Gustation
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Questions and Answers

What term describes a reduction in appetite specifically for foods that have been recently consumed?

  • Sensory-specific satiety (correct)
  • Taste adaptation
  • Appetite suppression
  • Flavor fatigue

What is the primary chemical responsible for the burn associated with chili peppers?

  • Propylene glycol
  • Quercetin
  • Caffeine
  • Capsaicin (correct)

What describes individuals who can detect certain bitter tastants only at very high concentrations?

  • Supertasters
  • Sensory-specific tasters
  • Nontasters (correct)
  • Tasters

Which type of olfaction involves smelling through the nostrils?

<p>Orthonasal olfaction (C)</p> Signup and view all the answers

What is one potential health consequence associated with variations in taste sensitivity?

<p>Increased colon polyps in some individuals (C)</p> Signup and view all the answers

What is the main function of taste perception when the mouth experiences injuries?

<p>To block pain perception during eating (B)</p> Signup and view all the answers

Which of the following factors can affect an individual’s preference for salty foods?

<p>Gestational experiences (D)</p> Signup and view all the answers

Which taste is primarily associated with acid and can damage body tissues at high concentrations?

<p>Sour (C)</p> Signup and view all the answers

Which model suggests that each cranial nerve fibre carries information about a single taste quality from one type of receptor?

<p>Labelled Line Model (D)</p> Signup and view all the answers

What is the significance of the inability to distinguish between different bitter compounds?

<p>It is beneficial due to many bitter substances being poisonous. (B)</p> Signup and view all the answers

What role does glutamate play in taste perception?

<p>It contributes to the umami taste. (A)</p> Signup and view all the answers

What mechanism involves signals from taste receptor cells causing presynaptic cells to release neurotransmitters?

<p>Cell-to-Cell Signaling (A)</p> Signup and view all the answers

What term describes an individual who has a high density of fungiform papillae and perceives intense taste sensations?

<p>Supertaster (D)</p> Signup and view all the answers

How does the trigeminal sense relate to the perception of flavor?

<p>It signals the presence of irritants in the mouth. (B)</p> Signup and view all the answers

Which response is not typically elicited by bitter tastes in infants?

<p>Sucking (C)</p> Signup and view all the answers

What can be a potential health consequence of consuming a large amount of monosodium glutamate (MSG)?

<p>Numbness and flushing in sensitive individuals (B)</p> Signup and view all the answers

Which basic taste is associated with sugars and serves as a principal energy source?

<p>Sweet (D)</p> Signup and view all the answers

What does the specific hungers theory propose about nutrient cravings?

<p>Nutrient deficiencies lead to cravings for the respective nutrients. (A)</p> Signup and view all the answers

How does sensory adaptation affect taste perception?

<p>It temporarily weakens the perception of a stimulus. (A)</p> Signup and view all the answers

What is cross-adaptation in the context of taste perception?

<p>One food's taste affecting the perception of another food's taste. (A)</p> Signup and view all the answers

Which type of individuals cannot taste phenylthiocarbamide (PTC)?

<p>Nontasters (D)</p> Signup and view all the answers

What is the primary role of capsaicin in chili peppers?

<p>To produce a burning sensation (A)</p> Signup and view all the answers

Supertasters tend to prefer foods high in fat due to their reduced sensitivity to bitter tastes.

<p>False (B)</p> Signup and view all the answers

What term describes individuals who have a lower sensitivity to bitter tastants and can only detect them at high concentrations?

<p>nontasters</p> Signup and view all the answers

Individuals known as __________ have about twice as many fungiform papillae as other tasters.

<p>supertasters</p> Signup and view all the answers

Match the following types of tasters with their characteristics:

<p>Tasters = Detect certain bitter tastants at lower concentrations Nontasters = Detect certain bitter tastants only at high concentrations Supertasters = Have a higher density of fungiform papillae and are more sensitive to bitterness</p> Signup and view all the answers

What substance is primarily associated with the sweet taste?

<p>Fructose (C)</p> Signup and view all the answers

Salt perception remains constant regardless of dietary changes.

<p>False (B)</p> Signup and view all the answers

What taste is associated with sensing glutamate?

<p>umami</p> Signup and view all the answers

The taste that is primarily a response to acidic substances is called _______.

<p>sour</p> Signup and view all the answers

Match the basic tastes with their characteristics:

<p>Salty = Perceived from sodium ions Sour = Evoked by acidic substances Bitter = Associated with potentially toxic compounds Sweet = Evoked primarily by sugars</p> Signup and view all the answers

Which factor is likely to increase an individual's preference for salty foods later in life?

<p>Chloride deficiency in childhood (B)</p> Signup and view all the answers

Bitter taste perception can be less intense during pregnancy.

<p>False (B)</p> Signup and view all the answers

What is the term used for the total sensory experience from ingesting something?

<p>flavour</p> Signup and view all the answers

Which model suggests that cranial nerve fibres carry information about combinations of taste qualities?

