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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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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

Smell and taste disorders.

Thomas Hummel1, Basile N Landis, Karl-Bernd Hüttenbrink

  • 1University ENT Clinics, Dresden, Germany.

GMS Current Topics in Otorhinolaryngology, Head and Neck Surgery
|May 5, 2012
PubMed
Summary
This summary is machine-generated.

Smell and taste disorders significantly impact life quality. Recent advancements improve assessment and prognosis, with slow but steady therapeutic progress, highlighting olfactory epithelium regeneration

Keywords:
anosmiadysgeusiaflavorgustationolfaction

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Last Updated: May 22, 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

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Published on: September 8, 2016

Area of Science:

  • Otolaryngology
  • Neuroscience
  • Sensory Science

Background:

  • Smell and taste disorders significantly diminish patients' quality of life.
  • Accurate assessment of smell and taste function has improved.
  • Prognostic information for individual patients is becoming more available.

Purpose of the Study:

  • To review recent advancements in the assessment and treatment of smell and taste disorders.
  • To discuss the prognosis and therapeutic progress for these conditions.
  • To emphasize the role of olfactory epithelium regeneration in treatment.

Main Methods:

  • Literature review of recent studies on smell and taste disorders.
  • Analysis of current assessment techniques.
  • Evaluation of therapeutic strategies and their outcomes.

Main Results:

  • Improved diagnostic capabilities for olfactory and gustatory dysfunctions.
  • Emerging data on patient prognosis.
  • Evidence of incremental progress in treatment modalities.

Conclusions:

  • While challenging, smell and taste disorders are increasingly manageable.
  • Regeneration of the olfactory epithelium is a key factor for successful treatment.
  • Continued research holds promise for improved patient outcomes.