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

4.4K
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...
4.4K
Taste Buds and Receptors01:20

Taste Buds and Receptors

3.0K
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,...
3.0K
Gustation01:43

Gustation

49.3K
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.
49.3K
The Tongue and Taste Buds00:49

The Tongue and Taste Buds

37.8K
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.
37.8K
Salivary Glands and Saliva01:23

Salivary Glands and Saliva

1.1K
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,...
1.1K
Olfactory Receptors: Location and Structure01:03

Olfactory Receptors: Location and Structure

9.8K
The process of olfaction, also known as the sense of smell, is a sophisticated chemical response system. The specialized sensory neurons that facilitate this process, known as olfactory receptor neurons, are situated in an upper segment of the nasal cavity, known as the olfactory epithelium. Olfactory sensory neurons are bipolar, with their dendrites extending from the epithelium's apex into the mucus that lines the nasal cavity. Airborne molecules, when inhaled, traverse the olfactory...
9.8K

You might also read

Related Articles

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

Sort by
Same author

Sodium, but not potassium, blocks bitterness in simple model chicken broths.

Journal of food science and technology·2019
Same author

Reduced dietary intake of simple sugars alters perceived sweet taste intensity but not perceived pleasantness.

The American journal of clinical nutrition·2015
See all related articles

Related Experiment Video

Updated: Oct 1, 2025

Taste Exam: A Brief and Validated Test
07:10

Taste Exam: A Brief and Validated Test

Published on: August 17, 2018

16.6K

Human Oral Sensitivity to and Taste Modulation by 3-Mercapto-2-Methylpentan-1-ol.

Paul M Wise1, Anne Ledyard1

  • 1Monell Chemical Senses Center, 3500 Market Street, Philadelphia, PA 19104-3308 USA.

Chemosensory Perception
|March 2, 2022
PubMed
Summary

3-Mercapto-2-methylpentan-1-ol (3M) is a key onion aroma compound. Oral 3M selectively enhances savory taste perception, suggesting its potential as a flavor enhancer in food applications.

Keywords:
FlavorOnion aromaRetronasal sensitivitySavory enhancementUmami enhancement

More Related Videos

Measuring Oral Fatty Acid Thresholds, Fat Perception, Fatty Food Liking, and Papillae Density in Humans
10:29

Measuring Oral Fatty Acid Thresholds, Fat Perception, Fatty Food Liking, and Papillae Density in Humans

Published on: June 4, 2014

20.5K
Denver Papillae Protocol for Objective Analysis of Fungiform Papillae
10:50

Denver Papillae Protocol for Objective Analysis of Fungiform Papillae

Published on: June 8, 2015

14.5K

Related Experiment Videos

Last Updated: Oct 1, 2025

Taste Exam: A Brief and Validated Test
07:10

Taste Exam: A Brief and Validated Test

Published on: August 17, 2018

16.6K
Measuring Oral Fatty Acid Thresholds, Fat Perception, Fatty Food Liking, and Papillae Density in Humans
10:29

Measuring Oral Fatty Acid Thresholds, Fat Perception, Fatty Food Liking, and Papillae Density in Humans

Published on: June 4, 2014

20.5K
Denver Papillae Protocol for Objective Analysis of Fungiform Papillae
10:50

Denver Papillae Protocol for Objective Analysis of Fungiform Papillae

Published on: June 8, 2015

14.5K

Area of Science:

  • Food Science
  • Sensory Science
  • Flavor Chemistry

Background:

  • 3-Mercapto-2-methylpentan-1-ol (3M) is a crucial compound responsible for onion aroma.
  • Previous research primarily focused on the ortho-nasal perception of 3M.
  • Understanding oral sensory perception is vital for flavor development.

Purpose of the Study:

  • To characterize human sensitivity to oral 3-Mercapto-2-methylpentan-1-ol (3M) solutions.
  • To determine the impact of 3M on the perception of basic tastes.
  • To explore odor-taste interactions involving 3M.

Main Methods:

  • Detection and recognition thresholds for oral 3M were determined using psychophysical methods.
  • Supra-threshold intensity was measured using the general labeled magnitude scale (gLMS).
  • Odor-taste interactions were assessed by mixing 3M with basic taste stimuli and evaluating perceived intensity.

Main Results:

  • Oral detection threshold for 3M was approximately 0.90 ppb, with recognition as "onion" at 5 ppb.
  • 3M selectively enhanced the perceived intensity of savory (umami) taste, particularly with monosodium glutamate.
  • This savory enhancement was reduced under analytic conditions and eliminated with nose-clips, suggesting a retronasal aroma contribution.

Conclusions:

  • Oral sensitivity to 3M is lower than previously suggested by retronasal studies but consistent with cooked onion concentrations.
  • 3M exhibits a selective enhancement of savory flavor, likely mediated by retronasal olfaction.
  • 3M shows potential as a flavor ingredient to enhance or impart savory characteristics in food products.