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0:00:00 > 0:00:02- Subtitles- - Subtitles
0:00:03 > 0:00:08- Our senses constantly gather - information about our environment.
0:00:09 > 0:00:14- The senses connect us - to our surroundings.
0:00:14 > 0:00:17- I'm Dr Anwen Rees, - a Physiology lecturer...
0:00:17 > 0:00:20- ..at Cardiff Metropolitan - University.
0:00:21 > 0:00:27- I'm Dr Katie Hemer, a Bioarchaeology - specialist at Sheffield University.
0:00:27 > 0:00:31- We will look at the way the brain - uses information...
0:00:31 > 0:00:34- ..to create - a unique picture of the world.
0:00:35 > 0:00:39- We will look at familiar - and unfamiliar senses...
0:00:39 > 0:00:41- ..and how they collaborate.
0:00:41 > 0:00:43- And how to trick them.
0:01:01 > 0:01:05- Hiya! A double cone - - one strawberry and one mint, please.
0:01:11 > 0:01:12- Thank you.
0:01:18 > 0:01:23- I'm eating two flavours of ice cream - at the moment - strawberry and mint.
0:01:23 > 0:01:26- How do I tell the difference - between them?
0:01:27 > 0:01:30- Why do I prefer the mint - to the strawberry?
0:01:30 > 0:01:34- How do I taste ice cream - in the first place?
0:01:39 > 0:01:43- There are around 10,000 taste buds - on the tongue.
0:01:43 > 0:01:47- Most of them are located around - small structures called papillae.
0:01:48 > 0:01:51- The five elements - of taste perception are...
0:01:51 > 0:01:54- ..sweet, bitter, - salty, sour and umami.
0:01:54 > 0:01:57- These evolved for important reasons.
0:01:58 > 0:02:03- We need calories from sweet sugars - and minerals from salt in our diet.
0:02:03 > 0:02:05- Sour foods - are likely to be putrid...
0:02:06 > 0:02:08- ..and bitter foods can be poisonous.
0:02:10 > 0:02:12- Umami is the taste of amino acids.
0:02:13 > 0:02:15- We need these to create proteins.
0:02:16 > 0:02:20- Umami was discovered in Japan - around 100 years ago.
0:02:20 > 0:02:21- Umami is enjoyable...
0:02:22 > 0:02:27- ..and it's present in foods such as - tomatoes, soy sauce and mushrooms.
0:02:27 > 0:02:30- There may be taste buds for fat - and even for metal.
0:02:31 > 0:02:35- In the future, there may be six, - seven or more basic tastes.
0:02:42 > 0:02:46- Cardiff Metropolitan University's - Food Industry Centre...
0:02:46 > 0:02:49- ..specializes in testing taste.
0:02:49 > 0:02:54- Elen Evans has prepared tests - to assess my taste buds.
0:02:56 > 0:02:58- Today, we'll look - at how we taste things.
0:03:00 > 0:03:04- We'll carry out a few experiments - to evaluate your taste buds.
0:03:05 > 0:03:09- Let's see if you can identify - all five basic tastes...
0:03:11 > 0:03:14- ..bitter, salty, - sour, sweet and umami.
0:03:27 > 0:03:28- That isn't nice!
0:03:29 > 0:03:33- It tastes like water which has been - in the car for weeks!
0:03:34 > 0:03:35- I think that's bitter.
0:03:40 > 0:03:42- Lemon - sour.
0:03:48 > 0:03:49- That must be umami.
0:03:50 > 0:03:54- It reminds me of Chinese food.
0:03:58 > 0:04:00- Sweet.
0:04:04 > 0:04:06- A mouthful of salt!
0:04:06 > 0:04:10- You can identify - all five of the basic tastes.
0:04:10 > 0:04:14- Some people can't identify - the bitter taste.
0:04:15 > 0:04:18- Some people can't taste saltiness.
0:04:21 > 0:04:26- These booths are used for tasting - food under laboratory conditions.
0:04:30 > 0:04:34- There are 12 samples of one of - the basic tastes selected for you.
