Biomedical Engineering Reference
In-Depth Information
analysis capability definitely can contribute to an overall impression. A com-
plete overall impression should also include knowledge regarding food chemistry,
physiological, psychological and sociological aspects. The ability to verbally be
able to describe familiar food and liquid is of most essential importance in sensory
analysis, as well as also to communicate the flavours to other people. The expe-
rience often obtained in these situations is that it may be easier to describe other
perceptual senses, e.g., the appearance, sound and texture of a product than the
actual sensation of a flavour. An essential area of interacting sensations, is with
regard to whether the question arises if we are able to train to learn more, how
to communicate flavour and be able to increase our capability to describe the ex-
perience of food. That would of course provide us with subjective benefits and
the possibility to increase our individual interaction with the food store, when de-
ciding to purchase. For example, apart from the colour of an apple, we will also
receive a thorough description of the expectance in the richness of flavour when
taking the first bite into the mouth. By being able to describe the flavour and the
individual's taste experience of a food product, then it may provide the sensation
from a delicious apple that is just appreciated by the expectations. Instead the
usual procedure is, however, to randomly buy a red apple and hoping that the
content, will taste according to the expected preferences.
The effects of a developed sensory language is mainly of advantage for vulner-
able groups in the population, e.g., elderly people, on facilitating the description
of smell and taste on nutrition and flavours, with regard to how food best suits
the individual's attitude, preference and consumption. This effect may also be of
importance when learning children to put words on their expectations and pref-
erences as well as individuals who are, affected by medicine and diseases that
reduce their sensations. By describing the needs to communicate flavour in foods
according to individual demands, will most likely have a strong impact, and most
probably contribute to the increase in quality of life, as well as the an interest for
health-related consumption products, like for example vegetables.
1.2.4 The Effect of Noise
Sound is the sensation perceived by the sense of hearing and caused by mechanical
radiant energy that is transmitted by longitudinal pressure, normally in air (Britan-
nica). The impression of perceiving sound wave information is normally collected
by the auditory system. However, when receiving the pressured energy in the
air, by the body skin, an extended sensation may arise that will complement the
complete sound perception. The total feeling of sensation of sound pressure can
be experienced when the sound is reaching the body in an overwhelming contact
with the sound energy, e.g., the sound from a thunderstorm. The auditory power
is amplified through the body as providing the overall feeling, as for example,
in an outdoor music concert. The perceptual sensing of sound is a continuously
appearing phenomenon that on daily basis in a stream is delivered to us by the
environment.
Search WWH ::




Custom Search