1931:, 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
1239:: 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,
2110:
583:
494:
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.
801:
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.
797:
490:
1217:
1209:
2102:
622:. 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.
7321:
1677:, 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,
282:
1201:
7335:
2466:
33:
1177:, 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.
529:. 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.
587:
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.
1882:). 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
370:
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
2194:
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).
2590:
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
2586:
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
964:, 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
586:
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,
904:
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
995:
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.
800:
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
493:
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
163:). 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
2321:
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.
2028:
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
896:, 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
2069:
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
389:
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
2285:. 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.
6641:
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
2598:
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.
1938:
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.
2253:
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.
220:
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.
346:, 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.
968:, 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,
2261:
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.
2257:
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.
984:" 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.
2573:. 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",
2198:
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.
2070:
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
1136:
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
1466:
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).
781:
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.
2202:
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.
6403:
1817:
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
2016:
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
716:
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.
692:
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".
1923:
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.
2377:
2373:
6669:
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
1454:. 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.
128:
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
2446:, 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
1235:
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
2029:
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
1606:("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
4880:
6660:
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.
378:(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
1243:
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
405:
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 (
1894:
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.
338:
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
6047:
2281:
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
4381:
6598:
991:, 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
6393:
457:. 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
1566:
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
805:
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
5320:
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".
736:
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
563:, or adenosine 3', 5'-cyclic monophosphate. This molecule closes potassium ion channels, leading to depolarization and neurotransmitter release. Synthetic sweeteners such as
6304:
Eto, Yuzuru; Miyamura, Naohiro; Maruyama, Yutaka; Hatanaka, Toshihiro; Takeshita, Sen; Yamanaka, Tomohiko; Nagasaki, Hiroaki; Amino, Yusuke; Ohsu, Takeaki (8 January 2010).
2009:) 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.
774:, 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
5716:
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".
2753:
1801:. Other terms for the astringent sensation are "dry", "rough", "harsh" (especially for wine), "tart" (normally referring to sourness), "rubbery", "hard" or "styptic".
6962:
5219:
2113:
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.
1927:
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
916:
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
900:
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
2591:
table for McLaughlin & Margolskee (1994) for example, is essentially the same as that of
Svrivastava & Rastogi (2003), Guyton & Hall (2006), and Joesten
1886:
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
2393:
3020:
1180:
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
6210:
Ueda, Yoichi; Sakaguchi, Makoto; Hirayama, Kazuo; Miyajima, Ryuichi; Kimizuka, Akimitsu (1990). "Characteristic Flavor
Constituents in Water Extract of Garlic".
6105:
4350:
2829:
1826:
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
2587:(for sweetness), hydrochloric acid (for sourness), quinine (for bitterness), and sodium chloride (for saltiness), is itself arbitrary for practical purposes.
6495:
5298:
2998:
386:
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.
7200:
5141:
6943:
6367:
1133:
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.
912:(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,
7579:
4877:
4861:
6679:
Menon, Vinod, and Lucina Q. Uddin. "Saliency, Switching, Attention and
Control: A Network Model of Insula." Springer. 29 May 2010. Web. 28 March 2016.
980:
of bitter perception. These two substances taste bitter to some people, but are virtually tasteless to others. Among the tasters, some are so-called "
2595:(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.
938:) that is added to toxic substances to prevent accidental ingestion. It was discovered accidentally in 1958 during research on a local anesthetic by
618:) 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
5493:
2061:. 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.
4302:
5267:
Peleg, Hanna; Gacon, Karine; Schlich, Pascal; Noble, Ann C (June 1999). "Bitterness and astringency of flavan-3-ol monomers, dimers and trimers".
6632:
Mu, Liancai, and Ira
Sanders. "Human Tongue Neuroanatomy: Nerve Supply and Motor Endplates." Wiley Online Library. Oct. 2010. Web. 27 March 2016.
5553:
6035:
5673:
Baillie, A. G.; Coburn, C. T.; Abumrad, N. A. (1996). "Reversible binding of long-chain fatty acids to purified FAT, the adipose CD36 homolog".
1323:
coming from stevia that is 200 times sweeter than sugar. Lead acetate and other lead compounds were used as sweeteners, mostly for wine, until
4377:
1536:(cranial nerve V) provides information concerning the general texture of food as well as the taste-related sensations of peppery or hot (from
960:
are responsible for the human ability to taste bitter substances. They are identified not only by their ability to taste for certain "bitter"
6588:
4412:
1327:
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
1111:
Some savory taste buds respond specifically to glutamate in the same way that "sweet" ones respond to sugar. Glutamate binds to a variant of
614:
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 (
6432:
4997:
3843:
Scinska A, Koros E, Habrat B, Kukwa A, Kostowski W, Bienkowski P (August 2000). "Bitter and sweet components of ethanol taste in humans".
3444:
Zhao, Grace Q.; Yifeng Zhang; Mark A. Hoon; Jayaram
Chandrashekar; Isolde Erlenbach; Nicholas J.P. Ryba; Charles S. Zuker (October 2003).
5280:
4950:
3677:
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).
3108:
6743:
2156:
all synapse here. The greater petrosal, carries soft palate taste signals to the facial nerve. The lesser palatine sends signals to the
4494:
778:. But the chloride of calcium is saltier and less bitter than potassium chloride, and is commonly used in pickle brine instead of KCl.
5245:
2118:
1908:(also termed GPR40) have been linked to fat taste, because their absence resulted in reduced preference to two types of fatty acid (
6141:(in Japanese). Vol. 2, no. 54. Japan Society for Bioscience, Biotechnology, and Agrochemistry (JSBBA). pp. 102â108.
2859:
4354:
334:
The gustatory system allows animals to distinguish between safe and harmful food and to gauge different foods' nutritional value.
2041:
The distinctive taste of chalk has been identified as the calcium component of that substance. In 2008, geneticists discovered a
471:(piquancy or hotness) had traditionally been considered a sixth basic taste. In 2015, researchers suggested a new basic taste of
413:). Many non-carbohydrate molecules trigger a sweet response, leading to the development of many artificial sweeteners, including
5123:
4024:
7572:
4828:
4845:
4720:
4683:
2957:
1339:. These receptors are T1R2+3 (heterodimer) and T1R3 (homodimer), which account for sweet sensing in humans and other animals.
7167:
7100:
4974:
4962:
4814:
4775:
4738:
4697:
4567:
Chaudhari N, Landin AM, Roper SD (February 2000). "A metabotropic glutamate receptor variant functions as a taste receptor".
4046:
3890:
3091:
2788:
2711:
2750:
1813:
dental fillings. It is generally considered an off flavor when present in food and drink. A metallic taste may be caused by
6959:
8626:
6924:
6651:
Hornung, Jean-Pierre. "The Human Raphe Nuclei and the
Serotonergic System."Science Direct. Dec. 2003. Web. 27 March 2016.
2426:
that the two most basic tastes were sweet and bitter. He was one of the first persons to develop a list of basic tastes.
1721:, unlike the actual change in temperature described for sugar substitutes, this coolness is only a perceived phenomenon.
5238:"Spice Pages: Sichuan Pepper (Zanthoxylum, Szechwan peppercorn, fagara, hua jiao, sansho ć±±æ€, timur, andaliman, tirphal)"
1509:
The tongue can also feel other sensations not generally included in the basic tastes. These are largely detected by the
1450:. Undissociated acid diffuses across the plasma membrane of a presynaptic cell, where it dissociates in accordance with
1384:) and is directly detected by cation influx into glial like cells via leak channels causing depolarisation of the cell.
6784:
5895:
Cartoni, C; Yasumatsu, K; Ohkuri, T; Shigemura, N; Yoshida, R; Godinot, N; Le Coutre, J; Ninomiya, Y; Damak, S (2010).
4658:
3017:
425:. It is still unclear how these substances activate the sweet receptors and what adaptative significance this has had.
6095:
7565:
7130:
6778:
6184:
5526:
5446:
5419:
5389:
1116:
705:
321:
2817:
342:, which are visible to the naked eye. Within each papilla are hundreds of taste buds. The exception to this are the
8044:
6239:"Kokumi Substances, Enhancers of Basic Tastes, Induce Responses in Calcium-Sensing Receptor Expressing Taste Cells"
5518:
Encyclopaedia of Occupational Health and Safety: The body, health care, management and policy, tools and approaches
5216:
2975:
2303:
and tablets may also have a lingering aftertaste, as they can contain certain artificial flavor compounds, such as
2109:
1935:
is not pleasant. Mattes described the taste as "more of a warning system" that a certain food should not be eaten.
6454:
5577:"CD36 involvement in orosensory detection of dietary lipids, spontaneous fat preference, and digestive secretions"
5294:
3271:
2995:
2981:
1303:. Many foods can be perceived as sweet regardless of their actual sugar content. For example, some plants such as
185:
The basic tastes contribute only partially to the sensation and flavor of food in the mouthâother factors include
7367:
7249:
5190:
4724:
6619:
Eliav, Eli, and Batya Kamran. "Evidence of Chorda Tympani Dysfunction in Patients with Burning Mouth Syndrome."
8059:
4212:"Relaxation of selective constraint and loss of function in the evolution of human bitter taste receptor genes"
3977:"Relaxation Of Selective Constraint And Loss Of Function In The Evolution Of Human Bitter Taste Receptor Genes"
1430:, ions, in general, elicit a bitter rather than a salty taste even though they, too, can pass directly through
560:
303:
6940:
6363:
4628:
8074:
5805:"The fatty acid translocase gene CD36 and lingual lipase influence oral sensitivity to fat in obese subjects"
987:
Gustducin is made of three subunits. When it is activated by the GPCR, its subunits break apart and activate
539:, which has an index of 1. The average human detection threshold for sucrose is 10 millimoles per liter. For
4858:
3037:
Miller, Greg (2 September 2011). "Sweet here, salty there: Evidence of a taste map in the mammilian brain".
2546:
It has been known for some time that these categories may not be comprehensive. In Guyton's 1976 edition of
445:. The amino acids in proteins are used in the body to build muscles and organs, and to transport molecules (
8560:
8426:
8337:
6174:
5575:
Laugerette, F; Passilly-Degrace, P; Patris, B; Niot, I; Febbraio, M; Montmayeur, J. P.; Besnard, P (2005).
2225:
8759:
7199:
Chandrashekar, Jayaram; Hoon, Mark A.; Ryba; Nicholas, J. P. & Zuker, Charles S. (16 November 2006).
5463:
4624:
1451:
164:
8298:
4299:
1104:(MSG). MSG is a sodium salt that produces a strong savory taste, especially combined with foods rich in
8713:
8049:
4730:
4687:
2439:
2168:; which is the reason that spicy foods can cause tears. Both the lesser palatine and the zygomatic are
2093:) independently of other tastes such as sweetness, without suggesting an associated chemical receptor.
1905:
1901:
1898:
1328:
1112:
515:
5543:
5140:
Chandrashekar, Jayaram; Hoon, Mark A; Ryba, Nicholas J. P. & Zuker, Charles S (16 November 2006),
1789:
that cause an astringent or puckering sensation of the mucous membrane of the mouth. Examples include
8810:
8522:
8464:
8275:
7631:
6397:
2180:
1890:, research examining human subjects' ability to taste fats found that those with high levels of CD36
697:
532:
2299:
Aftertastes arise after food has been swallowed. An aftertaste can differ from the food it follows.
475:
called "fat taste", although "oleogustus" and "pinguis" have both been proposed as alternate terms.
374:
One study found that salt and sour taste mechanisms both detect, in different ways, the presence of
8815:
8469:
8303:
2137:
865:
tastes bitter, as do the additional bitter ingredients found in some alcoholic beverages including
544:
4404:
3825:
2442:. The cells that detect sourness have been identified as a subpopulation that express the protein
8449:
7825:
7274:
7125:, The anthropology of food and nutrition, vol. 5, New York: Berghahn Books, pp. 87â88,
6424:
6132:""Koku" Involved in Food Palatability: An Overview of Pioneering Work and Outstanding Questions"
4987:
3679:"The K+ channel KIR2.1 functions in tandem with proton influx to mediate sour taste transduction"
2495:
2435:
728:
ions most closely resemble those of sodium, and thus the saltiness is most similar. In contrast,
292:
7092:
7086:
3963:
With Bitter Herbs They Shall Eat It: Chemical ecology and the origins of human diet and medicine
1693:
receptors even when not at low temperatures. This "fresh" or "minty" sensation can be tasted in
567:
activate different GPCRs and induce taste receptor cell depolarization by an alternate pathway.
8613:
8444:
8054:
7840:
7659:
7339:
6806:
Meunier, Nicolas; Briand, LoĂŻc; Jacquin-Piques, AgnĂšs; Brondel, Laurent; PĂ©nicaud, Luc (2020).
6069:
Keast, Russell (3 February 2015). "Is fat the sixth taste primary? Evidence and implications".
2145:
2050:
1525:(IX) carries taste sensations from the posterior one third of the tongue while a branch of the
1522:
1513:
system. In humans, the sense of taste is conveyed via three of the twelve cranial nerves. The
1128:
791:
299:
24:
7153:
5516:
5436:
5409:
5356:
4977:
Chang See Leong, Chong Kum Ying, Choo Yan Tong & Low Swee Neo. Focus Ace Pmr 2009 Science.