0:04:35 > 0:04:40- Tell me when you can taste something - different and identify the taste.
0:04:41 > 0:04:44- This will test my taste threshold...
0:04:44 > 0:04:48- ..the point where we first taste - one of the basic tastes.
0:04:48 > 0:04:50- That's water.
0:04:55 > 0:04:59- There's something in that water - but I can't identify it.
0:05:00 > 0:05:01- Number seven.
0:05:07 > 0:05:10- It's getting stronger - but I don't know what it is.
0:05:14 > 0:05:15- Got it! It's salty.
0:05:15 > 0:05:18- I tasted the salt in that.
0:05:18 > 0:05:21- Correct. They contain salt.
0:05:21 > 0:05:24- I could taste something - in number six...
0:05:24 > 0:05:28- ..but I couldn't identify it - until number ten.
0:05:28 > 0:05:33- We introduced salt at number four - but it was a small percentage.
0:05:33 > 0:05:37- Only supertasters - could taste salt in number four.
0:05:37 > 0:05:42- We'd expect the average person - to be able to taste the salt...
0:05:42 > 0:05:44- ..from nine onwards.
0:05:46 > 0:05:50- My threshold could be different - for different tastes.
0:05:51 > 0:05:54- This varies from person to person.
0:05:55 > 0:05:59- Some are more sensitive than others - and they're known as supertasters.
0:06:06 > 0:06:09- I want each one of you - to take a small piece of paper.
0:06:14 > 0:06:17- When you're ready, - place it on your tongue...
0:06:17 > 0:06:20- ..and hold it there - for around 15 seconds.
0:06:21 > 0:06:24- There's a chemical called PTC - on the paper.
0:06:25 > 0:06:29- Some people can't taste it, but - others say it has a strong taste.
0:06:29 > 0:06:33- Those who find it strong - are likely to be supertasters.
0:06:34 > 0:06:35- Remove it.
0:06:35 > 0:06:37- How does it taste?
0:06:38 > 0:06:40- It isn't sweet or sour.
0:06:40 > 0:06:42- There was no taste.
0:06:42 > 0:06:43- What can you taste?
0:06:43 > 0:06:45- What can you taste?- - Nothing.
0:06:45 > 0:06:46- Can you taste something?
0:06:46 > 0:06:48- Can you taste something?- - Yes. It's horrible.
0:06:48 > 0:06:51- How strong is the taste, - on a scale of one to ten?
0:06:51 > 0:06:53- Ten.
0:06:53 > 0:06:55- Yuck!
0:06:55 > 0:06:57- It isn't nice at all!
0:06:57 > 0:06:58- It isn't nice at all!- - No?
0:06:59 > 0:07:01- Describe the taste.
0:07:01 > 0:07:03- A very unpleasant taste.
0:07:05 > 0:07:07- It's hard to describe it.
0:07:08 > 0:07:09- Sour.
0:07:09 > 0:07:11- Yes - it's bitter.
0:07:12 > 0:07:12- Is it bitter?
0:07:12 > 0:07:13- Is it bitter?- - Yes.
0:07:14 > 0:07:18- It seems likely that you - have more taste buds than her.
0:07:21 > 0:07:23- The ability to taste it is genetic.
0:07:23 > 0:07:26- If we don't have a specific gene...
0:07:26 > 0:07:30- ..we can't taste PTC - and other bitter things.
0:07:31 > 0:07:33- I want to know what you could taste.
0:07:33 > 0:07:34- I want to know what you could taste.- - It's revolting!
0:07:59 > 0:08:02- I want to find out - whether or not I'm a supertaster.
0:08:03 > 0:08:07- Supertasters have more taste buds - on the tips of their tongues...
0:08:08 > 0:08:10- ..than the average person.
0:08:10 > 0:08:14- To count the taste buds, - I must first dry my tongue.
0:08:15 > 0:08:19- Next, I'll put some blue - food colouring on my tongue.
0:08:19 > 0:08:25- The blue colours the tongue but not - the papillae, where taste buds lie.