<p>Across-fibre pattern model (D)</p> Signup and view all the answers

A supertaster has the same taste sensitivity as a nontaster.

<p>False (B)</p> Signup and view all the answers

Which structure carries taste information from the anterior tongue?

<p>Chorda tympani (C)</p> Signup and view all the answers

What is the primary function of the primary taste cortex?

<p>It processes taste signals from taste receptor cells.</p> Signup and view all the answers

Retronasal olfactory sensation occurs when an odour is perceived through the nostrils.

<p>False (B)</p> Signup and view all the answers

The theory that craving for a specific nutrient arises from its deficiency is known as __________.

<p>specific hungers theory</p> Signup and view all the answers

What are the tiny structures on the tongue that contain taste buds called?

<p>Papillae</p> Signup and view all the answers

Match the taste sensation with its elicited infant response:

<p>Sweet = Smile-like expression and sucking Sour = Pursing and protrusion of lips Bitter = Gaping and spitting movements Salty = Acceptance and enjoyment</p> Signup and view all the answers

Taste buds are embedded in __________.

<p>papillae</p> Signup and view all the answers

Match each type of papillae with its function:

<p>Filiform = No taste function Circumvallate = Taste perception at the rear of the tongue Foliate = Taste perception at the sides of the tongue Fungiform = Taste perception at the tip of the tongue</p> Signup and view all the answers

What is one effect of taste adaptation?

<p>Temporarily weakened subsequent taste perception (D)</p> Signup and view all the answers

Which type of taste receptor primarily detects sweet or bitter tastants?

<p>G protein-coupled receptors (A)</p> Signup and view all the answers

Cross-adaptation occurs when the taste of one food does not affect the perception of another.

<p>False (B)</p> Signup and view all the answers

What is the genetic basis for individuals who cannot taste phenylthiocarbamide (PTC)?

<p>They have two recessive genes.</p> Signup and view all the answers

Taste sensation is influenced by the sweetness of a food, which can enhance its perceived olfactory quality.

<p>True (A)</p> Signup and view all the answers

What is the role of cilia in taste bud cells?

<p>Binding taste substances</p> Signup and view all the answers

Flashcards

Chili Pepper Preference

The liking of chili peppers is influenced by social factors and varies among individuals, likely due to differences in the number of taste buds.

Capsaicin

The chemical compound that makes chili peppers spicy, binding to TRPV1 receptors.

Sensory-Specific Satiety

A reduced desire for a food that has recently been consumed.

Supertasters

People with heightened sensitivity to bitter tastes, often having more taste buds.

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Taste Variations & Food Preferences

Differences in taste perception affect our food choices. Examples include the avoidance of bitter vegetables or high-fat foods.

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Labeled line model of taste

Each nerve fiber carries information about one taste quality (sweet, sour, bitter, salty, umami) from a specific receptor.

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Across-fibre pattern model of taste

Nerve fibers carry information about combinations of taste qualities from multiple receptors.

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Taste receptor cells (TRCs)

Neurons that detect taste molecules and send signals to the brain.

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Taste adaptation

Your taste sensitivity to a substance decreases after continuous exposure.

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Cross-adaptation

The taste of one substance influences the taste of another.

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Specific hunger theory

A deficiency in a nutrient leads to a craving for that nutrient.

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Primary taste cortex

Brain area first to receive taste signals (anterior insular cortex and frontal operculum).

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Basic tastes

Salty, sour, bitter, sweet, and umami are the five basic tastes detected by taste buds.

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Salty taste mechanism

Salty taste is detected by the presence of charged particles (cations and anions) in food. Salt preference can be influenced by factors like sodium intake or early exposure.

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Sour taste

Sour taste is caused by acidic substances (H+ ions). High concentrations of acid cause damage to tissues.

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Bitter taste

Bitter taste is often associated with poisonous substances. The ability to detect bitter taste is essential for avoiding harmful foods.

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Sweet taste

Sweet taste is triggered by sugars like glucose, fructose, and sucrose. A single receptor detects all sweet tastants.

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Umami taste

Umami taste is triggered by glutamate, a crucial neurotransmitter. It often evokes a savory or meaty flavor.

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Flavor

Flavor is the overall sensory experience from food, encompassing taste, pleasantness, intensity, and smell.

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Taste protection mechanism

Descending inhibition from the taste cortex can block pain signals in the mouth, enabling eating even with injury.

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Retronasal Olfaction

The sensation of smell when chewing and swallowing forces an odourant up behind the palate into the nose.

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Chorda Tympani

The nerve branch responsible for carrying taste information from the front part of your tongue (the one you can stick out).

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How do we perceive taste?

Taste information is created by taste buds and transmitted to the brain via cranial nerves. Taste buds are located in papillae on the tongue.

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Taste Receptor Cells

Cells within taste buds that detect taste molecules and send signals to the brain.

