1942:, which are composed of three fatty acids bound together. In this state, triglycerides are able to give fatty foods unique textures that are often described as creaminess. But this texture is not an actual taste. It is only during ingestion that the fatty acids that make up triglycerides are hydrolysed into fatty acids via lipases. The taste is commonly related to other, more negative, tastes such as bitter and sour due to how unpleasant the taste is for humans. Richard Mattes, a co-author of the study, explained that low concentrations of these fatty acids can create an overall better flavor in a food, much like how small uses of bitterness can make certain foods more rounded. A high concentration of fatty acids in certain foods is generally considered inedible. To demonstrate that individuals can distinguish fat taste from other tastes, the researchers separated volunteers into groups and had them try samples that also contained the other basic tastes. Volunteers were able to separate the taste of fatty acids into their own category, with some overlap with savory samples, which the researchers hypothesized was due to poor familiarity with both. The researchers note that the usual "creaminess and viscosity we associate with fatty foods is largely due to triglycerides", unrelated to the taste; while the actual taste of
1250:: that is, of detecting the presence of a certain compound and starting an action potential which alerts the brain. It is a matter of debate whether each taste cell is tuned to one specific tastant or to several; Smith and Margolskee claim that "gustatory neurons typically respond to more than one kind of stimulus, lthough each neuron responds most strongly to one tastant". Researchers believe that the brain interprets complex tastes by examining patterns from a large set of neuron responses. This enables the body to make "keep or spit out" decisions when there is more than one tastant present. "No single neuron type alone is capable of discriminating among stimuli or different qualities, because a given cell can respond the same way to disparate stimuli." As well,
2121:
594:
505:
receptor on the cell membrane. II. Part II shows the transduction of the relay molecules. 2. G Protein-coupled receptors, second messengers, are activated. 3. G Proteins activate adenylate cyclase, an enzyme, which increases the cAMP concentration. Depolarization occurs. 4. The energy, from step 3, is given to activate the K+, potassium, protein channels.III. Part III shows the response of the taste cell. 5. Ca+, calcium, protein channels is activated.6. The increased Ca+ concentration activates neurotransmitter vesicles. 7. The neuron connected to the taste bud is stimulated by the neurotransmitters.
812:
neuron attached to object B. I. Part I is the reception of a molecule.1. A bitter substance such as quinine, is consumed and binds to G Protein-coupled receptors.II. Part II is the transduction pathway 2. Gustducin, a G protein second messenger, is activated. 3. Phosphodiesterase, an enzyme, is then activated. 4. Cyclic nucleotide, cNMP, is used, lowering the concentration 5. Channels such as the K+, potassium, channels, close. III. Part III is the response of the taste cell. 6. This leads to increased levels of Ca+. 7. The neurotransmitters are activated. 8. The signal is sent to the neuron.
808:
501:
1228:
1220:
2113:
633:. The transfer of positive charge into the cell can itself trigger an electrical response. Some weak acids such as acetic acid, can also penetrate taste cells; intracellular hydrogen ions inhibit potassium channels, which normally function to hyperpolarize the cell. By a combination of direct intake of hydrogen ions through OTOP1 ion channels (which itself depolarizes the cell) and the inhibition of the hyperpolarizing channel, sourness causes the taste cell to fire action potentials and release neurotransmitter.
7332:
1688:, is not a taste in the technical sense, because the sensation does not arise from taste buds, and a different set of nerve fibers carry it to the brain. Foods like chili peppers activate nerve fibers directly; the sensation interpreted as "hot" results from the stimulation of somatosensory (pain/temperature) fibers on the tongue. Many parts of the body with exposed membranes but no taste sensors (such as the nasal cavity, under the fingernails,
293:
1212:
7346:
2477:
44:
1188:, can be used to subjectively rate the bitterness of a substance. Units of dilute quinine hydrochloride (1 g in 2000 mL of water) can be used to measure the threshold bitterness concentration, the level at which the presence of a dilute bitter substance can be detected by a human taster, of other compounds. More formal chemical analysis, while possible, is difficult.
540:. At least two different variants of the "sweetness receptors" must be activated for the brain to register sweetness. Compounds the brain senses as sweet are compounds that can bind with varying bond strength to two different sweetness receptors. These receptors are T1R2+3 (heterodimer) and T1R3 (homodimer), which account for all sweet sensing in humans and animals.
598:
from acidic substances, pass through H channels. Depolarization takes place II. Part II is the transduction pathway of the relay molecules. 2. Cation, such as K, channels are opened. III. Part III is the response of the cell. 3. An influx of Ca ions is activated. 4. The Ca activates neurotransmitters. 5. A signal is sent to the neuron attached to the taste bud.
1893:). There is a debate over whether we can truly taste fats, and supporters of human ability to taste free fatty acids (FFAs) have based the argument on a few main points: there is an evolutionary advantage to oral fat detection; a potential fat receptor has been located on taste bud cells; fatty acids evoke specific responses that activate
381:
As of the early 20th century, Western physiologists and psychologists believed that there were four basic tastes: sweetness, sourness, saltiness, and bitterness. The concept of a "savory" taste was not present in
Western science at that time, but was postulated in Japanese research. By the end of the
2205:
The lingual nerve (trigeminal, not shown in diagram) is deeply interconnected with the chorda tympani in that it provides all other sensory info from the anterior â
of the tongue. This info is processed separately (nearby) in the rostal lateral subdivision of the nucleus of the solitary tract (NST).
2601:
Some values, such as those for maltose and glucose, vary little. Others, such as aspartame and sodium saccharin, have much larger variation. Regardless of variation, the perceived intensity of substances relative to each reference substance remains consistent for taste ranking purposes. The indices
2597:
Some variation in values is not uncommon between various studies. Such variations may arise from a range of methodological variables, from sampling to analysis and interpretation. In fact there is a "plethora of methods" Indeed, the taste index of 1, assigned to reference substances such as sucrose
975:, but also by the morphology of the receptor itself (surface bound, monomeric). The TAS2R family in humans is thought to comprise about 25 different taste receptors, some of which can recognize a wide variety of bitter-tasting compounds. Over 670 bitter-tasting compounds have been identified, on a
597:
The diagram depicts the signal transduction pathway of the sour or salty taste. Object A is a taste bud, object B is a taste receptor cell within object A, and object C is the neuron attached to object B. I. Part I is the reception of hydrogen ions or sodium ions. 1. If the taste is sour, H ions,
915:
techniques are used worldwide to detoxify otherwise inedible foods and make them palatable. Furthermore, the use of fire, changes in diet, and avoidance of toxins has led to neutral evolution in human bitter sensitivity. This has allowed several loss of function mutations that has led to a reduced
1006:
to release Ca2+ which contributes to depolarization. This leads to a build-up of potassium ions in the cell, depolarization, and neurotransmitter release. It is also possible for some bitter tastants to interact directly with the G protein, because of a structural similarity to the relevant GPCR.
811:
The diagram depicted above shows the signal transduction pathway of the bitter taste. Bitter taste has many different receptors and signal transduction pathways. Bitter indicates poison to animals. It is most similar to sweet. Object A is a taste bud, object B is one taste cell, and object C is a
504:
The diagram above depicts the signal transduction pathway of the sweet taste. Object A is a taste bud, object B is one taste cell of the taste bud, and object C is the neuron attached to the taste cell. I. Part I shows the reception of a molecule. 1. Sugar, the first messenger, binds to a protein
174:). Scientific experiments have demonstrated that these five tastes exist and are distinct from one another. Taste buds are able to tell different tastes apart when they interact with different molecules or ions. Sweetness, savoriness, and bitter tastes are triggered by the binding of molecules to
2332:
An acquired taste often refers to an appreciation for a food or beverage that is unlikely to be enjoyed by a person who has not had substantial exposure to it, usually because of some unfamiliar aspect of the food or beverage, including bitterness, a strong or strange odor, taste, or appearance.
2039:
substances which, applied around taste pores, induce an increase in the intracellular Ca concentration in a subset of cells. This subset of CaSR-expressing taste cells are independent from the influenced basic taste receptor cells. CaSR agonists directly activate the CaSR on the surface of taste
907:, as well as various health researchers since a large number of natural bitter compounds are known to be toxic. The ability to detect bitter-tasting, toxic compounds at low thresholds is considered to provide an important protective function. Plant leaves often contain toxic compounds, and among
2080:
Temperature can be an essential element of the taste experience. Heat can accentuate some flavors and decrease others by varying the density and phase equilibrium of a substance. Food and drink thatâin a given cultureâis traditionally served hot is often considered distasteful if cold, and vice
400:
Sour and salt tastes can be pleasant in small quantities, but in larger quantities become more and more unpleasant to taste. For sour taste, this presumably is because the sour taste can signal under-ripe fruit, rotten meat, and other spoiled foods, which can be dangerous to the body because of
2296:. Studies have shown that supertasters require less fat and sugar in their food to get the same satisfying effects. These people tend to consume more salt than others. This is due to their heightened sense of the taste of bitterness, and the presence of salt drowns out the taste of bitterness.
6652:
King, Camillae T., and Susan P. Travers. "Glossopharyngeal Nerve
Transection Eliminates Quinine-Stimulated Fos-Like Immunoreactivity in the Nucleus of the Solitary Tract: Implications for a Functional Topography of Gustatory Nerve Input in Rats." JNeurosci. 15 April 1999. Web. 27 March
2609:
As for the assignment of 1 or 100 to the index substances, this makes no difference to the rankings themselves, only to whether the values are displayed as whole numbers or decimal points. Glucose remains about three-quarters as sweet as sucrose whether displayed as 75 or 0.75.
1949:
There are few regularly consumed foods rich in fat taste, due to the negative flavor that is evoked in large quantities. Foods whose flavor to which fat taste makes a small contribution include olive oil and fresh butter, along with various kinds of vegetable and nut oils.
2264:
Insects taste using small hair-like structures called taste sensilla, specialized sensory organs located on various body parts such as the mouthparts, legs, and wings. These sensilla contain gustatory receptor neurons (GRNs) sensitive to a wide range of chemical stimuli.
231:
As the gustatory system senses both harmful and beneficial things, all basic tastes bring either caution or craving depending upon the effect the things they sense have on the body. Sweetness helps to identify energy-rich foods, while bitterness warns people of poisons.
357:, which do not contain taste buds. There are between 2,000 and 5,000 taste buds that are located on the back and front of the tongue. Others are located on the roof, sides and back of the mouth, and in the throat. Each taste bud contains 50 to 100 taste-receptor cells.
979:, of which over 200 have been assigned to one or more specific receptors. It is speculated that the selective constraints on the TAS2R family have been weakened due to the relatively high rate of mutation and pseudogenization. Researchers use two synthetic substances,
2272:
Invertebrates' ability to taste these compounds is fundamental to their survival and provides insights into the evolution of sensory systems. This knowledge is crucial for understanding insect behavior and has applications in pest control and pollination biology.
2268:
Insects respond to sugar, bitter, acid, and salt tastes. However, their taste spectrum extends to include water, fatty acids, metals, carbonation, RNA, ATP, and pheromones. Detecting these substances is vital for behaviors like feeding, mating, and oviposition.
995:" to whom PTC and PROP are extremely bitter. The variation in sensitivity is determined by two common alleles at the TAS2R38 locus. This genetic variation in the ability to taste a substance has been a source of great interest to those who study genetics.
2584:. Yet we know that a person can perceive literally hundreds of different tastes. These are all supposed to be combinations of the four primary sensations...However, there might be other less conspicuous classes or subclasses of primary sensations",
2209:
NST receives input from the amygdala (regulates oculomotor nuclei output), bed nuclei of stria terminalis, hypothalamus, and prefrontal cortex. NST is the topographical map that processes gustatory and sensory (temp, texture, etc.) info.
2081:
versa. For example, alcoholic beverages, with a few exceptions, are usually thought best when served at room temperature or chilled to varying degrees, but soupsâagain, with exceptionsâare usually only eaten hot. A cultural example are
1147:
Sweetness is subjectively measured by comparing the threshold values, or level at which the presence of a dilute substance can be detected by a human taster, of different sweet substances. Substances are usually measured relative to
1477:
are responsible for the ability to taste bitter substances in vertebrates. They are identified not only by their ability to taste certain bitter ligands, but also by the morphology of the receptor itself (surface bound, monomeric).
792:
The high-salt signal is still very poorly understood as of 2023. Even in rodents, this signal is not blocked by amiloride. Sour and bitter cells trigger on high chloride levels, but the specific receptor is still being identified.
2213:
Reticular formation (includes Raphe nuclei responsible for serotonin production) is signaled to release serotonin during and after a meal to suppress appetite. Similarly, salivary nuclei are signaled to decrease saliva secretion.
6414:
1828:
reactions in the mouth. In the case where it is caused by dental work, the dissimilar metals used may produce a measurable current. Some artificial sweeteners are perceived to have a metallic taste, which is detected by the
2027:
has been described as something that may enhance the other five tastes by magnifying and lengthening the other tastes, or "mouthfulness". Garlic is a common ingredient to add flavor used to help define the characteristic
727:
in many mammals, especially rats. The sensitivity of the low-salt taste to amiloride in humans is much less pronounced, leading to conjecture that there may be additional low-salt receptors besides ENaC to be discovered.
703:
Saltiness taste seems to have two components: a low-salt signal and a high-salt signal. The low-salt signal causes a sensation of deliciousness, while the high-salt signal typically causes the sensation of "too salty".
1934:
has been implicated in fat taste as well, but it is thought to be involved primarily in downstream processing of the taste rather than primary reception, as it is with other tastes such as bitter, sweet, and savory.
2388:
2384:
6680:
Wright, Christopher I., and Brain Martis. "Novelty
Responses and Differential Effects of Order in the Amygdala, Substantia Innominata, and Inferior Temporal Cortex." Science Direct. Mar. 2003. Web. 27 March
1465:. The protons that are released then block potassium channels, which depolarise the cell and cause calcium influx. In addition, the taste receptor PKD2L1 has been found to be involved in tasting sour.
139:
that do not contain taste buds. There are between 2000 and 5000 taste buds that are located on the back and front of the tongue. Others are located on the roof, sides and back of the mouth, and in the
2457:, and The responses are mediated by an influx of protons into the cells. As of 2019, molecular mechanisms for each taste appear to be different, although all taste perception relies on activation of
1246:
in the mouth. To date, there are five different types of taste these receptors can detect which are recognized: salt, sweet, sour, bitter, and umami. Each type of receptor has a different manner of
2040:
cells and integrated in the brain via the central nervous system. A basal level of calcium, corresponding to the physiological concentration, is necessary for activation of the CaSR to develop the
1617:("hot" or "spicy") sensation provided by such foods and spices plays an important role in a diverse range of cuisines across the worldâespecially in equatorial and sub-tropical climates, such as
4891:
6671:
Reiner, Anton, and Harvey J. Karten. "Parasympathetic Ocular
Control â Functional Subdivisions and Circuitry of the Avian Nucleus of Edinger-Westphal."Science Direct. 1983. Web. 27 March 2016.
389:(salt) in the mouth. Acids are also detected and perceived as sour. The detection of salt is important to many organisms, but especially mammals, as it serves a critical role in ion and water
1254:
is thought to act as an intermediary hormone which communicates with taste cells within a taste bud, mediating the signals being sent to the brain. Receptor molecules are found on the top of
416:
count (saccharides have many bonds, therefore much energy), they are desirable to the human body, which evolved to seek out the highest-calorie-intake foods. They are used as direct energy (
1905:
were more sensitive to tasting fat than were those with low levels of CD36 expression; this study points to a clear association between CD36 receptor quantity and the ability to taste fat.
349:
in saliva begin to dissolve food into base chemicals that are washed over the papillae and detected as tastes by the taste buds. The tongue is covered with thousands of small bumps called
6058:
2292:
A supertaster is a person whose sense of taste is significantly more sensitive than most. The cause of this heightened response is likely, at least in part, due to an increased number of
4392:
6609:
1002:, a nearby enzyme, which in turn converts a precursor within the cell into a secondary messenger, which closes potassium ion channels. Also, this secondary messenger can stimulate the
6404:
468:. These are all critical molecules, and it is important to have a steady supply of amino acids; consequently, savory tastes trigger a pleasurable response, encouraging the intake of
1577:
cause a burning sensation by inducing a trigeminal nerve reaction together with normal taste reception. The sensation of heat is caused by the food's activating nerves that express
816:
Bitterness is one of the most sensitive of the tastes, and many perceive it as unpleasant, sharp, or disagreeable, but it is sometimes desirable and intentionally added via various
5331:
Riera, CĂ©line E.; Vogel, Horst; Simon, Sidney A.; le Coutre, Johannes (2007). "Artificial sweeteners and salts producing a metallic taste sensation activate TRPV1 receptors".
747:
ions are far larger, so their salty taste differs accordingly. The saltiness of substances is rated relative to sodium chloride (NaCl), which has an index of 1. Potassium, as
574:, or adenosine 3', 5'-cyclic monophosphate. This molecule closes potassium ion channels, leading to depolarization and neurotransmitter release. Synthetic sweeteners such as
6315:
Eto, Yuzuru; Miyamura, Naohiro; Maruyama, Yutaka; Hatanaka, Toshihiro; Takeshita, Sen; Yamanaka, Tomohiko; Nagasaki, Hiroaki; Amino, Yusuke; Ohsu, Takeaki (8 January 2010).
