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 Tongue and Taste Buds00:49

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.
Gustation01:43

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.
Taste Buds and Receptors01:20

Taste Buds and Receptors

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,...
The Physiology of Taste01:24

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 diffusion of...
Tactile and Chemical Senses01:27

Tactile and Chemical Senses

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. This...
Synesthesia01:27

Synesthesia

Synesthesia is a remarkable condition where stimulation of one sensory or cognitive pathway leads to automatic, involuntary experiences in a second sensory or cognitive pathway. People with synesthesia experience a blending or crossing of their senses, such as sight and sound, leading to cross-modal sensations. In this condition, the stimulation of one sense, such as hearing a number or musical note, triggers an experience of another sense, like sensing a specific color, taste, or smell. People...

You might also read

Related Articles

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

Sort by
Same author

The transport of insects in aircraft.

Journal of economic entomology·2010
Same author

Rejection thresholds of the blowfly for a series of aliphatic alcohols.

The Anatomical record·2010
Same author

The response of hymenopterous parasites to chemical stimulation of the ovipositor.

The Journal of experimental zoology·2010
Same author

The relationship between chemical structure and the response of blowflies to tarsal stimulation by aliphatic acids.

The Anatomical record·2010
Same author

REJECTION THRESHOLDS OF THE BLOWFLY FOR A SERIES OF ALIPHATIC ALCOHOLS.

The Journal of general physiology·2009
Same author

THE RELATIONSHIP BETWEEN CHEMICAL STRUCTURE AND THE RESPONSE OF BLOWFLIES TO TARSAL STIMULATION BY ALIPHATIC ACIDS.

The Journal of general physiology·2009

Related Experiment Video

Updated: Jul 25, 2026

Psychophysical Tracking Method to Measure Taste Preferences in Children and Adults
09:17

Psychophysical Tracking Method to Measure Taste Preferences in Children and Adults

Published on: July 16, 2016

Other tastes, other worlds.

V G Dethier

    Science (New York, N.Y.)
    |July 21, 1978
    PubMed
    Summary

    The traditional four primary tastes concept influences animal gustatory perception and neural integration theories. Comparative taste studies reveal universal receptor parameters, challenging existing hypotheses and offering new ecological perspectives.

    Area of Science:

    • Sensory neuroscience
    • Comparative biology
    • Chemosensation

    Background:

    • The concept of four primary tastes (sweet, sour, salty, bitter) has long shaped understanding of animal gustation.
    • Neural integration theories often rely on simplified models of taste processing.
    • Natural chemical stimuli are complex, posing challenges for understanding how taste information is processed.

    Purpose of the Study:

    • To investigate the universality of basic taste parameters across different species.
    • To re-evaluate existing hypotheses of gustatory neural integration (labeled line vs. across-fiber).
    • To provide a broader perspective on taste perception by considering ecology and behavior.

    Main Methods:

    • Comparative analysis of taste receptors in vertebrates and invertebrates.

    More Related Videos

    Taste Exam: A Brief and Validated Test
    07:10

    Taste Exam: A Brief and Validated Test

    Published on: August 17, 2018

    Psychophysical Tracking Method to Assess Taste Detection Thresholds in Children, Adolescents, and Adults: The Taste Detection Threshold (TDT) Test
    08:52

    Psychophysical Tracking Method to Assess Taste Detection Thresholds in Children, Adolescents, and Adults: The Taste Detection Threshold (TDT) Test

    Published on: April 21, 2021

    Related Experiment Videos

    Last Updated: Jul 25, 2026

    Psychophysical Tracking Method to Measure Taste Preferences in Children and Adults
    09:17

    Psychophysical Tracking Method to Measure Taste Preferences in Children and Adults

    Published on: July 16, 2016

    Taste Exam: A Brief and Validated Test
    07:10

    Taste Exam: A Brief and Validated Test

    Published on: August 17, 2018

    Psychophysical Tracking Method to Assess Taste Detection Thresholds in Children, Adolescents, and Adults: The Taste Detection Threshold (TDT) Test
    08:52

    Psychophysical Tracking Method to Assess Taste Detection Thresholds in Children, Adolescents, and Adults: The Taste Detection Threshold (TDT) Test

    Published on: April 21, 2021

  • Examination of responses to complex natural chemical stimuli.
  • Correlation of gustatory parameters with ecological factors and behaviors.

    • Main Results:

    • Identification of universal basic parameters in taste receptors across diverse animal groups.
    • Evidence suggesting that existing taste integration hypotheses may be insufficient.
    • Demonstration of how ecological context influences taste-driven behaviors.

    Conclusions:

    • The traditional four-taste model may be an oversimplification.
    • Universal taste parameters offer a new framework for understanding gustatory neural integration.
    • Comparative approaches are crucial for a comprehensive understanding of chemosensation and its evolutionary basis.