4761:
4434:
Nelson G, Chandrashekar J, Hoon MA, et al. (March 2002). "An amino-acid taste receptor".
3272:
Ayurvedic balancing: an integration of Western fitness with Eastern wellness (Pages 25-26/188)
3116:
3081:
582:
8651:
7641:
7621:
7116:
6739:
5379:
4486:
2219:
2149:
1834:, referring to distortions of the sense of taste, and can be caused by medication, including
992:
961:
576:
1574:
receptors. Some such plant-derived compounds that provide this sensation are capsaicin from
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8479:
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7893:
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7546:
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5237:
5158:
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2331:
1595:
1280:
1236:
1101:
190:
6999:
3808:
3791:
3540:
McLaughlin, Susan; Margolskee, Rorbert F. (NovemberâDecember 1994). "The Sense of Taste".
2907:
2780:
2774:
669:, may have sour taste. Children show a greater enjoyment of sour flavors than adults, and
148:
8:
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8153:
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1607:
1388:
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1011:
969:
862:
748:
7221:
6537:
6455:"Humans Can Taste Glucose Oligomers Independent of the hT1R2/hT1R3 Sweet Taste Receptor"
6254:
6176:
Food proteins and peptides: chemistry, functionality interactions, and commercialization
5162:
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4447:
3694:
3637:
3578:
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908:
The threshold for stimulation of bitter taste by quinine averages a concentration of 8 Ό
489:
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Human Physiology: An integrated approach 5th Edition -Silverthorn, Chapter-10, Page-354
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2447:
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1663:
1627:
1412:
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767:
737:
498:
Sweetness, usually regarded as a pleasurable sensation, is produced by the presence of
101:
have taste receptors on taste buds and other areas, including the upper surface of the
4915:
4898:
4251:
Wooding, S.; Kim, U. K.; Bamshad, M. J.; Larsen, J.; Jorde, L. B.; Drayna, D. (2004).
3856:
3563:"A proton current drives action potentials in genetically identified sour taste cells"
3462:
3445:
2553:
On the basis of physiologic studies, there are generally believed to be at least four
796:
19:
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
1320:
1161:
1115:. L-glutamate may bond to a type of GPCR known as a metabotropic glutamate receptor (
1041:
988:
949:
Research has shown that TAS2Rs (taste receptors, type 2, also known as T2Rs) such as
850:
596:
556:
343:
125:
20:
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3749:
3708:
3698:
3649:
3641:
3592:
3582:
3457:
3416:
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Boron, W.F., E.L. Boulpaep. 2003. Medical Physiology. 1st ed. Elsevier Science USA.
2699:
2675:
2645:
2515:
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2397:
2173:
2042:
1953:
1883:
1879:
1762:
1761:, "numbing-and-hot", or "mati rasa" flavor. Typical in northern Brazilian cuisine,
1623:
1611:
1533:
1288:
1268:
1062:
973:
939:
775:
709:
383:
339:
335:
117:
110:
86:
5771:
5641:
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700:(ENaC), which is composed of three subunits. ENaC in the taste cells allow sodium
268:, have lost the ability to sense up to four of their ancestral five basic tastes.
8411:
8352:
8324:
8140:
8115:
8110:
8105:
8064:
7873:
7830:
7777:
7157:
7120:
6966:
6947:
6928:
6882:
6546:
6389:
6263:
5756:"Accumulating evidence supports a taste component for free fatty acids in humans"
5729:
5223:
5127:
4884:
4865:
4765:
4306:
3443:
3024:
3002:
2961:
2757:
2335:
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1659:
1655:
1639:
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901:
818:
806:
741:
375:
198:
7181:
Taste indices of table 9, p. 274 are select sample taken from table in Guyton's
6237:
Eto, Yuzuru; Kuroda, Motonaka; Yasuda, Reiko; Maruyama, Yutaka (12 April 2012).
4253:"Natural selection and molecular evolution in PTC, a bitter-taste receptor gene"
3906:
Glendinning, J. I. (1994). "Is the bitter rejection response always adaptive?".
3195:
3178:
2438:
for the basic tastes of bitter, sweet and savory have been identified. They are
2160:; which is why spicy foods cause nasal drip. The zygomatic sends signals to the
1681:
or a wound) produce a similar sensation of heat when exposed to hotness agents.
1497:
Glutamic acid binds to a variant of the G protein-coupled receptor, producing a
124:. Within each papilla are hundreds of taste buds. The exceptions to this is the
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8267:
8247:
7973:
7924:
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7808:
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7626:
7541:
7505:
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7353:
5872:
5855:
5333:
5035:
4681:
4088:
4071:
Maehashi, K.; Matano, M.; Wang, H.; Vo, L. A.; Yamamoto, Y.; Huang, L. (2008).
3622:"An evolutionarily conserved gene family encodes proton-selective ion channels"
2316:
2165:
2161:
2130:
1859:
1742:
1619:
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that acts as an intermediary in the communication between taste bud and brain,
1324:
1316:
1300:
1232:
1228:
1185:
1181:
1153:, a sugar found in honey and vegetables, is about three-quarters as sweet; and
1142:
931:
922:
874:
771:
646:
511:
350:
202:
194:
66:
51:
6921:
6824:
6522:"Human taste detection of glucose oligomers with low degree of polymerization"
3753:
3335:
Running, Cordelia A.; Craig, Bruce A.; Mattes, Richard D. (1 September 2015).
3161:
3144:
2216:
Hypothalamus connections hormonally regulate hunger and the digestive system.
905:
sensory capacity towards bitterness in humans when compared to other species.
58:
of taste (flavor). Taste is the perception stimulated when a substance in the
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8698:
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8621:
8517:
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8183:
7998:
7965:
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7812:
7772:
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7162:. Studies in interface science 18. Amsterdam, Netherlands: Elsevier Science.
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6890:
6833:
6808:"COVID 19-Induced Smell and Taste Impairments: Putative Impact on Physiology"
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6620:
6593:
6555:
6483:
6364:"Like the Taste of Chalk? You're in LuckâHumans May Be Able to Taste Calcium"
6331:
6272:
4992:
4802:
3412:
3362:
3321:
3221:
Lindemann, Bernd (13 September 2001). "Receptors and transduction in taste".
2915:
2721:
2659:
2451:
2423:
2242:
2074:. In North America it is almost always preferred cold, regardless of season.
1928:
1909:
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1510:
1491:
1487:
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20th century, the concept of umami was becoming familiar to Western society.
168:
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6474:
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6011:
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10.1002/(SICI)1097-0010(199906)79:8<1123::AID-JSFA336>3.0.CO;2-D
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5178:
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5053:
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4286:
4237:
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2667:
2525:
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innervates a third of the tongue including the circumvallate papillae. The
1866:. CD36 was targeted as a possible lipid taste receptor because it binds to
1843:
1770:
1754:
1674:
1583:
1575:
1514:
1276:
1084:
842:
834:
826:
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638:
214:
172:
62:
7287:
6716:
6079:
5694:
5686:
3927:
3404:
3302:
3285:
2694:
Witt, Martin (2019). "Anatomy and development of the human taste system".
720:
A number of similar cations also trigger the low salt signal. The size of
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8672:
8646:
8631:
8593:
8416:
8391:
8386:
8376:
8362:
7988:
7944:
7820:
7749:
7510:
7474:
7438:
6173:
Hettiarachchy, Navam S.; Sato, Kenji; Marshall, Maurice R., eds. (2010).
5993:
Running, Cordelia A.; Craig, Bruce A.; Mattes, Richard D. (3 July 2015).
5946:"Transient receptor potential channel type M5 is essential for fat taste"
5018:
Maehashi K, Matano M, Wang H, Vo LA, Yamamoto Y, Huang L (January 2008).
4228:
4211:
4178:
3993:
3976:
2520:
2471:
2365:
2276:
2184:
2141:
2071:
2012:
Alongside the five basic tastes of sweet, sour, salt, bitter and savory,
1932:
1887:
1599:
1591:
1526:
1447:
1431:
1174:
1167:
Relative saltiness can be rated by comparison to a dilute salt solution.
1119:) which causes the G-protein complex to activate the sensation of umami.
981:
917:
897:
886:
604:
442:
379:
74:
7320:
7229:
5821:
5170:
1160:
The sourness of a substance can be rated by comparing it to very dilute
1033:
232:
production slowly decreases. Humans can also have distortion of tastes (
8784:
8739:
8603:
8598:
8570:
8550:
8474:
8434:
8381:
8366:
8290:
7754:
7744:
7651:
7592:
7515:
7490:
7469:
7428:
6306:"Involvement of the Calcium-sensing Receptor in Human Taste Perception"
4692:(4th ed.), Belmont, California: Thomson Brooks/Cole, p. 359,
3539:
3027:
scientificamerican.com. Dr. Tim Jacob, Cardiff University. 22 May 2009.
2389:
2353:
2294:
2188:
1913:
1871:
1839:
1835:
1831:
1809:
A metallic taste may be caused by food and drink, certain medicines or
1694:
1690:
1483:
1476:
1244:
1105:
1066:
927:
674:
548:
472:
450:
446:
439:
306: in this section. Unsourced material may be challenged and removed.
253:
152:
106:
55:
5067:
Lindemann, B (September 2001). "Receptors and transduction in taste".
4455:
4122:"The molecular receptive ranges of human TAS2R bitter taste receptors"
3079:
8396:
8342:
8209:
7739:
7729:
7674:
7664:
7464:
7407:
7397:
6520:
Pullicin, Alexa J.; Penner, Michael H.; Lim, Juyun (29 August 2017).
5592:
5088:
3242:
2505:
2413:
2385:
2359:
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1875:
1847:
1827:
1698:
1563:
1336:
1332:
1304:
1240:
1021:
957:
954:
943:
935:
893:
846:
725:
713:
619:
564:
552:
526:
522:
519:
484:
422:
418:
414:
354:
233:
121:
90:
89:
stimulation (registering texture, pain, and temperature), determines
82:
70:
36:
6931:
Aristotle. Translated by J. A. Smith. The Internet Classics Archive.
6867:"Chemosensory Systems in COVID-19: Evolution of Scientific Research"
6771:
Clinical Methods: The History, Physical, and Laboratory Examinations
5574:
3509:
1766:
1529:(X) carries some taste sensations from the back of the oral cavity.
281:
8565:
8555:
8545:
8484:
8357:
8214:
8012:
7500:
7402:
4614:
4268:
3507:
3505:
3503:
3501:
3499:
3497:
3495:
3493:
3491:
3489:
2698:. Handbook of Clinical Neurology. Vol. 164. pp. 147â171.
2650:
2625:
2300:
2210:
2090:
1794:
1603:
1587:
1579:
1549:
1517:(VII) carries taste sensations from the anterior two thirds of the
1408:
1392:
1292:
1272:
1264:
1189:
1146:
1037:
1017:
977:
965:
909:
858:
822:
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729:
704:
to enter the cell. This on its own depolarizes the cell, and opens
686:
650:
626:
503:
468:
462:
458:
410:
390:
bacteria that grow in such media. Additionally, sour taste signals
265:
210:
176:
7267:
7114:
6805:
6691:"PTC/PROP tasting: anatomy, psychophysics, and sex effects." 1994"
6453:
Lapis, Trina J.; Penner, Michael H.; Lim, Juyun (23 August 2016).
5897:"Taste preference for fatty acids is mediated by GPR40 and GPR120"
4580:
4532:
3876:
3874:
1200:
543:
it is 30 millimoles per liter, with a sweetness index of 0.3, and
8734:
8588:
8540:
8502:
8406:
8347:
7679:
7536:
7459:
5853:
5803:
Pepino, M. Y.; Love-Gregory, L; Klein, S; Abumrad, N. A. (2012).
5381:
Evolution in a Toxic World: How Life Responds to Chemical Threats
3560:
2381:
2372:
Viruses can also cause loss of taste. About 50% of patients with
2347:
2228:
reacts to taste stimuli by dilating and constricting the pupils.
2087:
2054:
1798:
1782:
1710:
1706:
1702:
1559:
1463:
1260:
1170:
1154:
1150:
1138:
950:
913:
882:
878:
854:
751:
733:
721:
662:
540:
536:
454:
402:
261:
206:
7151:
6589:"There is now a sixth taste â and it explains why we love carbs"
5854:
Kimura I, Ichimura A, Ohue-Kitano R, Igarashi M (January 2020).
3486:
1769:. These sensations, although not taste, fall into a category of
1713:. Caused by activation of the same mechanism that signals cold,
926:, and the most bitter substance known is the synthetic chemical
7993:
7983:
7689:
7443:
7334:
5894:
4809:(11th ed.), Philadelphia: Elsevier Saunders, p. 664,
4615:"How Sweet It Is? Measuring the intensity of sugar substitutes"
3871:
2443:
2338:
sometimes have a hyper-sensitivity to the five primary tastes.
2083:
1916:), as well as decreased neuronal response to oral fatty acids.