2020:) is translated as "heartiness", "full flavor" or "rich" and describes compounds in food that do not have their own taste, but enhance the characteristics when combined.
785:, e.g. calcium (Ca), ions generally elicit a bitter rather than a salty taste even though they, too, can pass directly through ion channels in the tongue, generating an
5727:
Simons, P. J.; Kummer, J. A.; Luiken, J. J.; Boon, L (2011). "Apical CD36 immunolocalization in human and porcine taste buds from circumvallate and foliate papillae".
2764:
1812:. Other terms for the astringent sensation are "dry", "rough", "harsh" (especially for wine), "tart" (normally referring to sourness), "rubbery", "hard" or "styptic".
6973:
5230:
2124:
This diagram linearly (unless otherwise mentioned) tracks the projections of all known structures that allow for taste to their relevant endpoints in the human brain.
1938:
Proposed alternate names to fat taste include oleogustus and pinguis, although these terms are not widely accepted. The main form of fat that is commonly ingested is
927:
has an index of 11, is thus perceived as intensely more bitter than quinine, and is detected at a much lower solution threshold. The most bitter natural substance is
911:
primates there is a tendency to prefer immature leaves, which tend to be higher in protein and lower in fiber and poisons than mature leaves. Amongst humans, various
2602:
table for McLaughlin & Margolskee (1994) for example, is essentially the same as that of
Svrivastava & Rastogi (2003), Guyton & Hall (2006), and Joesten
1897:
neurons, similar to other currently accepted tastes; and, there is a physiological response to the presence of oral fat. Although CD36 has been studied primarily in
2404:
3031:
1191:
There may not be an absolute measure for pungency, though there are tests for measuring the subjective presence of a given pungent substance in food, such as the
6221:
Ueda, Yoichi; Sakaguchi, Makoto; Hirayama, Kazuo; Miyajima, Ryuichi; Kimizuka, Akimitsu (1990). "Characteristic Flavor
Constituents in Water Extract of Garlic".
6116:
4361:
2840:
1837:
to have a metallic taste. A metallic taste in the mouth is also a symptom of various medical conditions, in which case it may be classified under the symptoms
2598:(for sweetness), hydrochloric acid (for sourness), quinine (for bitterness), and sodium chloride (for saltiness), is itself arbitrary for practical purposes.
6506:
5309:
3009:
397:
as an osmotically active compound that facilitates passive re-uptake of water into the blood. Because of this, salt elicits a pleasant taste in most humans.
7211:
5152:
6954:
6378:
1144:
Measuring the degree to which a substance presents one basic taste can be achieved in a subjective way by comparing its taste to a reference substance.
923:(8 micromolar). The taste thresholds of other bitter substances are rated relative to quinine, which is thus given a reference index of 1. For example,
7590:
4888:
4872:
6690:
Menon, Vinod, and Lucina Q. Uddin. "Saliency, Switching, Attention and
Control: A Network Model of Insula." Springer. 29 May 2010. Web. 28 March 2016.
991:
of bitter perception. These two substances taste bitter to some people, but are virtually tasteless to others. Among the tasters, some are so-called "
2606:(2007). The rankings are all the same, with any differences, where they exist, being in the values assigned from the studies from which they derive.
949:) that is added to toxic substances to prevent accidental ingestion. It was discovered accidentally in 1958 during research on a local anesthetic by
629:) that are abundant in sour substances can directly enter the Type III taste cells through a proton channel. This channel was identified in 2018 as
5504:
2072:. Along with the "sweet" T1R3 receptor, the CaSR receptor can detect calcium as a taste. Whether the perception exists or not in humans is unknown.
4313:
5278:
Peleg, Hanna; Gacon, Karine; Schlich, Pascal; Noble, Ann C (June 1999). "Bitterness and astringency of flavan-3-ol monomers, dimers and trimers".
6643:
Mu, Liancai, and Ira
Sanders. "Human Tongue Neuroanatomy: Nerve Supply and Motor Endplates." Wiley Online Library. Oct. 2010. Web. 27 March 2016.
5564:
6046:
5684:
Baillie, A. G.; Coburn, C. T.; Abumrad, N. A. (1996). "Reversible binding of long-chain fatty acids to purified FAT, the adipose CD36 homolog".
1334:
coming from stevia that is 200 times sweeter than sugar. Lead acetate and other lead compounds were used as sweeteners, mostly for wine, until
4388:
1547:(cranial nerve V) provides information concerning the general texture of food as well as the taste-related sensations of peppery or hot (from
971:
are responsible for the human ability to taste bitter substances. They are identified not only by their ability to taste for certain "bitter"
6599:
4423:
1338:
became known. Romans used to deliberately boil the must inside of lead vessels to make a sweeter wine. Sweetness is detected by a variety of
1122:
Some savory taste buds respond specifically to glutamate in the same way that "sweet" ones respond to sugar. Glutamate binds to a variant of
625:
Sour taste is detected by a small subset of cells that are distributed across all taste buds called Type III taste receptor cells. H+ ions (
6443:
5008:
3854:
Scinska A, Koros E, Habrat B, Kukwa A, Kostowski W, Bienkowski P (August 2000). "Bitter and sweet components of ethanol taste in humans".
3455:
Zhao, Grace Q.; Yifeng Zhang; Mark A. Hoon; Jayaram
Chandrashekar; Isolde Erlenbach; Nicholas J.P. Ryba; Charles S. Zuker (October 2003).
5291:
4961:
3688:
Ye W, Chang RB, Bushman JD, Tu YH, Mulhall EM, Wilson CE, Cooper AJ, Chick WS, Hill-Eubanks DC, Nelson MT, Kinnamon SC, Liman ER (2016).
3119:
6754:
2167:
all synapse here. The greater petrosal, carries soft palate taste signals to the facial nerve. The lesser palatine sends signals to the
4505:
789:. But the chloride of calcium is saltier and less bitter than potassium chloride, and is commonly used in pickle brine instead of KCl.
5256:
2129:
1919:(also termed GPR40) have been linked to fat taste, because their absence resulted in reduced preference to two types of fatty acid (
6152:(in Japanese). Vol. 2, no. 54. Japan Society for Bioscience, Biotechnology, and Agrochemistry (JSBBA). pp. 102â108.
2870:
4365:
345:
The gustatory system allows animals to distinguish between safe and harmful food and to gauge different foods' nutritional value.
2052:
The distinctive taste of chalk has been identified as the calcium component of that substance. In 2008, geneticists discovered a
482:(piquancy or hotness) had traditionally been considered a sixth basic taste. In 2015, researchers suggested a new basic taste of
424:). Many non-carbohydrate molecules trigger a sweet response, leading to the development of many artificial sweeteners, including
5134:
4035:
7583:
4839:
4856:
4731:
4694:
2968:
1350:. These receptors are T1R2+3 (heterodimer) and T1R3 (homodimer), which account for sweet sensing in humans and other animals.
7178:
7111:
4985:
4973:
4825:
4786:
4749:
4708:
4578:
Chaudhari N, Landin AM, Roper SD (February 2000). "A metabotropic glutamate receptor variant functions as a taste receptor".
4057:
3901:
3102:
2799:
2722:
2761:
1824:
dental fillings. It is generally considered an off flavor when present in food and drink. A metallic taste may be caused by
6970:
8637:
6935:
6662:
Hornung, Jean-Pierre. "The Human Raphe Nuclei and the
Serotonergic System."Science Direct. Dec. 2003. Web. 27 March 2016.
2437:
that the two most basic tastes were sweet and bitter. He was one of the first persons to develop a list of basic tastes.
1732:, unlike the actual change in temperature described for sugar substitutes, this coolness is only a perceived phenomenon.
5249:"Spice Pages: Sichuan Pepper (Zanthoxylum, Szechwan peppercorn, fagara, hua jiao, sansho ć±±æ€, timur, andaliman, tirphal)"
1520:
The tongue can also feel other sensations not generally included in the basic tastes. These are largely detected by the
1461:. Undissociated acid diffuses across the plasma membrane of a presynaptic cell, where it dissociates in accordance with
1395:) and is directly detected by cation influx into glial like cells via leak channels causing depolarisation of the cell.
6795:
5906:
Cartoni, C; Yasumatsu, K; Ohkuri, T; Shigemura, N; Yoshida, R; Godinot, N; Le Coutre, J; Ninomiya, Y; Damak, S (2010).
4669:
3028:
436:. It is still unclear how these substances activate the sweet receptors and what adaptative significance this has had.
6106:
7576:
7141:
6789:
6195:
5537:
5457:
5430:
5400:
1127:
716:
332:
2828:
353:, which are visible to the naked eye. Within each papilla are hundreds of taste buds. The exception to this are the
8055:
6250:"Kokumi Substances, Enhancers of Basic Tastes, Induce Responses in Calcium-Sensing Receptor Expressing Taste Cells"
5529:
Encyclopaedia of Occupational Health and Safety: The body, health care, management and policy, tools and approaches
5227:
2986:
2314:
and tablets may also have a lingering aftertaste, as they can contain certain artificial flavor compounds, such as
2120:
1946:
is not pleasant. Mattes described the taste as "more of a warning system" that a certain food should not be eaten.
6465:
5588:"CD36 involvement in orosensory detection of dietary lipids, spontaneous fat preference, and digestive secretions"
5305:
3282:
3006:
2992:
1314:. Many foods can be perceived as sweet regardless of their actual sugar content. For example, some plants such as
196:
The basic tastes contribute only partially to the sensation and flavor of food in the mouthâother factors include
7378:
7260:
5201:
4735:
6630:
Eliav, Eli, and Batya Kamran. "Evidence of Chorda Tympani Dysfunction in Patients with Burning Mouth Syndrome."
8070:
4223:"Relaxation of selective constraint and loss of function in the evolution of human bitter taste receptor genes"
3988:"Relaxation Of Selective Constraint And Loss Of Function In The Evolution Of Human Bitter Taste Receptor Genes"
1441:, ions, in general, elicit a bitter rather than a salty taste even though they, too, can pass directly through
571:
314:
6951:
6374:
4639:
8085:
5816:"The fatty acid translocase gene CD36 and lingual lipase influence oral sensitivity to fat in obese subjects"
998:
Gustducin is made of three subunits. When it is activated by the GPCR, its subunits break apart and activate
550:, which has an index of 1. The average human detection threshold for sucrose is 10 millimoles per liter. For
4869:
3048:
Miller, Greg (2 September 2011). "Sweet here, salty there: Evidence of a taste map in the mammilian brain".
2557:
It has been known for some time that these categories may not be comprehensive. In Guyton's 1976 edition of
456:. The amino acids in proteins are used in the body to build muscles and organs, and to transport molecules (
8571:
8437:
8348:
6185:
5586:
Laugerette, F; Passilly-Degrace, P; Patris, B; Niot, I; Febbraio, M; Montmayeur, J. P.; Besnard, P (2005).
2236:
8770:
7210:
Chandrashekar, Jayaram; Hoon, Mark A.; Ryba; Nicholas, J. P. & Zuker, Charles S. (16 November 2006).
5474:
4635:
1462:
175:
8309:
4310:
1115:(MSG). MSG is a sodium salt that produces a strong savory taste, especially combined with foods rich in
8724:
8060:
4741:
4698:
2450:
2179:; which is the reason that spicy foods can cause tears. Both the lesser palatine and the zygomatic are
2104:) independently of other tastes such as sweetness, without suggesting an associated chemical receptor.
1916:
1912:
1909:
1339:
1123:
526:
5554:
5151:
Chandrashekar, Jayaram; Hoon, Mark A; Ryba, Nicholas J. P. & Zuker, Charles S (16 November 2006),
1800:
that cause an astringent or puckering sensation of the mucous membrane of the mouth. Examples include
8821:
8533:
8475:
8286:
7642:
6408:
2191:
1901:, research examining human subjects' ability to taste fats found that those with high levels of CD36
708:
543:
17:
2310:
Aftertastes arise after food has been swallowed. An aftertaste can differ from the food it follows.
486:
called "fat taste", although "oleogustus" and "pinguis" have both been proposed as alternate terms.
385:
One study found that salt and sour taste mechanisms both detect, in different ways, the presence of
8826:
8480:
8314:
2148:
876:
tastes bitter, as do the additional bitter ingredients found in some alcoholic beverages including
555:
4415:
3836:
2453:. The cells that detect sourness have been identified as a subpopulation that express the protein
8460:
7836:
7285:
7136:, The anthropology of food and nutrition, vol. 5, New York: Berghahn Books, pp. 87â88,
6435:
6143:""Koku" Involved in Food Palatability: An Overview of Pioneering Work and Outstanding Questions"
4998:
3690:"The K+ channel KIR2.1 functions in tandem with proton influx to mediate sour taste transduction"
2506:
2446:
739:
ions most closely resemble those of sodium, and thus the saltiness is most similar. In contrast,
303:
7103:
7097:
3974:
With Bitter Herbs They Shall Eat It: Chemical ecology and the origins of human diet and medicine
1704:
receptors even when not at low temperatures. This "fresh" or "minty" sensation can be tasted in
578:
activate different GPCRs and induce taste receptor cell depolarization by an alternate pathway.
8624:
8455:
8065:
7851:
7670:
7350:
6817:
Meunier, Nicolas; Briand, LoĂŻc; Jacquin-Piques, AgnĂšs; Brondel, Laurent; PĂ©nicaud, Luc (2020).
6080:
Keast, Russell (3 February 2015). "Is fat the sixth taste primary? Evidence and implications".
2156:
2061:
1536:(IX) carries taste sensations from the posterior one third of the tongue while a branch of the
1533:
1524:
system. In humans, the sense of taste is conveyed via three of the twelve cranial nerves. The
1139:
802:
310:
35:
7164:
5527:
5447:
5420:
5367:
4988:
Chang See Leong, Chong Kum Ying, Choo Yan Tong & Low Swee Neo. Focus Ace Pmr 2009 Science.
4772:
4445:
Nelson G, Chandrashekar J, Hoon MA, et al. (March 2002). "An amino-acid taste receptor".
3283:
Ayurvedic balancing: an integration of Western fitness with Eastern wellness (Pages 25-26/188)
3127:
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593:
8662:
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2160:
1845:, referring to distortions of the sense of taste, and can be caused by medication, including
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587:
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receptors. Some such plant-derived compounds that provide this sensation are capsaicin from
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1291:
1247:
1112:
201:
7010:
3819:
3802:
3551:
McLaughlin, Susan; Margolskee, Rorbert F. (NovemberâDecember 1994). "The Sense of Taste".
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2791:
2785:
680:, may have sour taste. Children show a greater enjoyment of sour flavors than adults, and
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8:
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873:
759:
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6548:
6466:"Humans Can Taste Glucose Oligomers Independent of the hT1R2/hT1R3 Sweet Taste Receptor"
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Food proteins and peptides: chemistry, functionality interactions, and commercialization
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The threshold for stimulation of bitter taste by quinine averages a concentration of 8 Ό
500:
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Human Physiology: An integrated approach 5th Edition -Silverthorn, Chapter-10, Page-354
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1423:
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748:
509:
Sweetness, usually regarded as a pleasurable sensation, is produced by the presence of
112:
have taste receptors on taste buds and other areas, including the upper surface of the
4926:
4909:
4262:
Wooding, S.; Kim, U. K.; Bamshad, M. J.; Larsen, J.; Jorde, L. B.; Drayna, D. (2004).
3867:
3574:"A proton current drives action potentials in genetically identified sour taste cells"
3473:
3456:
2564:
On the basis of physiologic studies, there are generally believed to be at least four
807:
30:
This article is about the sense. For the social and aesthetic aspects of "taste", see
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Origins of neuroscience: a history of explorations into brain function (Page 165/480)
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Research has shown that TAS2Rs (taste receptors, type 2, also known as T2Rs) such as
1331:
1172:
1126:. L-glutamate may bond to a type of GPCR known as a metabotropic glutamate receptor (
1052:
999:
960:
Research has shown that TAS2Rs (taste receptors, type 2, also known as T2Rs) such as
861:
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31:
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Boron, W.F., E.L. Boulpaep. 2003. Medical Physiology. 1st ed. Elsevier Science USA.
2710:
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2526:
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1964:
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1772:, "numbing-and-hot", or "mati rasa" flavor. Typical in northern Brazilian cuisine,
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950:
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394:
350:
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128:
121:
97:
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711:(ENaC), which is composed of three subunits. ENaC in the taste cells allow sodium
279:, have lost the ability to sense up to four of their ancestral five basic tastes.
