Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

The Physiology of Taste01:24

The Physiology of Taste

7.0K
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...
7.0K
Acidity of Carboxylic Acids01:21

Acidity of Carboxylic Acids

8.5K
Carboxylic acids are the strongest organic acids. However, their acidic strength is much less than mineral acids like HCl. Carboxylic acids ionize in water and readily lose the hydroxyl proton to form a resonance-stabilized carboxylate ion.
8.5K
Weak Acid Solutions04:02

Weak Acid Solutions

41.9K
Few compounds act as strong acids. A far greater number of compounds behave as weak acids and only partially react with water, leaving a large majority of dissolved molecules in their original form and generating a relatively small amount of hydronium ions. Weak acids are commonly encountered in nature, being the substances partly responsible for the tangy taste of citrus fruits, the stinging sensation of insect bites, and the unpleasant smells associated with body odor. A familiar example of a...
41.9K
Acidity of 1-Alkynes02:42

Acidity of 1-Alkynes

11.0K

The acidic strength of hydrocarbons follows the order: Alkynes > Alkenes > Alkanes. The strength of an acid is commonly expressed in units of pKa — the lower the pKa, the stronger the acid. Among the hydrocarbons, terminal alkynes have lower pKa values and are, therefore, more acidic. For example, the pKa values for ethane, ethene, and acetylene are 51, 44, and 25, respectively, as shown here.
11.0K
Conditioned Taste Aversion01:14

Conditioned Taste Aversion

496
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...
496
Gustation01:43

Gustation

51.7K
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.
51.7K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

DNA repair drives cisplatin-induced neuronal death.

Cell·2026
Same author

Semaglutide drives weight loss through cAMP-dependent mechanisms in GLP1R-expressing hindbrain neurons.

Nature metabolism·2026
Same author

A distinct vagus-beta cell neural circuit senses glucose and modulates insulin secretion.

Molecular metabolism·2026
Same author

Structures of invertebrate PEZO-1 isoforms with a compact architecture and a dispensable pore-distal N-terminal blade.

Cell reports·2026
Same author

High-fat food reinforces risk taking by suppressing defensive neurons.

Current biology : CB·2025
Same author

Pericyte-tumor crosstalk facilitates metastatic tumor cell latency through PIEZO1-activated lysophospholipid transfer.

bioRxiv : the preprint server for biology·2025

Related Experiment Video

Updated: Jan 6, 2026

Taste Exam: A Brief and Validated Test
07:10

Taste Exam: A Brief and Validated Test

Published on: August 17, 2018

17.0K

Acid Tongues Cause Sour Thoughts.

Michael J Krashes1, Alexander T Chesler2

  • 1Diabetes, Endocrinology, and Obesity Branch, National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK), National Institutes of Health (NIH), Bethesda, MD 20892, USA; National Institute on Drug Abuse (NIDA), NIH, Baltimore, MD 21224, USA.

Cell
|October 5, 2019
PubMed
Summary
This summary is machine-generated.

Animals use taste to assess food. This study explores the complex mechanisms animals use to detect sour tastes, offering new insights into gustatory perception.

More Related Videos

Protocol for Data Collection and Analysis Applied to Automated Facial Expression Analysis Technology and Temporal Analysis for Sensory Evaluation
07:12

Protocol for Data Collection and Analysis Applied to Automated Facial Expression Analysis Technology and Temporal Analysis for Sensory Evaluation

Published on: August 26, 2016

9.8K
How to Create Conditioned Taste Aversion for Grazing Ground Covers in Woody Crops with Small Ruminants
05:55

How to Create Conditioned Taste Aversion for Grazing Ground Covers in Woody Crops with Small Ruminants

Published on: April 30, 2016

7.6K

Related Experiment Videos

Last Updated: Jan 6, 2026

Taste Exam: A Brief and Validated Test
07:10

Taste Exam: A Brief and Validated Test

Published on: August 17, 2018

17.0K
Protocol for Data Collection and Analysis Applied to Automated Facial Expression Analysis Technology and Temporal Analysis for Sensory Evaluation
07:12

Protocol for Data Collection and Analysis Applied to Automated Facial Expression Analysis Technology and Temporal Analysis for Sensory Evaluation

Published on: August 26, 2016

9.8K
How to Create Conditioned Taste Aversion for Grazing Ground Covers in Woody Crops with Small Ruminants
05:55

How to Create Conditioned Taste Aversion for Grazing Ground Covers in Woody Crops with Small Ruminants

Published on: April 30, 2016

7.6K

Area of Science:

  • Neuroscience
  • Sensory Biology
  • Molecular Biology

Background:

  • The sense of taste is crucial for survival, guiding animals towards nutritious food and away from potential toxins.
  • Sour taste detection is vital for identifying acidic substances, which can indicate spoilage or toxicity.
  • However, the precise molecular and neural pathways for sour detection remain incompletely understood.

Purpose of the Study:

  • To comprehensively investigate the mechanisms underlying the detection of sour taste in animals.
  • To elucidate the specific molecular receptors and neural circuits involved in sour taste perception.

Main Methods:

  • Utilizing a combination of electrophysiology, genetic manipulation, and behavioral assays.
  • Employing advanced imaging techniques to visualize neural activity in real-time.
  • Analyzing gene expression patterns related to taste receptor function.

Main Results:

  • Identification of key ion channels and receptors responsible for mediating sour taste signals.
  • Mapping of neural pathways transmitting sour taste information from the tongue to the brain.
  • Demonstration of how these mechanisms contribute to food choice and avoidance behaviors.

Conclusions:

  • The study reveals novel insights into the intricate molecular and neural basis of sour taste detection.
  • These findings advance our understanding of gustatory systems and their role in animal behavior and survival.