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Updated: May 11, 2026

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
13:02

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics

Published on: October 5, 2016

葡萄酒中的风味相互作用:从跨学科和跨模式的角度看现状和未来方向

Yugen Li1,2,3, Qiuyu Zhang1,2,3, Xinxin Liu1,2,3

  • 1Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing, China.

Comprehensive reviews in food science and food safety
|May 20, 2025
PubMed
概括

葡萄酒风味的复杂性源于1000多种相互作用的化合物. 这些相互作用受到乙醇和非挥发性物质等因素的影响,塑造了感官感知和葡萄酒质量,需要先进的建模来预测.

关键词:
香味 香味 互动 互动不易挥发的化合物 不易挥发的化合物嗅觉系统的嗅觉系统感官模型是一种感官模型.葡萄酒的味道 葡萄酒的味道

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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.
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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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Sensory Modalities

Sensation typically is the process by which the sensory receptors and sense organs detect stimuli from the internal and external environment and transmit this information to the central nervous system for processing.
General senses refer to the broad category of sensory information detected by receptors in the body and can be further grouped into somatic and visceral senses. Somatic sensations include touch, pressure, temperature, and pain and are essential for navigating our environment and...
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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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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...