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The Physiology of Taste

The Physiology of Taste

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...

Gustation

Gustation

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.

Olfaction

Olfaction

The sense of smell is achieved through the activities of the olfactory system. It starts when an airborne odorant enters the nasal cavity and reaches olfactory epithelium (OE). The OE is protected by a thin layer of mucus, which also serves the purpose of dissolving more complex compounds into simpler chemical odorants. The size of the OE and the density of sensory neurons varies among species; in humans, the OE is only about 9-10 cm2.
The olfactory receptors are embedded in the cilia of the...

Dietary Connections

Dietary Connections

In biological systems, most metabolic pathways are interconnected. The cellular respiration processes that convert glucose to ATP—such as glycolysis, pyruvate oxidation, and the citric acid cycle—tie into those that break down other organic compounds. As a result, various foods—from apples to cheese to guacamole—end up as ATP. In addition to carbohydrates, food also contains proteins and lipids—such as cholesterol and fats. All of these organic compounds are used...

The Tongue and Taste Buds

The Tongue and Taste Buds

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.

Fruit Development, Structure, and Function

Fruit Development, Structure, and Function

Fruits form from a mature flower ovary. As seeds develop from the ovules contained within, the ovary wall undergoes a series of complex changes to form fruit. In some fruits, such as soybeans, the ovary wall dries; in other fruits, such as grapes, it remains fleshy. In some cases, organs other than the ovary contribute to fruit formation; such fruits are called accessory fruits.

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Influence of Alkaline Treatment on Structural Modifications of Chlorophyll Pigments in NaOH-Treated Table Olives Preserved without Fermentation.

Foods (Basel, Switzerland)·2020

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Anomalous Transformation of Chloroplastic Pigments in Gordal Variety Olives during Processing for Table Olives.

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Related Experiment Video

Updated: Dec 5, 2025

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics

Published on: October 5, 2016

Characterization and Processing of Table Olives: A Special Issue.

Beatriz Gandul-Rojas¹, Lourdes Gallardo-Guerrero¹

¹Chemistry and Biochemistry of Pigments, Food Phytochemistry Department, Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide, Edificio 46, Ctra. Utrera km 1, 41013 Sevilla, Spain.

Foods (Basel, Switzerland)

|October 20, 2020

Summary

This summary is machine-generated.

Table olives, a Mediterranean diet staple, require innovative processing for industrial sustainability and consumer demand. This special issue explores advancements in their characterization, processing, and quality, focusing on fermentation and reduced additives.

Keywords:

bioaccessibility functional food microbiological quality mineral nutrients nutritional properties pigment composition predictive models sensory analysis starter cultures user-friendly spreadsheet volatile composition

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Area of Science:

Food Science and Technology
Microbiology
Nutritional Science

Background:

Table olives are integral to the Mediterranean diet, with established consumption guidelines.
Industry demands innovative processing for sustainability and new product development to meet consumer expectations.

Discussion:

This special issue presents reviews on processing and storage impacts on olive nutritional and sensory traits.
Research covers olive fermentation technologies, the role of lactic acid bacteria and yeasts, and chemical/microbiological changes.
Advances in processing, starter culture optimization, and strategies for reducing sodium and additives are detailed.

Key Insights:

Explores the characterization of table olive chemical composition and bioavailability.
Highlights advances in processing technologies and their impact on quality.
Discusses strategies for improving fermentation and stabilizing organoleptic properties while reducing additives.

Outlook:

Future research should focus on sustainable processing and product innovation for table olives.
Continued investigation into microbial communities and fermentation dynamics is crucial.
Developing healthier olive products with reduced sodium and improved sensory profiles is a key future direction.