Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

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...
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,...
Ligand Binding and Linkage00:49

Ligand Binding and Linkage

Allosteric proteins have more than one ligand binding site; the binding of a ligand to any of these sites influences the binding of ligands to the other sites. When a protein is allosteric, its binding sites are called coupled or linked.  In the case of enzymes, the site that binds to the substrate is known as the active site and the other site is known as the regulatory site. When a ligand binds to the regulatory site, this leads to conformational changes in the protein that can influence the...
Ligand Binding and Linkage00:49

Ligand Binding and Linkage

Allosteric proteins have more than one ligand binding site; the binding of a ligand to any of these sites influences the binding of ligands to the other sites. When a protein is allosteric, its binding sites are called coupled or linked.  In the case of enzymes, the site that binds to the substrate is known as the active site and the other site is known as the regulatory site. When a ligand binds to the regulatory site, this leads to conformational changes in the protein that can influence the...
Noncovalent Attractions in Biomolecules02:35

Noncovalent Attractions in Biomolecules

Noncovalent attractions are associations within and between molecules that influence the shape and structural stability of complexes. These interactions differ from covalent bonding in that they do not involve sharing of electrons.
Four types of noncovalent interactions are hydrogen bonds, van der Waals forces, ionic bonds, and hydrophobic interactions.
Hydrogen bonding results from the electrostatic attraction of a hydrogen atom covalently bonded to a strong-electronegative atom like oxygen,...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Is High Fat and Sugar Intake Associated with Disrupted Attentional-Motivational Coupling for Food? Evidence from an Eye Tracking Study.

Brain sciences·2026
Same author

Testing a learning-based account of interoceptive hunger using an illusory induction.

Appetite·2026
Same author

Psychological induction of interoceptive states.

Consciousness and cognition·2026
Same author

Sound source ambiguity augments illusory mislocalisation of computer presented stomach rumbles to self.

Psychological research·2025
Same author

Evaluating psychological accounts of diet-related mood improvements using novel control conditions.

Appetite·2025
Same author

Using a bodily illusion to examine the motivational basis of interoceptive hunger cues.

Psychological research·2025

Related Experiment Video

Updated: May 10, 2026

Taste Exam: A Brief and Validated Test
07:10

Taste Exam: A Brief and Validated Test

Published on: August 17, 2018

Flavor binding: Its nature and cause.

Richard J Stevenson1

  • 1Macquarie University.

Psychological Bulletin
|July 3, 2013
PubMed
Summary

Flavor perception integrates taste, smell, and touch, with smell often overlooked. Brain mechanisms for flavor binding, like attention and learning, differ from those for vision and audition.

Area of Science:

  • Neuroscience
  • Sensory Science
  • Chemosensation

Background:

  • Multisensory integration is crucial for environmental event identification.
  • Flavor perception exemplifies sensory binding, combining taste, smell, and touch.
  • Existing research on sensory binding primarily focuses on vision and audition.

Purpose of the Study:

  • To explore current explanations for flavor binding phenomena.
  • To investigate the mechanisms underlying the integration of taste and smell in flavor perception.
  • To compare flavor binding mechanisms with those of major senses like vision and audition.

Main Methods:

  • Review and analysis of existing literature on sensory binding and flavor perception.
  • Examination of preattentive processing, learning, and attentional mechanisms.

More Related Videos

Denver Papillae Protocol for Objective Analysis of Fungiform Papillae
10:50

Denver Papillae Protocol for Objective Analysis of Fungiform Papillae

Published on: June 8, 2015

Whole-Mount Staining, Visualization, and Analysis of Fungiform, Circumvallate, and Palate Taste Buds
07:40

Whole-Mount Staining, Visualization, and Analysis of Fungiform, Circumvallate, and Palate Taste Buds

Published on: February 11, 2021

Related Experiment Videos

Last Updated: May 10, 2026

Taste Exam: A Brief and Validated Test
07:10

Taste Exam: A Brief and Validated Test

Published on: August 17, 2018

Denver Papillae Protocol for Objective Analysis of Fungiform Papillae
10:50

Denver Papillae Protocol for Objective Analysis of Fungiform Papillae

Published on: June 8, 2015

Whole-Mount Staining, Visualization, and Analysis of Fungiform, Circumvallate, and Palate Taste Buds
07:40

Whole-Mount Staining, Visualization, and Analysis of Fungiform, Circumvallate, and Palate Taste Buds

Published on: February 11, 2021

  • Comparison of proposed models for flavor binding with established models for other senses.

    • Main Results:

    • Preattentive processing adequately explains taste-to-tongue binding.
    • Learning between taste and smell contributes to perceptual interactions and smell localization in the mouth.
    • Attentional processes, including "binding by ignoring" and common attentional channels, are proposed to explain flavor perception complexities.
    • Flavor binding mechanisms differ significantly from those of vision and audition, potentially due to functional roles in food choice versus identification.

    Conclusions:

    • Flavor perception involves complex integration of taste, smell, and touch, with distinct neural mechanisms.
    • Attentional processes play a significant role in how we perceive flavor, sometimes leading to the underappreciation of smell's contribution.
    • The unique characteristics of flavor binding may reflect its role in guiding future food choices rather than immediate environmental identification.