8422:
8363:
8335:
8151:
8126:
8121:
8116:
8075:
7884:
7841:
7788:
7168:
7131:
6977:
6958:
6939:
6893:
6557:
6400:
6274:
5767:"Accumulating evidence supports a taste component for free fatty acids in humans"
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5138:
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4776:
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3013:
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912:
829:
817:
752:
386:
209:
7192:
Taste indices of table 9, p. 274 are select sample taken from table in Guyton's
6248:
Eto, Yuzuru; Kuroda, Motonaka; Yasuda, Reiko; Maruyama, Yutaka (12 April 2012).
4264:"Natural selection and molecular evolution in PTC, a bitter-taste receptor gene"
3917:
Glendinning, J. I. (1994). "Is the bitter rejection response always adaptive?".
3206:
3189:
2449:
for the basic tastes of bitter, sweet and savory have been identified. They are
2171:; which is why spicy foods cause nasal drip. The zygomatic sends signals to the
1692:
or a wound) produce a similar sensation of heat when exposed to hotness agents.
1508:
Glutamic acid binds to a variant of the G protein-coupled receptor, producing a
135:. Within each papilla are hundreds of taste buds. The exceptions to this is the
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8278:
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7984:
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5866:
5344:
5046:
4692:
4099:
4082:
Maehashi, K.; Matano, M.; Wang, H.; Vo, L. A.; Yamamoto, Y.; Huang, L. (2008).
3633:"An evolutionarily conserved gene family encodes proton-selective ion channels"
2327:
2176:
2172:
2141:
1870:
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that acts as an intermediary in the communication between taste bud and brain,
1335:
1327:
1311:
1243:
1239:
1196:
1192:
1164:, a sugar found in honey and vegetables, is about three-quarters as sweet; and
1153:
942:
933:
885:
782:
657:
522:
361:
213:
205:
77:
62:
6932:
6835:
6533:"Human taste detection of glucose oligomers with low degree of polymerization"
3764:
3346:
Running, Cordelia A.; Craig, Bruce A.; Mattes, Richard D. (1 September 2015).
3172:
3155:
2227:
Hypothalamus connections hormonally regulate hunger and the digestive system.
916:
sensory capacity towards bitterness in humans when compared to other species.
69:
of taste (flavor). Taste is the perception stimulated when a substance in the
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8755:
8709:
8647:
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8194:
8009:
7976:
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7823:
7783:
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7444:
7173:. Studies in interface science 18. Amsterdam, Netherlands: Elsevier Science.
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6844:
6819:"COVID 19-Induced Smell and Taste Impairments: Putative Impact on Physiology"
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6604:
6566:
6494:
6375:"Like the Taste of Chalk? You're in LuckâHumans May Be Able to Taste Calcium"
6342:
6283:
5003:
4813:
3423:
3373:
3332:
3232:
Lindemann, Bernd (13 September 2001). "Receptors and transduction in taste".
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2732:
2670:
2462:
2434:
2253:
2085:. In North America it is almost always preferred cold, regardless of season.
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1920:
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1502:
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841:
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20th century, the concept of umami was becoming familiar to Western society.
179:
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10.1002/(SICI)1097-0010(199906)79:8<1123::AID-JSFA336>3.0.CO;2-D
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innervates a third of the tongue including the circumvallate papillae. The
1877:. CD36 was targeted as a possible lipid taste receptor because it binds to
1854:
1781:
1765:
1685:
1594:
1586:
1525:
1287:
1095:
853:
845:
837:
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73:
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5705:
5697:
3938:
3415:
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3296:
2705:
Witt, Martin (2019). "Anatomy and development of the human taste system".
731:
A number of similar cations also trigger the low salt signal. The size of
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8683:
8657:
8642:
8604:
8427:
8402:
8397:
8387:
8373:
7999:
7955:
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7760:
7521:
7485:
7449:
6184:
Hettiarachchy, Navam S.; Sato, Kenji; Marshall, Maurice R., eds. (2010).
6004:
Running, Cordelia A.; Craig, Bruce A.; Mattes, Richard D. (3 July 2015).
5957:"Transient receptor potential channel type M5 is essential for fat taste"
5029:
Maehashi K, Matano M, Wang H, Vo LA, Yamamoto Y, Huang L (January 2008).
4239:
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4189:
4004:
3987:
2531:
2482:
2376:
2287:
2195:
2152:
2082:
2023:
Alongside the five basic tastes of sweet, sour, salt, bitter and savory,
1943:
1898:
1610:
1602:
1537:
1458:
1442:
1185:
1178:
Relative saltiness can be rated by comparison to a dilute salt solution.
1130:) which causes the G-protein complex to activate the sensation of umami.
992:
928:
908:
897:
615:
453:
390:
85:
7331:
7240:
5832:
5181:
1171:
The sourness of a substance can be rated by comparing it to very dilute
1044:
243:
production slowly decreases. Humans can also have distortion of tastes (
8795:
8750:
8614:
8609:
8581:
8561:
8485:
8445:
8392:
8377:
8301:
7765:
7755:
7662:
7603:
7526:
7501:
7480:
7439:
6317:"Involvement of the Calcium-sensing Receptor in Human Taste Perception"
4703:(4th ed.), Belmont, California: Thomson Brooks/Cole, p. 359,
3550:
3038:
scientificamerican.com. Dr. Tim Jacob, Cardiff University. 22 May 2009.
2400:
2364:
2305:
2199:
1924:
1882:
1850:
1846:
1842:
1820:
A metallic taste may be caused by food and drink, certain medicines or
1705:
1701:
1494:
1487:
1255:
1116:
1077:
938:
685:
559:
483:
461:
457:
450:
317: in this section. Unsourced material may be challenged and removed.
264:
163:
117:
66:
5078:
Lindemann, B (September 2001). "Receptors and transduction in taste".
4466:
4133:"The molecular receptive ranges of human TAS2R bitter taste receptors"
3090:
8407:
8353:
8220:
7750:
7740:
7685:
7675:
7475:
7418:
7408:
6531:
Pullicin, Alexa J.; Penner, Michael H.; Lim, Juyun (29 August 2017).
5603:
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3253:
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2424:
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968:
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954:
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904:
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736:
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563:
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365:
244:
132:
101:
100:
stimulation (registering texture, pain, and temperature), determines
93:
81:
47:
6942:
Aristotle. Translated by J. A. Smith. The Internet Classics Archive.
6878:"Chemosensory Systems in COVID-19: Evolution of Scientific Research"
6782:
Clinical Methods: The History, Physical, and Laboratory Examinations
5585:
3520:
1777:
1540:(X) carries some taste sensations from the back of the oral cavity.
292:
8576:
8566:
8556:
8495:
8368:
8225:
8023:
7511:
7413:
4625:
4279:
3518:
3516:
3514:
3512:
3510:
3508:
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3504:
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3500:
2709:. Handbook of Clinical Neurology. Vol. 164. pp. 147â171.
2661:
2636:
2311:
2221:
2101:
1805:
1614:
1598:
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1560:
1528:(VII) carries taste sensations from the anterior two thirds of the
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1403:
1303:
1283:
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1200:
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1028:
988:
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to enter the cell. This on its own depolarizes the cell, and opens
697:
661:
637:
514:
479:
473:
469:
421:
401:
bacteria that grow in such media. Additionally, sour taste signals
276:
221:
187:
7278:
7125:
6816:
6702:"PTC/PROP tasting: anatomy, psychophysics, and sex effects." 1994"
6464:
Lapis, Trina J.; Penner, Michael H.; Lim, Juyun (23 August 2016).
5908:"Taste preference for fatty acids is mediated by GPR40 and GPR120"
4591:
4543:
3887:
3885:
1211:
554:
it is 30 millimoles per liter, with a sweetness index of 0.3, and
8745:
8599:
8551:
8513:
8417:
8358:
7690:
7547:
7470:
5864:
5814:
Pepino, M. Y.; Love-Gregory, L; Klein, S; Abumrad, N. A. (2012).
5392:
Evolution in a Toxic World: How Life Responds to Chemical Threats
3571:
2392:
2383:
Viruses can also cause loss of taste. About 50% of patients with
2358:
2239:
reacts to taste stimuli by dilating and constricting the pupils.
2098:
2065:
1809:
1793:
1721:
1717:
1713:
1570:
1474:
1271:
1181:
1165:
1161:
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961:
924:
893:
889:
865:
762:
744:
732:
673:
551:
547:
465:
413:
272:
217:
7162:
6600:"There is now a sixth taste â and it explains why we love carbs"
5865:
Kimura I, Ichimura A, Ohue-Kitano R, Igarashi M (January 2020).
3497:
1780:. These sensations, although not taste, fall into a category of
1724:. Caused by activation of the same mechanism that signals cold,
937:, and the most bitter substance known is the synthetic chemical
8004:
7994:
7700:
7454:
7345:
5905:
4820:(11th ed.), Philadelphia: Elsevier Saunders, p. 664,
4626:"How Sweet It Is? Measuring the intensity of sugar substitutes"
3882:
2454:
2349:
sometimes have a hyper-sensitivity to the five primary tastes.
2094:
1927:), as well as decreased neuronal response to oral fatty acids.
1729:
1689:
1548:
1529:
1323:
1307:
849:
821:
712:
677:
626:
518:
513:
and substances that mimic sugar. Sweetness may be connected to
417:
256:
252:
248:
240:
236:
140:
113:
89:
5813:
5031:"Bitter peptides activate hTAS2Rs, the human bitter receptors"
4842:
H. D. Belitz, Werner Grosch, Peter Schieberle. Springer, 2009.
4084:"Bitter peptides activate hTAS2Rs, the human bitter receptors"
3746:
3091:
Henry M Seidel; Jane W Ball; Joyce E Dains (1 February 2010).
2249:
is speculated to be the memory and association hub for taste.
719:, flooding the cell with positive calcium ions and leading to
8230:
8032:
7945:
7714:
7624:
7599:
7423:
7209:
6220:
5955:
Liu, P; Shah, B. P.; Croasdell, S; Gilbertson, T. A. (2011).
4857:
Quality control methods for medicinal plant materials, Pg. 38
2137:
2069:
1976:
1931:
1834:
1830:
1725:
1582:
1578:
1509:
1319:
1267:
1108:
1082:
1040:
1016:
665:
653:
645:
641:
510:
402:
369:
268:
109:
70:
7156:
6410:
American Chemical Society National Meeting, Fall 2008, 236th
4770:
4693:
Joesten, Melvin D; Hogg, John L; Castellion, Mary E (2007),
3546:
3544:
3542:
3540:
3538:
3536:
3534:
2476:
1270:, some proteins, and other substances such as alcohols like
43:
8765:
8518:
7128:"plethora of methods characterising human taste perception"
6436:"That Tastes ... Sweet? Sour? No, It's Definitely Calcium!"
6428:
6314:
6047:"Research confirms fat is sixth taste; names it oleogustus"
5372:
Progress: A Monthly Journal Devoted to Medicine and Surgery
3297:"Is fat the sixth taste primary? Evidence and implications"
3029:
Why do two great tastes sometimes not taste great together?
2057:
1982:
1970:
1874:
1454:
1295:
1036:
881:
877:
669:
603:
197:
190:
127:
The tongue is covered with thousands of small bumps called
105:
7119:
6699:
5954:
5150:
4498:"The Claim: The tongue is mapped into four areas of taste"
146:
Taste receptors in the mouth sense the five basic tastes:
143:. Each taste bud contains 50 to 100 taste receptor cells.
7745:
6413:, Philadelphia, PA: American Chemical Society, AGFD 207,
6183:
5144:
4331:"Umami Taste Components and Their Sources in Asian Foods"
3953:
3531:
1908:
Other possible fat taste receptors have been identified.
1878:
1801:
1359:
1152:, which is usually given an arbitrary index of 1 or 100.
606:. The sourness of substances is rated relative to dilute
558:
0.002 millimoles per liter. "Natural" sweeteners such as
260:
182:
of taste buds. Saltiness and sourness are perceived when
7356:
5330:
4732:"Sweetness relative to sucrose as an arbitrary standard"
3801:
Taruno, Akiyuki; Gordon, Michael D. (10 February 2023).
2901:
Turner, Heather N.; Liman, Emily R. (10 February 2022).
1857:, as well as occupational hazards, such as working with
696:"Saltiness" redirects here. For saltiness in water, see
6247:
4991:
4908:
Zhao GQ, Zhang Y, Hoon MA, et al. (October 2003).
4444:
4362:
Ministry of Agriculture, Forestry and Fisheries (Japan)
4261:
3853:
3747:
Djin Gie Liem & Julie A. Mennella (February 2003).
3400:"Recent Advances in Fatty Acid Perception and Genetics"
3295:
Keast, Russell SJ; Costanzo, Andrew (3 February 2015).
1554:
6107:"The five basic tastes have sixth sibling: oleogustus"
5726:
5277:
4808:
4806:
4804:
2987:
Food texture: measurement and perception (page 36/311)
2790:. United States of America: Worth Publishers. p.
2771:
Daniel D. Chiras. Jones & Bartlett Learning, 2005.
2389:
disorder associated with their sense of smell or taste
2136:
innervates the other two thirds of the tongue and the
2107:
1515:
1358:
Saltiness is a taste produced best by the presence of
1294:(organic compounds with a variety of structures), and
707:
The low-salt signal is understood to be caused by the
440:
373:
7102:(5th ed.), Philadelphia: W.B. Saunders, p.
7044:"Recent advances in taste transduction and signaling"
6961:
Ronald M. Polansky. Cambridge University Press, 2007.
4889:
How the Taste Bud Translates Between Tongue and Brain
4525:
4523:
3007:
Food texture: measurement and perception (page 4/311)
2993:
Food texture: measurement and perception (page 3/311)
1973:
1967:
1093:
1087:
235:
Among humans, taste perception begins to fade during
5683:
5028:
4974:
outlines of chemistry with practical work (Page 241)
4577:
4389:"Fish sauce: An ancient Roman condiment rises again"
4081:
3457:"The Receptors for Mammalian Sweet and Savory taste"
2472:
1760:
province in China and of the Indonesian province of
7126:Macbeth, Helen M.; MacClancy, Jeremy, eds. (2004),
6876:Veronese, Sheila; Sbarbati, Andrea (3 March 2021).
6169:ăăăăappears in abstract. ăăłăŻćłç©èłȘăappears in p106 1.b
6141:Nishimura, Toshihide; Egusa, Ai (20 January 2016).
5035:
Biochemical and Biophysical Research Communications
4910:"The receptors for mammalian sweet and umami taste"
4801:
4530:Lindemann, B (February 2000). "A taste for umami".
2035:Calcium-sensing receptors (CaSR) are receptors for
1979:
1889:cells (specifically, the circumvallate and foliate
896:is also known for its bitter taste and is found in
7279:Chaudhari, Nirupa & Roper, Stephen D. (2010).
6992:
6700:Bartoshuk L. M.; Duffy V. B.; et al. (1994).
6003:
5532:. International Labour Organization. p. 299.
5452:. Lippincott Williams & Wilkins. p. 875.
4964:Stephan Frings, Jonathan Bradley. Wiley-VCH, 2004.
4520:
3345:
2813:
2811:
2233:connects the thalamus, temporal lobe, and insula.
610:, which has a sourness index of 1. By comparison,
412:in solution. Since carbohydrates have a very high
6980:Stanley Finger. Oxford University Press US, 2001.
6530:
5867:"Free Fatty Acid Receptors in Health and Disease"
4688:
4686:
4354:"Essiential Ingredients of Japanese Food â Umami"
3803:"Molecular and Cellular Mechanisms of Salt Taste"
3572:Rui Chang, Hang Waters & Emily Liman (2010).
3393:
3391:
1915:(also termed GPR120) and to a much lesser extent
570:, which catalyzes the production of the molecule
8808:
7163:Svrivastava, R. C. & Rastogi, R. P. (2003).
6875:
6136:
6134:
3959:Jones, S., Martin, R., & Pilbeam, D. (1994)
3687:
3276:
2903:"The Cellular and Molecular Basis of Sour Taste"
1752:), a tingling numbness caused by spices such as
941:, which has an index of 1,000. It is used as an
212:, muscle nerves, etc.; temperature, detected by
6778:"Cranial Nerve VII: The Facial Nerve and Taste"
5760:
5758:
5473:Reith, Alastair J. M.; Spence, Charles (2020).
4220:
2808:
2006:
1991:
1505:) can act as complements, enhancing the taste.
931:, a compound present in the roots of the plant
7041:
6463:
6140:
5475:"The mystery of "metal mouth" in chemotherapy"
5280:Journal of the Science of Food and Agriculture
4999:"Biologists Discover How We Detect Sour Taste"
4818:Guyton and Hall Textbook of Medical Physiology
4683:
3749:"Heightened Sour Preferences During Childhood"
3398:Reed, Danielle R.; Xia, Mary B. (1 May 2015).
