C12- Taste

Small sensory organs found in the tongue, pharynx, epiglottis, and upper esophagus, responsible for detecting taste.

Clusters of taste buds on the tongue, categorized by their shape and location.

Mushroom-shaped papillae found mainly on the anterior 2/3 of the tongue.

Large, round papillae surrounded by grooves, located on the posterior 1/3 of the tongue.

Two parallel ridges on the posterolateral tongue containing many taste buds.

Sensory cells in taste buds that respond to chemical stimuli.

Chemical compounds that stimulate taste receptors.

The taste of sodium in food. There is a conscious experience to the content of sodium in food.

The taste of hydrogen in food. Sour is the taste of acidity.

The taste of glucose in food.

The taste of glutamate in food.

The taste of various molecules or compounds that are not easily categorized.

Taste cells specialized for the detection of salt.

Taste cells specialized for the detection of sourness.

Taste cells specialized for the detection of glucose, trigger a signal cascade through G-Protein coupled receptors.

Taste cells specialized for the detection of glutamate.

A reflex that occurs when you taste something too acidic, involving secretion of saliva with bicarbonate ions to neutralize the acid.

The taste of glutamate, activating both ionotropic and metabotropic receptors.

The process by which taste cells convert chemical signals from food into electrical signals that are transmitted to the brain.

A neurotransmitter released by taste cells, playing a key role in taste signal transduction.

Apical and basal domains are important structures in taste cells, reflecting their epithelial character.

The belief that different regions of the tongue specialize in detecting specific tastes.

Every area of your tongue can detect all five tastes, but different regions have varying sensitivity.

A molecule that binds to a receptor and initiates a signal transduction pathway.

The brain processes taste information based on the pattern of activity from different taste receptors, integrating the overall signal to create a flavor perception.

Different taste receptors respond to specific molecules, but can be sensitive to multiple substrates. The brain interprets the complex signals from these receptors to form the actual taste experience.

Central nervous system processing of taste information starts in the solitary tract within the medulla, then relays to the thalamus, and finally reaches the gustatory cortex for conscious perception.

The primary gustatory cortex analyzes the quality of taste information, while the secondary gustatory cortex adjusts for the volume or amount of food consumed.

Synergies in taste perception occur when the presence of one taste influences the perception of another, either enhancing or reducing its intensity.

A theory of taste perception suggesting that each taste receptor is dedicated to a specific taste, leading to separate pathways in the brain for different tastes.

A theory of taste perception suggesting that the pattern of activity across all taste receptors is used to code for taste. It argues that the brain interprets the overall pattern of activity, not just the activation of a single receptor.

The ability of a receptor to respond to different taste stimuli, but with varying degrees of sensitivity. Some stimuli may trigger a strong response, while others may only elicit a weak or no response.

The minimum amount of a taste stimulus needed to trigger a response in a specific taste receptor.

The response intensity of a taste receptor to a specific stimulus. Higher intensity indicates a stronger activation.

The process of analyzing the pattern of activity across multiple taste receptors to determine the perceived taste.

The different ways in which taste receptors respond to various stimuli, including taste molecules and temperature.

The part of the brain that receives taste information from the tongue and processes it into a perceived taste.

The combination of different taste receptors and their responses that contribute to the overall taste perception.

The neural pathway that transmits taste information from the tongue to the brain.