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相关概念视频

Taste Buds and Receptors01:20

Taste Buds and Receptors

2.0K
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,...
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The Physiology of Taste01:24

The Physiology of Taste

3.9K
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...
3.9K
Gustation01:43

Gustation

48.0K
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.
48.0K
Olfactory Receptors: Location and Structure01:03

Olfactory Receptors: Location and Structure

9.3K
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...
9.3K
Factors Affecting Perception01:25

Factors Affecting Perception

1.6K
Perception is influenced by perceptual set, context, motivation, and emotion. Perceptual set, or perceptual expectancy, refers to the tendency to perceive things in a particular way, influenced by previous experiences and expectations. This phenomenon affects the interpretation of stimuli, creating a set of mental tendencies and assumptions that impact sensory perceptions of sound, taste, touch, and sight.
An illustrative example of a perceptual set is the scenario where an airline pilot told...
1.6K
Conditioned Taste Aversion01:14

Conditioned Taste Aversion

143
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...
143

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相关实验视频

Updated: Jul 6, 2025

Psychophysical Tracking Method to Assess Taste Detection Thresholds in Children, Adolescents, and Adults: The Taste Detection Threshold TDT Test
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与心理物理味觉功能受损相关的因素

Kyung Soo Kim1, Il-Youp Kwak2, Hyun Jin Min1

  • 1Department of Otorhinolaryngology-Head and Neck Surgery, Chung-Ang University College of Medicine, Seoul, South Korea.

Clinical otolaryngology : official journal of ENT-UK ; official journal of Netherlands Society for Oto-Rhino-Laryngology & Cervico-Facial Surgery
|January 10, 2024
PubMed
概括

在患有嗅觉功能障碍的老年男性患者中,即使他们没有感觉到味道问题,也可能存在味道问题. 嗅觉功能是识别潜在的味觉功能障碍的关键.

关键词:
年龄的年龄年龄的年龄.味觉功能障碍 味觉功能障碍味觉功能测试测试 味觉功能测试嗅觉嗅觉是一种嗅觉.关系关系关系关系关系关系关系.

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相关实验视频

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Taste Exam: A Brief and Validated Test
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科学领域:

  • 耳鼻喉科 耳鼻喉科 耳鼻喉科
  • 化学感应研究 化学感应研究
  • 老年医学 老年医学

背景情况:

  • 化学感觉障碍,包括嗅觉和味觉功能障碍,显著影响生活质量.
  • 准确诊断口味功能障碍可能具有挑战性,通常依赖于患者的主观报告.
  • 了解与客观味觉功能障碍相关的临床特征对于有效管理至关重要.

研究的目的:

  • 调查与客观测量的味觉功能障碍相关的临床特征.
  • 为了确定与表现为化学感官投诉的患者的味道功能障碍相关的因素.
  • 探索嗅觉功能和味觉功能障碍之间的关系.

主要方法:

  • 对219名患者的医院队列进行了回顾性分析.
  • 包括完成了心理物理嗅觉和味觉功能测试 (YSK嗅觉功能测试,化学口味测试) 和主观问卷的患者.
  • 临床特征的统计分析,嗅觉测试结果和味觉功能诊断.

主要成果:

  • 在219名患者中,有39名被诊断患有口味功能障碍.
  • 主观的味觉感知与测量的味觉功能没有相关性.
  • 年龄,性别和嗅觉功能测试得分 (门和歧视) 是多变量分析中的重要因素.
  • 在60岁及以上的患者中,嗅觉值测试得分与味觉功能障碍显著相关.

结论:

  • 味觉功能应评估老年男性患者的嗅觉功能障碍,无论他们的主观报告的味觉能力.
  • 客观测试对于诊断口味功能障碍至关重要,特别是在老年人中.
  • 嗅觉功能是特定患者群体潜在的味觉功能障碍的重要预测因素.