3388:
3084:
2013:
1998:
1061:
393:in the body. It is specifically needed in the
7584:
7372:
7212:"The receptors and cells for mammalian taste"
7133:Researching Food Habits: Methods and Problems
6131:
5555:"Potential Taste Receptor for Fat Identified"
5153:"The receptors and cells for mammalian taste"
4907:
4416:"The Surprisingly Ancient History of Ketchup"
3961:The Cambridge Encyclopedia of Human Evolution
3796:
3794:
3792:
3294:
2779:
2777:
2637:"Gustatory system: The finer points of taste"
2093:A 2016 study suggested that humans can taste
2060:. The CaSR receptor is commonly found in the
1457:, and, like salt, it is a taste sensed using
903:Bitterness is of interest to those who study
7598:
5858:
5755:
5414:
5412:
4771:Mehta, Bhupinder & Mehta, Manju (2005),
4495:
3800:
3149:
3147:
3145:
1133:
820:. Common bitter foods and beverages include
566:. The gustducin then activates the molecule
124:is responsible for the perception of taste.
7170:Transport Mediated by Electrical Interfaces
7165:"Relative taste indices of some substances"
7086:
6179:
6177:
6105:Feldhausen, Teresa Shipley (31 July 2015).
5472:
4619:
4617:
4221:Wang, X.; Thomas, S. D.; Zhang, J. (2004).
3916:
2900:
2387:(causing COVID-19) experience some type of
2224:connections aid in oral-related movements.
1792:Some foods, such as unripe fruits, contain
1215:Taste buds and papillae of the human tongue
1111:taste, which he identified as the chemical
586:"Sour" redirects here. For other uses, see
546:for sweet substances are rated relative to
7591:
7577:
7379:
7365:
6104:
6073:
5634:
4812:
4174:"BitterDB: a database of bitter compounds"
3789:
2774:
2242:Spinal ganglion are involved in movement.
1119:such as meats, fish, nuts, and mushrooms.
263:cannot taste sweetness, and several other
7306:
7069:
7059:
7018:
6909:
6852:
6834:
6751:"Love salt? You might be a 'supertaster'"
6717:
6574:
6556:
6484:
6350:
6332:
6291:
6273:
6089:
6021:
5980:
5931:
5882:
5841:
5831:
5790:
5660:
5611:
5490:
5418:
5409:
5223:
5221:
5127:
5125:
5077:
5054:
4986:Focus Ace Pmr 2009 Science (Page 242/522)
4925:
4764:
4529:
4287:
4238:
4197:
4148:
4107:
4003:
3818:
3772:
3723:
3713:
3664:
3607:
3597:
3472:
3431:
3363:
3322:
3312:
3231:
3205:
3171:
3142:
3097:. Elsevier Health Sciences. p. 303.
2934:
2660:
2630:
2628:
2626:
2624:
2256:aids in swallowing and gastric motility.
1881:molecules (more specifically, long-chain
1266:Sweetness is produced by the presence of
723:release. ENaC can be blocked by the drug
405:, which can cause serious tissue damage.
333:Learn how and when to remove this message
6988:
6986:
6597:
6174:
5525:
5388:
5228:What Is Umami?: The Composition of Umami
4976:Henry John Horstman Fenton. CUP Archive.
4962:channels in sensory cells (Page 155/304)
4879:(Scientific American, September 1, 2006)
4729:
4723:
4695:"Sweeteness Relative to Sucrose (table)"
4614:
4573:
4571:
4569:
4130:
3285:Joyce Bueker. Llewellyn Worldwide, 2002.
3194:Journal of the Chemical Society of Tokyo
2783:
2336:
2119:
2111:
1493:is responsible for savoriness, but some
1226:
1218:
1210:
1076:. It dates back to the use of fermented
806:
592:
525:. Sweetness is detected by a variety of
499:
378:, which translates to 'deliciousness').
42:
6993:Bachmanov, AA.; Beauchamp, GK. (2007).
6748:
6399:
6377:. Scientific American. 20 August 2008.
6045:Neubert, Amy Patterson (23 July 2015).
6044:
5365:
4659:
4653:
4386:
4348:
4346:
4344:
4320:Denshi JishoâOnline Japanese dictionary
3963:. Cambridge: Cambridge University Press
3837:"Salt Taste Is Surprisingly Mysterious"
3528:. (8th ed). Philadelphia: W.B. Saunders
3397:
3227:
3225:
3120:"The Animals That Taste Only Saltiness"
2634:
1712:and is triggered by substances such as
1206:
1055:meaning "good flavor" or "good taste",
439:The savory taste (known in Japanese as
14:
8809:
7092:
6775:
6612:from the original on 16 September 2016
6598:Hamzelou, Jessica (2 September 2016).
6512:from the original on 26 September 2017
6038:
5764:
5425:. Vol. 2. SAGE. pp. 958â59.
5306:"Could your mouth charge your iPhone?"
5218:
5132:What Is Umami?: What Exactly is Umami?
5122:
4957:
4955:
4953:
4868:David V. Smith, Robert F. Margolskee:
4413:
4171:
3117:
3047:
2700:
2698:
2696:
2621:
2379:(abnormally heightened sense of taste)
2151:are ganglia (one on each side) of the
2116:Active brain areas in taste perception
1168:, a milk sugar, is one-half as sweet.
751:(KCl), is the principal ingredient in
65:that is partially responsible for the
7809:Somatosensory system (sense of touch)
7572:
7360:
7035:
7011:10.1146/annurev.nutr.26.061505.111329
6983:
6223:Agricultural and Biological Chemistry
6216:
6214:
6079:
6006:"Oleogustus: The Unique Taste of Fat"
5259:from the original on 19 November 2012
4852:
4850:
4848:
4781:, India: Prentice-Hall, p. 956,
4737:Food: The Chemistry of its Components
4672:from the original on 24 December 2010
4566:
4508:from the original on 16 December 2017
4496:O'Connor, Anahad (10 November 2008).
4489:
3976:. Tucson: University of Arizona Press
3894:The Psychology of Eating and Drinking
3891:
3834:
3820:10.1146/annurev-physiol-031522-075853
3348:"Oleogustus: The Unique Taste of Fat"
3187:
3153:
3094:Mosby's Guide to Physical Examination
3024:
3022:
2919:10.1146/annurev-physiol-060121-041637
2843:from the original on 17 November 2019
2352:
1124:G protein coupled glutamate receptors
464:, and the organic catalysts known as
360:The five specific tastes received by
7794:Vestibular system (sense of balance)
6798:from the original on 26 January 2016
6446:from the original on 18 October 2009
5567:from the original on 9 December 2014
5445:
5308:. kcdentalworks.com. 24 April 2019.
5011:from the original on 30 October 2009
4623:
4341:
3985:
3835:Elahi, Tasnuva (15 September 2023).
3222:
3016:Andrew J. Rosenthal. Springer, 1999.
2995:Andrew J. Rosenthal. Springer, 1999.
2989:Andrew J. Rosenthal. Springer, 1999.
2826:
2704:
1869:Recent research reveals a potential
1555:Pungency (also spiciness or hotness)
408:Sweet taste signals the presence of
315:adding citations to reliable sources
286:
6417:from the original on 25 August 2009
6119:from the original on 16 August 2015
5637:"Is fat taste ready for primetime?"
4950:
4642:from the original on 13 August 2010
3896:. New York: W.H. Freeman & Co.
2863:"How does our sense of taste work?"
2820:
2693:
2259:
2108:Nerve supply and neural connections
1516:Further sensations and transmission
1223:Taste receptors of the human tongue
1156:is 100 times sweeter than sucrose;
1103:Umami was first studied in 1907 by
636:The most common foods with natural
602:Sourness is the taste that detects
24:
7789:Auditory system (sense of hearing)
7203:
6381:from the original on 28 March 2014
6211:
6061:from the original on 8 August 2015
5552:
5507:from the original on 14 April 2021
5246:
4845:
4700:The World of Chemistry: Essentials
4426:from the original on 19 April 2022
4414:Butler, Stephanie (20 July 2012).
4387:Prichep, Deena (26 October 2013).
3630:
3019:
2715:10.1016/b978-0-444-63855-7.00010-1
2591:
2551:
1684:This particular sensation, called
1068:is considered fundamental to many
755:and has a saltiness index of 0.6.
717:voltage-dependent calcium channels
562:activate the GPCR, which releases
445:), identified by Japanese chemist
372:(often known by its Japanese name
25:
8838:
7804:Gustatory system (sense of taste)
7799:Olfactory system (sense of smell)
7395:
7324:
6757:from the original on 9 April 2012
5592:Journal of Clinical Investigation
4395:from the original on 16 June 2018
3118:Scully, Simone M. (9 June 2014).
2873:from the original on 9 March 2015
2321:
2276:
1833:receptors. Many people consider
1195:for capsaicine in peppers or the
239:, tongue papillae are lost, and
8056:Infrared sensing in vampire bats
7344:
7330:
6964:
6952:Aristotle's De anima (422b10-16)
6945:
6926:
6869:
6810:
6769:
6749:Gardner, Amanda (16 June 2010).
6742:
6693:
6684:
6674:
6665:
6656:
6646:
6637:
6624:
6591:
6524:
6457:
6393:
6367:
6308:
6241:
4859:World Health Organization, 1998.
4660:Walters, D. Eric (13 May 2008),
4368:from the original on 16 May 2021
4038:from the original on 20 May 2020
2975:washington.edu, Eric H. Chudler.
2475:
1963:
1885:), and it has been localized to
1242:which occurs in the specialised
291:
208:, detected through a variety of
27:Sense of chemicals on the tongue
7784:Visual system (sense of vision)
7403:
7042:Kinnamon SC, Finger TE (2019).
6634:. May 2007. Web. 27 March 2016.
6321:Journal of Biological Chemistry
6158:10.1271/kagakutoseibutsu.54.102
6098:
5997:
5948:
5899:
5807:
5720:
5686:The Journal of Membrane Biology
5677:
5628:
5579:
5546:
5526:Stellman, Jeanne Mager (1998).
5519:
5466:
5439:
5382:
5359:
5324:
5312:from the original on 3 May 2019
5298:
5271:
5240:
5071:
5022:
4979:
4967:
4901:
4882:
4862:
4833:
4740:(5th ed.), Cambridge, UK:
4438:
4407:
4380:
4323:
4304:
4255:
4214:
4165:
4124:
4075:
4050:
4020:
3979:
3966:
3910:
3847:
3740:
3681:
3624:
3565:
3448:
3339:
3288:
3111:
3041:
3000:
2978:
2959:
2281:
1815:
1776:is an herb used in dishes like
1744:cooking include the idea of éș» (
1468:
302:needs additional citations for
282:
193:meet taste buds, respectively.
7194:Textbook of Medical Physiology
7099:Textbook of Medical Physiology
7061:10.12688/f1000research.21099.1
6235:10.1080/00021369.1990.10869909
5973:10.1523/JNEUROSCI.6273-10.2011
5924:10.1523/JNEUROSCI.0496-10.2010
5333:American Journal of Physiology
5253:gernot-katzers-spice-pages.com
4624:Tsai, Michelle (14 May 2007),
4032:Bitrex â Keeping children safe
3526:Textbook of Medical Physiology
2894:
2885:
2855:
2755:
2592:
2559:Textbook of Medical Physiology
2552:
2411:) can also disrupt olfaction.
2373:(distortion in sense of taste)
2345:, pituitary insufficiency, or
2088:
2075:
1787:
1700:Some substances activate cold
1353:
1261:
1184:, a bitter medicinal found in
449:, signals the presence of the
155:
147:
13:
1:
7926:Auditory perception (hearing)
7335:The dictionary definition of
5820:The Journal of Lipid Research
5783:10.1016/j.physbeh.2011.05.002
5653:10.1016/j.physbeh.2014.03.002
4927:10.1016/S0092-8674(03)00844-4
4840:Food Chemistry (Page 38/1070)
3868:10.1016/S0376-8716(99)00149-0
3474:10.1016/S0092-8674(03)00844-4
3186:; a partial translation from
3070:10.1126/science.333.6047.1213
2829:"The science of satisfaction"
2614:
2428:
2299:
1953:
1481:
1448:
796:
614:has a sourness index of 0.7,
216:; and "coolness" (such as of
151:
8572:Olfactory reference syndrome
8349:Alice in Wonderland syndrome
6894:10.1021/acschemneuro.0c00788
6719:10.1016/0031-9384(94)90361-1
6558:10.1371/journal.pone.0183008
6275:10.1371/journal.pone.0034489
5741:10.1016/j.acthis.2010.08.006
5419:Goldstein, E. Bruce (2010).
5395:. Island Press. p. 49.
4662:"How is Sweetness Measured?"
4391:. US National Public Radio.
3931:10.1016/0031-9384(94)90369-7
3892:Logue, Alexandra W. (1986).
2762:Human biology (Page 201/464)
1864:
1160:is about 1.4 times sweeter;
1027:Umami, or savoriness, is an
852:, many plants in the family
691:
489:
368:, bitterness, sourness, and
251:share the same tastes: some
7:
8771:Sensory processing disorder
7941:Gustation (taste or flavor)
7931:Equilibrioception (balance)
7281:"The cell biology of taste"
6776:Walker, H. Kenneth (1990).
6405:"Chemosensation of Calcium"
4898:nytimes.com, 4 August 1992.
4636:The Washington Post Company
3856:Drug and Alcohol Dependence
3807:Annual Review of Physiology
3207:10.1246/nikkashi1880.30.820
2907:Annual Review of Physiology
2468:
2451:G protein-coupled receptors
2440:
2007:
1992:
1910:G protein-coupled receptors
1735:
1695:
1340:G protein-coupled receptors
1326:can be used as sweeteners.
1302:. It is often connected to
1094:
1088:
1031:taste. It can be tasted in
668:. Fermented foods, such as
581:
527:G protein coupled receptors
441:
374:
176:G protein-coupled receptors
131:, which are visible to the
10:
8843:
8725:Supernumerary phantom limb
8061:Infrared sensing in snakes
7921:Visual perception (vision)
5884:10.1152/physrev.00041.2018
5635:Dipatrizio, N. V. (2014).
5422:Encyclopedia of Perception
5366:Willard, James P. (1905).
5345:10.1152/ajpregu.00286.2007
5047:10.1016/j.bbrc.2007.11.070
4742:Royal Society of Chemistry
4184:(Database issue): D413â9.
4100:10.1016/j.bbrc.2007.11.070
4088:Biochem Biophys Res Commun
2635:Trivedi, Bijal P. (2012).
2414:
2325:
2303:
2285:
2192:special visceral afferents
2047:
1930:Monovalent cation channel
1917:Free fatty acid receptor 1
1913:free fatty acid receptor 4
1558:
1137:
1020:
1014:
800:
695:
684:containing citric acid or
585:
544:Taste detection thresholds
493:
29:
8788:
8733:
8702:
8671:
8623:
8590:
8542:
8504:
8476:Microwave auditory effect
8436:
8334:
8327:
8300:
8277:
8249:
8208:
8150:
8139:
8107:
8084:
8031:
8022:
7975:
7913:
7870:
7817:
7774:
7731:
7722:
7713:
7661:
7643:Transduction (physiology)
7623:
7610:
7535:
7494:
7463:
7432:
7394:
7386:
7196:(present in all editions.
6882:ACS Chemical Neuroscience
6836:10.3389/fphys.2020.625110
6190:. Boca Raton, Fla.: CRC.
5771:Physiology & Behavior
5641:Physiology & Behavior
3524:Guyton, Arthur C. (1991)
2971:13 September 2017 at the
2787:Psychology Second Edition
2784:Schacter, Daniel (2009).
2014:
1999:
1134:Measuring relative tastes
1062:
709:epithelial sodium channel
420:) and storage of energy (
8481:Music-specific disorders
7837:Vestibulocochlear (VIII)
6144:
5389:Monosson, Emily (2012).
5237:Umami Information Center
5141:Umami Information Center
4816:; Hall, John E. (2006),
4730:Coultate, Tom P (2009),
4311:æšćł definition in English
3992:Human Molecular Genetics
3694:Proc Natl Acad Sci U S A
3578:Proc Natl Acad Sci U S A
3154:Ikeda, Kikunae (2002) .
3034:28 November 2011 at the
2543:
2367:(reduced sense of taste)
2361:(complete loss of taste)
2318:(artificial sweetener).
2237:Edinger-Westphal nucleus
1764:often combine this with
1463:Le Chatelier's principle
1010:
556:5-nitro-2-propoxyaniline
8461:Auditory verbal agnosia
8315:Juxtacapillary receptor
7286:Journal of Cell Biology
6823:Frontiers in Physiology
6334:10.1074/jbc.M109.029165
5961:Journal of Neuroscience
5912:Journal of Neuroscience
4875:29 October 2020 at the
3765:10.1093/chemse/28.2.173
3715:10.1073/pnas.1514282112
3657:10.1126/science.aao3264
3599:10.1073/pnas.1013664107
3188:Ikeda, Kikunae (1909).
3173:10.1093/chemse/27.9.847
2827:Kean, Sam (Fall 2015).
2507:Optimal foraging theory
2149:pterygopalatine ganglia
1853:, and various kinds of
1203:in garlics and onions.
259:(which humans cannot),
8456:Auditory hallucination
8066:Surface wave detection
7671:Multimodal integration
6995:"Taste receptor genes"
6938:6 January 2011 at the
5765:Mattes, R. D. (2011).
5446:Levy, René H. (2002).
2966:Smell â The Nose Knows
2833:Distillations Magazine
2586:
2202:region of the tongue.