1718:
1678:
1537:
1518:
1312:
1296:
838:
810:
701:
666:
615:
507:
502:
and substances that mimic sugar. Sweetness may be connected to
406:
245:
241:
237:
229:
225:
129:
102:
78:
5802:
5020:"Bitter peptides activate hTAS2Rs, the human bitter receptors"
4831:
H. D. Belitz, Werner Grosch, Peter Schieberle. Springer, 2009.
4073:"Bitter peptides activate hTAS2Rs, the human bitter receptors"
3735:
3080:
Henry M Seidel; Jane W Ball; Joyce E Dains (1 February 2010).
2238:
is speculated to be the memory and association hub for taste.
708:, flooding the cell with positive calcium ions and leading to
8219:
8021:
7934:
7703:
7613:
7588:
7412:
7198:
6209:
5944:
Liu, P; Shah, B. P.; Croasdell, S; Gilbertson, T. A. (2011).
4846:
Quality control methods for medicinal plant materials, Pg. 38
2126:
2058:
1965:
1920:
1823:
1819:
1714:
1571:
1567:
1498:
1308:
1256:
1097:
1071:
1029:
1005:
654:
642:
634:
630:
499:
391:
358:
257:
98:
59:
7145:
6399:
American Chemical Society National Meeting, Fall 2008, 236th
4759:
4682:
Joesten, Melvin D; Hogg, John L; Castellion, Mary E (2007),
3535:
3533:
3531:
3529:
3527:
3525:
3523:
2465:
1259:, some proteins, and other substances such as alcohols like
32:
8754:
8507:
7117:"plethora of methods characterising human taste perception"
6425:"That Tastes ... Sweet? Sour? No, It's Definitely Calcium!"
6417:
6303:
6036:"Research confirms fat is sixth taste; names it oleogustus"
5361:
Progress: A Monthly Journal Devoted to Medicine and Surgery
3286:"Is fat the sixth taste primary? Evidence and implications"
3018:
Why do two great tastes sometimes not taste great together?
2046:
1971:
1959:
1863:
1443:
1284:
1025:
870:
866:
658:
592:
186:
179:
116:
The tongue is covered with thousands of small bumps called
94:
7108:
6688:
5943:
5139:
4487:"The Claim: The tongue is mapped into four areas of taste"
135:
Taste receptors in the mouth sense the five basic tastes:
132:. Each taste bud contains 50 to 100 taste receptor cells.
7734:
6402:, Philadelphia, PA: American Chemical Society, AGFD 207,
6172:
5133:
4320:"Umami Taste Components and Their Sources in Asian Foods"
3942:
3520:
1897:
Other possible fat taste receptors have been identified.
1867:
1790:
1348:
1141:, which is usually given an arbitrary index of 1 or 100.
595:. The sourness of substances is rated relative to dilute
547:
0.002 millimoles per liter. "Natural" sweeteners such as
249:
171:
of taste buds. Saltiness and sourness are perceived when
7345:
5319:
4721:"Sweetness relative to sucrose as an arbitrary standard"
3790:
Taruno, Akiyuki; Gordon, Michael D. (10 February 2023).
2890:
Turner, Heather N.; Liman, Emily R. (10 February 2022).
1846:, as well as occupational hazards, such as working with
685:"Saltiness" redirects here. For saltiness in water, see
6236:
4980:
4897:
Zhao GQ, Zhang Y, Hoon MA, et al. (October 2003).
4433:
4351:
Ministry of Agriculture, Forestry and Fisheries (Japan)
4250:
3842:
3736:
Djin Gie Liem & Julie A. Mennella (February 2003).
3389:"Recent Advances in Fatty Acid Perception and Genetics"
3284:
Keast, Russell SJ; Costanzo, Andrew (3 February 2015).
1543:
6096:"The five basic tastes have sixth sibling: oleogustus"
5715:
5266:
4797:
4795:
4793:
2976:
Food texture: measurement and perception (page 36/311)
2779:. United States of America: Worth Publishers. p.
2760:
Daniel D. Chiras. Jones & Bartlett Learning, 2005.
2378:
disorder associated with their sense of smell or taste
2125:
innervates the other two thirds of the tongue and the
2096:
1504:
1347:
Saltiness is a taste produced best by the presence of
1283:(organic compounds with a variety of structures), and
696:
The low-salt signal is understood to be caused by the
429:
362:
7091:(5th ed.), Philadelphia: W.B. Saunders, p.
7033:"Recent advances in taste transduction and signaling"
6950:
Ronald M. Polansky. Cambridge University Press, 2007.
4878:
How the Taste Bud Translates Between Tongue and Brain
4514:
4512:
2996:
Food texture: measurement and perception (page 4/311)
2982:
Food texture: measurement and perception (page 3/311)
1962:
1956:
1082:
1076:
224:
Among humans, taste perception begins to fade during
5672:
5017:
4963:
outlines of chemistry with practical work (Page 241)
4566:
4378:"Fish sauce: An ancient Roman condiment rises again"
4070:
3446:"The Receptors for Mammalian Sweet and Savory taste"
2461:
1749:
province in China and of the Indonesian province of
7115:Macbeth, Helen M.; MacClancy, Jeremy, eds. (2004),
6865:Veronese, Sheila; Sbarbati, Andrea (3 March 2021).
6158:ăăăăappears in abstract. ăăłăŻćłç©èłȘăappears in p106 1.b
6130:Nishimura, Toshihide; Egusa, Ai (20 January 2016).
5024:
Biochemical and Biophysical Research Communications
4899:"The receptors for mammalian sweet and umami taste"
4790:
4519:Lindemann, B (February 2000). "A taste for umami".
2024:Calcium-sensing receptors (CaSR) are receptors for
1968:
1878:cells (specifically, the circumvallate and foliate
885:is also known for its bitter taste and is found in
7268:Chaudhari, Nirupa & Roper, Stephen D. (2010).
6981:
6689:Bartoshuk L. M.; Duffy V. B.; et al. (1994).
5992:
5521:. International Labour Organization. p. 299.
5441:. Lippincott Williams & Wilkins. p. 875.
4953:Stephan Frings, Jonathan Bradley. Wiley-VCH, 2004.
4509:
3334:
2802:
2800:
2222:connects the thalamus, temporal lobe, and insula.
599:, which has a sourness index of 1. By comparison,
401:in solution. Since carbohydrates have a very high
6969:Stanley Finger. Oxford University Press US, 2001.
6519:
5856:"Free Fatty Acid Receptors in Health and Disease"
4677:
4675:
4343:"Essiential Ingredients of Japanese Food â Umami"
3792:"Molecular and Cellular Mechanisms of Salt Taste"
3561:Rui Chang, Hang Waters & Emily Liman (2010).
3382:
3380:
1904:(also termed GPR120) and to a much lesser extent
559:, which catalyzes the production of the molecule
8797:
7152:Svrivastava, R. C. & Rastogi, R. P. (2003).
6864:
6125:
6123:
3948:Jones, S., Martin, R., & Pilbeam, D. (1994)
3676:
3265:
2892:"The Cellular and Molecular Basis of Sour Taste"
1741:), a tingling numbness caused by spices such as
930:, which has an index of 1,000. It is used as an
201:, muscle nerves, etc.; temperature, detected by
6767:"Cranial Nerve VII: The Facial Nerve and Taste"
5749:
5747:
5462:Reith, Alastair J. M.; Spence, Charles (2020).
4209:
2797:
1995:
1980:
1494:) can act as complements, enhancing the taste.
920:, a compound present in the roots of the plant
7030:
6452:
6129:
5464:"The mystery of "metal mouth" in chemotherapy"
5269:Journal of the Science of Food and Agriculture
4988:"Biologists Discover How We Detect Sour Taste"
4807:Guyton and Hall Textbook of Medical Physiology
4672:
3738:"Heightened Sour Preferences During Childhood"
3387:Reed, Danielle R.; Xia, Mary B. (1 May 2015).
3377:
3073:
2002:
1987:
1050:
382:in the body. It is specifically needed in the
7573:
7361:
7201:"The receptors and cells for mammalian taste"
7122:Researching Food Habits: Methods and Problems
6120:
5544:"Potential Taste Receptor for Fat Identified"
5142:"The receptors and cells for mammalian taste"
4896:
4405:"The Surprisingly Ancient History of Ketchup"
3950:The Cambridge Encyclopedia of Human Evolution
3785:
3783:
3781:
3283:
2768:
2766:
2626:"Gustatory system: The finer points of taste"
2082:A 2016 study suggested that humans can taste
2049:. The CaSR receptor is commonly found in the
1446:, and, like salt, it is a taste sensed using
892:Bitterness is of interest to those who study
7587:
5847:
5744:
5403:
5401:
4760:Mehta, Bhupinder & Mehta, Manju (2005),
4484:
3789:
3138:
3136:
3134:
1122:
809:. Common bitter foods and beverages include
555:. The gustducin then activates the molecule
113:is responsible for the perception of taste.
7159:Transport Mediated by Electrical Interfaces
7154:"Relative taste indices of some substances"
7075:
6168:
6166:
6094:Feldhausen, Teresa Shipley (31 July 2015).
5461:
4608:
4606:
4210:Wang, X.; Thomas, S. D.; Zhang, J. (2004).
3905:
2889:
2376:(causing COVID-19) experience some type of
2213:connections aid in oral-related movements.
1781:Some foods, such as unripe fruits, contain
1204:Taste buds and papillae of the human tongue
1100:taste, which he identified as the chemical
575:"Sour" redirects here. For other uses, see
535:for sweet substances are rated relative to
7580:
7566:
7368:
7354:
6093:
6062:
5623:
4801:
4163:"BitterDB: a database of bitter compounds"
3778:
2763:
2231:Spinal ganglion are involved in movement.
1108:such as meats, fish, nuts, and mushrooms.
252:cannot taste sweetness, and several other
7295:
7058:
7048:
7007:
6898:
6841:
6823:
6740:"Love salt? You might be a 'supertaster'"
6706:
6563:
6545:
6473:
6339:
6321:
6280:
6262:
6078:
6010:
5969:
5920:
5871:
5830:
5820:
5779:
5649:
5600:
5479:
5407:
5398:
5212:
5210:
5116:
5114:
5066:
5043:
4975:Focus Ace Pmr 2009 Science (Page 242/522)
4914:
4753:
4518:
4276:
4227:
4186:
4137:
4096:
3992:
3807:
3761:
3712:
3702:
3653:
3596:
3586:
3461:
3420:
3352:
3311:
3301:
3220:
3194:
3160:
3131:
3086:. Elsevier Health Sciences. p. 303.
2923:
2649:
2619:
2617:
2615:
2613:
2245:aids in swallowing and gastric motility.
1870:molecules (more specifically, long-chain
1255:Sweetness is produced by the presence of
712:release. ENaC can be blocked by the drug
394:, which can cause serious tissue damage.
322:Learn how and when to remove this message
6977:
6975:
6586:
6163:
5514:
5377:
5217:What Is Umami?: The Composition of Umami
4965:Henry John Horstman Fenton. CUP Archive.
4951:channels in sensory cells (Page 155/304)
4868:(Scientific American, September 1, 2006)
4718:
4712:
4684:"Sweeteness Relative to Sucrose (table)"
4603:
4562:
4560:
4558:
4119:
3274:Joyce Bueker. Llewellyn Worldwide, 2002.
3183:Journal of the Chemical Society of Tokyo
2772:
2325:
2108:
2100:
1482:is responsible for savoriness, but some
1215:
1207:
1199:
1065:. It dates back to the use of fermented
795:
581:
514:. Sweetness is detected by a variety of
488:
367:, which translates to 'deliciousness').
31:
6982:Bachmanov, AA.; Beauchamp, GK. (2007).
6737:
6388:
6366:. Scientific American. 20 August 2008.
6034:Neubert, Amy Patterson (23 July 2015).
6033:
5354:
4648:
4642:
4375:
4337:
4335:
4333:
4309:Denshi JishoâOnline Japanese dictionary
3952:. Cambridge: Cambridge University Press
3826:"Salt Taste Is Surprisingly Mysterious"
3517:. (8th ed). Philadelphia: W.B. Saunders
3386:
3216:
3214:
3109:"The Animals That Taste Only Saltiness"
2623:
1701:and is triggered by substances such as
1195:
1044:meaning "good flavor" or "good taste",
428:The savory taste (known in Japanese as
8798:
7081:
6764:
6601:from the original on 16 September 2016
6587:Hamzelou, Jessica (2 September 2016).
6501:from the original on 26 September 2017
6027:
5753:
5414:. Vol. 2. SAGE. pp. 958â59.
5295:"Could your mouth charge your iPhone?"
5207:
5121:What Is Umami?: What Exactly is Umami?
5111:
4946:
4944:
4942:
4857:David V. Smith, Robert F. Margolskee:
4402:
4160:
3106:
3036:
2689:
2687:
2685:
2610:
2368:(abnormally heightened sense of taste)
2140:are ganglia (one on each side) of the
2105:Active brain areas in taste perception
1157:, a milk sugar, is one-half as sweet.
