Smell, taste, appearance, texture, sound.
Explanation:
Food becomes more attractive when it has qualities that activate our five senses (hearing, touch, taste, smell and sight). This activation is done through the smell, texture, appearance, taste and sound that foods produce for your chew. This happens as follows:
Smell: It is activated through the smell of food and is responsible for the sensation we have when enjoying a food. If you plug your nose at the time of eating, you can see that without it we cannot detect if the food is citrus, fruity or floral. This is because there are millions of nerve endings in the nose and only 100,000 in the mouth.
Sight: is activated through the appearance of food. Our taste buds are directly suggested by the color and appearance of the food. For example, the most vibrant, such as orange, yellow and red, stimulate the taste. Therefore, sight is an important organ as it visualizes the look and color of the food.
Hearing: Here, just consider foods that have a standard texture that promotes noise such as a cream cracker cookie. If it makes no noise as we consume, we realize that the food may be old and withered, so we are not attracted to the food.
Tact: If the texture of the food does not please, it is worth nothing. Touch makes it possible to perceive the sensations of heat and cold, cold and warm, rough and smooth, hard or soft. That is, we perceive the shapes and textures of food. In addition, it allows us to find out if it is fit for consumption.
