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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.
Microbes in Beverage Production01:25

Microbes in Beverage Production

Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
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 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.
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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Related Experiment Video

Updated: Jun 18, 2026

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
13:02

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics

Published on: October 5, 2016

Processing Navon letters can make wines taste different.

Michael B Lewis1, Jennifer Seeley, Chris Miles

  • 1School of Psychology, Cardiff University, Park Place, Cardiff CF10 3AT, Wales, UK. LewisMB@cf.ac.uk

Perception
|November 17, 2009
PubMed
Summary
This summary is machine-generated.

Providing verbal wine descriptions can hinder recognition. Focusing on global visual details, like large letters, improved wine identification, suggesting processing style influences cross-modal perception.

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Area of Science:

  • Cognitive Psychology
  • Neuroscience
  • Sensory Perception

Background:

  • Verbalizing wine characteristics can impair recognition, potentially by disrupting perceptual memory.
  • This phenomenon is analogous to impairments in face recognition after processing local letter features.

Purpose of the Study:

  • To investigate if visual processing styles, induced by Navon letter tasks, affect wine recognition.
  • To explore the link between visual processing control and cross-modal perception.

Main Methods:

  • Participants performed tasks involving reading Navon stimuli, focusing on either global or local letters.
  • Following the visual task, participants engaged in wine recognition.

Main Results:

  • Wine recognition accuracy was significantly higher after reading global Navon letters compared to local letters.
  • This indicates that the visual processing style adopted influenced subsequent olfactory perception.

Conclusions:

  • The way visual information is processed can modulate perception in other sensory modalities, such as taste and smell.
  • Shifting visual attention to global features may enhance, rather than impair, wine recognition.