740:(KCl), is the principal ingredient in
54:that is partially responsible for the
7798:Somatosensory system (sense of touch)
7561:
7349:
7024:
7000:10.1146/annurev.nutr.26.061505.111329
6972:
6212:Agricultural and Biological Chemistry
6205:
6203:
6068:
5995:"Oleogustus: The Unique Taste of Fat"
5248:from the original on 19 November 2012
4841:
4839:
4837:
4770:, India: Prentice-Hall, p. 956,
4726:Food: The Chemistry of its Components
4661:from the original on 24 December 2010
4555:
4497:from the original on 16 December 2017
4485:O'Connor, Anahad (10 November 2008).
4478:
3965:. Tucson: University of Arizona Press
3883:The Psychology of Eating and Drinking
3880:
3823:
3809:10.1146/annurev-physiol-031522-075853
3337:"Oleogustus: The Unique Taste of Fat"
3176:
3142:
3083:Mosby's Guide to Physical Examination
3013:
3011:
2908:10.1146/annurev-physiol-060121-041637
2832:from the original on 17 November 2019
2341:
1113:G protein coupled glutamate receptors
453:, and the organic catalysts known as
349:The five specific tastes received by
7783:Vestibular system (sense of balance)
6787:from the original on 26 January 2016
6435:from the original on 18 October 2009
5556:from the original on 9 December 2014
5434:
5297:. kcdentalworks.com. 24 April 2019.
5000:from the original on 30 October 2009
4612:
4330:
3974:
3824:Elahi, Tasnuva (15 September 2023).
3211:
3005:Andrew J. Rosenthal. Springer, 1999.
2984:Andrew J. Rosenthal. Springer, 1999.
2978:Andrew J. Rosenthal. Springer, 1999.
2815:
2693:
1858:Recent research reveals a potential
1544:Pungency (also spiciness or hotness)
397:Sweet taste signals the presence of
304:adding citations to reliable sources
275:
6406:from the original on 25 August 2009
6108:from the original on 16 August 2015
5626:"Is fat taste ready for primetime?"
4939:
4631:from the original on 13 August 2010
3885:. New York: W.H. Freeman & Co.
2852:"How does our sense of taste work?"
2809:
2682:
2248:
2097:Nerve supply and neural connections
1505:Further sensations and transmission
1212:Taste receptors of the human tongue
1145:is 100 times sweeter than sucrose;
1092:Umami was first studied in 1907 by
625:The most common foods with natural
591:Sourness is the taste that detects
13:
7778:Auditory system (sense of hearing)
7192:
6370:from the original on 28 March 2014
6200:
6050:from the original on 8 August 2015
5541:
5496:from the original on 14 April 2021
5235:
4834:
4689:The World of Chemistry: Essentials
4415:from the original on 19 April 2022
4403:Butler, Stephanie (20 July 2012).
4376:Prichep, Deena (26 October 2013).
3619:
3008:
2704:10.1016/b978-0-444-63855-7.00010-1
2580:
2540:
1673:This particular sensation, called
1057:is considered fundamental to many
744:and has a saltiness index of 0.6.
706:voltage-dependent calcium channels
551:activate the GPCR, which releases
434:), identified by Japanese chemist
361:(often known by its Japanese name
14:
8827:
7793:Gustatory system (sense of taste)
7788:Olfactory system (sense of smell)
7384:
7313:
6746:from the original on 9 April 2012
5581:Journal of Clinical Investigation
4384:from the original on 16 June 2018
3107:Scully, Simone M. (9 June 2014).
2862:from the original on 9 March 2015
2310:
2265:
1822:receptors. Many people consider
1184:for capsaicine in peppers or the
228:, tongue papillae are lost, and
8045:Infrared sensing in vampire bats
7333:
7319:
6953:
6941:Aristotle's De anima (422b10-16)
6934:
6915:
6858:
6799:
6758:
6738:Gardner, Amanda (16 June 2010).
6731:
6682:
6673:
6663:
6654:
6645:
6635:
6626:
6613:
6580:
6513:
6446:
6382:
6356:
6297:
6230:
4848:World Health Organization, 1998.
4649:Walters, D. Eric (13 May 2008),
4357:from the original on 16 May 2021
4027:from the original on 20 May 2020
2964:washington.edu, Eric H. Chudler.
2464:
1952:
1874:), and it has been localized to
1231:which occurs in the specialised
280:
197:, detected through a variety of
16:Sense of chemicals on the tongue
7773:Visual system (sense of vision)
7392:
7031:Kinnamon SC, Finger TE (2019).
6623:. May 2007. Web. 27 March 2016.
6310:Journal of Biological Chemistry
6147:10.1271/kagakutoseibutsu.54.102
6087:
5986:
5937:
5888:
5796:
5709:
5675:The Journal of Membrane Biology
5666:
5617:
5568:
5535:
5515:Stellman, Jeanne Mager (1998).
5508:
5455:
5428:
5371:
5348:
5313:
5301:from the original on 3 May 2019
5287:
5260:
5229:
5060:
5011:
4968:
4956:
4890:
4871:
4851:
4822:
4729:(5th ed.), Cambridge, UK:
4427:
4396:
4369:
4312:
4293:
4244:
4203:
4154:
4113:
4064:
4039:
4009:
3968:
3955:
3899:
3836:
3729:
3670:
3613:
3554:
3437:
3328:
3277:
3100:
3030:
2989:
2967:
2948:
2270:
1804:
1765:is an herb used in dishes like
1733:cooking include the idea of éș» (
1457:
291:needs additional citations for
271:
182:meet taste buds, respectively.
7183:Textbook of Medical Physiology
7088:Textbook of Medical Physiology
7050:10.12688/f1000research.21099.1
6224:10.1080/00021369.1990.10869909
5962:10.1523/JNEUROSCI.6273-10.2011
5913:10.1523/JNEUROSCI.0496-10.2010
5322:American Journal of Physiology
5242:gernot-katzers-spice-pages.com
4613:Tsai, Michelle (14 May 2007),
4021:Bitrex â Keeping children safe
3515:Textbook of Medical Physiology
2883:
2874:
2844:
2744:
2581:
2548:Textbook of Medical Physiology
2541:
2400:) can also disrupt olfaction.
2362:(distortion in sense of taste)
2334:, pituitary insufficiency, or
2077:
2064:
1776:
1689:Some substances activate cold
1342:
1250:
1173:, a bitter medicinal found in
438:, signals the presence of the
144:
136:
1:
7915:Auditory perception (hearing)
7324:The dictionary definition of
5809:The Journal of Lipid Research
5772:10.1016/j.physbeh.2011.05.002
5642:10.1016/j.physbeh.2014.03.002
4916:10.1016/S0092-8674(03)00844-4
4829:Food Chemistry (Page 38/1070)
3857:10.1016/S0376-8716(99)00149-0
3463:10.1016/S0092-8674(03)00844-4
3175:; a partial translation from
3059:10.1126/science.333.6047.1213
2818:"The science of satisfaction"
2603:
2417:
2288:
1942:
1470:
1437:
785:
603:has a sourness index of 0.7,
205:; and "coolness" (such as of
140:
8561:Olfactory reference syndrome
8338:Alice in Wonderland syndrome
6883:10.1021/acschemneuro.0c00788
6708:10.1016/0031-9384(94)90361-1
6547:10.1371/journal.pone.0183008
6264:10.1371/journal.pone.0034489
5730:10.1016/j.acthis.2010.08.006
5408:Goldstein, E. Bruce (2010).
5384:. Island Press. p. 49.
4651:"How is Sweetness Measured?"
4380:. US National Public Radio.
3920:10.1016/0031-9384(94)90369-7
3881:Logue, Alexandra W. (1986).
2751:Human biology (Page 201/464)
1853:
1149:is about 1.4 times sweeter;
1016:Umami, or savoriness, is an
841:, many plants in the family
680:
478:
357:, bitterness, sourness, and
240:share the same tastes: some
7:
8760:Sensory processing disorder
7930:Gustation (taste or flavor)
7920:Equilibrioception (balance)
7270:"The cell biology of taste"
6765:Walker, H. Kenneth (1990).
6394:"Chemosensation of Calcium"
4887:nytimes.com, 4 August 1992.
4625:The Washington Post Company
3845:Drug and Alcohol Dependence
3796:Annual Review of Physiology
3196:10.1246/nikkashi1880.30.820
2896:Annual Review of Physiology
2457:
2440:G protein-coupled receptors
2429:
1996:
1981:
1899:G protein-coupled receptors
1724:
1684:
1329:G protein-coupled receptors
1315:can be used as sweeteners.
1291:. It is often connected to
1083:
1077:
1020:taste. It can be tasted in
657:. Fermented foods, such as
570:
516:G protein coupled receptors
430:
363:
165:G protein-coupled receptors
120:, which are visible to the
10:
8832:
8714:Supernumerary phantom limb
8050:Infrared sensing in snakes
7910:Visual perception (vision)
5873:10.1152/physrev.00041.2018
5624:Dipatrizio, N. V. (2014).
5411:Encyclopedia of Perception
5355:Willard, James P. (1905).
5334:10.1152/ajpregu.00286.2007
5036:10.1016/j.bbrc.2007.11.070
4731:Royal Society of Chemistry
4173:(Database issue): D413â9.
4089:10.1016/j.bbrc.2007.11.070
4077:Biochem Biophys Res Commun
2624:Trivedi, Bijal P. (2012).
2403:
2314:
2292:
2274:
2181:special visceral afferents
2036:
1919:Monovalent cation channel
1906:Free fatty acid receptor 1
1902:free fatty acid receptor 4
1547:
1126:
1009:
1003:
789:
684:
673:containing citric acid or
574:
533:Taste detection thresholds
482:
18:
8777:
8722:
8691:
8660:
8612:
8579:
8531:
8493:
8465:Microwave auditory effect
8425:
8323:
8316:
8289:
8266:
8238:
8197:
8139:
8128:
8096:
8073:
8020:
8011:
7964:
7902:
7859:
7806:
7763:
7720:
7711:
7702:
7650:
7632:Transduction (physiology)
7612:
7599:
7524:
7483:
7452:
7421:
7383:
7375:
7185:(present in all editions.
6871:ACS Chemical Neuroscience
6825:10.3389/fphys.2020.625110
6179:. Boca Raton, Fla.: CRC.
5760:Physiology & Behavior
5630:Physiology & Behavior
3513:Guyton, Arthur C. (1991)
2960:13 September 2017 at the
2776:Psychology Second Edition
2773:Schacter, Daniel (2009).
2003:
1988:
1123:Measuring relative tastes
1051:
698:epithelial sodium channel
409:) and storage of energy (
8470:Music-specific disorders
7826:Vestibulocochlear (VIII)
6133:
5378:Monosson, Emily (2012).
5226:Umami Information Center
5130:Umami Information Center
4805:; Hall, John E. (2006),
4719:Coultate, Tom P (2009),
4300:æšćł definition in English
3981:Human Molecular Genetics
3683:Proc Natl Acad Sci U S A
3567:Proc Natl Acad Sci U S A
3143:Ikeda, Kikunae (2002) .
3023:28 November 2011 at the
2532:
2356:(reduced sense of taste)
2350:(complete loss of taste)
2307:(artificial sweetener).
2226:Edinger-Westphal nucleus
1753:often combine this with
1452:Le Chatelier's principle
999:
545:5-nitro-2-propoxyaniline
8450:Auditory verbal agnosia
8304:Juxtacapillary receptor
7275:Journal of Cell Biology
6812:Frontiers in Physiology
6323:10.1074/jbc.M109.029165
5950:Journal of Neuroscience
5901:Journal of Neuroscience
4864:29 October 2020 at the
3754:10.1093/chemse/28.2.173
3704:10.1073/pnas.1514282112
3646:10.1126/science.aao3264
3588:10.1073/pnas.1013664107
3177:Ikeda, Kikunae (1909).
3162:10.1093/chemse/27.9.847
2816:Kean, Sam (Fall 2015).
2496:Optimal foraging theory
2138:pterygopalatine ganglia
1842:, and various kinds of
1192:in garlics and onions.
248:(which humans cannot),
8445:Auditory hallucination
8055:Surface wave detection
7660:Multimodal integration
6984:"Taste receptor genes"
6927:6 January 2011 at the
5754:Mattes, R. D. (2011).
5435:Levy, René H. (2002).
2955:Smell â The Nose Knows
2822:Distillations Magazine
2575:
2191:region of the tongue.
2119:glossopharyngeal nerve
2114:
2106:
2051:gastrointestinal tract
1523:glossopharyngeal nerve
1224:
1213:
1205:
1129:Taste confusion matrix
802:
792:Bitter taste evolution
607:an index of 0.46, and
588:
518:(GPCR) coupled to the
495:
97:and other substances.
