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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

Gustation

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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

Taste Buds and Receptors

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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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Tactile and Chemical Senses01:27

Tactile and Chemical Senses

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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.
331
The Tongue and Taste Buds00:49

The Tongue and Taste Buds

37.0K
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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G-Protein Gated Ion Channels01:21

G-Protein Gated Ion Channels

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GPCRs are primarily responsible for our sense of smell, taste, and vision.  The binding of a sensory stimulus activates GPCR to stimulate effector proteins, many of which are ion channels in the sensory organs. GPCRs modulate the opening and closing of the target ion channels either directly by binding them, or by releasing second messengers that activate these channels. As ions move across the membrane, the membrane potential is altered, which induces an appropriate response.
Sensory...
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Taste Exam: A Brief and Validated Test
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Recent Advances in Bitterness-Sensing Systems.

Yanqi Li1, Nigel Langley2, Jiantao Zhang1

  • 1Cixi Institute of Biomedical Engineering, Ningbo Institute of Materials Technology and Engineering, Chinese Academy of Sciences, Ningbo 315201, China.

Biosensors
|May 15, 2023
PubMed
Summary
This summary is machine-generated.

Detecting bitterness is crucial for identifying toxins and improving food/medicine palatability. Novel taste sensors, including electronic and cell-based systems, are advancing taste-masking technology.

Keywords:
bitternessbitterness evaluationelectronic tonguetaste maskingtaste sensors

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Area of Science:

  • Food Science
  • Sensory Science
  • Biomedical Engineering

Background:

  • Bitterness perception is vital for mammals to detect potential toxins.
  • Undesirable bitterness in food and oral medications reduces consumer acceptance and compliance.
  • Effective taste-masking technologies are essential for improving product palatability.

Purpose of the Study:

  • To review advancements in bitterness response mechanisms.
  • To explore the development of novel sensors for bitterness detection.
  • To discuss challenges and solutions for enhancing taste sensor performance.

Main Methods:

  • Review of scientific literature on bitterness sensing over the last two decades.
  • Categorization of sensors based on interaction mechanisms (e.g., modified electrodes, taste cells, polymeric membranes).
  • Analysis of commercial electronic devices and micro-type sensors.

Main Results:

  • Significant progress in understanding bitterness perception mechanisms.
  • Development of diverse taste-sensing systems, including electronic and biological sensors.
  • Identification of key challenges in current taste sensor technology.

Conclusions:

  • Novel taste sensors are critical for evaluating taste-masking efficacy.
  • Continued research is needed to overcome challenges and improve taste sensor quality.
  • Future developments will likely focus on more sophisticated and accurate bitterness detection systems.