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Types of Tastants

Substances that can be tasted. Some small particles taste salty or sour, while others activate receptors for sweet or bitter.

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Taste Bud Structure

Tiny structures containing taste receptor cells, embedded in papillae on the tongue.

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Inhibition in Taste

The brain uses inhibition to process taste information, meaning that some signals are suppressed to enhance others.

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Flavor vs. Taste

Flavor is the overall sensory experience of food, combining taste, smell, and other sensory aspects. Taste is just one aspect.

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Labelled Line Model

Each nerve fiber carries information about a specific taste quality (sweet, sour, bitter, salty, umami) from only one type of receptor.

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Across-Fibre Pattern Model

Nerve fibers combine signals from different types of receptors to create complex taste perceptions.

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PTC/PROP Taster

Individuals who can taste the bitter compound PTC/PROP, determined by genetics.

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Capsaicin & Chili Peppers

Capsaicin is the chemical that makes chili peppers spicy. It activates TRPV1 receptors, causing a burning sensation.

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Orthonasal vs. Retronasal Olfaction

Orthonasal olfaction is smelling through your nostrils, like when you smell a flower. Retronasal olfaction is smelling through your mouth, like when you smell food while you eat.

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Aversion to Tequila?

If you get sick after drinking tequila, you might develop an aversion to even the smell of it, both through your nose and your mouth.

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Salty Taste

The taste perception of sodium chloride formed by two charged particles: a cation and an anion. Its perception is not static and can be modified by experiences like childhood sodium deficiency or gestational factors.

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Trigeminal sense

The sense that detects irritants in the mouth, such as menthol or chili pepper, contributing significantly to the 'mouthfeel' of foods.

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Study Notes

Taste versus Flavour

  • Retronasal olfaction is the perception of odor when chewing/swallowing forces an odorant up behind the palate into the nose.
  • Chorda tympani is a branch of the facial nerve that transmits taste information from the anterior tongue.
  • Brain processes odors differently depending on whether they come from the nose or mouth.
  • Increasing sweetness intensifies perceived olfactory sensations in fruit juice.

Kinds of Papillae

  • Papillae are tiny structures on the tongue's surface.
  • Filiform papillae have no taste function.
  • Circumvallate papillae form an inverted V and are surrounded by a trench. They contain taste buds.

Anatomy and Physiology of the Gustatory System

  • Taste buds are embedded in papillae (bumps on the tongue).
  • They create neural signals to taste nerves, passing information to the brain via cranial nerves.
  • Taste receptor cells are within taste buds.
  • Cilia on taste buds extend into the taste pore and bind to taste substances.
  • Tastants can be salty/sour or sweet/bitter, detected by charged particles or G protein-coupled receptors.
  • Inhibition in the brain protects mouth perception when injured.

The Four Basic Tastes

  • Salty: Salt is made of cation and anion charged particles.
  • Sour: Sourness is from acidic substances (H+ ions). Higher concentrations can be harmful.
  • Bitter: Quinine is a prototypically bitter substance. Many bitter things are poisonous.
  • Sweet: Many sugars are sweet, with fructose being sweeter than glucose. Sucrose is a combination of glucose and fructose.

The Fifth Taste: Umami

  • Umami is a savory taste perceived from glutamate (or its salt form).
  • Glutamate is an important neurotransmitter.

Flavour

  • Flavour encompasses taste, pleasantness/intensity, and sensory properties, primarily smell.
  • The trigeminal sense detects irritants like menthol and chili peppers in the mouth.

Neural Coding of Tastes

  • Taste receptor cells (TRCs) transform tastants into neural signals.
  • Signals travel between cells via neurotransmitters, conveying information about sweet, umami, and bitter tastants.
  • The primary taste cortex in the brain, including the anterior insular cortex and frontal operculum, receives taste signals.

The Pleasures of Taste

  • Sweet foods induce smiling and sucking in infants.
  • Sour foods trigger pursing of the lips.
  • Bitter foods lead to gaping and spitting.

Taste Adaptation and Cross-adaptation

  • Sensory systems adapt to constant stimuli.
  • Cross-adaptation occurs when one taste affects another.

Genetic Variation in Taste Experience

  • Phenylthiocarbamide (PTC) and propylthiouracil (PROP) experiences dramatic differences.

Supertasters, Nontasters

  • Supertasters have a high density of fungiform papillae and perceive taste intensely.
  • Nontasters only detect certain bitters at high concentrations.

Health Consequences of Taste

  • Variations in taste affect food preferences and diet.
  • Bitter tastes can deter people from eating vegetables rich in bitterness.

Regulating Food Intake

  • Sensory-specific satiety reduces appetite for a recently consumed food.

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Gustation PDF

Description

Test your knowledge on the gustatory system, including the differences between taste and flavour. Explore the anatomy of papillae and the role of taste buds in flavor perception. This quiz covers essential concepts about how our taste senses function and interact with olfactory sensations.

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