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Taste Exam: A Brief and Validated Test
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Modulation of taste processing by temperature.

Christian H Lemon1

  • 1Department of Biology, The University of Oklahoma, Norman, Oklahoma lemon@ou.edu.

American Journal of Physiology. Regulatory, Integrative and Comparative Physiology
|August 11, 2017
PubMed
Summary
This summary is machine-generated.

Temperature significantly influences taste perception, a phenomenon known as thermogustation. This interaction affects taste intensity, varying by taste quality, stimulus concentration, and oral temperature, impacting gustatory neuroscience.

Keywords:
flavormultisensorysomatosensationtastetemperature

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Area of Science:

  • Neuroscience
  • Sensory Science
  • Gustatory Neuroscience

Background:

  • Taste and oral temperature are often considered distinct sensory modalities.
  • However, temperature significantly modulates gustatory neural and perceptual responses.
  • This temperature-taste interaction is termed 'thermogustation'.

Purpose of the Study:

  • To review the existing literature on thermogustation.
  • To identify key principles governing how thermal input affects gustatory information processing.
  • To highlight gaps in understanding the mechanisms and consequences of thermogustation.

Main Methods:

  • Literature review of studies investigating the relationship between taste and temperature.
  • Analysis of neuronal and psychophysical data on thermogustation.
  • Discussion of receptor mechanisms and neural pathways involved.

Main Results:

  • Thermogustation effects vary across different taste qualities and stimuli.
  • Temperature's influence is concentration-dependent, with greater effects on weaker taste solutions.
  • Thermogustation involves an interplay between oral and stimulus temperatures.

Conclusions:

  • Temperature is a critical modulator of taste perception, influencing neural and behavioral responses.
  • Further research is needed to elucidate the receptors, neural circuits, and functional roles of thermogustation.
  • Understanding thermogustation is crucial for unraveling taste processing and its integration with multisensory flavor perception.