2130:glossopharyngeal nerve
2125:
2117:
2062:gastrointestinal tract
1534:glossopharyngeal nerve
1235:
1224:
1216:
1140:Taste confusion matrix
813:
803:Bitter taste evolution
618:an index of 0.46, and
599:
529:(GPCR) coupled to the
506:
108:and other substances.
50:
36:Taste (disambiguation)
34:. For other uses, see
8715:Phantom limb syndrome
8663:Tactile hallucination
7852:Glossopharyngeal (IX)
7653:Active sensory system
7299:10.1083/jcb.201003144
6976:26 March 2023 at the
6957:26 March 2023 at the
6486:10.1093/chemse/bjw088
6091:10.1186/2044-7248-4-5
6023:10.1093/chemse/bjv036
5871:Physiological Reviews
5698:10.1007/s002329900111
5492:10.1093/chemse/bjz076
5137:23 April 2011 at the
4870:Making Sense of Taste
4773:"Sweetness of sugars"
4316:8 August 2011 at the
4150:10.1093/chemse/bjp092
4058:"Denatonium Benzoate"
3416:10.3945/an.114.007005
3404:Advances in Nutrition
3365:10.1093/chemse/bjv036
3324:10536/DRO/DU:30069796
3314:10.1186/2044-7248-4-5
3012:26 March 2023 at the
2767:26 March 2023 at the
2568:sensations of taste:
2562:
2337:Clinical significance
2231:Substantia innominata
2198:carry taste from the
2123:
2115:
1292:artificial sweeteners
1230:
1222:
1214:
1138:Further information:
1004:endoplasmic reticulum
810:
596:
588:Sour (disambiguation)
503:
214:temperature receptors
46:
8524:Labyrinthine fistula
8491:Spatial hearing loss
8190:Campaniform sensilla
7905:Somatosensory cortex
7353:at Wikimedia Commons
6145:éŁăčç©ăźăăăăăç§ćŠăăăăźçŸç¶ăšć±æ
4894:5 March 2017 at the
4744:, pp. 268â269,
4666:All About Sweeteners
4034:. 21 December 2015.
1607:allyl isothiocyanate
1258:of the taste cells.
1248:sensory transduction
1207:Functional structure
1113:monosodium glutamate
1086:in ancient Rome and
987:(PROP) to study the
985:6-n-propylthiouracil
848:, some varieties of
311:improve this article
202:olfactory epithelium
92:. Taste, along with
8310:Nociceptin receptor
8180:Merkel nerve ending
8165:Mechanotransduction
7241:10.1038/nature05401
7233:2006Natur.444..288C
6549:2017PLoSO..1283008P
6401:Tordorf, Michael G.
6266:2012PLoSO...734489M
5833:10.1194/jlr.M021873
5560:Scientific American
5449:Antiepileptic Drugs
5233:27 May 2009 at the
5182:10.1038/nature05401
5174:2006Natur.444..288C
5092:2001Natur.413..219L
4580:Nature Neuroscience
4532:Nature Neuroscience
4459:2002Natur.416..199N
3706:2016PNAS..113E.229Y
3649:2018Sci...359.1047T
3643:(6379): 1047â1050.
3590:2010PNAS..10722320C
3584:(51): 22320â22325.
3246:2001Natur.413..219L
3062:2011Sci...333.1213M
2653:2012Natur.486S...2T
2492:Beefy meaty peptide
2459:P2X purinoreceptors
1569:Substances such as
1238:Taste is a form of
1232:Signal transduction
1070:East Asian cuisines
1023:Glutamate flavoring
981:phenylthiocarbamide
874:alcoholic beverages
631:otopetrin 1 (OTOP1)
8672:Nociception (pain)
8264:Olfactory receptor
8216:Photoreceptor cell
8170:Lamellar corpuscle
8094:Photomorphogenesis
7956:nociception (pain)
7648:Sensory processing
6442:, 21 August 2008,
6150:Kagaku to Seibutsu
5007:, 24 August 2006,
4502:The New York Times
4240:10.1093/hmg/ddh289
4190:10.1093/nar/gkr755
4005:10.1093/hmg/ddh289
3972:Johns, T. (1990).
3554:American Scientist
2869:. 6 January 2012.
2407:and even the flu (
2353:Disorders of taste
2294:fungiform papillae
2175:that activate the
2126:
2118:
2056:on the tongues of
1756:. The cuisines of
1690:surface of the eye
1424:alkali earth metal
1310:, which contain a
1298:compounds such as
1236:
1234:of taste receptors
1225:
1217:
1100:in ancient China.
814:
779:alkali earth metal
749:potassium chloride
622:an index of 0.06.
600:
521:, which contain a
507:
200:, detected by the
94:the sense of smell
51:
8804:
8803:
8789:Biases and errors
8784:
8783:
8720:Somatoparaphrenia
8689:Pain dissociation
8534:MĂ©niĂšre's disease
8466:Cortical deafness
8344:Visual impairment
8323:
8322:
8185:Bulbous corpuscle
8175:Tactile corpuscle
8143:sensory receptors
8135:
8134:
8018:
8017:
7971:
7970:
7936:Olfaction (smell)
7890:Vestibular cortex
7872:Cerebral cortices
7709:
7708:
7696:Motion perception
7566:
7565:
7349:Media related to
7227:(7117): 288â294.
7180:978-0-444-51453-0
7113:978-0-7216-4393-9
7094:Guyton, Arthur C.
6055:Purdue University
5729:Acta Histochemica
5168:(7117): 288â294,
4827:978-0-7216-0240-0
4788:978-81-203-2441-1
4778:Organic Chemistry
4751:978-0-85404-111-4
4710:978-0-495-01213-9
4467:10.1038/nature726
4453:(6877): 199â202.
4233:(21): 2671â2678.
4178:Nucleic Acids Res
4131:Meyerhof (2010).
4028:"What is Bitrex?"
3998:(21): 2671â2678.
3986:Wang, X. (2004).
3903:978-0-415-81708-0
3240:(6852): 219â225.
3104:978-0-323-07357-8
2801:978-1-4292-3719-2
2724:978-0-444-63855-7
2522:Vomeronasal organ
2502:Gustatory nucleus
2343:Addison's disease
2247:frontal operculum
2097:(specifically, a
1740:Both Chinese and
1667:Southwest Chinese
1430:, e.g., calcium,
1332:steviol glycoside
1173:hydrochloric acid
1000:phosphodiesterase
951:T. & H. Smith
872:. The ethanol in
828:, South American
608:hydrochloric acid
568:adenylate cyclase
355:filiform papillae
347:Digestive enzymes
343:
342:
335:
220:) and "hotness" (
137:filiform papillae
80:cells located on
74:reacts chemically
32:Taste (sociology)
16:(Redirected from
8834:
8822:Gustatory system
8451:Auditory agnosia
8383:Optic neuropathy
8332:
8331:
8200:Stretch receptor
8148:
8147:
8046:Magnetoreception
8041:Electroreception
8029:
8028:
7951:mechanoreception
7900:Gustatory cortex
7895:Olfactory cortex
7729:
7728:
7720:
7719:
7638:Sensory receptor
7621:
7620:
7593:
7586:
7579:
7570:
7569:
7381:
7374:
7367:
7358:
7357:
7348:
7334:
7320:
7310:
7275:
7273:
7271:
7265:
7259:. Archived from
7216:
7197:
7191:
7189:
7187:
7160:
7154:
7153:
7152:
7150:
7123:
7117:
7116:
7090:
7084:
7083:
7073:
7063:
7039:
7033:
7032:
7022:
6990:
6981:
6968:
6962:
6949:
6943:
6930:
6924:
6923:
6913:
6873:
6867:
6866:
6856:
6838:
6814:
6808:
6807:
6805:
6803:
6784:. Butterworths.
6773:
6767:
6766:
6764:
6762:
6746:
6740:
6739:
6721:
6697:
6691:
6688:
6682:
6678:
6672:
6669:
6663:
6660:
6654:
6650:
6644:
6641:
6635:
6628:
6622:
6621:
6619:
6617:
6595:
6589:
6588:
6578:
6560:
6528:
6522:
6521:
6519:
6517:
6511:
6488:
6470:
6461:
6455:
6454:
6453:
6451:
6432:
6426:
6425:
6424:
6422:
6397:
6391:
6390:
6388:
6386:
6371:
6365:
6364:
6354:
6336:
6327:(2): 1016â1022.
6312:
6306:
6305:
6295:
6277:
6245:
6239:
6238:
6218:
6209:
6208:
6206:
6204:
6181:
6172:
6171:
6166:
6164:
6138:
6129:
6128:
6126:
6124:
6102:
6096:
6095:
6093:
6077:
6071:
6070:
6068:
6066:
6042:
6036:
6035:
6025:
6001:
5995:
5994:
5984:
5952:
5946:
5945:
5935:
5903:
5897:
5896:
5886:
5862:
5856:
5855:
5845:
5835:
5811:
5805:
5804:
5794:
5762:
5753:
5752:
5724:
5718:
5717:
5681:
5675:
5674:
5664:
5632:
5626:
5625:
5615:
5604:10.1172/JCI25299
5583:
5577:
5576:
5574:
5572:
5550:
5544:
5543:
5523:
5517:
5516:
5514:
5512:
5494:
5470:
5464:
5463:
5443:
5437:
5436:
5416:
5407:
5406:
5386:
5380:
5379:
5368:"Current Events"
5363:
5357:
5356:
5339:(2): R626âR634.
5328:
5322:
5321:
5319:
5317:
5302:
5296:
5295:
5286:(8): 1123â1128.
5275:
5269:
5268:
5266:
5264:
5247:Katzer, Gernot.
5244:
5238:
5225:
5216:
5215:
5214:
5212:
5206:
5200:, archived from
5157:
5148:
5142:
5129:
5120:
5119:
5100:10.1038/35093032
5086:(6852): 219â25.
5075:
5069:
5068:
5058:
5026:
5020:
5019:
5018:
5016:
4995:
4989:
4983:
4977:
4971:
4965:
4959:
4948:
4947:
4929:
4905:
4899:
4886:
4880:
4866:
4860:
4854:
4843:
4837:
4831:
4830:
4814:Guyton, Arthur C
4810:
4799:
4798:
4797:
4795:
4768:
4762:
4761:
4760:
4758:
4727:
4721:
4720:
4719:
4717:
4690:
4681:
4680:
4679:
4677:
4657:
4651:
4650:
4649:
4647:
4621:
4612:
4611:
4575:
4564:
4563:
4527:
4518:
4517:
4515:
4513:
4493:
4487:
4486:
4442:
4436:
4435:
4433:
4431:
4411:
4405:
4404:
4402:
4400:
4384:
4378:
4377:
4375:
4373:
4350:
4339:
4338:
4335:researchgate.net
4327:
4321:
4308:
4302:
4301:
4291:
4259:
4253:
4252:
4242:
4218:
4212:
4211:
4201:
4169:
4163:
4162:
4152:
4128:
4122:
4121:
4111:
4079:
4073:
4072:
4070:
4068:
4062:Encyclopedia.com
4054:
4048:
4047:
4045:
4043:
4024:
4018:
4017:
4007:
3983:
3977:
3970:
3964:
3957:
3951:
3950:
3925:(6): 1217â1227.
3914:
3908:
3907:
3889:
3880:
3879:
3851:
3845:
3844:
3832:
3822:
3798:
3787:
3786:
3776:
3744:
3738:
3737:
3727:
3717:
3685:
3679:
3678:
3668:
3628:
3622:
3621:
3611:
3601:
3569:
3563:
3562:
3548:
3529:
3522:
3495:
3494:
3476:
3452:
3446:
3445:
3435:
3410:(3): 353Sâ360S.
3395:
3386:
3385:
3367:
3343:
3337:
3336:
3326:
3316:
3292:
3286:
3280:
3274:
3273:
3254:10.1038/35093032
3229:
3220:
3219:
3209:
3190:"New Seasonings"
3185:
3175:
3156:"New Seasonings"
3151:
3140:
3139:
3137:
3135:
3126:. Archived from
3115:
3109:
3108:
3088:
3082:
3081:
3045:
3039:
3026:
3017:
3004:
2998:
2982:
2976:
2963:
2957:
2956:
2938:
2898:
2892:
2889:
2883:
2882:
2880:
2878:
2859:
2853:
2852:
2850:
2848:
2824:
2818:
2815:
2806:
2805:
2781:
2772:
2759:
2753:
2752:
2702:
2691:
2690:
2664:
2632:
2596:
2556:
2527:Sensory analysis
2497:Digital lollipop
2485:
2480:
2479:
2433:
2430:
2260:Taste in insects
2185:trigeminal nerve
2181:maxillary nerves
2165:zygomatic nerves
2157:greater petrosal
2054:calcium receptor
2019:
2017:
2016:
2010:
2004:
2002:
2001:
1995:
1989:
1988:
1985:
1984:
1981:
1978:
1975:
1972:
1969:
1768:to produce a éș»èŸŁ
1728:ion channels on
1545:trigeminal nerve
1440:
1439:
1438:
1417:
1416:
1415:
1394:
1393:
1392:
1383:
1382:
1381:
1372:
1371:
1370:
1280:propylene glycol
1099:
1091:
1074:Japanese cuisine
1067:
1065:
1064:
818:bittering agents
787:action potential
753:salt substitutes
721:neurotransmitter
444:
395:mammalian kidney
377:
338:
331:
327:
324:
318:
295:
287:
210:mechanoreceptors
122:gustatory cortex
98:trigeminal nerve
88:, mostly on the
55:gustatory system
21:
8842:
8841:
8837:
8836:
8835:
8833:
8832:
8831:
8827:Sensory systems
8807:
8806:
8805:
8800:
8780:
8729:
8698:
8667:
8619:
8586:
8538:
8500:
8432:
8423:Stereoblindness
8364:Color blindness
8319:
8296:
8273:
8245:
8204:
8152:Mechanoreceptor
8141:
8131:
8127:Machine hearing
8122:Computer vision
8117:Robotic sensing
8103:
8080:
8014:
7967:
7909:
7885:Auditory cortex
7866:
7813:
7776:Sensory systems
7770:
7705:
7657:
7615:
7613:
7606:
7597:
7567:
7562:
7531:
7490:
7459:
7428:
7390:
7385:
7327:
7269:
7267:
7266:on 22 July 2011
7263:
7214:
7206:
7204:Further reading
7201:
7200:
7185:
7183:
7181:
7161:
7157:
7148:
7146:
7144:
7124:
7120:
7114:
7091:
7087:
7040:
7036:
6991:
6984:
6978:Wayback Machine
6969:
6965:
6959:Wayback Machine
6950:
6946:
6940:Wayback Machine
6931:
6927:
6874:
6870:
6815:
6811:
6801:
6799:
6792:
6774:
6770:
6760:
6758:
6747:
6743:
6698:
6694:
6689:
6685:
6679:
6675:
6670:
6666:
6661:
6657:
6651:
6647:
6642:
6638:
6629:
6625:
6615:
6613:
6596:
6592:
6543:(8): e0183008.
6529:
6525:
6515:
6513:
6509:
6473:Chemical Senses
6468:
6462:
6458:
6449:
6447:
6434:
6433:
6429:
6420:
6418:
6398:
6394:
6384:
6382:
6373:
6372:
6368:
6313:
6309:
6246:
6242:
6219:
6212:
6202:
6200:
6198:
6182:
6175:
6162:
6160:
6146:
6139:
6132:
6122:
6120:
6103:
6099:
6084:. Vol. 4.
6078:
6074:
6064:
6062:
6043:
6039:
6010:Chemical Senses
6002:
5998:
5967:(23): 8634â42.
5953:
5949:
5918:(25): 8376â82.
5904:
5900:
5863:
5859:
5812:
5808:
5763:
5756:
5725:
5721:
5682:
5678:
5633:
5629:
5598:(11): 3177â84.
5584:
5580:
5570:
5568:
5553:Biello, David.
5551:
5547:
5540:
5524:
5520:
5510:
5508:
5479:Chemical Senses
5471:
5467:
5460:
5444:
5440:
5433:
5417:
5410:
5403:
5387:
5383:
5364:
5360:
5329:
5325:
5315:
5313:
5304:
5303:
5299:
5276:
5272:
5262:
5260:
5245:
5241:
5235:Wayback Machine
5226:
5219:
5210:
5208:
5207:on 22 July 2011
5204:
5155:
5149:
5145:
5139:Wayback Machine
5130:
5123:
5076:
5072:
5027:
5023:
5014:
5012:
4997:
4996:
4992:
4984:
4980:
4972:
4968:
4960:
4951:
4906:
4902:
4896:Wayback Machine
4887:
4883:
4877:Wayback Machine
4867:
4863:
4855:
4846:
4838:
4834:
4828:
4811:
4802:
4793:
4791:
4789:
4769:
4765:
4756:
4754:
4752:
4728:
4724:
4715:
4713:
4711:
4691:
4684:
4675:
4673:
4658:
4654:
4645:
4643:
4622:
4615:
4576:
4567:
4528:
4521:
4511:
4509:
4494:
4490:
4443:
4439:
4429:
4427:
4412:
4408:
4398:
4396:
4385:
4381:
4371:
4369:
4352:
4351:
4342:
4329:
4328:
4324:
4318:Wayback Machine
4309:
4305:
4260:
4256:
4219:
4215:
4172:Wiener (2012).