0:08:25 > 0:08:27- This makes them more visible.
0:08:30 > 0:08:33- I must count the papillae - within the circle.
0:08:34 > 0:08:37- Most taste buds - are on the papillae...
0:08:37 > 0:08:42- ..so the more I have, the more - sensitive to taste I should be.
0:08:42 > 0:08:47- I counted around 15, - which means I'm about average.
0:08:47 > 0:08:51- If I were a supertaster, I'd have - upwards of 30 in that tiny circle.
0:08:54 > 0:08:58- Around 25% of the population - are supertasters.
0:08:58 > 0:09:03- Supertasters tend to avoid strong - tastes like broccoli and coffee.
0:09:04 > 0:09:06- In addition to our genes...
0:09:07 > 0:09:11- ..our upbringing - also affects our sense of taste.
0:09:15 > 0:09:19- An increasing number of people - opt for baby-led weaning.
0:09:19 > 0:09:24- I'm here to meet Catrin and her - daughter, seven-month old Lili...
0:09:24 > 0:09:25- ..to find out more.
0:09:27 > 0:09:31- Rather than use puree - and spoon-feed the baby...
0:09:31 > 0:09:35- ..I offer her real food - which is suitable for her.
0:09:35 > 0:09:37- She chooses what to eat.
0:09:37 > 0:09:40- She looks at it, she picks it up - and she tastes it.
0:09:40 > 0:09:44- She sometimes spits it out - or throws it on the floor!
0:09:44 > 0:09:47- That's how she'll learn about food.
0:09:48 > 0:09:50- She sees the food - and she picks it up.
0:09:51 > 0:09:55- She chooses what to eat - but she doesn't know it's food.
0:09:55 > 0:09:58- She puts everything in her mouth!
0:09:58 > 0:10:01- In time, she'll learn - that food fills her up...
0:10:02 > 0:10:07- ..and she'll recognize the taste - of broccoli or whatever she eats.
0:10:07 > 0:10:10- That's how she'll progress - from milk to solids.
0:10:11 > 0:10:12- Sight is important too.
0:10:13 > 0:10:16- She sees different foods - and different colours.
0:10:18 > 0:10:21- I just choose food - which is suitable for her.
0:10:21 > 0:10:23- Here, we have some vegetables.
0:10:23 > 0:10:27- The colours of vegetables - are generally bright.
0:10:28 > 0:10:30- I make sure - she eats a balanced diet...
0:10:31 > 0:10:33- ..and a varied diet too.
0:10:35 > 0:10:39- The texture of the food is as - important as the taste of the food.
0:10:39 > 0:10:44- Yes, she's learning - all about different textures.
0:10:44 > 0:10:48- Broccoli is totally different - from mashed potato.
0:10:48 > 0:10:52- She tastes a huge variety of food - and she enjoys it.
0:10:52 > 0:10:53- So I see!
0:10:54 > 0:10:56- Would you like some more broccoli?
0:11:00 > 0:11:04- It's obvious Lili likes broccoli. - What does she dislike?
0:11:05 > 0:11:09- She likes strawberries - but she's not keen on parsnips.
0:11:09 > 0:11:12- We'll keep trying - in case it changes!
0:11:12 > 0:11:16- The hope for the future - is that Lili won't refuse any food.
0:11:17 > 0:11:18- Yes, that's our hope.
0:11:18 > 0:11:20- We give her a balanced diet.
0:11:21 > 0:11:24- She has a chance to try - different tastes, so we'll see.
0:11:30 > 0:11:32- Babies will put anything - in their mouths.
0:11:33 > 0:11:35- Things change - once they become mobile.
0:11:36 > 0:11:41- Cookibods was established - by Helen Pritchard and Sian Quinn...
0:11:41 > 0:11:44- ..to give children - aged between three and eight...
0:11:45 > 0:11:48- ..an opportunity to cook - and to learn about new foods.
0:11:49 > 0:11:52- Today, the children - will cook chicken curry.
0:11:53 > 0:11:56- First, the children - taste the ingredients.
0:11:56 > 0:11:58- They're new to some of them.
