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Related Concept Videos

The Physiology of Taste01:24

The Physiology of Taste

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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...
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Taste Buds and Receptors01:20

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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,...
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Ethanol, a clear colorless alcohol, has been consumed by humans for millennia, but its effects on the body are far from benign. At lower doses, it induces decreased inhibitions and loquaciousness, leading to its social appeal. However, it can cause severe consequences at higher doses, such as coma and respiratory depression, due to its zero-order elimination kinetics. Chronic ethanol abuse wreaks havoc on multiple organ systems, particularly the CNS and the liver. Abrupt cessation of ethanol...
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Gustation01:43

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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.
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Microbes in Beverage Production01:25

Microbes in Beverage Production

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Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
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Sensation01:21

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Sensory receptors are specialized neurons that respond to specific types of external stimuli, initiating the process known as sensation. This occurs when sensory input, such as light entering the eye, is detected by these receptors, causing chemical changes in the cells of the retina. These cells then convert the sensory stimulus into action potentials that are transmitted to the central nervous system, a process termed transduction.
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Related Experiment Video

Updated: Apr 22, 2026

Flypub To Study Ethanol Induced Behavioral Disinhibition and Sensitization
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Alcohol sensory processing and its relevance for ingestion.

Susan M Brasser1, Norma Castro1, Brian Feretic1

  • 1Department of Psychology, College of Sciences, San Diego State University, San Diego, CA 92120, USA.

Physiology & Behavior
|October 12, 2014
PubMed
Summary

Alcohol

Area of Science:

  • Neuroscience
  • Addiction Research
  • Sensory Science

Background:

  • Alcohol's sensory attributes are detected by chemosensory receptors, influencing ingestive motivation and addictive behaviors.
  • Chemosensory cues predict alcohol's postabsorptive effects, gaining associative value that can trigger craving and drug seeking.
  • Traditionally, alcohol's taste and postingestive effects have been studied as separate influences on drinking motivation.

Purpose of the Study:

  • To review evidence on how alcohol directly activates oral chemosensory pathways.
  • To examine the relevance of these pathways for alcohol intake.
  • To propose a framework integrating sensory and postabsorptive effects for understanding alcohol addiction.

Main Methods:

  • Review of preclinical research on alcohol's sensory and postingestive effects.
Keywords:
AddictionAlcoholChemosensoryEthanolReinforcementTasteTrigeminal

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  • Analysis of neurobiological mechanisms underlying alcohol's influence on motivation.
  • Synthesis of evidence to bridge the gap between sensory perception and addiction.

    • Main Results:

    • Alcohol directly engages peripheral and central oral chemosensory circuits.
    • These sensory pathways play a significant role in regulating alcohol consumption.
    • Experience strengthens the associative link between sensory cues and alcohol's effects.

    Conclusions:

    • A unified neurobiological understanding requires integrating alcohol's sensory and postabsorptive influences.
    • This integrated approach is crucial for comprehending the mechanisms of alcohol addiction.
    • Future research should focus on the interplay between sensory cues and neurobiological responses in alcohol use disorder.