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Related Concept Videos

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.
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 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...
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.
Introduction to Special Senses01:26

Introduction to Special Senses

Sensory receptors play an integral part in comprehending our external and internal environments. They receive diverse stimuli, converting them into the nervous system's electrochemical signals. This conversion occurs as the stimulus alters the sensory neuron's cell membrane potential, instigating the generation of an action potential. This action potential is subsequently transmitted to the central nervous system (CNS), which integrates with other sensory data or higher cognitive functions.

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Related Experiment Video

Updated: May 22, 2026

Taste Exam: A Brief and Validated Test
07:10

Taste Exam: A Brief and Validated Test

Published on: August 17, 2018

Sensory evaluation techniques - make "good for you" taste "good".

Gail Vance Civille1, Katherine Nolen Oftedal

  • 1Sensory Spectrum, Inc, 554 Central Ave., New Providence, NJ 07974, USA. gvciville@sensoryspectrum.com

Physiology & Behavior
|May 5, 2012
PubMed
Summary

Applied sensory evaluation is crucial for assessing the appeal of natural products, like fruits and vegetables. This research details the "5 S

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Related Experiment Videos

Last Updated: May 22, 2026

Taste Exam: A Brief and Validated Test
07:10

Taste Exam: A Brief and Validated Test

Published on: August 17, 2018

Psychophysical Tracking Method to Measure Taste Preferences in Children and Adults
09:17

Psychophysical Tracking Method to Measure Taste Preferences in Children and Adults

Published on: July 16, 2016

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

Area of Science:

  • Food Science
  • Sensory Science
  • Consumer Research

Background:

  • Applied sensory evaluation is predominantly used in private industry.
  • Basic sensory techniques can significantly aid academic research on natural products, including nutritional and functional benefits.
  • Consumer appeal is paramount for the market success of any food product, irrespective of its health benefits.

Purpose of the Study:

  • To outline the fundamental principles of applied sensory testing, termed the "5 S's" (Subjects, Site, Samples, Statistics, and Sensory Methods).
  • To demonstrate the utility of applied sensory evaluation in academic research through case studies.
  • To discuss advanced techniques for achieving sensory congruence between product properties and consumer expectations.

Main Methods:

  • The paper introduces the "5 S's" framework for applied sensory testing.
  • Two case studies are presented: a clinical trial of broccoli sprout extract and plant breeding research on strawberries.
  • In-depth techniques for aligning sensory properties with consumer expectations are discussed.

Main Results:

  • Applied sensory evaluation provides a structured approach to understanding consumer perception of natural products.
  • The case studies illustrate the successful application of sensory science in academic research settings.
  • Achieving sensory congruence is vital for product acceptance and market viability.

Conclusions:

  • Basic sensory techniques are invaluable tools for academic research, complementing industry applications.
  • The "5 S's" framework offers a comprehensive guide for conducting applied sensory studies.
  • Ensuring sensory congruence is essential for the successful development and commercialization of food products.