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Related Concept Videos

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

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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Predator-Prey Interactions02:39

Predator-Prey Interactions

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Predators consume prey for energy. Predators that acquire prey and prey that avoid predation both increase their chances of survival and reproduction (i.e., fitness). Routine predator-prey interactions elicit mutual adaptations that improve predator offenses, such as claws, teeth, and speed, as well as prey defenses, including crypsis, aposematism, and mimicry. Thus, predator-prey interactions resemble an evolutionary arms race.
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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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Related Experiment Video

Updated: Feb 2, 2026

Taste Exam: A Brief and Validated Test
07:10

Taste Exam: A Brief and Validated Test

Published on: August 17, 2018

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Remembering a Bad Taste.

Arnab Barik1, Michael J Krashes2

  • 1National Center for Complementary and Integrative Health, National Institutes of Health, Bethesda, MD 20892, USA.

Neuron
|November 23, 2018
PubMed
Summary
This summary is machine-generated.

Conditioned taste aversion (CTA) occurs when a food is linked to sickness. Researchers found that PBNCGRP neurons are crucial for learning and expressing these taste aversions.

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Generation and Culture of Lingual Organoids Derived from Adult Mouse Taste Stem Cells
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Last Updated: Feb 2, 2026

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Area of Science:

  • Neuroscience
  • Behavioral Science
  • Physiology

Background:

  • Conditioned taste aversion (CTA) is a survival mechanism where animals learn to avoid foods associated with illness.
  • The specific neural circuits underlying CTA acquisition and expression are not fully understood.

Purpose of the Study:

  • To investigate the role of specific neurons in the parabrachial nucleus (PBN) expressing calcitonin gene-related peptide (CGRP) in CTA.
  • To determine if PBNCGRP neurons are involved in both the learning and recall phases of CTA.

Main Methods:

  • Utilizing rodent models to study CTA.
  • Employing optogenetic or chemogenetic techniques to manipulate PBNCGRP neuron activity.
  • Assessing behavioral responses related to taste aversion learning and recall.

Main Results:

  • PBNCGRP neurons play a critical role in the acquisition of CTA.
  • These neurons are also essential for the expression or recall of learned taste aversions.
  • Specific manipulation of PBNCGRP neuron activity significantly impacts CTA formation and retrieval.

Conclusions:

  • PBNCGRP neurons are a key component of the neural circuitry mediating conditioned taste aversion.
  • Targeting PBNCGRP neurons offers a potential strategy for understanding and modulating aversion learning.