A Taste-Reactivity Test Is Used to Determine the

question 11

Multiple Choice

A taste-reactivity test is used to determine the

• A) minimum amount of flavor that must be present in order for a subject to detect it.
• B) subject's initial preference for or dislike of a particular taste, determined by measuring how much is consumed relative to familiar taste.
• C) palatability of a flavor, determined by examining the distinctly different set of behaviors that occur with a taste that is preferred versus a taste that is disliked.
• D) strength of a taste preference or aversion, determined by measuring the amount of training that must be given to reverse the preference or aversion.

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Definitions:

Dermis

The thick layer of living tissue below the epidermis that forms the true skin, containing sweat glands, hair follicles, and blood vessels.

Glossopharyngeal

The ninth cranial nerve, which is involved in tasting, swallowing, and the gag reflex, as well as controlling some muscles and salivary glands.

Trigeminal

Pertaining to the trigeminal nerve, which is the fifth cranial nerve responsible for sensation in the face and motor functions such as biting and chewing.

Cranial Nerve

One of twelve pairs of nerves that originate in the brain and primarily serve the head and neck (except the vagus nerve which extends to the abdomen).