39:
25:Taste (disambiguation)
23:. For other uses, see
8704:Phantom limb syndrome
8652:Tactile hallucination
7841:Glossopharyngeal (IX)
7642:Active sensory system
7288:10.1083/jcb.201003144
6965:26 March 2023 at the
6946:26 March 2023 at the
6475:10.1093/chemse/bjw088
6080:10.1186/2044-7248-4-5
6012:10.1093/chemse/bjv036
5860:Physiological Reviews
5687:10.1007/s002329900111
5481:10.1093/chemse/bjz076
5126:23 April 2011 at the
4859:Making Sense of Taste
4762:"Sweetness of sugars"
4305:8 August 2011 at the
4139:10.1093/chemse/bjp092
4047:"Denatonium Benzoate"
3405:10.3945/an.114.007005
3393:Advances in Nutrition
3354:10.1093/chemse/bjv036
3313:10536/DRO/DU:30069796
3303:10.1186/2044-7248-4-5
3001:26 March 2023 at the
2756:26 March 2023 at the
2557:sensations of taste:
2551:
2326:Clinical significance
2220:Substantia innominata
2187:carry taste from the
2112:
2104:
1281:artificial sweeteners
1219:
1211:
1203:
1127:Further information:
993:endoplasmic reticulum
799:
585:
577:Sour (disambiguation)
492:
203:temperature receptors
35:
8513:Labyrinthine fistula
8480:Spatial hearing loss
8179:Campaniform sensilla
7894:Somatosensory cortex
7342:at Wikimedia Commons
6134:éŁăčç©ăźăăăăăç§ćŠăăăăźçŸç¶ăšć±æ
4883:5 March 2017 at the
4733:, pp. 268â269,
4655:All About Sweeteners
4023:. 21 December 2015.
1596:allyl isothiocyanate
1247:of the taste cells.
1237:sensory transduction
1196:Functional structure
1102:monosodium glutamate
1075:in ancient Rome and
976:(PROP) to study the
974:6-n-propylthiouracil
837:, some varieties of
300:improve this article
191:olfactory epithelium
81:. Taste, along with
8299:Nociceptin receptor
8169:Merkel nerve ending
8154:Mechanotransduction
7230:10.1038/nature05401
7222:2006Natur.444..288C
6538:2017PLoSO..1283008P
6390:Tordorf, Michael G.
6255:2012PLoSO...734489M
5822:10.1194/jlr.M021873
5549:Scientific American
5438:Antiepileptic Drugs
5222:27 May 2009 at the
5171:10.1038/nature05401
5163:2006Natur.444..288C
5081:2001Natur.413..219L
4569:Nature Neuroscience
4521:Nature Neuroscience
4448:2002Natur.416..199N
3695:2016PNAS..113E.229Y
3638:2018Sci...359.1047T
3632:(6379): 1047â1050.
3579:2010PNAS..10722320C
3573:(51): 22320â22325.
3235:2001Natur.413..219L
3051:2011Sci...333.1213M
2642:2012Natur.486S...2T
2481:Beefy meaty peptide
2448:P2X purinoreceptors
1558:Substances such as
1227:Taste is a form of
1221:Signal transduction
1059:East Asian cuisines
1012:Glutamate flavoring
970:phenylthiocarbamide
863:alcoholic beverages
620:otopetrin 1 (OTOP1)
8661:Nociception (pain)
8253:Olfactory receptor
8205:Photoreceptor cell
8159:Lamellar corpuscle
8083:Photomorphogenesis
7945:nociception (pain)
7637:Sensory processing
6431:, 21 August 2008,
6139:Kagaku to Seibutsu
4996:, 24 August 2006,
4491:The New York Times
4229:10.1093/hmg/ddh289
4179:10.1093/nar/gkr755
3994:10.1093/hmg/ddh289
3961:Johns, T. (1990).
3543:American Scientist
2858:. 6 January 2012.
2396:and even the flu (
2342:Disorders of taste
2283:fungiform papillae
2164:that activate the
2115:
2107:
2045:on the tongues of
1745:. The cuisines of
1679:surface of the eye
1413:alkali earth metal
1299:, which contain a
1287:compounds such as
1225:
1223:of taste receptors
1214:
1206:
1089:in ancient China.
803:
768:alkali earth metal
738:potassium chloride
611:an index of 0.06.
589:
510:, which contain a
496:
189:, detected by the
83:the sense of smell
40:
8793:
8792:
8778:Biases and errors
8773:
8772:
8709:Somatoparaphrenia
8678:Pain dissociation
8523:MĂ©niĂšre's disease
8455:Cortical deafness
8333:Visual impairment
8312:
8311:
8174:Bulbous corpuscle
8164:Tactile corpuscle
8132:sensory receptors
8124:
8123:
8007:
8006:
7960:
7959:
7925:Olfaction (smell)
7879:Vestibular cortex
7861:Cerebral cortices
7698:
7697:
7685:Motion perception
7555:
7554:
7338:Media related to
7216:(7117): 288â294.
7169:978-0-444-51453-0
7102:978-0-7216-4393-9
7083:Guyton, Arthur C.
6044:Purdue University
5718:Acta Histochemica
5157:(7117): 288â294,
4816:978-0-7216-0240-0
4777:978-81-203-2441-1
4767:Organic Chemistry
4740:978-0-85404-111-4
4699:978-0-495-01213-9
4456:10.1038/nature726
4442:(6877): 199â202.
4222:(21): 2671â2678.
4167:Nucleic Acids Res
4120:Meyerhof (2010).
4017:"What is Bitrex?"
3987:(21): 2671â2678.
3975:Wang, X. (2004).
3892:978-0-415-81708-0
3229:(6852): 219â225.
3093:978-0-323-07357-8
2790:978-1-4292-3719-2
2713:978-0-444-63855-7
2511:Vomeronasal organ
2491:Gustatory nucleus
2332:Addison's disease
2236:frontal operculum
2086:(specifically, a
1729:Both Chinese and
1656:Southwest Chinese
1419:, e.g., calcium,
1321:steviol glycoside
1162:hydrochloric acid
989:phosphodiesterase
940:T. & H. Smith
861:. The ethanol in
817:, South American
597:hydrochloric acid
557:adenylate cyclase
344:filiform papillae
336:Digestive enzymes
332:
331:
324:
209:) and "hotness" (
126:filiform papillae
69:cells located on
63:reacts chemically
21:Taste (sociology)
8823:
8811:Gustatory system
8440:Auditory agnosia
8372:Optic neuropathy
8321:
8320:
8189:Stretch receptor
8137:
8136:
8035:Magnetoreception
8030:Electroreception
8018:
8017:
7940:mechanoreception
7889:Gustatory cortex
7884:Olfactory cortex
7718:
7717:
7709:
7708:
7627:Sensory receptor
7610:
7609:
7582:
7575:
7568:
7559:
7558:
7370:
7363:
7356:
7347:
7346:
7337:
7323:
7309:
7299:
7264:
7262:
7260:
7254:
7248:. Archived from
7205:
7186:
7180:
7178:
7176:
7149:
7143:
7142:
7141:
7139:
7112:
7106:
7105:
7079:
7073:
7072:
7062:
7052:
7028:
7022:
7021:
7011:
6979:
6970:
6957:
6951:
6938:
6932:
6919:
6913:
6912:
6902:
6862:
6856:
6855:
6845:
6827:
6803:
6797:
6796:
6794:
6792:
6773:. Butterworths.
6762:
6756:
6755:
6753:
6751:
6735:
6729:
6728:
6710:
6686:
6680:
6677:
6671:
6667:
6661:
6658:
6652:
6649:
6643:
6639:
6633:
6630:
6624:
6617:
6611:
6610:
6608:
6606:
6584:
6578:
6577:
6567:
6549:
6517:
6511:
6510:
6508:
6506:
6500:
6477:
6459:
6450:
6444:
6443:
6442:
6440:
6421:
6415:
6414:
6413:
6411:
6386:
6380:
6379:
6377:
6375:
6360:
6354:
6353:
6343:
6325:
6316:(2): 1016â1022.
6301:
6295:
6294:
6284:
6266:
6234:
6228:
6227:
6207:
6198:
6197:
6195:
6193:
6170:
6161:
6160:
6155:
6153:
6127:
6118:
6117:
6115:
6113:
6091:
6085:
6084:
6082:
6066:
6060:
6059:
6057:
6055:
6031:
6025:
6024:
6014:
5990:
5984:
5983:
5973:
5941:
5935:
5934:
5924:
5892:
5886:
5885:
5875:
5851:
5845:
5844:
5834:
5824:
5800:
5794:
5793:
5783:
5751:
5742:
5741:
5713:
5707:
5706:
5670:
5664:
5663:
5653:
5621:
5615:
5614:
5604:
5593:10.1172/JCI25299
5572:
5566:
5565:
5563:
5561:
5539:
5533:
5532:
5512:
5506:
5505:
5503:
5501:
5483:
5459:
5453:
5452:
5432:
5426:
5425:
5405:
5396:
5395:
5375:
5369:
5368:
5357:"Current Events"
5352:
5346:
5345:
5328:(2): R626âR634.
5317:
5311:
5310:
5308:
5306:
5291:
5285:
5284:
5275:(8): 1123â1128.
5264:
5258:
5257:
5255:
5253:
5236:Katzer, Gernot.
5233:
5227:
5214:
5205:
5204:
5203:
5201:
5195:
5189:, archived from
5146:
5137:
5131:
5118:
5109:
5108:
5089:10.1038/35093032
5075:(6852): 219â25.
5064:
5058:
5057:
5047:
5015:
5009:
5008:
5007:
5005:
4984:
4978:
4972:
4966:
4960:
4954:
4948:
4937:
4936:
4918:
4894:
4888:
4875:
4869:
4855:
4849:
4843:
4832:
4826:
4820:
4819:
4803:Guyton, Arthur C
4799:
4788:
4787:
4786:
4784:
4757:
4751:
4750:
4749:
4747:
4716:
4710:
4709:
4708:
4706:
4679:
4670:
4669:
4668:
4666:
4646:
4640:
4639:
4638:
4636:
4610:
4601:
4600:
4564:
4553:
4552:
4516:
4507:
4506:
4504:
4502:
4482:
4476:
4475:
4431:
4425:
4424:
4422:
4420:
4400:
4394:
4393:
4391:
4389:
4373:
4367:
4366:
4364:
4362:
4339:
4328:
4327:
4324:researchgate.net
4316:
4310:
4297:
4291:
4290:
4280:
4248:
4242:
4241:
4231:
4207:
4201:
4200:
4190:
4158:
4152:
4151:
4141:
4117:
4111:
4110:
4100:
4068:
4062:
4061:
4059:
4057:
4051:Encyclopedia.com
4043:
4037:
4036:
4034:
4032:
4013:
4007:
4006:
3996:
3972:
3966:
3959:
3953:
3946:
3940:
3939:
3914:(6): 1217â1227.
3903:
3897:
3896:
3878:
3869:
3868:
3840:
3834:
3833:
3821:
3811:
3787:
3776:
3775:
3765:
3733:
3727:
3726:
3716:
3706:
3674:
3668:
3667:
3657:
3617:
3611:
3610:
3600:
3590:
3558:
3552:
3551:
3537:
3518:
3511:
3484:
3483:
3465:
3441:
3435:
3434:
3424:
3399:(3): 353Sâ360S.
3384:
3375:
3374:
3356:
3332:
3326:
3325:
3315:
3305:
3281:
3275:
3269:
3263:
3262:
3243:10.1038/35093032
3218:
3209:
3208:
3198:
3179:"New Seasonings"
3174:
3164:
3145:"New Seasonings"
3140:
3129:
3128:
3126:
3124:
3115:. Archived from
3104:
3098:
3097:
3077:
3071:
3070:
3034:
3028:
3015:
3006:
2993:
2987:
2971:
2965:
2952:
2946:
2945:
2927:
2887:
2881:
2878:
2872:
2871:
2869:
2867:
2848:
2842:
2841:
2839:
2837:
2813:
2807:
2804:
2795:
2794:
2770:
2761:
2748:
2742:
2741:
2691:
2680:
2679:
2653:
2621:
2585:
2545:
2516:Sensory analysis
2486:Digital lollipop
2474:
2469:
2468:
2422:
2419:
2249:Taste in insects
2174:trigeminal nerve
2170:maxillary nerves
2154:zygomatic nerves
2146:greater petrosal
2043:calcium receptor
2008:
2006:
2005:
1999:
1993:
1991:
1990:
1984:
1978:
1977:
1974:
1973:
1970:
1967:
1964:
1961:
1958:
1757:to produce a éș»èŸŁ
1717:ion channels on
1534:trigeminal nerve
1429:
1428:
1427:
1406:
1405:
1404:
1383:
1382:
1381:
1372:
1371:
1370:
1361:
1360:
1359:
1269:propylene glycol
1088:
1080:
1063:Japanese cuisine
1056:
1054:
1053:
807:bittering agents
776:action potential
742:salt substitutes
710:neurotransmitter
433:
384:mammalian kidney
366:
327:
320:
316:
313:
307:
284:
276:
199:mechanoreceptors
111:gustatory cortex
87:trigeminal nerve
77:, mostly on the
44:gustatory system
8831:
8830:
8826:
8825:
8824:
8822:
8821:
8820:
8816:Sensory systems
8796:
8795:
8794:
8789:
8769:
8718:
8687:
8656:
8608:
8575:
8527:
8489:
8421:
8412:Stereoblindness
8353:Color blindness
8308:
8285:
8262:
8234:
8193:
8141:Mechanoreceptor
8130:
8120:
8116:Machine hearing
8111:Computer vision
8106:Robotic sensing
8092:
8069:
8003:
7956:
7898:
7874:Auditory cortex
7855:
7802:
7765:Sensory systems
7759:
7694:
7646:
7604:
7602:
7595:
7586:
7556:
7551:
7520:
7479:
7448:
7417:
7379:
7374:
7316:
7258:
7256:
7255:on 22 July 2011
7252:
7203:
7195:
7193:Further reading
7190:
7189:
7174:
7172:
7170:
7150:
7146:
7137:
7135:
7133:
7113:
7109:
7103:
7080:
7076:
7029:
7025:
6980:
6973:
6967:Wayback Machine
6958:
6954:
6948:Wayback Machine
6939:
6935:
6929:Wayback Machine
6920:
6916:
6863:
6859:
6804:
6800:
6790:
6788:
6781:
6763:
6759:
6749:
6747:
6736:
6732:
6687:
6683:
6678:
6674:
6668:
6664:
6659:
6655:
6650:
6646:
6640:
6636:
6631:
6627:
6618:
6614:
6604:
6602:
6585:
6581:
6532:(8): e0183008.
