
given a small bite of each food listed. I gave them each of the five foods, telling
them to distinguish each food without being able to see or smell the food. Unable
to distinguish the foods, I then held each food up to their noses and let them
smell the foods before eating them once more.
Data:
Identification
Without Smelling
|
|||||
Peanut
Butter
|
Tortilla strips
|
Cool
whip
|
Gummy
bears
|
Pita
bread
|
|
Participant 1:
|
Recognized
|
Recognized
|
Not
recognized
|
Recognized
|
Recognized
|
Participant
2:
|
Not
recognized
|
Not
recognized
|
Not
recognized
|
Recognized
|
Recognized
|
Participant
3:
|
Recognized
|
Recognized
|
recognized
|
Recognized
|
Not
recognized
|
Participant 4:
|
Recognized
|
Recognized
|
Not Recognized
|
Not recognized
|
Recognized
|
Participant 5:
|
Recognized
|
Not recognized
|
Not recognized
|
Recognized
|
Recognized
|
How did you recognize the foods you tasted, without seeing
or smelling them?
Participant 1: taste more than texture
Participant 2: Taste more than texture
Participant 3: taste and texture
Participant
4: texture more than taste
Participant 5: texture more than taste
Identification
With Smelling; no taste
|
|||||
Peanut
Butter
|
Tortilla
strips
|
Cool
Whip
|
Gummy
bears
|
Pita
bread
|
|
Participant 1:
|
Recognized
|
Recognized
|
recognized
|
Recognized
|
Recognized
|
Participant 2:
|
Recognized
|
Recognized
|
Not
recognized
|
Recognized
|
Recognized
|
Participant 3:
|
Recognized
|
Not
recognized
|
recognized
|
Recognized
|
Recognized
|
Participant 4:
|
Recognized
|
Not recognized
|
recognized
|
Recognized
|
Not recognized
|
Participant 5:
|
Recognized
|
Recognized
|
Not recognized
|
Recognized
|
recognized
|
Conclusion: In some cases, the data in the hypothesis was
supported in the experiment, but in others, it was not. Smell and texture were
both very important for my participants to distinguish what the food was that
they were given to taste or smell.
Communication: While texture was an important part of
recognizing the foods, smell played an important role as well. For a few of the
participants, it was harder to smell and recognize the substance than taste it,
because taste and texture play such prominent roles. While taste and texture
are important, for my participants, smelling the foods was actually more useful
to identify them than tasting them was. As one can clearly see from the tables
above, smell and texture were almost equal in the participants executing the
correct guess of the foods they were tasting or smelling. All in all, this
experiment showed that either texture and smell, or texture or smell, are both
great way to find out what you are eating when blindfolded. And of course it
showed how the brain can sense what the food is with or without texture and
smell because of the familiarity of the foods, and common knowledge.
Citations:
2018 American Academy of
Otolaryngology–Head and Neck Surgery. Smell and Taste.
Retrieved on September 8, 2018 from: