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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,...
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...
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.

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Related Experiment Video

Updated: Jun 16, 2026

New Methods to Study Gustatory Coding
10:59

New Methods to Study Gustatory Coding

Published on: June 29, 2017

Ice cube stimulation helps to improve dysgeusia.

Rie Fujiyama1, Shingo Ishitobi, Keiko Honda

  • 1Integrative Sensory Physiology, Graduate School of Biomedical Sciences, Nagasaki University, 1-7-1 Sakamoto, Nagasaki, 852-8588, Japan. rierika@nagasaki-u.ac.jp

Odontology
|February 16, 2010
PubMed
Summary

Transient mouth cooling may improve dysgeusia, a taste disorder that decreases appetite and contributes to undernutrition. This approach offers a potential new treatment for patients with difficult-to-manage taste disturbances.

Related Experiment Videos

Last Updated: Jun 16, 2026

New Methods to Study Gustatory Coding
10:59

New Methods to Study Gustatory Coding

Published on: June 29, 2017

Area of Science:

  • Oral medicine
  • Gastroenterology
  • Nutritional science

Background:

  • Dysgeusia, an altered sense of taste, is a significant factor contributing to decreased appetite and subsequent undernutrition.
  • Current treatments for dysgeusia and its associated symptoms are often challenging and may not be effective for all patients.

Observation:

  • A case study explored the effects of transient mouth cooling on a patient experiencing dysgeusia.
  • The intervention involved a brief period of cooling the oral cavity.

Findings:

  • The patient's dysgeusia symptoms showed improvement following the transient mouth cooling intervention.
  • This suggests a potential therapeutic benefit of localized oral cooling for taste disturbances.

Implications:

  • Transient mouth cooling presents a novel, non-invasive approach for managing dysgeusia.
  • Further research is warranted to validate this method and explore its applicability in clinical settings for undernutrition prevention.