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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 strawberry flavoured and 6 watermelon flavoured were evenly divided among the ten containers, each flavour being evenly distributed between two containers. 2. The containers of jellybeans were then separated into two groups, each group having one of each flavour.

3. Using a permanent marker, one group of jellybeans were labelled ‘taste’, and the other group of jelly beans labelled ‘taste & smell’. 4. The ‘taste & smell’ jellybeans were then crushed to bring out the aroma of the candy. 5. The first subject was asked to put on their nose plug/peg before the subject was blindfolded. 6. The subject was handed a ‘taste’ container and was asked to eat one of the jelly beans inside. 7. After tasting, the subject was asked what he/she believed the jellybean flavour was. 8. The results were recorded.

9. Steps 5-8 were repeated for the rest of the ‘Taste’ jellybeans. 10. The subject was asked to remove their nose plug/peg but remain blindfolded. The subject was handed a ‘taste & smell’ container. The test subject was then asked to smell the flavour and eat a piece. 11. After smelling and tasting the jellybean, the subject was asked what he/she believed the jellybean flavour was. 12....
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