0:11:59 > 0:12:01- It tastes spicy.
0:12:02 > 0:12:05- Sian and I started Cookibods - from a shared belief.
0:12:06 > 0:12:09- We're passionate - about our own children eating well.
0:12:10 > 0:12:12- Does it make your nose tingle?
0:12:16 > 0:12:20- I come to Cookibods - because I like cooking.
0:12:21 > 0:12:24- I like trying new food - because it's tasty.
0:12:25 > 0:12:28- Once we start to walk - and explore our world...
0:12:29 > 0:12:33- ..we become fussier - about what we put in our mouths.
0:12:34 > 0:12:35- She's a fussy eater.
0:12:36 > 0:12:40- If food is the wrong colour, - she won't even try it.
0:12:41 > 0:12:43- She's very fussy, definitely.
0:12:43 > 0:12:48- This is a natural instinct to - stop us eating something dangerous.
0:12:49 > 0:12:52- Nia's fussy, - so this is a great opportunity...
0:12:52 > 0:12:55- ..to encourage her - to taste new things.
0:12:57 > 0:13:02- Our aim is to keep trying new things - and to develop her taste buds.
0:13:04 > 0:13:08- Research suggests that children - who taste a variety of food...
0:13:09 > 0:13:11- ..grow up to be less fussy eaters.
0:13:12 > 0:13:16- Tasting food with parents - is also important.
0:13:16 > 0:13:20- Children that first came - to the sessions were fussy.
0:13:20 > 0:13:22- They didn't want to try new foods.
0:13:22 > 0:13:25- The more foods - we introduced them to...
0:13:25 > 0:13:28- ..the more likely they are - to try food...
0:13:29 > 0:13:32- ..especially - when they've cooked it themselves.
0:13:35 > 0:13:38- Will you help Mami and Dadi - cook at home?
0:13:38 > 0:13:43- Will you help put the chicken in - the oven tonight and taste it again?
0:13:43 > 0:13:44- No.
0:13:44 > 0:13:48- You won't taste it. - You'll just cook it!
0:13:51 > 0:13:52- .
0:13:56 > 0:13:56- Subtitles
0:13:56 > 0:13:58- Subtitles- - Subtitles
0:14:01 > 0:14:04- What's the difference - between taste and flavour?
0:14:04 > 0:14:10- Our sense of taste is complicated - and relies on several other senses.
0:14:10 > 0:14:15- Three quarters of what we taste - comes from our sense of smell.
0:14:15 > 0:14:19- As we chew food, chemicals - come into contact with taste buds...
0:14:19 > 0:14:22- ..sending a message to the brain.
0:14:22 > 0:14:25- Other chemicals - travel into the nose...
0:14:25 > 0:14:28- ..where they come into contact - with receptors.
0:14:28 > 0:14:31- This sends - another message to the brain.
0:14:31 > 0:14:36- Messages about the look, temperature - and texture of food are also sent.
0:14:36 > 0:14:40- We don't like lumpy gravy - and warm ice cream isn't good.
0:14:41 > 0:14:46- The brain analyses messages from - the tongue, nose, mouth and eyes...
0:14:46 > 0:14:49- ..to work out - the true flavour of food.
0:14:49 > 0:14:53- Scientists still don't know - exactly how it does this...
0:14:53 > 0:14:56- ..but it's worth all that effort!
0:15:03 > 0:15:05- Put that on your nose.
0:15:06 > 0:15:08- Hold out your hand - and close your eyes.
0:15:10 > 0:15:11- I'll give you a sweet...
0:15:12 > 0:15:13- ..and I want you to eat it.
0:15:25 > 0:15:26- How does it taste?
0:15:26 > 0:15:29- How does it taste?- - There's hardly any taste at all.
0:15:29 > 0:15:32- It's sweet - but there's no flavour there.
0:15:33 > 0:15:35- It's sweet and slightly citrusy.
0:15:38 > 0:15:39- Strawberry.
0:15:39 > 0:15:41- Orangey.
