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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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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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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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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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Post-traumatic Stress Disorder01:27

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Post-traumatic stress disorder (PTSD) is a psychiatric condition that arises following exposure to traumatic events such as natural disasters, forced displacement, or severe accidents. It significantly impairs individuals' ability to cope with daily activities and disrupts their emotional and psychological equilibrium.
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Post-translational Translocation of Proteins to the RER01:27

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A sizable fraction of proteins destined for ER are first synthesized in the cell cytosol and then transported across the ER membrane–a process called post-translational translocation. Similar to cotranslationally translocated proteins, these proteins also use the Sec translocon complex to enter the ER lumen.
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Related Experiment Video

Updated: Feb 7, 2026

Taste Exam: A Brief and Validated Test
07:10

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Published on: August 17, 2018

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Post-tonsillectomy taste dysfunction: Myth or reality?

Liuba Soldatova1, Richard L Doty1

  • 1Smell and Taste Center, Department of Otorhinolaryngology - Head and Neck Surgery, Hospital of the University of Pennsylvania, Perelman School of Medicine, University of Pennsylvania, Philadelphia, PA, USA.

World Journal of Otorhinolaryngology - Head and Neck Surgery
|July 24, 2018
PubMed
Summary

Tonsillectomy may cause taste disturbances, with 32% reporting issues two weeks post-surgery. However, objective taste tests show limited and conflicting evidence, necessitating further research on post-tonsillectomy taste disorders.

Keywords:
AgeusiaHypogeusiaTasteTaste disturbancesTonsillectomy

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Area of Science:

  • Otolaryngology
  • Neurology
  • Sensory Science

Background:

  • Tonsillectomy is a common surgery with potential risks to the glossopharyngeal nerve (CN IX).
  • Lingual nerve injury can lead to taste disturbances, but the frequency after tonsillectomy is not well-established.

Purpose of the Study:

  • To evaluate the available literature on the prevalence and nature of taste disorders following tonsillectomy.
  • To identify gaps in current research regarding post-tonsillectomy taste dysfunction.

Main Methods:

  • A comprehensive literature search was conducted across multiple databases (PubMed, Embase, Cochrane Library, Google Scholar, PsychInfo, Ovid Medline).
  • Included studies reported self-reported dysfunction or used quantitative taste tests (chemogustometry, electrogustometry). Case reports were excluded.
  • Eight original articles met inclusion criteria; five utilized quantitative taste testing.

Main Results:

  • Self-reported taste disturbances peaked at 32% two weeks post-surgery.
  • Objective tests yielded ambiguous results: some indicated hypogeusia, while comparative studies showed no significant differences or localized effects.
  • No studies used normal control groups to assess testing influences.

Conclusions:

  • Current research on post-tonsillectomy taste disorders is limited and inconclusive.
  • Further studies with robust methodologies, including control groups and standardized taste testing, are required.
  • The true prevalence, duration, and characteristics of taste disturbances after tonsillectomy remain undefined.