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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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Gustation01:43

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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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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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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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Salivary Glands and Saliva01:23

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The salivary glands, of which there are three pairs known as the parotid, submandibular, and sublingual glands, play a crucial role in maintaining oral health and initiating the digestive process. Positioned near the ears, beneath the masseter muscle, the parotid glands secrete saliva into the oral cavity through the parotid duct of Stensen. Meanwhile, the submandibular glands, located on the floor of the mouth, secrete saliva through channels named submandibular ducts. The sublingual glands,...
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Taste Exam: A Brief and Validated Test
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The evolution of sour taste.

Hannah E R Frank1, Katie Amato2, Michelle Trautwein3

  • 1Department of Crop and Soil Sciences North Carolina State University, Raleigh, USA.

Proceedings. Biological Sciences
|February 9, 2022
PubMed
Summary

Sour taste evolved in ancient fish and has persisted across vertebrate evolution. While typically aversive, some animals, like humans, developed a preference for sour flavors, a trait explored in this study.

Keywords:
acidityevolutionfermentationsourtaste

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Area of Science:

  • Evolutionary biology
  • Sensory science
  • Comparative physiology

Background:

  • The evolutionary history of the sense of taste, particularly sour taste, remains underexplored.
  • Understanding taste evolution provides insights into vertebrate adaptation and dietary preferences.

Purpose of the Study:

  • To investigate the evolutionary origins of sour taste perception in vertebrates.
  • To examine the prevalence of sour taste loss and changes in its valence (aversive to appealing).
  • To identify factors influencing the evolution and preference for sour taste, especially in humans.

Main Methods:

  • Literature review of existing studies on taste evolution.
  • Trait mapping onto the vertebrate phylogenetic tree to reconstruct ancestral states.

Main Results:

  • Sour taste perception is reconstructed to have originated in ancient fish.
  • Unlike other taste modalities, sour taste has not been significantly lost in major vertebrate groups.
  • Sour taste is generally aversive, with a preference for it being an exceptional trait.

Conclusions:

  • Sour taste evolved early in vertebrate history and has been conserved.
  • The persistence of sour taste suggests important physiological roles.
  • The development of a preference for sour taste in some species, particularly hominins, may be linked to specific dietary or environmental factors.