0:15:41 > 0:15:43- Orangey.- - It tastes like orange to you.
0:15:43 > 0:15:45- Take off the peg.
0:15:46 > 0:15:48- Oh, wow!
0:15:49 > 0:15:51- How does it taste now?
0:15:52 > 0:15:55- Ooh! It tastes like strawberry.
0:15:56 > 0:15:58- Wow!
0:15:59 > 0:16:01- It tastes like blackcurrant.
0:16:04 > 0:16:06- Orange.
0:16:06 > 0:16:09- The taste has changed completely.
0:16:09 > 0:16:11- It tastes like lemon.
0:16:11 > 0:16:12- I'm not sure.
0:16:12 > 0:16:14- It could be apple.
0:16:15 > 0:16:19- It shows how important your nose is - to your sense of taste.
0:16:19 > 0:16:20- Yes. Wow!
0:16:20 > 0:16:23- That's really interesting.
0:16:23 > 0:16:25- I'll steal that idea from you!
0:16:27 > 0:16:32- The nose is important to our sense - of taste, but what about the eyes?
0:16:34 > 0:16:37- I'm back in the tasting booths - in Cardiff.
0:16:37 > 0:16:41- Elen Evans - has designed an experiment for me.
0:16:42 > 0:16:46- Let's look at how what we see - affects how things taste to us.
0:16:46 > 0:16:51- There are three samples - of ice cream here for you to taste.
0:16:51 > 0:16:54- Place them in your preferred order.
0:16:54 > 0:16:58- Food researchers know - that food's appearance...
0:16:58 > 0:17:01- ..influences our enjoyment of it.
0:17:02 > 0:17:06- That's my least favourite. - I'm not sure about the other two.
0:17:07 > 0:17:09- Although I'm not aware of it...
0:17:09 > 0:17:13- ..the colour of the ice cream - affects its taste.
0:17:13 > 0:17:15- That's number two - and this is number one.
0:17:17 > 0:17:20- I'll change the colour of the light - in the booth.
0:17:21 > 0:17:25- Under the red light, - the ice creams look the same...
0:17:25 > 0:17:29- ..so the way they look - shouldn't affect their taste at all.
0:17:31 > 0:17:34- They look the same - and they taste the same.
0:17:35 > 0:17:37- Number one and number two.
0:17:43 > 0:17:46- Did the result alter - after changing the light?
0:17:46 > 0:17:48- No, not on this occasion.
0:17:48 > 0:17:52- The result was the same - when you tasted in natural light...
0:17:52 > 0:17:54- ..and in red light.
0:17:54 > 0:17:59- Did you find it more difficult - to analyse the taste in red light?
0:17:59 > 0:18:03- Yes - it was much harder - to tell the difference between them.
0:18:04 > 0:18:08- However, my least favourite - ice cream tasted the same.
0:18:09 > 0:18:13- The other two were very similar - under the red light.
0:18:13 > 0:18:18- People sometimes say things taste - much sweeter under the red light.
0:18:18 > 0:18:23- We think food with strong colour - is high in sugar and fat.
0:18:26 > 0:18:30- We often eat more with our eyes - than with our actual sense of taste.
0:18:30 > 0:18:35- It's more difficult to analyse - which taste you preferred...
0:18:35 > 0:18:37- ..under the red light.
0:18:39 > 0:18:41- What about the other senses?
0:18:41 > 0:18:44- I'm about to take part - in a unique experiment.
0:18:46 > 0:18:49- It's a lovely day here in London.
0:18:50 > 0:18:54- The sun is shining, it's bustling - and I'm here to drink wine.
0:18:55 > 0:18:58- All in the name of science, - of course!
0:18:59 > 0:19:05- This is the largest multisensory - experiment of its type in the world.
0:19:05 > 0:19:10- The hope is that 3,000 people will - participate in it over three days.
0:19:11 > 0:19:15- It's based on the research - of Professor Charles Spence...
0:19:16 > 0:19:17- ..at Oxford University.
0:19:18 > 0:19:23- We've done lots of experiments - looking at the effects of colour.
