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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

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...
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...
Chronic Pharyngitis01:23

Chronic Pharyngitis

Chronic pharyngitis refers to persistent inflammation of the pharyngial mucosa.
Etiology
It often arises from persistent viral or bacterial infections affecting sinuses and tonsils.
Additional contributing factors include inadequate dental hygiene, mouth breathing, recurring tonsillitis, allergic rhinitis, laryngopharyngeal reflux, and exposure to smoke, chemicals, and other environmental pollutants. Allergic reactions to pollen, mold, and pet dander, chronic cough, excessive voice usage,...
Acute Pharyngitis01:30

Acute Pharyngitis

Introduction
Acute pharyngitis is the inflammation of the back of the throat (pharynx), commonly resulting in a sore throat. It is a frequently encountered condition that prompts individuals to seek medical advice.
Classification
Acute pharyngitis can be categorized based on its underlying cause:

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Related Experiment Video

Updated: May 26, 2026

Taste Exam: A Brief and Validated Test
07:10

Taste Exam: A Brief and Validated Test

Published on: August 17, 2018

Gustatory rhinitis.

Christos Georgalas1, Ljiljana Jovancevic

  • 1Endoscopic Skull Base Amsterdam, Academic Medical Centre, University of Amsterdam, Amsterdam, The Netherlands. c.georgalas@amc.nl

Current Opinion in Otolaryngology & Head and Neck Surgery
|December 7, 2011
PubMed
Summary
This summary is machine-generated.

Gustatory rhinitis, a food-triggered runny nose, stems from abnormal reflexes. Treatments like capsaicin desensitization or Vidian neurectomy offer hope for managing this condition.

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New Methods to Study Gustatory Coding
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Last Updated: May 26, 2026

Taste Exam: A Brief and Validated Test
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Immunofluorescent Labeling in Nasal Mucosa Tissue Sections of Allergic Rhinitis Rats via Multicolor Immunoassay
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New Methods to Study Gustatory Coding
10:59

New Methods to Study Gustatory Coding

Published on: June 29, 2017

Area of Science:

  • Otorhinolaryngology
  • Neuroscience
  • Immunology

Background:

  • Gustatory rhinitis is a distinct form of rhinorrhea triggered by food consumption.
  • It can significantly impair patients' quality of life.
  • The condition arises from an aberrant gustatory reflex involving a hyperactive neural system.

Purpose of the Study:

  • To review the pathophysiology of gustatory rhinitis.
  • To explore recent advancements in medical and surgical management strategies.
  • To characterize gustatory rhinitis in light of new research.

Main Methods:

  • Review of recent scientific literature on gustatory rhinitis.
  • Analysis of the role of capsaicin and its receptors (TRPV1 and VR1) in nasal hyperresponsiveness.
  • Evaluation of surgical interventions like endoscopic Vidian neurectomy.

Main Results:

  • Research highlights the role of capsaicin and its receptors (TRPV1 and VR1) on nasal sensory c-fibers in nasal hyperresponsiveness.
  • Blocking sensory nerve stimulation (e.g., capsaicin desensitization) or parasympathetic innervation (e.g., Vidian neurectomy) can control symptoms.
  • Intranasal capsaicin and endoscopic Vidian neurectomy have shown excellent results in nonallergic rhinitis patients.

Conclusions:

  • Gustatory rhinitis is characterized by abnormal gustatory reflexes and a hyperactive neural system.
  • Nasal ipratropium bromide can be effective when avoidance is insufficient.
  • Intranasal capsaicin or endoscopic Vidian neurectomy are potential last-resort treatments for intractable gustatory rhinitis.