6518:
6514:
6504:
6502:
6498:
6462:Chemical Senses
6457:
6451:
6447:
6438:
6436:
6423:
6422:
6418:
6409:
6407:
6387:
6383:
6373:
6371:
6362:
6361:
6357:
6302:
6298:
6235:
6231:
6208:
6201:
6191:
6189:
6187:
6171:
6164:
6151:
6149:
6135:
6128:
6121:
6111:
6109:
6092:
6088:
6073:. Vol. 4.
6067:
6063:
6053:
6051:
6032:
6028:
5999:Chemical Senses
5991:
5987:
5956:(23): 8634â42.
5942:
5938:
5907:(25): 8376â82.
5893:
5889:
5852:
5848:
5801:
5797:
5752:
5745:
5714:
5710:
5671:
5667:
5622:
5618:
5587:(11): 3177â84.
5573:
5569:
5559:
5557:
5542:Biello, David.
5540:
5536:
5529:
5513:
5509:
5499:
5497:
5468:Chemical Senses
5460:
5456:
5449:
5433:
5429:
5422:
5406:
5399:
5392:
5376:
5372:
5353:
5349:
5318:
5314:
5304:
5302:
5293:
5292:
5288:
5265:
5261:
5251:
5249:
5234:
5230:
5224:Wayback Machine
5215:
5208:
5199:
5197:
5196:on 22 July 2011
5193:
5144:
5138:
5134:
5128:Wayback Machine
5119:
5112:
5065:
5061:
5016:
5012:
5003:
5001:
4986:
4985:
4981:
4973:
4969:
4961:
4957:
4949:
4940:
4895:
4891:
4885:Wayback Machine
4876:
4872:
4866:Wayback Machine
4856:
4852:
4844:
4835:
4827:
4823:
4817:
4800:
4791:
4782:
4780:
4778:
4758:
4754:
4745:
4743:
4741:
4717:
4713:
4704:
4702:
4700:
4680:
4673:
4664:
4662:
4647:
4643:
4634:
4632:
4611:
4604:
4565:
4556:
4517:
4510:
4500:
4498:
4483:
4479:
4432:
4428:
4418:
4416:
4401:
4397:
4387:
4385:
4374:
4370:
4360:
4358:
4341:
4340:
4331:
4318:
4317:
4313:
4307:Wayback Machine
4298:
4294:
4249:
4245:
4208:
4204:
4161:Wiener (2012).
4159:
4155:
4118:
4114:
4069:
4065:
4055:
4053:
4045:
4044:
4040:
4030:
4028:
4015:
4014:
4010:
3973:
3969:
3960:
3956:
3947:
3943:
3904:
3900:
3893:
3879:
3872:
3841:
3837:
3822:
3788:
3779:
3734:
3730:
3689:(2): E229â238.
3675:
3671:
3620:Tu, YH (2018).
3618:
3614:
3559:
3555:
3538:
3521:
3512:
3487:
3442:
3438:
3385:
3378:
3341:Chemical Senses
3333:
3329:
3282:
3278:
3270:
3266:
3219:
3212:
3185:(in Japanese).
3149:Chemical Senses
3141:
3132:
3122:
3120:
3119:on 14 June 2014
3105:
3101:
3094:
3078:
3074:
3035:
3031:
3025:Wayback Machine
3016:
3009:
3003:Wayback Machine
2994:
2990:
2972:
2968:
2962:Wayback Machine
2953:
2949:
2888:
2884:
2879:
2875:
2865:
2863:
2850:
2849:
2845:
2835:
2833:
2814:
2810:
2805:
2798:
2791:
2771:
2764:
2758:Wayback Machine
2749:
2745:
2714:
2696:Smell and Taste
2692:
2683:
2636:(7403): S2âS3.
2622:
2611:
2606:
2601:
2535:
2530:
2470:
2463:
2460:
2432:
2420:
2406:
2398:influenza virus
2344:
2336:cystic fibrosis
2328:
2319:
2313:
2297:
2291:
2279:
2273:
2268:
2251:
2150:lesser palatine
2099:
2080:
2067:
2039:
2000:
1985:
1955:
1951:
1945:
1856:
1807:
1787:calcium oxalate
1779:
1727:
1709:, ethanol, and
1687:
1660:Sichuan cuisine
1556:
1548:Main articles:
1546:
1507:
1473:
1460:
1440:
1434:in the tongue.
1426:
1424:
1423:
1422:
1420:
1411:cations of the
1403:
1400:
1399:
1398:
1396:
1391:cations, e.g.,
1380:
1378:
1377:
1376:
1374:
1369:
1367:
1366:
1365:
1363:
1358:
1356:
1355:
1354:
1352:
1345:
1253:
1233:taste receptors
1198:
1131:
1125:
1048:
1014:
1008:
1002:
966:bitter database
953:coupled to the
902:food processing
794:
788:
766:cations of the
761:
690:
683:
580:
573:
487:
481:
376:sodium chloride
353:are saltiness,
351:taste receptors
328:
317:
311:
308:
297:
285:
274:
155:(also known as
28:
17:
12:
11:
5:
8829:
8819:
8818:
8813:
8808:
8791:
8790:
8788:
8787:
8781:
8779:
8775:
8774:
8771:
8770:
8768:
8767:
8762:
8757:
8752:
8747:
8742:
8737:
8732:
8726:
8724:
8720:
8719:
8717:
8716:
8711:
8706:
8701:
8695:
8693:
8692:Proprioception
8689:
8688:
8686:
8685:
8680:
8675:
8670:
8664:
8662:
8658:
8657:
8655:
8654:
8649:
8644:
8639:
8634:
8629:
8624:
8618:
8616:
8610:
8609:
8607:
8606:
8601:
8596:
8591:
8585:
8583:
8577:
8576:
8574:
8573:
8568:
8563:
8558:
8553:
8548:
8543:
8537:
8535:
8529:
8528:
8526:
8525:
8520:
8515:
8510:
8505:
8499:
8497:
8491:
8490:
8488:
8487:
8482:
8477:
8472:
8467:
8462:
8457:
8452:
8447:
8442:
8437:
8431:
8429:
8423:
8422:
8420:
8419:
8414:
8409:
8404:
8399:
8394:
8389:
8384:
8379:
8374:
8369:
8360:
8355:
8350:
8345:
8340:
8335:
8329:
8327:
8318:
8314:
8313:
8310:
8309:
8307:
8306:
8301:
8295:
8293:
8287:
8286:
8284:
8283:
8278:
8272:
8270:
8268:Thermoreceptor
8264:
8263:
8261:
8260:
8255:
8250:
8248:Taste receptor
8244:
8242:
8236:
8235:
8233:
8232:
8227:
8222:
8217:
8212:
8207:
8201:
8199:
8195:
8194:
8192:
8191:
8186:
8181:
8176:
8171:
8166:
8161:
8156:
8151:
8145:
8143:
8134:
8126:
8125:
8122:
8121:
8119:
8118:
8113:
8108:
8102:
8100:
8094:
8093:
8091:
8090:
8085:
8079:
8077:
8071:
8070:
8068:
8067:
8062:
8057:
8052:
8047:
8042:
8037:
8032:
8026:
8024:
8015:
8009:
8008:
8005:
8004:
8002:
8001:
7996:
7991:
7986:
7981:
7976:
7974:Proprioception
7970:
7968:
7962:
7961:
7958:
7957:
7955:
7954:
7953:
7952:
7947:
7942:
7932:
7927:
7922:
7917:
7912:
7906:
7904:
7900:
7899:
7897:
7896:
7891:
7886:
7881:
7876:
7871:
7865:
7863:
7857:
7856:
7854:
7853:
7848:
7846:Trigeminal (V)
7843:
7838:
7833:
7828:
7823:
7817:
7815:
7804:
7803:
7801:
7800:
7795:
7790:
7785:
7780:
7775:
7769:
7767:
7761:
7760:
7758:
7757:
7752:
7747:
7742:
7737:
7732:
7726:
7724:
7722:Sensory organs
7715:
7706:
7700:
7699:
7696:
7695:
7693:
7692:
7687:
7682:
7677:
7672:
7667:
7662:
7656:
7654:
7648:
7647:
7645:
7644:
7639:
7634:
7629:
7624:
7618:
7616:
7607:
7597:
7596:
7585:
7584:
7577:
7570:
7562:
7553:
7552:
7550:
7549:
7544:
7539:
7534:
7528:
7526:
7522:
7521:
7519:
7518:
7513:
7508:
7506:Scoville scale
7503:
7498:
7496:Acquired taste
7493:
7487:
7485:
7481:
7480:
7478:
7477:
7472:
7467:
7462:
7456:
7454:
7450:
7449:
7447:
7446:
7441:
7436:
7431:
7425:
7423:
7419:
7418:
7416:
7415:
7410:
7405:
7400:
7395:
7389:
7387:
7381:
7380:
7373:
7372:
7365:
7358:
7350:
7344:
7343:
7331:
7315:
7314:External links
7312:
7311:
7310:
7282:(3): 285â296.
7265:
7194:
7191:
7188:
7187:
7168:
7144:
7131:
7107:
7101:
7074:
7023:
6994:(1): 389â414.
6971:
6952:
6933:
6914:
6877:(5): 813â824.
6857:
6798:
6779:
6757:
6742:. CNN Health.
6730:
6701:(6): 1165â71.
6681:
6672:
6662:
6653:
6644:
6634:
6625:
6621:Science Direct
6612:
6579:
6512:
6468:(9): 755â762.
6445:
6416:
6381:
6355:
6296:
6229:
6218:(1): 163â169.
6199:
6185:
6162:
6119:
6086:
6061:
6026:
6005:(6): 507â516.
5985:
5936:
5887:
5866:(1): 171â210.
5846:
5795:
5743:
5708:
5665:
5616:
5567:
5534:
5527:
5507:
5454:
5447:
5427:
5420:
5397:
5390:
5370:
5347:
5312:
5286:
5259:
5228:
5206:
5132:
5110:
5059:
5010:
4979:
4967:
4955:
4938:
4889:
4870:
4850:
4833:
4821:
4815:
4789:
4776:
4752:
4739:
4711:
4698:
4671:
4641:
4602:
4554:
4508:
4477:
4426:
4395:
4368:
4347:Taste of Japan
4329:
4311:
4292:
4269:10.1086/383092
4263:(4): 637â646.
4257:Am J Hum Genet
4243:
4202:
4153:
4112:
4083:(4): 851â855.
4063:
4038:
4008:
3967:
3954:
3941:
3898:
3891:
3870:
3851:(2): 199â206.
3835:
3777:
3748:(2): 173â180.
3728:
3669:
3612:
3553:
3519:
3485:
3456:(3): 255â266.
3436:
3376:
3347:(7): 507â516.
3327:
3276:
3264:
3210:
3189:(8): 820â836.
3155:(9): 847â849.
3130:
3099:
3092:
3072:
3045:(6047): 1213.
3029:
3007:
2988:
2986:
2985:
2979:
2966:
2947:
2882:
2873:
2843:
2808:
2796:
2789:
2762:
2743:
2712:
2681:
2651:10.1038/486s2a
2608:
2607:
2605:
2602:
2536:
2534:
2531:
2529:
2528:
2523:
2518:
2513:
2508:
2503:
2498:
2493:
2488:
2483:
2477:
2476:
2475:
2459:
2456:
2452:sensory nerves
2431:
2428:
2416:postulated in
2405:
2402:
2370:
2369:
2363:
2357:
2351:
2343:
2340:
2330:Patients with
2327:
2324:
2317:Acquired taste
2315:Main article:
2312:
2311:Acquired taste
2309:
2293:Main article:
2290:
2287:
2275:Main article:
2272:
2269:
2267:
2266:Other concepts
2264:
2250:
2247:
2166:lacrimal gland
2162:lacrimal nerve
2131:chorda tympani
2098:
2095:
2079:
2076:
2066:
2063:
2038:
2035:
1944:
1941:
1860:taste receptor
1855:
1852:
1806:
1803:
1778:
1775:
1743:Sichuan pepper
1726:
1723:
1686:
1683:
1554:Scoville scale
1545:
1542:
1506:
1503:
1472:
1469:
1459:
1456:
1439:
1436:
1425:
1417:periodic table
1401:
1379:
1368:
1357:
1344:
1341:
1325:lead poisoning
1317:Rebaudioside A
1301:carbonyl group
1252:
1249:
1229:chemoreception
1197:
1194:
1186:Pyruvate scale
1182:Scoville scale
1143:Rebaudioside A
1124:
1121:
1004:Main article:
1001:
998:
932:aversive agent
923:Gentiana lutea
813:, unsweetened
787:
784:
772:periodic table
759:
682:
679:
572:
569:
512:carbonyl group
483:Main article:
480:
477:
330:
329:
312:September 2016
288:
286:
279:
273:
270:
169:cell membranes
67:taste receptor
52:sensory system
48:sense of taste
15:
9:
6:
4:
3:
2:
8828:
8817:
8814:
8812:
8809:
8807:
8804:
8803:
8801:
8786:
8783:
8782:
8780:
8776:
8766:
8763:
8761:
8758:
8756:
8753:
8751:
8750:Hallucination
8748:
8746:
8745:Derealization
8743:
8741:
8738:
8736:
8733:
8731:
8728:
8727:
8725:
8721:
8715:
8712:
8710:
8707:
8705:
8702:
8700:
8699:Asomatognosia
8697:
8696:
8694:
8690:
8684:
8681:
8679:
8676:
8674:
8671:
8669:
8666:
8665:
8663:
8659:
8653:
8650:
8648:
8645:
8643:
8640:
8638:
8637:Hyperesthesia
8635:
8633:
8630:
8628:
8625:
8623:
8622:Astereognosis
8620:
8619:
8617:
8615:
8611:
8605:
8602:
8600:
8597:
8595:
8592:
8590:
8587:
8586:
8584:
8582:
8578:
8572:
8569:
8567:
8564:
8562:
8559:
8557:
8554:
8552:
8549:
8547:
8544:
8542:
8539:
8538:
8536:
8534:
8530:
8524:
8521:
8519:
8518:Labyrinthitis
8516:
8514:
8511:
8509:
8506:
8504:
8501:
8500:
8498:
8496:
8492:
8486:
8483:
8481:
8478:
8476:
8473:
8471:
8468:
8466:
8463:
8461:
8458:
8456:
8453:
8451:
8448:
8446:
8443:
8441:
8438:
8436:
8433:
8432:
8430:
8428:
8424:
8418:
8415:
8413:
8410:
8408:
8405:
8403:
8400:
8398:
8395:
8393:
8390:
8388:
8385:
8383:
8380:
8378:
8375:
8373:
8370:
8368:
8364:
8361:
8359:
8356:
8354:
8351:
8349:
8346:
8344:
8341:
8339:
8336:
8334:
8331:
8330:
8328:
8326:
8322:
8319:
8315:
8305:
8302:
8300:
8297:
8296:
8294:
8292:
8288:
8282:
8279:
8277:
8274:
8273:
8271:
8269:
8265:
8259:
8256:
8254:
8251:
8249:
8246:
8245:
8243:
8241:
8240:Chemoreceptor
8237:
8231:
8228:
8226:
8223:
8221:
8218:
8216:
8213:
8211:
8208:
8206:
8203:
8202:
8200:
8198:Photoreceptor
8196:
8190:
8187:
8185:
8184:Slit sensilla
8182:
8180:
8177:
8175:
8172:
8170:
8167:
8165:
8162:
8160:
8157:
8155:
8152:
8150:
8147:
8146:
8144:
8142:
8138:
8135:
8133:
8127:
8117:
8114:
8112:
8109:
8107:
8104:
8103:
8101:
8099:
8095:
8089:
8086:
8084:
8081:
8080:
8078:
8076:
8072:
8066:
8063:
8061:
8058:
8056:
8053:
8051:
8048:
8046:
8043:
8041:
8038:
8036:
8033:
8031:
8028:
8027:
8025:
8023:
8019:
8016:
8014:
8010:
8000:
7999:Visceral pain
7997:
7995:
7992:
7990:
7987:
7985:
7982:
7980:
7977:
7975:
7972:
7971:
7969:
7967:
7963:
7951:
7950:thermoception
7948:
7946:
7943:
7941:
7938:
7937:
7936:
7933:
7931:
7928:
7926:
7923:
7921:
7918:
7916:
7913:
7911:
7908:
7907:
7905:
7901:
7895:
7892:
7890:
7887:
7885:
7882:
7880:
7877:
7875:
7872:
7870:
7869:Visual cortex
7867:
7866:
7864:
7862:
7858:
7852:
7849:
7847:
7844:
7842:
7839:
7837:
7834:
7832:
7831:Olfactory (I)
7829:
7827:
7824:
7822:
7819:
7818:
7816:
7814:
7813:spinal nerves
7810:
7805:
7799:
7796:
7794:
7791:
7789:
7786:
7784:
7781:
7779:
7776:
7774:
7771:
7770:
7768:
7766:
7762:
7756:
7753:
7751:
7748:
7746:
7743:
7741:
7738:
7736:
7733:
7731:
7728:
7727:
7725:
7723:
7719:
7716:
7714:
7710:
7707:
7705:
7701:
7691:
7688:
7686:
7683:
7681:
7678:
7676:
7673:
7671:
7670:Consciousness
7668:
7666:
7663:
7661:
7658:
7657:
7655:
7653:
7649:
7643:
7640:
7638:
7635:
7633:
7630:
7628:
7625:
7623:
7620:
7619:
7617:
7615:
7611:
7608:
7606:
7598:
7594:
7590:
7583:
7578:
7576:
7571:
7569:
7564:
7563:
7560:
7548:
7545:
7543:
7540:
7538:
7535:
7533:
7530:
7529:
7527:
7523:
7517:
7514:
7512:
7509:
7507:
7504:
7502:
7499:
7497:
7494:
7492:
7489:
7488:
7486:
7482:
7476:
7473:
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7468:
7466:
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7461:
7458:
7457:
7455:
7451:
7445:
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7440:
7437:
7435:
7432:
7430:
7427:
7426:
7424:
7420:
7414:
7411:
7409:
7406:
7404:
7401:
7399:
7396:
7394:
7391:
7390:
7388:
7386:
7382:
7378:
7371:
7366:
7364:
7359:
7357:
7352:
7351:
7348:
7341:
7336:
7332:
7330:at Wiktionary
7329:
7328:
7322:
7318:
7317:
7307:
7303:
7298:
7293:
7289:
7285:
7281:
7277:
7276:
7271:
7266:
7251:
7247:
7243:
7239:
7235:
7231:
7227:
7223:
7219:
7215:
7211:
7210:
7202:
7197:
7196:
7184:
7171:
7165:
7161:
7160:
7155:
7148:
7134:
7132:9781571815446
7128:
7124:
7123:
7118:
7111:
7104:
7098:
7094:
7090:
7089:
7084:
7078:
7070:
7066:
7061:
7056:
7051:
7046:
7042:
7038:
7037:F1000Research
7034:
7027:
7019:
7015:
7010:
7005:
7001:
6997:
6993:
6989:
6988:Annu Rev Nutr
6985:
6978:
6976:
6968:
6964:
6961:
6956:
6949:
6945:
6942:
6937:
6930:
6926:
6923:
6918:
6910:
6906:
6901:
6896:
6892:
6888:
6884:
6880:
6876:
6872:
6868:
6861:
6853:
6849:
6844:
6839:
6835:
6831:
6826:
6821:
6817:
6813:
6809:
6802:
6786:
6782:
6780:9780409900774
6776:
6772:
6768:
6761:
6745:
6741:
6734:
6726:
6722:
6718:
6714:
6709:
6704:
6700:
6696:
6695:Physiol Behav
6692:
6685:
6676:
6666:
6657:
6648:
6638:
6629:
6622:
6616:
6600:
6596:
6595:
6594:New Scientist
6590:
6583:
6575:
6571:
6566:
6561:
6557:
6553:
6548:
6543:
6539:
6535:
6531:
6527:
6523:
6516:
6497:
6493:
6489:
6485:
6481:
6476:
6471:
6467:
6463:
6456:
6449:
6434:
6430:
6429:Science Daily
6426:
6420:
6405:
6401:
6400:
6395:
6391:
6385:
6369:
6365:
6359:
6351:
6347:
6342:
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6333:
6329:
6324:
6319:
6315:
6311:
6307:
6300:
6292:
6288:
6283:
6278:
6274:
6270:
6265:
6260:
6256:
6252:
6249:(4): e34489.
6248:
6244:
6240:
6233:
6225:
6221:
6217:
6213:
6206:
6204:
6188:
6186:9781420093414
6182:
6178:
6177:
6169:
6167:
6159:
6148:
6144:
6140:
6136:
6126:
6124:
6107:
6103:
6102:
6097:
6090:
6081:
6076:
6072:
6065:
6049:
6045:
6041:
6037:
6030:
6022:
6018:
6013:
6008:
6004:
6000:
5996:
5989:
5981:
5977:
5972:
5967:
5963:
5959:
5955:
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5947:
5940:
5932:
5928:
5923:
5918:
5914:
5910:
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5902:
5898:
5891:
5883:
5879:
5874:
5869:
5865:
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5857:
5850:
5842:
5838:
5833:
5828:
5823:
5818:
5814:
5810:
5806:
5799:
5791:
5787:
5782:
5777:
5773:
5769:
5766:(4): 624â31.
5765:
5761:
5757:
5750:
5748:
5739:
5735:
5731:
5727:
5724:(8): 839â43.
5723:
5719:
5712:
5704:
5700:
5696:
5692:
5688:
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5680:
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5669:
5661:
5657:
5652:
5647:
5643:
5639:
5635:
5631:
5627:
5620:
5612:
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5603:
5598:
5594:
5590:
5586:
5582:
5578:
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5555:
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5550:
5545:
5538:
5530:
5528:9789221098140
5524:
5520:
5519:
5511:
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5491:
5487:
5482:
5477:
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5469:
5465:
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5448:9780781723213
5444:
5440:
5439:
5431:
5423:
5421:9781412940818
5417:
5413:
5412:
5404:
5402:
5393:
5391:9781597269766
5387:
5383:
5382:
5374:
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5362:
5358:
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5339:
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5331:
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5316:
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5074:
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5021:
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4994:
4993:Science Daily
4989:
4983:
4976:
4971:
4964:
4959:
4952:
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4930:
4926:
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4912:
4909:(3): 255â66.
4908:
4904:
4900:
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4886:
4882:
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4867:
4863:
4860:
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4847:
4842:
4840:
4838:
4830:
4825:
4818:
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4808:
4804:
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4769:
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4742:
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4732:
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4722:
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4691:
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4685:
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4676:
4660:
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4652:
4645:
4630:
4626:
4622:
4621:
4616:
4609:
4607:
4598:
4594:
4590:
4586:
4582:
4581:10.1038/72053
4578:
4574:
4570:
4563:
4561:
4559:
4550:
4546:
4542:
4538:
4534:
4533:10.1038/72153
4530:
4527:(2): 99â100.
4526:
4522:
4515:
4513:
4496:
4492:
4488:
4481:
4473:
4469:
4465:
4461:
4457:
4453:
4449:
4445:
4441:
4437:
4430:
4414:
4410:
4406:
4399:
4383:
4379:
4372:
4356:
4352:
4348:
4344:
4338:
4336:
4334:
4325:
4321:
4315:
4308:
4304:
4301:
4296:
4288:
4284:
4279:
4274:
4270:
4266:
4262:
4258:
4254:
4247:
4239:
4235:
4230:
4225:
4221:
4217:
4216:Hum Mol Genet
4213:
4206:
4198:
4194:
4189:
4184:
4180:
4176:
4172:
4168:
4164:
4157:
4149:
4145:
4140:
4135:
4132:(2): 157â70.
4131:
4127:
4123:
4116:
4108:
4104:
4099:
4094:
4090:
4086:
4082:
4078:
4074:
4067:
4052:
4048:
4042:
4026:
4022:
4018:
4012:
4004:
4000:
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3990:
3986:
3982:
3978:
3971:
3964:
3958:
3951:
3945:
3937:
3933:
3929:
3925:
3921:
3917:
3913:
3909:
3908:Physiol Behav
3902:
3894:
3888:
3884:
3877:
3875:
3866:
3862:
3858:
3854:
3850:
3846:
3839:
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3815:
3810:
3805:
3801:
3797:
3793:
3786:
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3782:
3773:
3769:
3764:
3759:
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3751:
3747:
3743:
3739:
3732:
3724:
3720:
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3692:
3688:
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3661:
3656:
3651:
3647:
3643:
3639:
3635:
3631:
3627:
3623:
3616:
3608:
3604:
3599:
3594:
3589:
3584:
3580:
3576:
3572:
3568:
3564:
3557:
3550:(6): 538â545.
