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相关概念视频

Taste Buds and Receptors01:20

Taste Buds and Receptors

2.2K
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,...
2.2K
Conditioned Taste Aversion01:14

Conditioned Taste Aversion

177
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).
A notable characteristic of conditioned taste aversion is that it often requires only a single...
177
Gustation01:43

Gustation

48.2K
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.
48.2K
The Physiology of Taste01:24

The Physiology of Taste

4.0K
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...
4.0K
The Tongue and Taste Buds00:49

The Tongue and Taste Buds

36.9K
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.
36.9K
Tactile and Chemical Senses01:27

Tactile and Chemical Senses

324
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.
324

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相关实验视频

Updated: Jul 19, 2025

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

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味觉敏感性的时间模式.

Andrew Costanzo1

  • 1CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Geelong, Victoria, Australia.

Nutrition reviews
|August 9, 2023
PubMed
概括
此摘要是机器生成的。

味觉敏感度每天,每月和每季都会变化,影响人们的饮食习惯. 了解这些时间味道模式对于个性化的营养和识别潜在的健康标志物至关重要.

关键词:
昼夜活动时间 (Circadian)一天一天的日常生活.味觉 味觉 味觉 味觉经期的月经时间是月经.这是季节性的,季节性的.灵敏度 灵敏度 灵敏度 灵敏度 灵敏度味道 味道 味道 味道 味道

更多相关视频

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

Psychophysical Tracking Method to Measure Taste Preferences in Children and Adults

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Taste Exam: A Brief and Validated Test
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Taste Exam: A Brief and Validated Test

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相关实验视频

Last Updated: Jul 19, 2025

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

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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

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Taste Exam: A Brief and Validated Test
07:10

Taste Exam: A Brief and Validated Test

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科学领域:

  • 感官科学是一种感官科学.
  • 营养科学 营养科学
  • 时间生物学 时间生物学

背景情况:

  • 每个人的味觉敏感度各不相同,影响饮食,饮食行为和健康.
  • 味觉敏感度在每日,每月 (月经) 和每年 (季节性) 周期中波动.
  • 了解时间味道模式是个性化营养的关键.

研究的目的:

  • 审查有关每日,每月和每年时间尺度的味道敏感性模式的现有文献.
  • 突出这些时间模式对于理解饮食习惯和食物偏好的重要性.
  • 发现当前研究中的差距,特别是关于食物品味的差距.

主要方法:

  • 关于研究不同时间维度的味觉敏感性的文献综述.
  • 分析口味感知中的日间,月经和季节性模式.
  • 检查味觉敏感度变化与肥胖,胰岛素抵抗和荷尔蒙变化等因素之间的联系.

主要成果:

  • 已建立的甜味和脂肪味道的日间模式 (对脂肪的动物研究).
  • 肥胖与甜味/脂肪味道敏感性和胰岛素耐药性的日间有限变化有关.
  • 酸味/乌玛米的混合发现,没有苦味的模式;甜味的月经模式与食物摄入量保持一致.
  • 关于甜味,味,苦味季节性变化的证据较弱;与心理健康障碍的潜在联系.

结论:

  • 味觉敏感性在日常,每月和每年的周期中表现出模式.
  • 需要进一步的研究来澄清这些模式对食物摄入的影响以及它们作为疾病标志物的潜力.
  • 食物品味 (乌玛米,脂肪,碳水化合物) 代表性不足,需要更多的研究.