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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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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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Conditioned Taste Aversion01:14

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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).
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Internal Receptors01:31

Internal Receptors

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Many cellular signals are hydrophilic and therefore cannot pass through the plasma membrane. However, small or hydrophobic signaling molecules can cross the hydrophobic core of the plasma membrane and bind to internal, or intracellular, receptors that reside within the cell. Many mammalian steroid hormones use this mechanism of cell signaling, as does nitric oxide (NO) gas.
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The Concept of Multiple Allelism
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Related Experiment Video

Updated: Feb 8, 2026

Taste Exam: A Brief and Validated Test
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[Taste receptors in multiple organs.]

Ken Iwatsuki1, Chiemi Nakajima1

  • 1Department of Nutritional Science and Food Safety, Faculty of Applied Bioscience, Tokyo University of Agriculture, Tokyo, Japan.

Clinical Calcium
|June 29, 2018
PubMed
Summary

Taste receptors for umami, sweet, and bitter are G protein-coupled receptors. These receptors are found not only in the mouth but also in other tissues, playing a role in taste transduction.

Area of Science:

  • * Physiology
  • * Molecular Biology
  • * Neuroscience

Background:

  • * Five basic taste qualities exist: umami, sweet, bitter, salty, and sour.
  • * Taste qualities are transduced by specific taste receptors on oral taste cells.
  • * Receptors for umami, sweet, and bitter are G protein-coupled receptors (GPCRs), distinct from salty and sour receptors.

Purpose of the Study:

  • * To review the expression and function of taste receptors.
  • * To explore the presence and roles of taste receptors beyond the oral cavity.
  • * To synthesize current knowledge on taste receptor localization and transduction.

Main Methods:

  • * Literature review of accumulated knowledge on taste receptors.
  • * Analysis of studies on taste receptor expression in various tissues.

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  • * Examination of functional data regarding non-oral taste transduction.

    • Main Results:

    • * Taste receptors are not confined to the oral cavity.
    • * Similar taste transduction mechanisms are observed in extra-oral tissues.
    • * GPCRs mediate umami, sweet, and bitter taste perception.

    Conclusions:

    • * Taste receptor research has expanded beyond traditional oral physiology.
    • * Non-oral taste receptors contribute to physiological functions.
    • * Further investigation into the diverse roles of taste receptors is warranted.