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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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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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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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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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Human civilization relies on biodiversity in many ways. Sudden changes in species biodiversity result in environmental changes that can modify weather patterns and therefore human civilizations.
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Updated: Jan 31, 2026

Taste Exam: A Brief and Validated Test
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Taste dysfunction in long COVID.

Hanna Morad1, Tytti Vanhala2, Marta A Kisiel3

  • 1Clinic of Ear, Nose and Throat Diseases (ENT), Uppsala University Hospital, Uppsala, Sweden.

Chemical Senses
|January 29, 2026
PubMed
Summary
This summary is machine-generated.

Long COVID can cause persistent taste dysfunction, but it is rare. This dysfunction often affects sweet, umami, and bitter tastes due to changes in specific taste receptor cells, not widespread taste bud damage.

Keywords:
CovidPlcb2bittersweettaste budumami

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Area of Science:

  • Neuroscience
  • Otorhinolaryngology
  • Infectious Disease

Background:

  • Persistent taste dysfunction is a common complaint following SARS-CoV-2 infection (Long COVID).
  • The underlying pathological mechanisms of this taste dysfunction remain largely unknown.
  • Understanding these mechanisms is crucial for developing targeted treatments.

Purpose of the Study:

  • To investigate the pathological correlates of long-term taste dysfunction in individuals with a history of COVID-19.
  • To objectively assess taste deficits and analyze taste papillae structure and gene expression.
  • To determine if taste dysfunction is linked to specific taste qualities or taste receptor cell function.

Main Methods:

  • Recruited 28 non-hospitalized subjects with Long COVID experiencing taste disturbances >12 months post-infection.
  • Utilized the WETT taste test to quantify taste abilities across five qualities (sweet, umami, bitter, sour, salty).
  • Performed histological analysis and quantitative PCR (qPCR) on fungiform papillae biopsies to assess taste bud structure, innervation, and gene expression.

Main Results:

  • While overall taste scores were mostly normal, 11 subjects reported a total loss of one or more taste qualities.
  • Loss of sweet, umami, and bitter taste qualities was significantly more frequent.
  • Reduced expression of PLCβ2 and Tas1R3 mRNAs correlated with taste loss, alongside occasional disorganized taste buds and abnormal epithelial cells.

Conclusions:

  • Long-term taste dysfunction after COVID-19 is uncommon but can selectively impact PLCβ2-dependent taste qualities.
  • The pathology involves specific molecular changes in taste receptor cells rather than a complete disruption of the taste periphery.
  • Findings suggest a targeted molecular mechanism contributing to persistent taste loss post-COVID-19.