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วันอาทิตย์ที่ 18 ตุลาคม พ.ศ. 2552

Definition Sensory perception

  • Smell: The perception of even the smallest quantities of volatile chemical substances, which have passed into the gas phase, occurs among vertebrates via the olfactory epithelium of the nose due to the contact of these substances via the sensory cells. The sensory stimuli are forwarded to the olfactory region of the brain and processed to an olfactory impression. à volatile substances, gaseous
  • Taste: Taste is a sensation caused by macroscopic chemical substances coming into contact with the receptor cells of the tongue, palate and fauces. Each of the gustatory cells located in the taste buds on the tongue is specialized in one of the five tastes (sweet, sour, bitter, salty and umami). The taste of a feedstuff supplies important information to mammals and birds via the composition (e.g. edible, inedible, poisonous, energy value etc.). à non-volatile substances, soluble in water, oil or saliva
  • Tactile perception: The overall impression of a feedstuff is not only influenced by taste and smell, but also by its physical properties and the associated mechanical sensations.

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