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Related Concept Videos

The Tongue and Taste Buds00:49

The Tongue and Taste Buds

The surface of the tongue is covered with various small bumps called papillae, which either distribute what has been ingested (filiform papillae) or contain the sensory taste (or gustatory) receptor cells (fungiform, circumvallate, and foliate papillae). Embedded within each taste-related papilla are the taste buds—clusters of 30 to 100 gustatory receptor cells.
Gustation01:43

Gustation

Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
Introduction to Special Senses01:26

Introduction to Special Senses

Sensory receptors play an integral part in comprehending our external and internal environments. They receive diverse stimuli, converting them into the nervous system's electrochemical signals. This conversion occurs as the stimulus alters the sensory neuron's cell membrane potential, instigating the generation of an action potential. This action potential is subsequently transmitted to the central nervous system (CNS), which integrates with other sensory data or higher cognitive functions.
Taste Buds and Receptors01:20

Taste Buds and Receptors

Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
The Physiology of Taste01:24

The Physiology of Taste

The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the diffusion of...
Tactile and Chemical Senses01:27

Tactile and Chemical Senses

Tactile senses encompass touch, temperature, and pain, each mediated by specific receptors. Touch receptors detect mechanical energy or pressure against the skin. Sensory fibers from these receptors enter the spinal cord and relay information to the brain stem. Here, most fibers cross over to the opposite side of the brain. The touch information then moves to the thalamus, which projects a map of the body's surface onto the somatosensory areas of the parietal lobes in the cerebral cortex. This...

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Related Experiment Video

Updated: Jul 9, 2026

New Methods to Study Gustatory Coding
10:59

New Methods to Study Gustatory Coding

Published on: June 29, 2017

Do tastants have a smell?

J Mojet1, E P Köster, J F Prinz

  • 1Agrotechnology and Food Innovations, Bornsesteeg 59, 6700 AA Wageningen, The Netherlands. jos.mojet@wur.nl

Chemical Senses
|January 14, 2005
PubMed
Summary
This summary is machine-generated.

Most taste compounds have detectable odors, influencing perceived taste intensity. Blocking olfaction reduced taste ratings, especially in younger individuals, suggesting smell significantly contributes to taste perception.

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Last Updated: Jul 9, 2026

New Methods to Study Gustatory Coding
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Published on: June 29, 2017

Taste Exam: A Brief and Validated Test
07:10

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Published on: August 17, 2018

Psychophysical Tracking Method to Assess Taste Detection Thresholds in Children, Adolescents, and Adults: The Taste Detection Threshold (TDT) Test
08:52

Psychophysical Tracking Method to Assess Taste Detection Thresholds in Children, Adolescents, and Adults: The Taste Detection Threshold (TDT) Test

Published on: April 21, 2021

Area of Science:

  • Sensory Science
  • Chemosensation Research

Background:

  • Taste research often assumes stimuli are odorless.
  • The contribution of olfactory cues to taste perception remains an area of investigation.

Purpose of the Study:

  • To investigate whether common taste stimuli possess detectable odors.
  • To determine the impact of olfaction on taste intensity and pleasantness ratings.

Main Methods:

  • Two experiments were conducted using aqueous solutions of representative compounds for five taste qualities (including umami).
  • Subjects (young and elderly) rated taste intensity and pleasantness with and without noseclips; saliva production was measured.
  • A second experiment assessed young subjects' ability to detect odors of tastants in different water types.

Main Results:

  • Olfaction blockade affected salivation only for umami.
  • Taste intensity ratings were reduced when olfaction was blocked, with a more pronounced effect in younger subjects.
  • A significant number of subjects could detect odors of most tastants, and this correlated with reduced taste intensity ratings.

Conclusions:

  • Most tastants possess detectable odors.
  • Olfactory input significantly contributes to the perceived intensity of taste stimuli.
  • Age differences exist in the perception and pleasantness of tastes when olfaction is manipulated.