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Updated: Jun 7, 2025

Assessment of Spatial Lingual Tactile Sensitivity using a Gratings Orientation Test
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Assessment of Spatial Lingual Tactile Sensitivity using a Gratings Orientation Test

Published on: September 17, 2021

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触觉口味:测试触觉值,喜欢纹理和吃饭时挑之间的关系

Chantal Nederkoorn1, Emmy van den Heuvel2, Anouk J P van den Brand1

  • 1Department of Clinical Psychological Science, Faculty of Psychology & Neuroscience, Maastricht University, the Netherlands.

Appetite
|November 13, 2024
PubMed
概括

挑食者不喜欢食物的质感是因为主观的评价,而不是触觉敏感度较低. 喜欢纹理,而不是触觉值,与挑性饮食和食物享受有关.

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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 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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