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Questions and Answers
What is the sensation of flavor perceived by the tongue and palate also known as?
What is the sensation of flavor perceived by the tongue and palate also known as?
How many specialized taste receptor cells are found in each taste bud?
How many specialized taste receptor cells are found in each taste bud?
What is the function of the small pore on each taste bud?
What is the function of the small pore on each taste bud?
What is the taste activated by carbohydrates, sugars, and some amino acids?
What is the taste activated by carbohydrates, sugars, and some amino acids?
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What is the nerve that transmits taste information from the anterior two-thirds of the tongue?
What is the nerve that transmits taste information from the anterior two-thirds of the tongue?
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What factor greatly enhances the sense of taste?
What factor greatly enhances the sense of taste?
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What can affect taste perception during pregnancy?
What can affect taste perception during pregnancy?
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What can decline with age?
What can decline with age?
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Study Notes
Taste
Overview
- Taste is the sensation of flavor perceived by the tongue and palate
- Also known as gustation
- Mediated by taste buds on the tongue and elsewhere in the oral cavity
Taste Buds
- Small sensory organs located on the surface of the tongue and elsewhere in the oral cavity
- Contain 50-100 specialized taste receptor cells
- Each taste bud has a small pore that allows molecules to enter and bind to receptors
Taste Receptors
- Specific receptors on the surface of taste receptor cells that bind to molecules of different tastes
- Five basic tastes:
- Sweet: activated by carbohydrates, sugars, and some amino acids
- Sour: activated by acids
- Salty: activated by salts
- Bitter: activated by bitter compounds, such as tannins and alkaloids
- Umami: activated by glutamates, found in meats, seafood, and vegetables
Transduction of Taste
- When a molecule binds to a taste receptor, it triggers a chemical signal that is transmitted to the brain
- The signal is transmitted through the nervous system to the brain, where it is interpreted as a specific taste
Taste Pathways
- Taste information is transmitted to the brain through the following pathways:
- Anterior (front) two-thirds of the tongue: chorda tympani nerve
- Posterior (back) one-third of the tongue: glossopharyngeal nerve
- Palate and epiglottis: vagus nerve
- The brain integrates information from these pathways to create the sensation of taste
Factors Influencing Taste
- Olfaction (smell): greatly enhances the sense of taste
- Temperature: affects the sensitivity of taste receptors
- Hormonal changes: can affect taste perception, e.g. during pregnancy
- Age: taste perception can decline with age
- Nutrition: deficiencies in certain nutrients, e.g. zinc, can affect taste perception
Taste
Overview
- The sensation of flavor perceived by the tongue and palate is known as taste or gustation.
- Taste is mediated by taste buds on the tongue and elsewhere in the oral cavity.
Taste Buds
- Small sensory organs located on the tongue and elsewhere in the oral cavity.
- Each taste bud contains 50-100 specialized taste receptor cells.
- Taste buds have a small pore that allows molecules to enter and bind to receptors.
Taste Receptors
- Specific receptors on the surface of taste receptor cells bind to molecules of different tastes.
- The five basic tastes are:
- Sweet: activated by carbohydrates, sugars, and some amino acids.
- Sour: activated by acids.
- Salty: activated by salts.
- Bitter: activated by bitter compounds, such as tannins and alkaloids.
- Umami: activated by glutamates, found in meats, seafood, and vegetables.
Transduction of Taste
- When a molecule binds to a taste receptor, it triggers a chemical signal that is transmitted to the brain.
- The signal is transmitted through the nervous system to the brain, where it is interpreted as a specific taste.
Taste Pathways
- Taste information is transmitted to the brain through the following pathways:
- Chorda tympani nerve: anterior (front) two-thirds of the tongue.
- Glossopharyngeal nerve: posterior (back) one-third of the tongue.
- Vagus nerve: palate and epiglottis.
Factors Influencing Taste
- Olfaction (smell) greatly enhances the sense of taste.
- Temperature affects the sensitivity of taste receptors.
- Hormonal changes, such as those during pregnancy, can affect taste perception.
- Taste perception can decline with age.
- Deficiencies in certain nutrients, such as zinc, can affect taste perception.
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Description
Explore the sensation of taste, also known as gustation, and learn about the role of taste buds and receptors in perceiving flavors. This quiz delves into the biology of taste and how it works.