0:19:23 > 0:19:28- When we change the colour of food - and drink, it will change the taste.
0:19:28 > 0:19:33- It may change the sweetness and the - flavour you think you're tasting.
0:19:33 > 0:19:37- If you change the colour of the - environment, will it do the same?
0:19:38 > 0:19:42- Things can taste different, - depending on where we taste them.
0:19:43 > 0:19:48- The wine we enjoyed on holiday - may not taste as nice back home.
0:19:51 > 0:19:56- The researchers are looking - at how what we see, hear and feel...
0:19:57 > 0:20:00- ..affects the taste - of what we drink.
0:20:02 > 0:20:04- The wine is served - in black glasses...
0:20:05 > 0:20:09- ..so that the colour of the wine - doesn't influence the results.
0:20:10 > 0:20:14- The fact you know it's the same - black glass you're holding...
0:20:14 > 0:20:18- ..is likely to make the effect - smaller than you'd see...
0:20:18 > 0:20:22- ..if you go from bar to bar - or from holiday to home.
0:20:22 > 0:20:26- You know it's the same drink - because it never left your hands...
0:20:26 > 0:20:30- ..but if you can show - the taste and the flavour changes...
0:20:31 > 0:20:34- ..that's a powerful thing - to people who come through.
0:20:34 > 0:20:38- It hints at how atmosphere, - music, light and temperature...
0:20:38 > 0:20:40- ..would impact on your experience.
0:20:47 > 0:20:49- That's really bitter.
0:20:51 > 0:20:54- I'm giving marks - on how the wine tastes.
0:20:55 > 0:20:58- It tastes better now - than it did in the white light.
0:21:00 > 0:21:02- It isn't as strong as before.
0:21:04 > 0:21:06- I must look at the wall...
0:21:06 > 0:21:10- ..then give the wine marks - for taste and intensity.
0:21:10 > 0:21:14- The light changes - from white to green to red.
0:21:15 > 0:21:18- It tastes better than it did...
0:21:18 > 0:21:21- ..in the green light - and the white light.
0:21:22 > 0:21:24- Music is played in the room.
0:21:25 > 0:21:28- "Sweet" music is played - in the red light...
0:21:29 > 0:21:32- ..and "sour" music - is played in the green light.
0:21:32 > 0:21:37- Does what we hear - also affect the taste of the wine?
0:21:41 > 0:21:43- It's nicer in red light.
0:21:46 > 0:21:48- I've finished the experiment.
0:21:49 > 0:21:54- To be honest, I don't like red wine, - but it was very interesting.
0:21:55 > 0:22:00- In the white light, the wine - was sour, bitter and horrible!
0:22:02 > 0:22:05- It was pretty similar - in the green light!
0:22:06 > 0:22:09- But under the red light, - the wine was sweet and smooth.
0:22:10 > 0:22:11- It was quite nice.
0:22:13 > 0:22:16- I don't think the music - had any effect on me.
0:22:18 > 0:22:23- Research shows the wine - tastes fresher and less intense...
0:22:23 > 0:22:27- ..with a combination of green light - and "sour" music.
0:22:30 > 0:22:35- People preferred the wine - in red light with "sweet" music.
0:22:36 > 0:22:40- This research - can help restaurant designers...
0:22:40 > 0:22:44- ..to create a more enjoyable - ambience for customers.
0:22:48 > 0:22:50- Taste is anything but simple.
0:22:51 > 0:22:54- It's a multisensory experience.
0:22:54 > 0:22:58- It combines chemical information - from the tongue and nose...
0:22:59 > 0:23:02- ..the texture and temperature - of the food...
0:23:02 > 0:23:07- ..what we see, where we eat - and even what we hear at the time.
0:23:07 > 0:23:13- Thankfully, the brain analyses - the information automatically.
0:23:13 > 0:23:16- Next week, Katie tests her eyes...
0:23:19 > 0:23:22- ..and Anwen looks at her brain.
0:23:36 > 0:23:38- S4C subtitles by Eirlys A Jones
0:23:38 > 0:23:39- .