4170:
4166:
4129:
4125:
4080:
4076:
4066:
4064:
4056:
4055:
4051:
4041:
4039:
4026:
4025:
4021:
3984:
3980:
3971:
3967:
3958:
3954:
3915:
3911:
3904:
3890:
3883:
3852:
3848:
3833:
3799:
3790:
3745:
3741:
3700:(2): E229â238.
3686:
3682:
3631:Tu, YH (2018).
3629:
3625:
3570:
3566:
3549:
3532:
3523:
3498:
3453:
3449:
3396:
3389:
3352:Chemical Senses
3344:
3340:
3293:
3289:
3281:
3277:
3230:
3223:
3196:(in Japanese).
3160:Chemical Senses
3152:
3143:
3133:
3131:
3130:on 14 June 2014
3116:
3112:
3105:
3089:
3085:
3046:
3042:
3036:Wayback Machine
3027:
3020:
3014:Wayback Machine
3005:
3001:
2983:
2979:
2973:Wayback Machine
2964:
2960:
2899:
2895:
2890:
2886:
2876:
2874:
2861:
2860:
2856:
2846:
2844:
2825:
2821:
2816:
2809:
2802:
2782:
2775:
2769:Wayback Machine
2760:
2756:
2725:
2707:Smell and Taste
2703:
2694:
2647:(7403): S2âS3.
2633:
2622:
2617:
2612:
2546:
2541:
2481:
2474:
2471:
2443:
2431:
2417:
2409:influenza virus
2355:
2347:cystic fibrosis
2339:
2330:
2324:
2308:
2302:
2290:
2284:
2279:
2262:
2161:lesser palatine
2110:
2091:
2078:
2050:
2011:
1996:
1966:
1962:
1956:
1867:
1818:
1798:calcium oxalate
1790:
1738:
1720:, ethanol, and
1698:
1671:Sichuan cuisine
1567:
1559:Main articles:
1557:
1518:
1484:
1471:
1451:
1445:in the tongue.
1437:
1435:
1434:
1433:
1431:
1422:cations of the
1414:
1411:
1410:
1409:
1407:
1402:cations, e.g.,
1391:
1389:
1388:
1387:
1385:
1380:
1378:
1377:
1376:
1374:
1369:
1367:
1366:
1365:
1363:
1356:
1264:
1244:taste receptors
1209:
1142:
1136:
1059:
1025:
1019:
1013:
977:bitter database
964:coupled to the
913:food processing
805:
799:
777:cations of the
772:
701:
694:
591:
584:
498:
492:
387:sodium chloride
364:are saltiness,
362:taste receptors
339:
328:
322:
319:
308:
296:
285:
166:(also known as
39:
28:
23:
22:
15:
12:
11:
5:
8840:
8830:
8829:
8824:
8819:
8802:
8801:
8799:
8798:
8792:
8790:
8786:
8785:
8782:
8781:
8779:
8778:
8773:
8768:
8763:
8758:
8753:
8748:
8743:
8737:
8735:
8731:
8730:
8728:
8727:
8722:
8717:
8712:
8706:
8704:
8703:Proprioception
8700:
8699:
8697:
8696:
8691:
8686:
8681:
8675:
8673:
8669:
8668:
8666:
8665:
8660:
8655:
8650:
8645:
8640:
8635:
8629:
8627:
8621:
8620:
8618:
8617:
8612:
8607:
8602:
8596:
8594:
8588:
8587:
8585:
8584:
8579:
8574:
8569:
8564:
8559:
8554:
8548:
8546:
8540:
8539:
8537:
8536:
8531:
8526:
8521:
8516:
8510:
8508:
8502:
8501:
8499:
8498:
8493:
8488:
8483:
8478:
8473:
8468:
8463:
8458:
8453:
8448:
8442:
8440:
8434:
8433:
8431:
8430:
8425:
8420:
8415:
8410:
8405:
8400:
8395:
8390:
8385:
8380:
8371:
8366:
8361:
8356:
8351:
8346:
8340:
8338:
8329:
8325:
8324:
8321:
8320:
8318:
8317:
8312:
8306:
8304:
8298:
8297:
8295:
8294:
8289:
8283:
8281:
8279:Thermoreceptor
8275:
8274:
8272:
8271:
8266:
8261:
8259:Taste receptor
8255:
8253:
8247:
8246:
8244:
8243:
8238:
8233:
8228:
8223:
8218:
8212:
8210:
8206:
8205:
8203:
8202:
8197:
8192:
8187:
8182:
8177:
8172:
8167:
8162:
8156:
8154:
8145:
8137:
8136:
8133:
8132:
8130:
8129:
8124:
8119:
8113:
8111:
8105:
8104:
8102:
8101:
8096:
8090:
8088:
8082:
8081:
8079:
8078:
8073:
8068:
8063:
8058:
8053:
8048:
8043:
8037:
8035:
8026:
8020:
8019:
8016:
8015:
8013:
8012:
8007:
8002:
7997:
7992:
7987:
7985:Proprioception
7981:
7979:
7973:
7972:
7969:
7968:
7966:
7965:
7964:
7963:
7958:
7953:
7943:
7938:
7933:
7928:
7923:
7917:
7915:
7911:
7910:
7908:
7907:
7902:
7897:
7892:
7887:
7882:
7876:
7874:
7868:
7867:
7865:
7864:
7859:
7857:Trigeminal (V)
7854:
7849:
7844:
7839:
7834:
7828:
7826:
7815:
7814:
7812:
7811:
7806:
7801:
7796:
7791:
7786:
7780:
7778:
7772:
7771:
7769:
7768:
7763:
7758:
7753:
7748:
7743:
7737:
7735:
7733:Sensory organs
7726:
7717:
7711:
7710:
7707:
7706:
7704:
7703:
7698:
7693:
7688:
7683:
7678:
7673:
7667:
7665:
7659:
7658:
7656:
7655:
7650:
7645:
7640:
7635:
7629:
7627:
7618:
7608:
7607:
7596:
7595:
7588:
7581:
7573:
7564:
7563:
7561:
7560:
7555:
7550:
7545:
7539:
7537:
7533:
7532:
7530:
7529:
7524:
7519:
7517:Scoville scale
7514:
7509:
7507:Acquired taste
7504:
7498:
7496:
7492:
7491:
7489:
7488:
7483:
7478:
7473:
7467:
7465:
7461:
7460:
7458:
7457:
7452:
7447:
7442:
7436:
7434:
7430:
7429:
7427:
7426:
7421:
7416:
7411:
7406:
7400:
7398:
7392:
7391:
7384:
7383:
7376:
7369:
7361:
7355:
7354:
7342:
7326:
7325:External links
7323:
7322:
7321:
7293:(3): 285â296.
7276:
7205:
7202:
7199:
7198:
7179:
7155:
7142:
7118:
7112:
7085:
7034:
7005:(1): 389â414.
6982:
6963:
6944:
6925:
6888:(5): 813â824.
6868:
6809:
6790:
6768:
6753:. CNN Health.
6741:
6712:(6): 1165â71.
6692:
6683:
6673:
6664:
6655:
6645:
6636:
6632:Science Direct
6623:
6590:
6523:
6479:(9): 755â762.
6456:
6427:
6392:
6366:
6307:
6240:
6229:(1): 163â169.
6210:
6196:
6173:
6130:
6097:
6072:
6037:
6016:(6): 507â516.
5996:
5947:
5898:
5877:(1): 171â210.
5857:
5806:
5754:
5719:
5676:
5627:
5578:
5545:
5538:
5518:
5465:
5458:
5438:
5431:
5408:
5401:
5381:
5358:
5323:
5297:
5270:
5239:
5217:
5143:
5121:
5070:
5021:
4990:
4978:
4966:
4949:
4900:
4881:
4861:
4844:
4832:
4826:
4800:
4787:
4763:
4750:
4722:
4709:
4682:
4652:
4613:
4565:
4519:
4488:
4437:
4406:
4379:
4358:Taste of Japan
4340:
4322:
4303:
4280:10.1086/383092
4274:(4): 637â646.
4268:Am J Hum Genet
4254:
4213:
4164:
4123:
4094:(4): 851â855.
4074:
4049:
4019:
3978:
3965:
3952:
3909:
3902:
3881:
3862:(2): 199â206.
3846:
3788:
3759:(2): 173â180.
3739:
3680:
3623:
3564:
3530:
3496:
3467:(3): 255â266.
3447:
3387:
3358:(7): 507â516.
3338:
3287:
3275:
3221:
3200:(8): 820â836.
3166:(9): 847â849.
3141:
3110:
3103:
3083:
3056:(6047): 1213.
3040:
3018:
2999:
2997:
2996:
2990:
2977:
2958:
2893:
2884:
2854:
2819:
2807:
2800:
2773:
2754:
2723:
2692:
2662:10.1038/486s2a
2619:
2618:
2616:
2613:
2547:
2545:
2542:
2540:
2539:
2534:
2529:
2524:
2519:
2514:
2509:
2504:
2499:
2494:
2488:
2487:
2486:
2470:
2467:
2463:sensory nerves
2442:
2439:
2427:postulated in
2416:
2413:
2381:
2380:
2374:
2368:
2362:
2354:
2351:
2341:Patients with
2338:
2335:
2328:Acquired taste
2326:Main article:
2323:
2322:Acquired taste
2320:
2304:Main article:
2301:
2298:
2286:Main article:
2283:
2280:
2278:
2277:Other concepts
2275:
2261:
2258:
2177:lacrimal gland
2173:lacrimal nerve
2142:chorda tympani
2109:
2106:
2090:
2087:
2077:
2074:
2049:
2046:
1955:
1952:
1871:taste receptor
1866:
1863:
1817:
1814:
1789:
1786:
1754:Sichuan pepper
1737:
1734:
1697:
1694:
1565:Scoville scale
1556:
1553:
1517:
1514:
1483:
1480:
1470:
1467:
1450:
1447:
1436:
1428:periodic table
1412:
1390:
1379:
1368:
1355:
1352:
1336:lead poisoning
1328:Rebaudioside A
1312:carbonyl group
1263:
1260:
1240:chemoreception
1208:
1205:
1197:Pyruvate scale
1193:Scoville scale
1154:Rebaudioside A
1135:
1132:
1015:Main article:
1012:
1009:
943:aversive agent
934:Gentiana lutea
824:, unsweetened
798:
795:
783:periodic table
770:
693:
690:
583:
580:
523:carbonyl group
494:Main article:
491:
488:
341:
340:
323:September 2016
299:
297:
290:
284:
281:
180:cell membranes
78:taste receptor
63:sensory system
59:sense of taste
26:
9:
6:
4:
3:
2:
8839:
8828:
8825:
8823:
8820:
8818:
8815:
8814:
8812:
8797:
8794:
8793:
8791:
8787:
8777:
8774:
8772:
8769:
8767:
8764:
8762:
8761:Hallucination
8759:
8757:
8756:Derealization
8754:
8752:
8749:
8747:
8744:
8742:
8739:
8738:
8736:
8732:
8726:
8723:
8721:
8718:
8716:
8713:
8711:
8710:Asomatognosia
8708:
8707:
8705:
8701:
8695:
8692:
8690:
8687:
8685:
8682:
8680:
8677:
8676:
8674:
8670:
8664:
8661:
8659:
8656:
8654:
8651:
8649:
8648:Hyperesthesia
8646:
8644:
8641:
8639:
8636:
8634:
8633:Astereognosis
8631:
8630:
8628:
8626:
8622:
8616:
8613:
8611:
8608:
8606:
8603:
8601:
8598:
8597:
8595:
8593:
8589:
8583:
8580:
8578:
8575:
8573:
8570:
8568:
8565:
8563:
8560:
8558:
8555:
8553:
8550:
8549:
8547:
8545:
8541:
8535:
8532:
8530:
8529:Labyrinthitis
8527:
8525:
8522:
8520:
8517:
8515:
8512:
8511:
8509:
8507:
8503:
8497:
8494:
8492:
8489:
8487:
8484:
8482:
8479:
8477:
8474:
8472:
8469:
8467:
8464:
8462:
8459:
8457:
8454:
8452:
8449:
8447:
8444:
8443:
8441:
8439:
8435:
8429:
8426:
8424:
8421:
8419:
8416:
8414:
8411:
8409:
8406:
8404:
8401:
8399:
8396:
8394:
8391:
8389:
8386:
8384:
8381:
8379:
8375:
8372:
8370:
8367:
8365:
8362:
8360:
8357:
8355:
8352:
8350:
8347:
8345:
8342:
8341:
8339:
8337:
8333:
8330:
8326:
8316:
8313:
8311:
8308:
8307:
8305:
8303:
8299:
8293:
8290:
8288:
8285:
8284:
8282:
8280:
8276:
8270:
8267:
8265:
8262:
8260:
8257:
8256:
8254:
8252:
8251:Chemoreceptor
8248:
8242:
8239:
8237:
8234:
8232:
8229:
8227:
8224:
8222:
8219:
8217:
8214:
8213:
8211:
8209:Photoreceptor
8207:
8201:
8198:
8196:
8195:Slit sensilla
8193:
8191:
8188:
8186:
8183:
8181:
8178:
8176:
8173:
8171:
8168:
8166:
8163:
8161:
8158:
8157:
8155:
8153:
8149:
8146:
8144:
8138:
8128:
8125:
8123:
8120:
8118:
8115:
8114:
8112:
8110:
8106:
8100:
8097:
8095:
8092:
8091:
8089:
8087:
8083:
8077:
8074:
8072:
8069:
8067:
8064:
8062:
8059:
8057:
8054:
8052:
8049:
8047:
8044:
8042:
8039:
8038:
8036:
8034:
8030:
8027:
8025:
8021:
8011:
8010:Visceral pain
8008:
8006:
8003:
8001:
7998:
7996:
7993:
7991:
7988:
7986:
7983:
7982:
7980:
7978:
7974:
7962:
7961:thermoception
7959:
7957:
7954:
7952:
7949:
7948:
7947:
7944:
7942:
7939:
7937:
7934:
7932:
7929:
7927:
7924:
7922:
7919:
7918:
7916:
7912:
7906:
7903:
7901:
7898:
7896:
7893:
7891:
7888:
7886:
7883:
7881:
7880:Visual cortex
7878:
7877:
7875:
7873:
7869:
7863:
7860:
7858:
7855:
7853:
7850:
7848:
7845:
7843:
7842:Olfactory (I)
7840:
7838:
7835:
7833:
7830:
7829:
7827:
7825:
7824:spinal nerves
7821:
7816:
7810:
7807:
7805:
7802:
7800:
7797:
7795:
7792:
7790:
7787:
7785:
7782:
7781:
7779:
7777:
7773:
7767:
7764:
7762:
7759:
7757:
7754:
7752:
7749:
7747:
7744:
7742:
7739:
7738:
7736:
7734:
7730:
7727:
7725:
7721:
7718:
7716:
7712:
7702:
7699:
7697:
7694:
7692:
7689:
7687:
7684:
7682:
7681:Consciousness
7679:
7677:
7674:
7672:
7669:
7668:
7666:
7664:
7660:
7654:
7651:
7649:
7646:
7644:
7641:
7639:
7636:
7634:
7631:
7630:
7628:
7626:
7622:
7619:
7617:
7609:
7605:
7601:
7594:
7589:
7587:
7582:
7580:
7575:
7574:
7571:
7559:
7556:
7554:
7551:
7549:
7546:
7544:
7541:
7540:
7538:
7534:
7528:
7525:
7523:
7520:
7518:
7515:
7513:
7510:
7508:
7505:
7503:
7500:
7499:
7497:
7493:
7487:
7484:
7482:
7479:
7477:
7474:
7472:
7469:
7468:
7466:
7462:
7456:
7453:
7451:
7448:
7446:
7443:
7441:
7438:
7437:
7435:
7431:
7425:
7422:
7420:
7417:
7415:
7412:
7410:
7407:
7405:
7402:
7401:
7399:
7397:
7393:
7389:
7382:
7377:
7375:
7370:
7368:
7363:
7362:
7359:
7352:
7347:
7343:
7341:at Wiktionary
7340:
7339:
7333:
7329:
7328:
7318:
7314:
7309:
7304:
7300:
7296:
7292:
7288:
7287:
7282:
7277:
7262:
7258:
7254:
7250:
7246:
7242:
7238:
7234:
7230:
7226:
7222:
7221:
7213:
7208:
7207:
7195:
7182:
7176:
7172:
7171:
7166:
7159:
7145:
7143:9781571815446
7139:
7135:
7134:
7129:
7122:
7115:
7109:
7105:
7101:
7100:
7095:
7089:
7081:
7077:
7072:
7067:
7062:
7057:
7053:
7049:
7048:F1000Research
7045:
7038:
7030:
7026:
7021:
7016:
7012:
7008:
7004:
7000:
6999:Annu Rev Nutr
6996:
6989:
6987:
6979:
6975:
6972:
6967:
6960:
6956:
6953:
6948:
6941:
6937:
6934:
6929:
6921:
6917:
6912:
6907:
6903:
6899:
6895:
6891:
6887:
6883:
6879:
6872:
6864:
6860:
6855:
6850:
6846:
6842:
6837:
6832:
6828:
6824:
6820:
6813:
6797:
6793:
6791:9780409900774
6787:
6783:
6779:
6772:
6756:
6752:
6745:
6737:
6733:
6729:
6725:
6720:
6715:
6711:
6707:
6706:Physiol Behav
6703:
6696:
6687:
6677:
6668:
6659:
6649:
6640:
6633:
6627:
6611:
6607:
6606:
6605:New Scientist
6601:
6594:
6586:
6582:
6577:
6572:
6568:
6564:
6559:
6554:
6550:
6546:
6542:
6538:
6534:
6527:
6508:
6504:
6500:
6496:
6492:
6487:
6482:
6478:
6474:
6467:
6460:
6445:
6441:
6440:Science Daily
6437:
6431:
6416:
6412:
6411:
6406:
6402:
6396:
6380:
6376:
6370:
6362:
6358:
6353:
6348:
6344:
6340:
6335:
6330:
6326:
6322:
6318:
6311:
6303:
6299:
6294:
6289:
6285:
6281:
6276:
6271:
6267:
6263:
6260:(4): e34489.
