Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

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...
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.
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,...
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...
Sensory Perception: Organization of the Somatosensory System01:11

Sensory Perception: Organization of the Somatosensory System

The somatosensory system is the central and peripheral nervous system component that senses and processes touch, pressure, pain, temperature, and body position or proprioception. The process of sensation takes place at three levels:
The receptor level:
The receptor level is the first stage of sensation. It involves the detection of a stimulus by specialized sensory receptors. The stimulus must arrive within the receptor's receptive field. Next, the receptor converts the energy of the stimulus...
Neural Regulation01:37

Neural Regulation

Digestion begins with a cephalic phase that prepares the digestive system to receive food. When our brain processes visual or olfactory information about food, it triggers impulses in the cranial nerves innervating the salivary glands and stomach to prepare for food.

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Neural and Behavioral Correlates of Rapid Familiarization to Novel Taste.

The Journal of neuroscience : the official journal of the Society for Neuroscience·2026
Same author

Temperature effects on taste preferences are influenced by TRPM8.

bioRxiv : the preprint server for biology·2026
Same author

Changes in Palatability Processing across the Estrous Cycle Are Modulated by Hypothalamic Estradiol Signaling.

eNeuro·2026
Same author

Sensory and palatability coding of taste stimuli in cortex involves dynamic and asymmetric cortico-amygdalar interactions.

Journal of neurophysiology·2026
Same author

Individual Taste Preferences Predict Cortical Taste Dynamics but Are Modified by Experience.

bioRxiv : the preprint server for biology·2025
Same author

Benign Taste Experience Enhances Cortical Response Reliability during Aversion Conditioning Towards a Novel Taste.

bioRxiv : the preprint server for biology·2025

Related Experiment Video

Updated: Jul 11, 2026

New Methods to Study Gustatory Coding
10:59

New Methods to Study Gustatory Coding

Published on: June 29, 2017

The neural processing of taste.

Christian H Lemon1, Donald B Katz

  • 1Department of Anatomy and Neurobiology, University of Tennessee Health Science Center, 855 Monroe Ave, Suite 515, Memphis, TN 38163, USA. chris@utmem.edu

BMC Neuroscience
|October 18, 2007
PubMed
Summary
This summary is machine-generated.

Taste processing involves both the spatial and temporal patterns of neural activation. Recent findings suggest that the timing of neural events significantly contributes to how the brain represents taste information.

More Related Videos

Whole-Mount Staining, Visualization, and Analysis of Fungiform, Circumvallate, and Palate Taste Buds
07:40

Whole-Mount Staining, Visualization, and Analysis of Fungiform, Circumvallate, and Palate Taste Buds

Published on: February 11, 2021

In vivo Calcium Imaging of Mouse Geniculate Ganglion Neuron Responses to Taste Stimuli
07:27

In vivo Calcium Imaging of Mouse Geniculate Ganglion Neuron Responses to Taste Stimuli

Published on: February 11, 2021

Related Experiment Videos

Last Updated: Jul 11, 2026

New Methods to Study Gustatory Coding
10:59

New Methods to Study Gustatory Coding

Published on: June 29, 2017

Whole-Mount Staining, Visualization, and Analysis of Fungiform, Circumvallate, and Palate Taste Buds
07:40

Whole-Mount Staining, Visualization, and Analysis of Fungiform, Circumvallate, and Palate Taste Buds

Published on: February 11, 2021

In vivo Calcium Imaging of Mouse Geniculate Ganglion Neuron Responses to Taste Stimuli
07:27

In vivo Calcium Imaging of Mouse Geniculate Ganglion Neuron Responses to Taste Stimuli

Published on: February 11, 2021

Area of Science:

  • Neurobiology
  • Sensory neuroscience

Background:

  • Gustatory neurobiology research has advanced, but understanding taste processing remains incomplete.
  • Previous studies focused on spatial organization of gustatory neural circuits for taste quality.
  • Debates centered on dedicated neural channels versus population activity for taste representation.

Purpose of the Study:

  • To review recent findings on gustatory neural processing.
  • To explore the role of both spatial and temporal factors in the gustatory neural code.

Main Methods:

  • Literature review of recent advances in gustatory neurobiology.
  • Analysis of studies investigating neural circuit organization and activity patterns.

Main Results:

  • Evidence suggests that the timing of neural events is crucial for taste representation.
  • Taste information is encoded in both spatial and temporal patterns of gustatory neuron activation.
  • The brain's taste network organization indicates that space and time are fundamental to processing gustatory information.

Conclusions:

  • Both spatial and temporal parameters are integral to the gustatory neural code.
  • Neural processing of taste involves complex spatial and temporal dynamics across the brain's taste network.