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

Taste Buds and Receptors01:20

Taste Buds and Receptors

4.1K
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,...
4.1K
Gustation01:43

Gustation

51.4K
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.
51.4K
The Physiology of Taste01:24

The Physiology of Taste

6.4K
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...
6.4K
Tactile and Chemical Senses01:27

Tactile and Chemical Senses

542
Tactile senses encompass touch, temperature, and pain, each mediated by specific receptors. Touch receptors detect mechanical energy or pressure against the skin. Sensory fibers from these receptors enter the spinal cord and relay information to the brain stem. Here, most fibers cross over to the opposite side of the brain. The touch information then moves to the thalamus, which projects a map of the body's surface onto the somatosensory areas of the parietal lobes in the cerebral cortex.
542
Sensory Perception: Organization of the Somatosensory System01:11

Sensory Perception: Organization of the Somatosensory System

10.7K
The somatosensory system is the central and peripheral nervous system component that senses and processes touch, pressure, pain, temperature, and body position or proprioception. The process of sensation takes place at three levels:
The receptor level:
The receptor level is the first stage of sensation. It involves the detection of a stimulus by specialized sensory receptors. The stimulus must arrive within the receptor's receptive field. Next, the receptor converts the energy of the...
10.7K
Conditioned Taste Aversion01:14

Conditioned Taste Aversion

412
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...
412

You might also read

Related Articles

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

Sort by
Same author

Expected Liking of and Emotional Responses to Alternative Protein Burger Patties Among a Convenience Sample of UK Meat Eaters.

Foods (Basel, Switzerland)·2026
Same author

Trends in prevalence and patterns of use of a heated tobacco product ( <i>IQOS</i> <sup>™</sup>) in Japan: A three-year repeated cross-sectional study.

F1000Research·2025
Same author

Implicit bias towards people with disability in Australia: relationship with personal values.

Australian journal of psychology·2025
Same author

It tastes sweeter when melted: Exploring the impact of food temperature on tongue temperature and perceived sweetness/vanilla.

Science talks·2025
Same author

Wine tasting Demystified: Celebrating Professor Wendy Parr's contribution to the understanding of wine tasting and wine tasters - An Introduction.

Food research international (Ottawa, Ont.)·2025
Same author

Effectiveness and User Experience of Virtual Reality for Social Anxiety Disorder: Systematic Review.

JMIR mental health·2024

Related Experiment Video

Updated: Dec 6, 2025

Taste Exam: A Brief and Validated Test
07:10

Taste Exam: A Brief and Validated Test

Published on: August 17, 2018

16.9K

Thermal Taster Subgroups and Orosensory Responsiveness Dataset.

Margaret Thibodeau1, Martha Bajec1, Anthony Saliba2,3

  • 1Department of Biological Sciences, Brock University, St. Catharines, Ontario L2S 3A1, Canada.

Data in Brief
|October 7, 2020
PubMed
Summary

Thermal tasters (TT) experience taste sensations from temperature changes. This study analyzed 297 TT, revealing distinct subgroups based on taste type, temperature, and tongue location, impacting our understanding of thermal taste perception.

Keywords:
Individual differencesMetallicOrosensory responsivenessSensory methodologyTaste intensityThermal tasteThermal tasting

More Related Videos

Psychophysical Tracking Method to Assess Taste Detection Thresholds in Children, Adolescents, and Adults: The Taste Detection Threshold TDT Test
08:52

Psychophysical Tracking Method to Assess Taste Detection Thresholds in Children, Adolescents, and Adults: The Taste Detection Threshold TDT Test

Published on: April 21, 2021

5.2K
Assessment of Spatial Lingual Tactile Sensitivity using a Gratings Orientation Test
06:00

Assessment of Spatial Lingual Tactile Sensitivity using a Gratings Orientation Test

Published on: September 17, 2021

2.9K

Related Experiment Videos

Last Updated: Dec 6, 2025

Taste Exam: A Brief and Validated Test
07:10

Taste Exam: A Brief and Validated Test

Published on: August 17, 2018

16.9K
Psychophysical Tracking Method to Assess Taste Detection Thresholds in Children, Adolescents, and Adults: The Taste Detection Threshold TDT Test
08:52

Psychophysical Tracking Method to Assess Taste Detection Thresholds in Children, Adolescents, and Adults: The Taste Detection Threshold TDT Test

Published on: April 21, 2021

5.2K
Assessment of Spatial Lingual Tactile Sensitivity using a Gratings Orientation Test
06:00

Assessment of Spatial Lingual Tactile Sensitivity using a Gratings Orientation Test

Published on: September 17, 2021

2.9K

Area of Science:

  • Sensory science
  • Neuroscience
  • Consumer science

Background:

  • Thermal tasting is a phenomenon where individuals (thermal tasters, TT) perceive taste sensations from temperature changes on the tongue.
  • Previous research primarily compared TT to non-tasters (TnT), but the homogeneity of TT remains unclear.
  • Understanding TT differences may inform food and beverage consumption and liking.

Purpose of the Study:

  • To determine if the orosensory advantage in thermal tasters is universal or attributable to specific subgroups.
  • To analyze the largest dataset of thermal tasters to date to investigate inter-individual differences.
  • To establish a classification system for thermal taster subgroups.

Main Methods:

  • Combined thermal taste screening data from 297 TT across 12 cohorts.
  • Participants rated taste and chemesthetic stimuli using generalized Visual Analogue Scale (gVAS) or Labeled Magnitude Scale (gLMS).
  • Assessed thermal elicitation responses using a device testing warming/cooling and different tongue sites, classifying TT into subgroups.

Main Results:

  • Identified distinct subgroups of thermal tasters based on reported taste quality (sweet, sour, salty, bitter, metallic), temperature regime (warming/cooling), and tongue location.
  • Provided figures illustrating mean intensity ratings for chemical stimuli across identified TT subgroups.
  • Established naming conventions for TT subgroups to ensure consistent terminology in future research.

Conclusions:

  • Thermal tasters are not a homogeneous group; distinct subgroups exist with varying responses to thermal stimuli.
  • The findings provide insights into the mechanisms underlying thermal taste perception.
  • The established classification system will aid future research on thermal taste homogeneity and individual differences.