6259:
6255:
6251:
6244:
6236:
6232:
6228:
6224:
6217:
6215:
6199:
6197:9781420093414
6193:
6189:
6188:
6180:
6178:
6170:
6159:
6155:
6151:
6147:
6137:
6135:
6118:
6114:
6113:
6108:
6101:
6092:
6087:
6083:
6076:
6060:
6056:
6052:
6048:
6041:
6033:
6029:
6024:
6019:
6015:
6011:
6007:
6000:
5992:
5988:
5983:
5978:
5974:
5970:
5966:
5962:
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5934:
5929:
5925:
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5917:
5913:
5909:
5902:
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5890:
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5880:
5876:
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5868:
5861:
5853:
5849:
5844:
5839:
5834:
5829:
5825:
5821:
5817:
5810:
5802:
5798:
5793:
5788:
5784:
5780:
5777:(4): 624â31.
5776:
5772:
5768:
5761:
5759:
5750:
5746:
5742:
5738:
5735:(8): 839â43.
5734:
5730:
5723:
5715:
5711:
5707:
5703:
5699:
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5691:
5687:
5680:
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5668:
5663:
5658:
5654:
5650:
5646:
5642:
5638:
5631:
5623:
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5614:
5609:
5605:
5601:
5597:
5593:
5589:
5582:
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5549:
5541:
5539:9789221098140
5535:
5531:
5530:
5522:
5506:
5502:
5498:
5493:
5488:
5484:
5480:
5476:
5469:
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5459:9780781723213
5455:
5451:
5450:
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5434:
5432:9781412940818
5428:
5424:
5423:
5415:
5413:
5404:
5402:9781597269766
5398:
5394:
5393:
5385:
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5373:
5369:
5362:
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5350:
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5342:
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5301:
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5048:
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5036:
5032:
5025:
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5006:
5005:
5004:Science Daily
5000:
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4987:
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4975:
4970:
4963:
4958:
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4954:
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4933:
4928:
4923:
4920:(3): 255â66.
4919:
4915:
4911:
4904:
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4893:
4890:
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4878:
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4853:
4851:
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4841:
4836:
4829:
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4815:
4809:
4807:
4805:
4790:
4784:
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4767:
4753:
4747:
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4739:
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4733:
4726:
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4702:
4701:
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4667:
4663:
4656:
4641:
4637:
4633:
4632:
4627:
4620:
4618:
4609:
4605:
4601:
4597:
4593:
4592:10.1038/72053
4589:
4585:
4581:
4574:
4572:
4570:
4561:
4557:
4553:
4549:
4545:
4544:10.1038/72153
4541:
4538:(2): 99â100.
4537:
4533:
4526:
4524:
4507:
4503:
4499:
4492:
4484:
4480:
4476:
4472:
4468:
4464:
4460:
4456:
4452:
4448:
4441:
4425:
4421:
4417:
4410:
4394:
4390:
4383:
4367:
4363:
4359:
4355:
4349:
4347:
4345:
4336:
4332:
4326:
4319:
4315:
4312:
4307:
4299:
4295:
4290:
4285:
4281:
4277:
4273:
4269:
4265:
4258:
4250:
4246:
4241:
4236:
4232:
4228:
4227:Hum Mol Genet
4224:
4217:
4209:
4205:
4200:
4195:
4191:
4187:
4183:
4179:
4175:
4168:
4160:
4156:
4151:
4146:
4143:(2): 157â70.
4142:
4138:
4134:
4127:
4119:
4115:
4110:
4105:
4101:
4097:
4093:
4089:
4085:
4078:
4063:
4059:
4053:
4037:
4033:
4029:
4023:
4015:
4011:
4006:
4001:
3997:
3993:
3989:
3982:
3975:
3969:
3962:
3956:
3948:
3944:
3940:
3936:
3932:
3928:
3924:
3920:
3919:Physiol Behav
3913:
3905:
3899:
3895:
3888:
3886:
3877:
3873:
3869:
3865:
3861:
3857:
3850:
3842:
3838:
3830:
3826:
3821:
3816:
3812:
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3804:
3797:
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3793:
3784:
3780:
3775:
3770:
3766:
3762:
3758:
3754:
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3743:
3735:
3731:
3726:
3721:
3716:
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3691:
3684:
3676:
3672:
3667:
3662:
3658:
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3650:
3646:
3642:
3638:
3634:
3627:
3619:
3615:
3610:
3605:
3600:
3595:
3591:
3587:
3583:
3579:
3575:
3568:
3561:(6): 538â545.
3560:
3556:
3555:
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3541:
3539:
3537:
3535:
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3509:
3507:
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3458:
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3353:
3349:
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3330:
3325:
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3298:
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3239:
3235:
3228:
3226:
3217:
3213:
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3195:
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3179:
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3146:
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3106:
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3096:
3095:
3087:
3079:
3075:
3071:
3067:
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3059:
3055:
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3044:
3037:
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3008:
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2994:
2991:
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2985:
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2974:
2970:
2967:
2962:
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2950:
2946:
2942:
2937:
2932:
2928:
2924:
2920:
2916:
2912:
2908:
2904:
2897:
2888:
2872:
2868:
2864:
2858:
2842:
2838:
2834:
2830:
2823:
2814:
2812:
2803:
2797:
2793:
2789:
2788:
2780:
2778:
2770:
2766:
2763:
2758:
2750:
2746:
2742:
2738:
2734:
2730:
2726:
2720:
2716:
2712:
2708:
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2697:
2688:
2684:
2680:
2676:
2672:
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2650:
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2642:
2638:
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2629:
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2620:
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2607:
2605:
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2594:
2590:
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2579:
2575:
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2538:
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2530:
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2520:
2518:
2515:
2513:
2510:
2508:
2505:
2503:
2500:
2498:
2495:
2493:
2490:
2489:
2484:
2478:
2473:
2466:
2464:
2460:
2456:
2452:
2448:
2438:
2436:
2426:
2422:
2412:
2410:
2406:
2402:
2398:
2394:
2390:
2386:
2378:
2375:
2372:
2369:
2366:
2363:
2360:
2357:
2356:
2350:
2348:
2344:
2334:
2329:
2319:
2317:
2313:
2307:
2297:
2295:
2289:
2274:
2270:
2266:
2257:
2255:
2254:insula cortex
2250:
2248:
2243:
2240:
2238:
2234:
2232:
2228:
2225:
2223:
2219:
2215:
2211:
2207:
2203:
2201:
2197:
2193:
2188:
2186:
2182:
2178:
2174:
2170:
2166:
2162:
2158:
2154:
2150:
2145:
2143:
2139:
2135:
2131:
2122:
2114:
2105:
2103:
2100:
2096:
2086:
2084:
2073:
2071:
2067:
2063:
2059:
2055:
2045:
2043:
2038:
2033:
2031:
2026:
2021:
2009:
1994:
1987:
1960:
1951:
1947:
1945:
1941:
1940:triglycerides
1936:
1933:
1928:
1926:
1922:
1921:linoleic acid
1918:
1914:
1911:
1906:
1904:
1900:
1896:
1892:
1888:
1884:
1880:
1876:
1875:CD36 receptor
1872:
1862:
1860:
1856:
1852:
1848:
1844:
1840:
1836:
1832:
1827:
1823:
1813:
1811:
1807:
1803:
1799:
1795:
1785:
1783:
1779:
1775:
1771:
1767:
1763:
1762:North Sumatra
1759:
1755:
1751:
1747:
1743:
1733:
1731:
1727:
1723:
1719:
1715:
1711:
1707:
1703:
1693:
1691:
1687:
1682:
1680:
1676:
1672:
1668:
1664:
1660:
1656:
1652:
1648:
1644:
1640:
1636:
1632:
1628:
1624:
1620:
1616:
1612:
1608:
1604:
1600:
1596:
1592:
1588:
1587:chili peppers
1584:
1580:
1576:
1572:
1566:
1562:
1552:
1550:
1546:
1541:
1539:
1535:
1531:
1527:
1523:
1522:somatosensory
1513:
1511:
1506:
1504:
1503:guanylic acid
1500:
1499:inosinic acid
1496:
1492:
1491:glutamic acid
1489:
1479:
1476:
1466:
1464:
1460:
1456:
1446:
1444:
1429:
1426:group of the
1425:
1421:
1405:
1401:
1396:
1361:
1351:
1349:
1345:
1342:coupled to a
1341:
1337:
1333:
1329:
1325:
1321:
1317:
1313:
1309:
1305:
1301:
1297:
1293:
1289:
1285:
1281:
1277:
1273:
1269:
1259:
1257:
1253:
1249:
1245:
1241:
1233:
1229:
1221:
1213:
1204:
1202:
1198:
1194:
1189:
1187:
1183:
1179:
1176:
1174:
1169:
1167:
1163:
1159:
1155:
1151:
1145:
1141:
1131:
1129:
1125:
1120:
1118:
1114:
1110:
1106:
1101:
1098:
1097:
1090:
1085:
1084:
1079:
1075:
1071:
1058:
1054:
1050:
1046:
1042:
1038:
1034:
1030:
1024:
1018:
1008:
1005:
1001:
996:
994:
990:
986:
982:
978:
974:
970:
967:
963:
958:
956:
952:
948:
944:
940:
936:
935:
930:
926:
922:
917:
914:
910:
906:
901:
899:
895:
891:
887:
883:
879:
875:
871:
867:
863:
859:
855:
851:
847:
843:
839:
835:
831:
827:
823:
819:
809:
804:
794:
790:
788:
784:
781:group of the
780:
776:
768:
764:
761:
756:
754:
750:
746:
742:
738:
734:
729:
726:
722:
718:
714:
710:
705:
699:
689:
687:
683:
679:
675:
671:
667:
664:, and bitter
663:
659:
655:
651:
647:
643:
639:
634:
632:
628:
623:
621:
620:carbonic acid
617:
613:
612:tartaric acid
609:
605:
595:
589:
579:
577:
573:
569:
565:
561:
557:
553:
549:
545:
541:
539:
536:found on the
535:
532:
528:
524:
520:
516:
512:
502:
497:
487:
485:
481:
477:
475:
471:
467:
463:
459:
455:
452:
448:
447:Kikunae Ikeda
443:
437:
435:
431:
427:
423:
419:
415:
411:
410:carbohydrates
406:
404:
398:
396:
392:
388:
383:
379:
376:
371:
367:
363:
358:
356:
352:
348:
337:
334:
326:
316:
312:
306:
305:
300:This section
298:
294:
289:
288:
280:
278:
274:
270:
266:
262:
258:
254:
250:
246:
242:
238:
233:
229:
227:
223:
219:
215:
211:
207:
204:of the nose;
203:
199:
194:
192:
189:
185:
184:alkali metals
181:
177:
173:
169:
165:
161:
157:
153:
149:
144:
142:
138:
134:
130:
125:
123:
119:
115:
111:
107:
103:
99:
95:
91:
87:
83:
79:
75:
72:
68:
64:
60:
56:
49:
45:
41:
37:
33:
19:
8694:Phantom pain
8679:Hyperalgesia
8653:Hypoesthesia
8471:Hearing loss
8292:TRP channels
8269:Osmoreceptor
8236:Photopigment
8160:Baroreceptor
8099:Gravitropism
8071:Frog hearing
8051:Echolocation
7940:
7847:Facial (VII)
7396:Basic tastes
7387:
7337:
7290:
7284:
7270:13 September
7268:. Retrieved
7261:the original
7224:
7218:
7193:
7186:12 September
7184:. Retrieved
7169:
7158:
7149:15 September
7147:, retrieved
7132:
7121:
7098:
7088:
7051:
7047:
7037:
7002:
6998:
6966:
6947:
6928:
6885:
6881:
6871:
6826:
6822:
6812:
6800:. Retrieved
6781:
6771:
6759:. Retrieved
6744:
6709:
6705:
6695:
6686:
6676:
6667:
6658:
6648:
6639:
6626:
6616:14 September
6614:. Retrieved
6603:
6593:
6540:
6536:
6526:
6516:26 September
6514:. Retrieved
6476:
6472:
6459:
6450:14 September
6448:, retrieved
6439:
6430:
6419:, retrieved
6409:
6395:
6383:. Retrieved
6369:
6324:
6320:
6310:
6257:
6253:
6243:
6226:
6222:
6201:. Retrieved
6186:
6168:
6161:. Retrieved
6149:
6121:. Retrieved
6112:Science News
6110:
6100:
6081:
6075:
6063:. Retrieved
6050:
6040:
6013:
6009:
5999:
5964:
5960:
5950:
5915:
5911:
5901:
5874:
5870:
5860:
5826:(3): 561â6.
5823:
5819:
5809:
5774:
5770:
5732:
5728:
5722:
5692:(1): 75â81.
5689:
5685:
5679:
5644:
5640:
5630:
5595:
5591:
5581:
5569:. Retrieved
5558:
5548:
5528:
5521:
5509:. Retrieved
5485:(2): 73â84.
5482:
5478:
5468:
5448:
5441:
5421:
5391:
5384:
5375:
5371:
5361:
5336:
5332:
5326:
5314:. Retrieved
5300:
5283:
5279:
5273:
5261:. Retrieved
5252:
5242:
5211:13 September
5209:, retrieved
5202:the original
5165:
5159:
5146:
5083:
5079:
5073:
5041:(4): 851â5.
5038:
5034:
5024:
5015:12 September
5013:, retrieved
5002:
4993:
4981:
4969:
4917:
4913:
4903:
4884:
4864:
4835:
4817:
4794:15 September
4792:, retrieved
4777:
4766:
4757:15 September
4755:, retrieved
4736:
4725:
4716:14 September
4714:, retrieved
4699:
4676:15 September
4674:, retrieved
4665:
4655:
4646:14 September
4644:, retrieved
4629:
4586:(2): 113â9.
4583:
4579:
4535:
4531:
4512:13 September
4510:. Retrieved
4501:
4491:
4450:
4446:
4440:
4428:. Retrieved
4419:
4409:
4397:. Retrieved
4382:
4370:. Retrieved
4357:
4334:
4325:
4306:
4271:
4267:
4257:
4230:
4226:
4216:
4181:
4177:
4167:
4140:
4136:
4126:
4091:
4087:
4077:
4065:. Retrieved
4061:
4052:
4040:. Retrieved
4031:
4022:
3995:
3991:
3981:
3973:
3968:
3960:
3955:
3922:
3918:
3912:
3893:
3859:
3855:
3849:
3840:
3813:(1): 25â45.
3810:
3806:
3756:
3752:
3742:
3697:
3693:
3683:
3640:
3636:
3626:
3581:
3577:
3567:
3558:
3552:
3525:
3464:
3460:
3450:
3407:
3403:
3355:
3351:
3341:
3304:
3300:
3290:
3278:
3237:
3233:
3197:
3193:
3163:
3159:
3132:. Retrieved
3128:the original
3123:
3113:
3093:
3086:
3053:
3049:
3043:
3002:
2980:
2961:
2913:(1): 41â58.
