1. Classic theories of taste perception have suggested that flavors are coded by a combination of basic taste sensations. The four basic tastes have generally been defined as sweetness, saltiness, sourness, and bitterness. Recently, some researchers have suggested a fifth taste, umami, which corresponds to meatiness or savoriness. Can you think of any other possible "basic taste sensations"? Think about spiciness or metallic flavors. How would these work?
2. It is possible to take an analytic approach to the sense of taste. For example, the taste of an orange can be analyzed having a certain degree of sweetness, a fair degree of sourness, maybe a hint of bitterness (especially if you eat any of the pith), and very little, if any, saltiness. The flavor of an apple would thus be distinguished from an orange by a different combination of these basic taste sensations. But what about the sense of smell? Is it possible to analyze smells in the same way? Can you think of anything that would qualify as a "basic smell sensation"?
3. Given what you know about each system that gives us sensation and perception, e.g., sight, hearing, touch, taste, smell, and the more ineffable senses, what impact does a deficit in the other senses have on olfaction and taste? Which of the senses interact, and what are their relationships? How are these relationships designed to help humans survive their environments? What kind of deficits are compensated for with technology, and why? If you were to create technology to support someone with a deficit in each area, what would that technology be like? What are the psychological impacts of deficits in olfaction and taste? Conversely, what is the daily experience of having these senses intact like, and could you draw parallels in sense experiences to explain what senses are like to someone who lacks those senses?