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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,...
Tactile and Chemical Senses01:27

Tactile and Chemical Senses

Tactile senses encompass touch, temperature, and pain, each mediated by specific receptors. Touch receptors detect mechanical energy or pressure against the skin. Sensory fibers from these receptors enter the spinal cord and relay information to the brain stem. Here, most fibers cross over to the opposite side of the brain. The touch information then moves to the thalamus, which projects a map of the body's surface onto the somatosensory areas of the parietal lobes in the cerebral cortex. This...
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.
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...
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...
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...

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Updated: May 27, 2026

Taste Exam: A Brief and Validated Test
07:10

Taste Exam: A Brief and Validated Test

Published on: August 17, 2018

Smell and taste disorders.

Terah J Allis1, Donald A Leopold

  • 1Department of Otolaryngology-Head and Neck Surgery, University of Nebraska Medical Center, 981225 Nebraska Medical Center, Omaha, NE 68198-1225, USA.

Facial Plastic Surgery Clinics of North America
|November 22, 2011
PubMed
Summary
This summary is machine-generated.

Facial plastic surgeons must assess baseline smell function before surgery. Post-surgery, understanding smell loss (hyposmia/anosmia) mechanisms and treatments is crucial for patient care.

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Last Updated: May 27, 2026

Taste Exam: A Brief and Validated Test
07:10

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Published on: August 17, 2018

Psychophysical Tracking Method to Assess Taste Detection Thresholds in Children, Adolescents, and Adults: The Taste Detection Threshold (TDT) Test
08:52

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

Published on: April 21, 2021

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04:31

Taste Preference Assay for Adult Drosophila

Published on: September 8, 2016

Area of Science:

  • Otolaryngology
  • Facial Plastic Surgery
  • Sensory Science

Background:

  • Olfaction and taste significantly impact daily life, affecting satisfaction and safety.
  • Baseline olfactory status is critical for patients undergoing facial plastic surgery.
  • Post-operative smell dysfunction requires prompt recognition and management.

Purpose of the Study:

  • To update facial plastic surgeons on the importance of smell and taste.
  • To review current literature on smell and taste disorders relevant to facial plastic surgery.
  • To emphasize pre- and post-operative olfactory assessment and management.

Main Methods:

  • Literature review focusing on olfaction, taste, and their disorders.
  • Analysis of mechanisms and treatments for smell dysfunction (hyposmia, anosmia).
  • Discussion of patient and family counseling strategies.

Main Results:

  • Pre-operative smell testing is essential for documenting baseline olfactory function.
  • Common post-operative causes of hyposmia and anosmia must be identified.
  • Appropriate treatment strategies and patient counseling are vital for managing smell dysfunction.

Conclusions:

  • Facial plastic surgeons play a key role in assessing and managing olfactory and gustatory functions.
  • Awareness of smell and taste disorders and their treatments improves patient outcomes.
  • Comprehensive patient counseling is integral to addressing smell and taste dysfunction.