2910:
2906:
2896:
2887:
2875:. Retrieved
2866:
2857:
2845:. Retrieved
2836:
2832:
2822:
2786:
2757:
2706:
2644:
2640:
2608:
2603:
2600:
2593:
2588:
2587:
2581:
2577:
2573:
2569:
2565:
2563:
2558:
2553:
2548:
2537:Wine tasting
2512:Palatability
2444:
2418:
2391:, including
2382:
2340:
2331:
2309:
2291:
2282:Supertasters
2271:
2267:
2263:
2251:
2244:
2241:
2235:
2229:
2226:
2216:
2212:
2208:
2204:
2189:
2169:nasal cavity
2146:
2134:facial nerve
2127:
2092:
2079:
2051:
2041:
2036:
2034:
2029:
2024:
2022:
1990:, Japanese:
1958:
1957:
1948:
1937:
1929:
1907:
1868:
1855:chemotherapy
1819:
1816:Metallicness
1791:
1782:chemesthesis
1769:
1766:chili pepper
1749:
1745:
1739:
1699:
1686:chemesthesis
1683:
1595:black pepper
1568:
1542:
1526:facial nerve
1519:
1507:
1485:
1472:
1459:ion channels
1453:Sourness is
1452:
1443:ion channels
1397:
1357:
1300:lead acetate
1288:glycyrrhizin
1265:
1237:
1190:
1180:
1177:
1170:
1146:
1143:
1121:
1102:
1081:
1056:
1026:
997:
993:supertasters
959:
957:, Scotland.
932:
918:
902:
854:Brassicaceae
838:bitter gourd
815:
791:
757:
730:
706:
702:
635:
624:
601:
542:
508:
478:
438:
407:
399:
384:
380:
359:
344:
329:
320:
309:Please help
304:verification
301:
283:Basic tastes
267:, including
234:
230:
226:chemesthesis
195:
171:
167:
145:
126:
58:
54:
52:
40:
8776:Synesthesia
8684:Hypoalgesia
8658:Paresthesia
8643:Formication
8638:CMT disease
8605:Hypergeusia
8428:Visual snow
8403:Photophobia
8398:Papilledema
8388:Oscillopsia
8374:Hemeralopia
8241:Aureochrome
8076:Toad vision
8000:Suffocation
7914:Perceptions
7522:Supertaster
7486:Hypergeusia
7450:Soft palate
6933:On the Soul
6051:Purdue News
5647:: 145â154.
4137:Chem Senses
3753:Chem Senses
2561:, he wrote:
2532:Tea tasting
2483:Food portal
2377:hypergeusia
2288:Supertaster
2218:Hypoglossal
2196:vagus nerve
2153:soft palate
2089:Starchiness
2083:soft drinks
2076:Temperature
2044:sensation.
1944:fatty acids
1883:fatty acids
1873:called the
1788:Astringency
1730:nerve cells
1669:(including
1663:Singaporean
1655:New Mexican
1611:horseradish
1603:ginger root
1538:vagus nerve
1495:nucleotides
1186:tonic water
1117:nucleotides
929:amarogentin
909:leaf-eating
898:tonic water
846:citrus peel
688:is common.
616:citric acid
560:saccharides
484:fatty acids
454:L-glutamate
391:homeostasis
247:). Not all
86:oral cavity
8811:Categories
8796:Pareidolia
8751:Allochiria
8734:Multimodal
8615:Parageusia
8610:Hypogeusia
8582:Phantosmia
8562:Hyperosmia
8506:Vestibular
8486:Palinopsia
8446:Amblyaudia
8393:Palinopsia
8378:Nyctalopia
8302:Nociceptor
8109:Artificial
7832:Optic (II)
7663:Perception
7612:Processes
7604:perception
7527:Tongue map
7502:Aftertaste
7481:Hypogeusia
7440:Epiglottis
7404:Bitterness
6829:: 625110.
5571:20 January
5511:15 October
2615:References
2432: 350
2401:SARS-CoV-1
2385:SARS-CoV-2
2365:hypogeusia
2306:Aftertaste
2300:Aftertaste
2200:epiglottal
2183:(from the
1954:Heartiness
1925:oleic acid
1903:expression
1859:pesticides
1851:zonisamide
1847:saquinavir
1843:parageusia
1742:Batak Toba
1706:peppermint
1702:trigeminal
1681:cuisines.
1675:Vietnamese
1639:Indonesian
1488:amino acid
1482:Savoriness
1469:Bitterness
1400:monovalent
1256:microvilli
1107:isolating
1078:fish sauce
1072:, such as
1029:appetitive
1021:See also:
983:(PTC) and
939:denatonium
840:, uncured
801:See also:
797:Bitterness
760:monovalent
686:malic acid
682:sour candy
644:, such as
538:taste buds
462:antibodies
458:hemoglobin
451:amino acid
370:savoriness
265:carnivores
255:can taste
164:savoriness
160:bitterness
118:epiglottis
82:taste buds
67:perception
8817:Gustation
8592:Gustatory
8544:Olfactory
8408:Photopsia
8354:Amaurosis
8328:Disorders
8221:Cone cell
8140:Types of
7751:Inner ear
7686:Cognition
7676:Awareness
7625:Sensation
7600:Sensation
7476:Dysgeusia
7464:Gustology
7419:Sweetness
7409:Saltiness
6902:1948-7193
6845:1664-042X
6567:1932-6203
6495:0379-864X
6421:27 August
6343:0021-9258
6284:1932-6203
6163:11 August
5378:: 861â68.
4067:30 August
3424:2156-5376
3374:0379-864X
3333:2044-7248
2953:243940546
2927:0066-4278
2749:204332286
2733:0072-9752
2671:0028-0836
2517:Mouthfeel
2447:receptors
2425:Aristotle
2397:dysgeusia
2371:dysgeusia
2316:aspartame
2312:Medicines
2032:flavors.
1895:gustatory
1887:taste bud
1865:Fat taste
1839:dysgeusia
1750:mati rasa
1710:spearmint
1659:Pakistani
1647:Malaysian
1627:Hungarian
1619:Ethiopian
1575:capsaicin
1362:(such as
1354:Saltiness
1348:gustducin
1344:G protein
1316:liquorice
1304:aldehydes
1262:Sweetness
1252:serotonin
1201:pyruvates
1096:koe-cheup
1033:soy sauce
969:gustducin
966:G protein
955:Edinburgh
947:bitterant
905:evolution
862:horehound
858:dandelion
737:potassium
725:amiloride
692:Saltiness
576:saccharin
564:gustducin
534:gustducin
531:G protein
515:aldehydes
496:Sweetness
490:Sweetness
434:aspartame
430:sucralose
426:saccharin
366:sweetness
277:sea lions
245:dysgeusia
156:saltiness
148:sweetness
133:naked eye
48:Taste bud
18:Gustatory
8577:Parosmia
8567:Hyposmia
8557:Dysosmia
8496:Tinnitus
8438:Auditory
8413:Polyopia
8369:Diplopia
8226:Rod cell
8024:Nonhuman
7977:Internal
7818:Sensory
7724:External
7633:Stimulus
7616:concepts
7536:See also
7512:Pungency
7414:Sourness
7317:20696704
7249:17108952
7096:(1976),
7080:32185015
7054:: 2117.
7029:17444812
6974:Archived
6955:Archived
6936:Archived
6920:33559466
6863:33574768
6796:Archived
6755:Archived
6736:40598794
6610:Archived
6585:28850567
6537:PLOS ONE
6507:Archived
6503:27553043
6444:archived
6415:archived
6403:(2008),
6385:14 March
6379:Archived
6361:19892707
6302:22511946
6254:PLOS ONE
6123:4 August
6117:Archived
6065:4 August
6059:Archived
6032:26142421
5991:21653867
5942:20573884
5893:31487233
5852:22210925
5801:21557960
5749:20950842
5671:24631296
5622:16276419
5565:Archived
5505:Archived
5501:32211901
5353:17567713
5310:Archived
5257:Archived
5231:Archived
5190:17108952
5135:Archived
5108:11557991
5065:18037373
5009:archived
4944:11773362
4936:14636554
4892:Archived
4873:Archived
4670:archived
4640:archived
4608:16650588
4600:10649565
4560:10885181
4552:10649560
4506:Archived
4475:11894099
4430:19 April
4424:Archived
4393:Archived
4372:20 April
4366:Archived
4314:Archived
4298:14997422
4249:15367488
4208:21940398
4159:20022913
4118:18037373
4036:Archived
4014:15367488
3947:22945002
3876:10940547
3841:Nautilus
3829:36332657
3783:12588738
3734:26627720
3675:29371428
3618:21098668
3491:11773362
3483:14636554
3442:25979508
3382:26142421
3262:11557991
3216:12438213
3182:12438213
3134:8 August
3124:Nautilus
3078:21885750
3032:Archived
3010:Archived
2969:Archived
2945:34752707
2936:10191257
2871:Archived
2847:20 March
2841:Archived
2839:(3): 5.
2765:Archived
2741:31604544
2679:22717400
2469:See also
2441:Research
2421:the West
2405:MERS-CoV
2222:thalamic
2140:via the
2102:oligomer
1891:papillae
1826:galvanic
1806:red wine
1736:Numbness
1696:Coolness
1623:Peruvian
1599:gingerol
1591:piperine
1561:Pungency
1449:Sourness
1420:divalent
1404:ammonium
1286:such as
1284:saponins
1276:glycerol
1158:fructose
1089:ge-thcup
1053:Japanese
1049:loanword
1045:consomme
989:genetics
870:escarole
860:greens,
834:coca tea
775:divalent
767:ammonium
741:rubidium
698:Salinity
662:tamarind
638:sourness
582:Sourness
480:Pungency
474:proteins
470:peptides
422:glycogen
351:papillae
273:dolphins
222:pungency
188:hydrogen
152:sourness
129:papillae
116:and the
8746:Agnosia
8625:Tactile
8600:Ageusia
8552:Anosmia
8514:Vertigo
8418:Scotoma
8359:Anopsia
7820:cranial
7691:Feeling
7548:Hearing
7471:Ageusia
7445:Pharynx
7433:Anatomy
7308:2922655
7257:4431221
7229:Bibcode
7071:7059786
7020:2721271
6911:7885804
6854:7870487
6761:9 April
6728:7878086
6576:5574539
6545:Bibcode
6352:2801228
6293:3325276
6262:Bibcode
6203:26 June
6082:Flavour
5982:3125678
5933:6634626
5843:3276480
5792:3139746
5714:5911289
5706:8694909
5662:4162865
5613:1265871
5198:4431221
5170:Bibcode
5116:4385513
5088:Bibcode
5056:2692459
4483:1730089
4455:Bibcode
4420:HISTORY
4399:5 April
4337:. 2015.
4289:1181941
4199:3245057
4109:2692459
3939:7878094
3774:2789429
3725:4720319
3702:Bibcode
3666:5845439
3645:Bibcode
3637:Science
3609:3009759
3586:Bibcode
3433:4424773
3301:Flavour
3270:4385513
3242:Bibcode
3058:Bibcode
3050:Science
2877:5 April
2687:4325945
2649:Bibcode
2566:primary
2415:History
2393:ageusia
2359:ageusia
2194:of the
2099:glucose
2066:kidneys
2048:Calcium
1822:amalgam
1810:rhubarb
1794:tannins
1758:Sichuan
1722:camphor
1718:anethol
1714:menthol
1651:Mexican
1615:piquant
1571:ethanol
1512:taste.
1475:TAS2R38
1455:acidity
1360:cations
1308:ketones
1272:anethol
1182:Quinine
1175:(HCl).
1166:lactose
1162:glucose
1150:sucrose
973:ligands
962:TAS2R38
925:brucine
894:Quinine
890:bitters
886:gentian
866:chicory
864:, wild
773:), and
765:, e.g.
763:cations
745:caesium
733:lithium
713:cations
674:vinegar
627:protons
604:acidity
552:lactose
548:sucrose
519:ketones
466:enzymes
414:calorie
253:rodents
249:mammals
218:menthol
206:texture
178:on the
102:flavors
84:in the
61:is the
8336:Visual
8287:Cilium
8033:Animal
8005:Nausea
7995:Thirst
7990:Hunger
7862:Spinal
7701:Qualia
7455:Tongue
7315:
7305:
7255:
7247:
7220:Nature
7177:
7140:
7110:
7078:
7068:
7027:
7017:
6918:
6908:
6900:
6861:
6851:
6843:
6788:
6734:
6726:
6583:
6573:
6565:
6501:
6493:
6359:
6349:
6341:
6300:
6290:
6282:
6194:
6030:
5989:
5979:
5940:
5930:
5891:
5850:
5840:
5799:
5789:
5747:
5712:
5704:
5669:
5659:
5620:
5610:
5536:
5499:
5456:
5429:
5399:
5351:
5263:16 May
5196:
5188:
5161:Nature
5114:
5106:
5080:Nature
5063:
5053:
4942:
4934:
4824:
4785:
4748:
4707:
4606:
4598:
4558:
4550:
4481:
4473:
4447:Nature
4296:
4286:
4247:
4206:
4196:
4157:
4116:
4106:
4042:20 May
4012:
3945:
3937:
3900:
3874:
3827:
3781:
3771:
3732:
3722:
3673:
3663:
3616:
3606:
3489:
3481:
3440:
3430:
3422:
3380:
3372:
3331:
3268:
3260:
3234:Nature
3214:
3180:
3101:
3076:
2951:
2943:
2933:
2925:
2867:PubMed
2798:
2747:
2739:
2731:
2721:
2685:
2677:
2669:
2641:Nature
2604:et al.
2582:bitter
2578:sweet,
2455:PKD2L1
2155:. The
2095:starch
2068:, and
2042:kokumi
2037:kokumi
2030:kokumi
2025:kokumi
1993:kokumi
1959:Kokumi
1778:tacacĂĄ
1677:, and
1635:Korean
1631:Indian
1613:. The
1549:spices
1532:, the
1530:tongue
1510:savory
1418:, and
1398:Other
1324:stevia
1268:sugars
1128:mGluR4
868:, and
850:cheese
842:olives
822:coffee
758:Other
678:yogurt
658:orange
642:fruits
511:sugars
432:, and
418:sugars
275:, and
269:hyenas
257:starch
241:saliva
237:ageing
224:), by
168:savory
162:, and
141:throat
120:. The
114:tongue
110:Humans
90:tongue
8231:ipRGC
8086:Plant
7946:Touch
7761:Mouth
7715:Human
7558:Touch
7553:Smell
7543:Sight
7495:Other
7424:Umami
7388:Taste
7351:Taste
7338:taste
7264:(PDF)
7253:S2CID
7215:(PDF)
6802:1 May
6732:S2CID
6681:2016.
6653:2016.
6510:(PDF)
6469:(PDF)
5710:S2CID
5316:3 May
5205:(PDF)
5194:S2CID
5156:(PDF)
5112:S2CID
4940:S2CID
4631:Slate
4604:S2CID
4556:S2CID
4479:S2CID
3943:S2CID
3487:S2CID
3307:: 5.
3266:S2CID
2949:S2CID
2745:S2CID
2683:S2CID
2574:salty
2544:Notes
2138:cheek
2070:brain
2005:from
1932:TRPM5
1835:blood
1831:TRPV1
1808:, or
1774:jambu
1726:TRPM8
1609:from
1601:from
1593:from
1583:TRPA1
1579:TRPV1
1330:is a
1320:anise
1109:dashi
1105:Ikeda
1083:garum
1057:umami
1051:from
1041:dashi
1017:Umami
1011:Umami
826:cocoa
666:melon
654:grape
646:lemon
442:umami
403:acids
375:umami
198:smell
172:umami
76:with
71:mouth
8766:HSAN
8741:Aura
8519:BPPV
8376:and
7822:and
7766:Skin
7756:Nose
7746:Ears
7741:Eyes
7614:and
7602:and
7313:PMID
7272:2010
7245:PMID
7188:2010
7175:ISBN
7151:2010
7138:ISBN
7108:ISBN
7076:PMID
7025:PMID
6916:PMID
6898:ISSN
6859:PMID
6841:ISSN
6804:2014
6786:ISBN
6763:2012
6724:PMID
6618:2016
6581:PMID
6563:ISSN
6518:2017
6499:PMID
6491:ISSN
6452:2010
6423:2008
6387:2014
6357:PMID
6339:ISSN
6298:PMID
6280:ISSN
6205:2014
6192:ISBN
6165:2020
6125:2015
6067:2015
6028:PMID
5987:PMID
5938:PMID
5889:PMID
5848:PMID
5797:PMID
5745:PMID
5702:PMID
5667:PMID
5645:136C
5618:PMID
5573:2015
5534:ISBN
5513:2020
5497:PMID
5454:ISBN
5427:ISBN
5397:ISBN
5349:PMID
5318:2019
5265:2013
5213:2010
5186:PMID
5104:PMID
5061:PMID
5017:2010
4932:PMID
4914:Cell
4822:ISBN
4796:2010
4783:ISBN
4759:2010
4746:ISBN
4718:2010
4705:ISBN
4678:2010
4648:2010
4596:PMID
4548:PMID
4514:2010
4471:PMID
4432:2022
4401:2018
4374:2022
4294:PMID
4245:PMID
4204:PMID
4155:PMID
4114:PMID
4069:2024
4044:2020
4010:PMID
3935:PMID
3898:ISBN
3872:PMID
3825:PMID
3779:PMID
3730:PMID
3671:PMID
3614:PMID
3479:PMID
3461:Cell
3438:PMID
3420:ISSN
3378:PMID
3370:ISSN
3329:ISSN
3258:PMID
3212:PMID
3178:PMID
3136:2014
3099:ISBN
3074:PMID
2941:PMID
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