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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...
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Bile is a crucial bodily fluid, characterized by its yellow-green color and alkaline nature. Produced in the liver, it is transported through the common hepatic duct into either the cystic duct, leading to the gallbladder, or directly into the common bile duct. The flow of bile is regulated by the sphincter of Oddi located at the entrance of the duodenum. When this sphincter is closed, bile is redirected to the gallbladder for storage and concentration.
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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,...
Acid/Base Strengths and Dissociation Constants03:02

Acid/Base Strengths and Dissociation Constants

The relative strength of an acid or base is the extent to which it ionizes when dissolved in water. If the ionization reaction is essentially complete, the acid or base is termed strong; if relatively little ionization occurs, the acid or base is weak. There are many more weak acids and bases than strong ones. The most common strong acids and bases are listed below:
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.
NMR Spectroscopy of Aromatic Compounds01:14

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Aromatic compounds can be identified or analyzed using proton NMR and carbon‐13 NMR. Typically, aromatic hydrogens or hydrogens directly bonded to the aromatic rings are strongly deshielded by the aromatic ring current. Therefore, they absorb in the range of 6.5–8.0 ppm in proton NMR spectra. For instance, aromatic hydrogens directly bonded to the benzene ring absorb at 7.3 ppm. However, aromatic hydrogens of larger rings absorb farther upfield or downfield than the ideal range. Consider...

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Related Experiment Video

Updated: May 29, 2026

Taste Exam: A Brief and Validated Test
07:10

Taste Exam: A Brief and Validated Test

Published on: August 17, 2018

BitterDB: a database of bitter compounds.

Ayana Wiener1, Marina Shudler, Anat Levit

  • 1The Robert H Smith Faculty of Agriculture, Food and Environment, The Institute of Biochemistry, Food Science and Nutrition, The Hebrew University of Jerusalem, Rehovot, Israel.

Nucleic Acids Research
|September 24, 2011
PubMed
Summary
This summary is machine-generated.

Bitter taste receptors are found in the mouth and gut, aiding in food identification and potentially protecting against toxins. The BitterDB database helps study bitter compounds and their receptors.

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Last Updated: May 29, 2026

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Published on: August 17, 2018

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Area of Science:

  • Sensory Science
  • Molecular Biology
  • Pharmacology

Background:

  • Basic tastes (sour, salty, sweet, bitter, umami) are recognized by oral proteins and guide dietary intake.
  • Bitter taste recognition and aversion are crucial for avoiding toxic substances.
  • Bitter taste receptors (T2Rs) are present in both oral and extraoral tissues, suggesting roles beyond taste perception, including digestive and metabolic functions.

Purpose of the Study:

  • To present BitterDB, a comprehensive database of bitter compounds.
  • To facilitate research into the chemical characteristics of bitterness.
  • To aid in predicting bitterness, identifying receptor ligands, and designing bitterness modulators.

Main Methods:

  • Compilation of over 550 bitter compounds from scientific literature.
  • Development of search functionalities within BitterDB by compound name, chemical structure, similarity, and receptor association.
  • Inclusion of data on bitter taste receptor mutations affecting ligand activation.

Main Results:

  • BitterDB provides a searchable repository of bitter compounds and associated genetic data.
  • The database enables detailed analysis of structure-activity relationships for bitter taste.
  • Information on receptor mutations offers insights into individual differences in bitter perception.

Conclusions:

  • BitterDB serves as a valuable resource for understanding the molecular basis of bitterness.
  • The database supports the prediction of bitterness for novel compounds.
  • BitterDB aids in the rational design of compounds that modulate bitter taste perception.