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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 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

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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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Olfactory Receptors: Location and Structure01:03

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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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The Tongue and Taste Buds00:49

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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.
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Pharmacokinetics in Geriatric Patients: Effect of Age on Drug Absorption01:22

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As individuals age, their body's physiology evolves, affecting drug pharmacokinetics. The most apparent changes occur in the gastrointestinal tract, where an increase in gastric pH, a delay in gastric emptying, and a reduction in gastrointestinal motility are observed. Remarkably, these changes do not substantially modify the absorption of orally administered drugs, particularly those absorbed via passive diffusion.Transdermal drug delivery emerges as a highly viable method for older adults due...
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Related Experiment Video

Updated: Mar 6, 2026

Psychophysical Tracking Method to Assess Taste Detection Thresholds in Children, Adolescents, and Adults: The Taste Detection Threshold TDT Test
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Taste-related sensations in old age.

T Ogawa1, M J Annear2, K Ikebe1

  • 1Department of Prosthodontics, Gerodontology and Oral Rehabilitation, Osaka University Graduate School of Dentistry, Suita, Osaka, Japan.

Journal of Oral Rehabilitation
|March 3, 2017
PubMed
Summary

Taste sensitivity often declines in older adults, impacting food enjoyment and health. This review consolidates evidence on taste decline causes and correlates in seniors, highlighting research gaps for future study.

Keywords:
ageingbehavioural specificityolder adultsphysiological changequality of lifetaste sensation

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Area of Science:

  • Gerontology
  • Sensory Science
  • Public Health

Background:

  • The sense of taste is crucial for food assessment, enjoyment, and overall quality of life.
  • Older adults exhibit a higher prevalence of taste disorders, suggesting age-related taste decline.
  • Understanding factors influencing taste sensitivity in seniors is vital for maintaining their health and well-being.

Purpose of the Study:

  • To review and consolidate existing evidence on the causes and correlates of taste decline in older adults.
  • To identify gaps and limitations in current research on gustatory sense in the geriatric population.
  • To inform future research directions for maintaining taste function in aging individuals.

Main Methods:

  • A scoping review methodology was employed to analyze literature from the past 20 years.
  • Searches included terms like 'taste', 'gustatory sense', 'older adults', and 'geriatric'.
  • Inclusion criteria focused on studies with participants over 60, in English, and published after 1995.

Main Results:

  • Evidence was consolidated regarding influences on taste sensations in international cohorts of older adults.
  • Influences were categorized into physiological changes in sensory organs, and individual physiological and behavioral variables.
  • Three main research areas were identified: sensory organ changes, aging-related factors, and behavioral variables.

Conclusions:

  • Current literature has limitations, including a lack of consideration for confounding, mediating, and moderating effects.
  • Future research should focus on measuring the impact of taste changes on quality of health and life.
  • Maintaining taste sensation and sensitivity in older adults is essential for ensuring their quality of life as the global population ages.