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Related Concept Videos

Taste Buds and Receptors01:20

Taste Buds and Receptors

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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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The Physiology of Taste01:24

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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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Gustation01:43

Gustation

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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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Conditioned Taste Aversion01:14

Conditioned Taste Aversion

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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...
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Olfactory Receptors: Location and Structure01:03

Olfactory Receptors: Location and Structure

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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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Regulation of Food Intake01:30

Regulation of Food Intake

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Short-term regulation of food intake primarily involves neural signals from the gastrointestinal (GI) tract, blood nutrient levels, and GI tract hormones. Communication between the gut and brain via vagal nerve fibers plays a significant role in evaluating the contents of the gut. Clinical studies have shown that protein ingestion produces a more prolonged response in these nerve fibers compared to an equivalent amount of glucose. Additionally, the activation of stretch receptors caused by GI...
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Related Experiment Video

Updated: Mar 10, 2026

Measuring Oral Fatty Acid Thresholds, Fat Perception, Fatty Food Liking, and Papillae Density in Humans
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Measuring Oral Fatty Acid Thresholds, Fat Perception, Fatty Food Liking, and Papillae Density in Humans

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Changes in Gustatory Function and Taste Preference Following Weight Loss.

Helene Sauer1, Kathrin Ohla2, Dirk Dammann3

  • 1Department of Psychosomatic Medicine and Psychotherapy, University Medical Hospital Tübingen, Germany.

The Journal of Pediatrics
|December 20, 2016
PubMed
Summary

Obese children have impaired taste identification, with changes in sour and sweet taste perception during weight loss treatment. Taste ability predicts weight loss, suggesting gustatory function is key for obesity interventions.

Keywords:
adolescentschildreninpatientobesitypreferencetasteweight loss

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Psychophysical Tracking Method to Assess Taste Detection Thresholds in Children, Adolescents, and Adults: The Taste Detection Threshold TDT Test
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Psychophysical Tracking Method to Measure Taste Preferences in Children and Adults
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Related Experiment Videos

Last Updated: Mar 10, 2026

Measuring Oral Fatty Acid Thresholds, Fat Perception, Fatty Food Liking, and Papillae Density in Humans
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Psychophysical Tracking Method to Assess Taste Detection Thresholds in Children, Adolescents, and Adults: The Taste Detection Threshold TDT Test
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Psychophysical Tracking Method to Measure Taste Preferences in Children and Adults
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Area of Science:

  • Pediatric Endocrinology
  • Nutritional Science
  • Sensory Science

Background:

  • Childhood obesity is a growing public health concern.
  • Understanding factors influencing eating behavior in obese children is crucial for effective treatment.
  • Gustatory function differences may play a role in obesity.

Purpose of the Study:

  • To compare taste changes in obese children undergoing inpatient weight reduction with normal-weight children.
  • To assess alterations in taste identification, preference, and sensitivity.
  • To explore the relationship between taste ability and weight management outcomes.

Main Methods:

  • A comparative study involving obese (n=60) and normal-weight (n=27) children aged 9-17.
  • Gustatory functions assessed using taste strips for sour, salty, sweet, and bitter tastes.
  • Obese children evaluated at admission (T1) and before discharge (T2); normal-weight children served as controls.

Main Results:

  • Obese children demonstrated lower overall taste identification ability than normal-weight children.
  • Obese children showed improved sour taste identification and worsened sweet taste identification post-treatment.
  • Lower preference for sour taste was reported by obese children.
  • Initial sweet and bitter taste ability predicted body mass index z-score changes.

Conclusions:

  • Significant differences in taste discrimination and perception exist between obese and normal-weight children.
  • Treatment-induced changes in taste suggest an exposure-related effect on taste performance.
  • Gustatory function assessment may inform personalized obesity treatment strategies.