Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

Conditioned Taste Aversion

Conditioned Taste Aversion

Conditioned taste aversion, also known as sauce béarnaise syndrome, is a phenomenon in which an individual develops an aversion to a certain food taste following a negative experience, typically illness. This form of aversion is a type of classical conditioning in which the taste of the food (conditioned stimulus, CS) is associated with the experience of illness (unconditioned stimulus, UCS).
A notable characteristic of conditioned taste aversion is that it often requires only a single exposure...

The Physiology of Taste

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...

Gustation

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 Receptors

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,...

You might also read

Related Articles

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

Sort by

Same author

A genotyping array for the globally invasive vector mosquito, Aedes albopictus.

Parasites & vectors·2024

Same author

Vertical habitat stratification in <i>Aedes triseriatus</i> and <i>Aedes hendersoni</i> (Diptera: Culicidae): complications associated with sloped and flood-prone landscapes.

Journal of vector ecology : journal of the Society for Vector Ecology·2023

Same author

Phylogenomics reveals the history of host use in mosquitoes.

Nature communications·2023

Same author

Field Evidence of Mosquito Population Regulation by a Gregarine Parasite.

Journal of medical entomology·2021

Same author

Differential response to mosquito host sex and parasite dosage suggest mixed dispersal strategies in the parasite Ascogregarina taiwanensis.

PloS one·2017

Same author

Sexual harassment and feeding inhibition between two invasive dengue vectors.

Environmental health insights·2015

Search research articles

Related Experiment Video

Updated: Jul 9, 2026

Appetitive Associative Olfactory Learning in Drosophila Larvae

Appetitive Associative Olfactory Learning in Drosophila Larvae

Published on: February 18, 2013

Experience-induced changes in sugar taste discrimination.

Kristina M Gonzalez¹, Catherine Peo, Todd Livdahl

¹Clark University, MA 01610-1477, USA. kgonzalez@clarku.edu

Chemical Senses

|December 1, 2007

Summary

Repeated exposure to fructose can enhance your sensitivity to sugar tastes, a phenomenon that lasts for about two weeks. This sugar sensitivity returns to normal within a month without continued exposure.

More Related Videos

Psychophysical Tracking Method to Measure Taste Preferences in Children and Adults

Psychophysical Tracking Method to Measure Taste Preferences in Children and Adults

Published on: July 16, 2016

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

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

Published on: April 21, 2021

Related Experiment Videos

Last Updated: Jul 9, 2026

Appetitive Associative Olfactory Learning in Drosophila Larvae

Appetitive Associative Olfactory Learning in Drosophila Larvae

Published on: February 18, 2013

Psychophysical Tracking Method to Measure Taste Preferences in Children and Adults

Psychophysical Tracking Method to Measure Taste Preferences in Children and Adults

Published on: July 16, 2016

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

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:

Neuroscience
Sensory Science
Human Taste Perception

Background:

Previous research suggested taste plasticity, where sensitivity changes with exposure, but this remained unconfirmed for sugar.
The human taste induction hypothesis posits that repeated exposure to a taste stimulus heightens sensitivity.
Prior studies supported this hypothesis for monosodium glutamate and glutaraldehyde, but not for the common taste of sugar.

Purpose of the Study:

To investigate whether the taste induction hypothesis applies to the highly familiar taste of sugar.
To determine if exposure to fructose can alter human glucose sensitivity.
To examine the duration and reversibility of any induced changes in sugar sensitivity.

Main Methods:

Employed a counterbalanced design with three pretreatment and two treatment conditions to test the taste induction hypothesis for sugar.
Utilized fructose exposure as the treatment to assess its effect on glucose sensitivity.
Tracked changes in taste sensitivity over time in a separate participant group.

Main Results:

Experience with fructose significantly increased participants' sensitivity to the taste of glucose.
No significant differences in baseline sugar sensitivity were observed among randomly assigned groups.
A single brief exposure to glucose enhanced sensitivity for at least 11–12 days, reversing within 33–34 days without continued exposure.

Conclusions:

Human taste sensitivity to sugar is plastic and can be modulated by prior exposure to related sweeteners like fructose.
The findings provide the first evidence for taste induction specifically for sugar, supporting the broader human taste induction hypothesis.
Induced changes in sugar sensitivity are temporary, highlighting the dynamic nature of taste perception.