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Related Concept Videos

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,...
Gustation01:43

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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.
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...
Olfactory Receptors: Location and Structure01:03

Olfactory Receptors: Location and Structure

The process of olfaction, also known as the sense of smell, is a sophisticated chemical response system. The specialized sensory neurons that facilitate this process, known as olfactory receptor neurons, are situated in an upper segment of the nasal cavity, known as the olfactory epithelium. Olfactory sensory neurons are bipolar, with their dendrites extending from the epithelium's apex into the mucus that lines the nasal cavity. Airborne molecules, when inhaled, traverse the olfactory...
Conditioned Taste Aversion01:14

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...
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Olfaction

The sense of smell is achieved through the activities of the olfactory system. It starts when an airborne odorant enters the nasal cavity and reaches olfactory epithelium (OE). The OE is protected by a thin layer of mucus, which also serves the purpose of dissolving more complex compounds into simpler chemical odorants. The size of the OE and the density of sensory neurons varies among species; in humans, the OE is only about 9-10 cm2.
The olfactory receptors are embedded in the cilia of the...

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Related Experiment Video

Updated: Jun 21, 2026

Assessment of Social Transmission of Food Preferences Behaviors
04:56

Assessment of Social Transmission of Food Preferences Behaviors

Published on: January 25, 2018

Flavour processing in semantic dementia.

Katherine E Piwnica-Worms1, Rohani Omar, Julia C Hailstone

  • 1Dementia Research Centre, Institute of Neurology, University College London, UK.

Cortex; a Journal Devoted to the Study of the Nervous System and Behavior
|August 7, 2009
PubMed
Summary
This summary is machine-generated.

Semantic dementia (SD) impairs flavour identification, suggesting a knowledge deficit. Logopenic aphasia (LPA) affects flavour perception, not knowledge. These findings reveal flavour processing mechanisms.

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Area of Science:

  • Neuroscience
  • Cognitive Science

Background:

  • The cognitive basis of flavour analysis is unclear.
  • Semantic dementia (SD) and logopenic aphasia (LPA) offer insights into flavour processing.
  • Abnormal eating behaviours are common in SD, yet flavour processing is understudied.

Observation:

  • Three SD patients, one LPA patient, and six healthy controls were studied.
  • A novel battery assessed flavour perception, identification, and congruence.
  • Olfaction was tested using the University of Pennsylvania Smell Identification Test.

Findings:

  • SD patients showed impaired flavour identification and congruence but preserved perception and affective valence.
  • LPA patients had perceptual deficits and impaired flavour congruence, unaffected by affective valence.
  • Olfactory and flavour identification correlated in all groups.

Implications:

  • SD causes a flavour knowledge deficit (associative agnosia).
  • Other brain pathologies may cause flavour perception deficits.
  • Findings support a cortical hierarchy for flavour processing involving the insula, temporal lobes, and orbitofrontal cortex.
  • This research may explain food fads and abnormal eating behaviours.