3549:
3545:
3544:
3536:
3534:
3532:
3530:
3528:
3526:
3524:
3516:
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3508:
3506:
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3342:
3338:
3331:
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3287:
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3273:
3268:
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3248:
3244:
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3236:
3232:
3228:
3224:
3217:
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3206:
3202:
3197:
3192:
3188:
3184:
3180:
3172:
3168:
3163:
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3095:
3089:
3085:
3084:
3076:
3068:
3064:
3060:
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3052:
3048:
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3033:
3026:
3022:
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3000:
2997:
2992:
2983:
2980:
2977:
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2973:
2970:
2963:
2959:
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2951:
2943:
2939:
2935:
2931:
2926:
2921:
2917:
2913:
2909:
2905:
2901:
2897:
2893:
2886:
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2861:
2857:
2853:
2847:
2831:
2827:
2823:
2819:
2812:
2803:
2801:
2792:
2786:
2782:
2778:
2777:
2769:
2767:
2759:
2755:
2752:
2747:
2739:
2735:
2731:
2727:
2723:
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2715:
2709:
2705:
2701:
2697:
2690:
2688:
2686:
2677:
2673:
2669:
2665:
2661:
2657:
2652:
2647:
2643:
2639:
2635:
2631:
2627:
2620:
2618:
2616:
2614:
2609:
2600:
2596:
2594:
2588:
2584:
2583:
2579:
2574:
2572:
2568:
2564:
2560:
2556:
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2544:
2543:
2539:
2527:
2524:
2522:
2519:
2517:
2514:
2512:
2509:
2507:
2504:
2502:
2499:
2497:
2494:
2492:
2489:
2487:
2484:
2482:
2479:
2478:
2473:
2467:
2462:
2455:
2453:
2449:
2445:
2441:
2437:
2427:
2425:
2415:
2411:
2401:
2399:
2395:
2391:
2387:
2383:
2379:
2375:
2367:
2364:
2361:
2358:
2355:
2352:
2349:
2346:
2345:
2339:
2337:
2333:
2323:
2318:
2308:
2306:
2302:
2296:
2286:
2284:
2278:
2263:
2259:
2255:
2246:
2244:
2243:insula cortex
2239:
2237:
2232:
2229:
2227:
2223:
2221:
2217:
2214:
2212:
2208:
2204:
2200:
2196:
2192:
2190:
2186:
2182:
2177:
2175:
2171:
2167:
2163:
2159:
2155:
2151:
2147:
2143:
2139:
2134:
2132:
2128:
2124:
2120:
2111:
2103:
2094:
2092:
2089:
2085:
2075:
2073:
2062:
2060:
2056:
2052:
2048:
2044:
2034:
2032:
2027:
2022:
2020:
2015:
2010:
1998:
1983:
1976:
1949:
1940:
1936:
1934:
1930:
1929:triglycerides
1925:
1922:
1917:
1915:
1911:
1910:linoleic acid
1907:
1903:
1900:
1895:
1893:
1889:
1885:
1881:
1877:
1873:
1869:
1865:
1864:CD36 receptor
1861:
1851:
1849:
1845:
1841:
1837:
1833:
1829:
1825:
1821:
1816:
1812:
1802:
1800:
1796:
1792:
1788:
1784:
1774:
1772:
1768:
1764:
1760:
1756:
1752:
1751:North Sumatra
1748:
1744:
1740:
1736:
1732:
1722:
1720:
1716:
1712:
1708:
1704:
1700:
1696:
1692:
1682:
1680:
1676:
1671:
1669:
1665:
1661:
1657:
1653:
1649:
1645:
1641:
1637:
1633:
1629:
1625:
1621:
1617:
1613:
1609:
1605:
1601:
1597:
1593:
1589:
1585:
1581:
1577:
1576:chili peppers
1573:
1569:
1565:
1561:
1555:
1551:
1541:
1539:
1535:
1530:
1528:
1524:
1520:
1516:
1512:
1511:somatosensory
1502:
1500:
1495:
1493:
1492:guanylic acid
1489:
1488:inosinic acid
1485:
1481:
1480:glutamic acid
1478:
1468:
1465:
1455:
1453:
1449:
1445:
1435:
1433:
1418:
1415:group of the
1414:
1410:
1394:
1390:
1385:
1350:
1340:
1338:
1334:
1331:coupled to a
1330:
1326:
1322:
1318:
1314:
1310:
1306:
1302:
1298:
1294:
1290:
1286:
1282:
1278:
1274:
1270:
1266:
1262:
1258:
1248:
1246:
1242:
1238:
1234:
1230:
1222:
1218:
1210:
1202:
1193:
1191:
1187:
1183:
1178:
1176:
1172:
1168:
1165:
1163:
1158:
1156:
1152:
1148:
1144:
1140:
1134:
1130:
1120:
1118:
1114:
1109:
1107:
1103:
1099:
1095:
1090:
1087:
1086:
1079:
1074:
1073:
1068:
1064:
1060:
1047:
1043:
1039:
1035:
1031:
1027:
1023:
1019:
1013:
1007:
997:
994:
990:
985:
983:
979:
975:
971:
967:
963:
959:
956:
952:
947:
945:
941:
937:
933:
929:
925:
924:
919:
915:
911:
906:
903:
899:
895:
890:
888:
884:
880:
876:
872:
868:
864:
860:
856:
852:
848:
844:
840:
836:
832:
828:
824:
820:
816:
812:
808:
798:
793:
783:
779:
777:
773:
770:group of the
769:
765:
757:
753:
750:
745:
743:
739:
735:
731:
727:
723:
718:
715:
711:
707:
703:
699:
694:
688:
678:
676:
672:
668:
664:
660:
656:
653:, and bitter
652:
648:
644:
640:
636:
632:
628:
623:
621:
617:
612:
610:
609:carbonic acid
606:
602:
601:tartaric acid
598:
594:
584:
578:
568:
566:
562:
558:
554:
550:
546:
542:
538:
534:
530:
528:
525:found on the
524:
521:
517:
513:
509:
505:
501:
491:
486:
476:
474:
470:
466:
464:
460:
456:
452:
448:
444:
441:
437:
436:Kikunae Ikeda
432:
426:
424:
420:
416:
412:
408:
404:
400:
399:carbohydrates
395:
393:
387:
385:
381:
377:
372:
368:
365:
360:
356:
352:
347:
345:
341:
337:
326:
323:
315:
305:
301:
295:
294:
289:This section
287:
283:
278:
277:
269:
267:
263:
259:
255:
251:
247:
243:
239:
235:
231:
227:
222:
218:
216:
212:
208:
204:
200:
196:
193:of the nose;
192:
188:
183:
181:
178:
174:
173:alkali metals
170:
166:
162:
158:
154:
150:
146:
142:
138:
133:
131:
127:
123:
119:
114:
112:
108:
104:
100:
96:
92:
88:
84:
80:
76:
72:
68:
64:
61:
57:
53:
49:
45:
38:
34:
30:
26:
22:
8683:Phantom pain
8668:Hyperalgesia
8642:Hypoesthesia
8460:Hearing loss
8281:TRP channels
8258:Osmoreceptor
8225:Photopigment
8149:Baroreceptor
8088:Gravitropism
8060:Frog hearing
8040:Echolocation
7929:
7836:Facial (VII)
7385:Basic tastes
7376:
7326:
7279:
7273:
7259:13 September
7257:. Retrieved
7250:the original
7213:
7207:
7182:
7175:12 September
7173:. Retrieved
7158:
7147:
7138:15 September
7136:, retrieved
7121:
7110:
7087:
7077:
7040:
7036:
7026:
6991:
6987:
6955:
6936:
6917:
6874:
6870:
6860:
6815:
6811:
6801:
6789:. Retrieved
6770:
6760:
6748:. Retrieved
6733:
6698:
6694:
6684:
6675:
6665:
6656:
6647:
6637:
6628:
6615:
6605:14 September
6603:. Retrieved
6592:
6582:
6529:
6525:
6515:
6505:26 September
6503:. Retrieved
6465:
6461:
6448:
6439:14 September
6437:, retrieved
6428:
6419:
6408:, retrieved
6398:
6384:
6372:. Retrieved
6358:
6313:
6309:
6299:
6246:
6242:
6232:
6215:
6211:
6190:. Retrieved
6175:
6157:
6150:. Retrieved
6138:
6110:. Retrieved
6101:Science News
6099:
6089:
6070:
6064:
6052:. Retrieved
6039:
6029:
6002:
5998:
5988:
5953:
5949:
5939:
5904:
5900:
5890:
5863:
5859:
5849:
5815:(3): 561â6.
5812:
5808:
5798:
5763:
5759:
5721:
5717:
5711:
5681:(1): 75â81.
5678:
5674:
5668:
5633:
5629:
5619:
5584:
5580:
5570:
5558:. Retrieved
5547:
5537:
5517:
5510:
5498:. Retrieved
5474:(2): 73â84.
5471:
5467:
5457:
5437:
5430:
5410:
5380:
5373:
5364:
5360:
5350:
5325:
5321:
5315:
5303:. Retrieved
5289:
5272:
5268:
5262:
5250:. Retrieved
5241:
5231:
5200:13 September
5198:, retrieved
5191:the original
5154:
5148:
5135:
5072:
5068:
5062:
5030:(4): 851â5.
5027:
5023:
5013:
5004:12 September
5002:, retrieved
4991:
4982:
4970:
4958:
4906:
4902:
4892:
4873:
4853:
4824:
4806:
4783:15 September
4781:, retrieved
4766:
4755:
4746:15 September
4744:, retrieved
4725:
4714:
4705:14 September
4703:, retrieved
4688:
4665:15 September
4663:, retrieved
4654:
4644:
4635:14 September
4633:, retrieved
4618:
4575:(2): 113â9.
4572:
4568:
4524:
4520:
4501:13 September
4499:. Retrieved
4490:
4480:
4439:
4435:
4429:
4417:. Retrieved
4408:
4398:
4386:. Retrieved
4371:
4359:. Retrieved
4346:
4323:
4314:
4295:
4260:
4256:
4246:
4219:
4215:
4205:
4170:
4166:
4156:
4129:
4125:
4115:
4080:
4076:
4066:
4054:. Retrieved
4050:
4041:
4029:. Retrieved
4020:
4011:
3984:
3980:
3970:
3962:
3957:
3949:
3944:
3911:
3907:
3901:
3882:
3848:
3844:
3838:
3829:
3802:(1): 25â45.
3799:
3795:
3745:
3741:
3731:
3686:
3682:
3672:
3629:
3625:
3615:
3570:
3566:
3556:
3547:
3541:
3514:
3453:
3449:
3439:
3396:
3392:
3344:
3340:
3330:
3293:
3289:
3279:
3267:
3226:
3222:
3186:
3182:
3152:
3148:
3121:. Retrieved
3117:the original
3112:
3102:
3082:
3075:
3042:
3038:
3032:
2991:
2969:
2950:
2902:(1): 41â58.
2899:
2895:
2885:
2876:
2864:. Retrieved
2855:
2846:
2834:. Retrieved
2825:
2821:
2811:
2775:
2746:
2695:
2633:
2629:
2597:
2592:
2589:
2582:
2577:
2576:
2570:
2566:
2562:
2558:
2554:
2552:
2547:
2542:
2537:
2526:Wine tasting
2501:Palatability
2433:
2407:
2380:, including
2371:
2329:
2320:
2298:
2280:
2271:Supertasters
2260:
2256:
2252:
2240:
2233:
2230:
2224:
2218:
2215:
2205:
2201:
2197:
2193:
2178:
2158:nasal cavity
2135:
2123:facial nerve
2116:
2081:
2068:
2040:
2030:
2025:
2023:
2018:
2013:
2011:
1979:, Japanese:
1947:
1946:
1937:
1926:
1918:
1896:
1857:
1844:chemotherapy
1808:
1805:Metallicness
1780:
1771:chemesthesis
1758:
1755:chili pepper
1738:
1734:
1728:
1688:
1675:chemesthesis
1672:
1584:black pepper
1557:
1531:
1515:facial nerve
1508:
1496:
1474:
1461:
1448:ion channels
1442:Sourness is
1441:
1432:ion channels
1386:
1346:
1289:lead acetate
1277:glycyrrhizin
1254:
1226:
1179:
1169:
1166:
1159:
1135:
1132:
1110:
1091:
1070:
1045:
1015:
986:
982:supertasters
948:
946:, Scotland.
921:
907:
891:
843:Brassicaceae
827:bitter gourd
804:
780:
746:
719:
695:
691:
624:
613:
590:
531:
497:
467:
427:
396:
388:
373:
369:
348:
333:
318:
309:
298:Please help
293:verification
290:
272:Basic tastes
256:, including
223:
219:
215:chemesthesis
184:
160:
156:
134:
115:
47:
43:
41:
29:
8765:Synesthesia
8673:Hypoalgesia
8647:Paresthesia
8632:Formication
8627:CMT disease
8594:Hypergeusia
8417:Visual snow
8392:Photophobia
8387:Papilledema
8377:Oscillopsia
8363:Hemeralopia
8230:Aureochrome
8065:Toad vision
7989:Suffocation
7903:Perceptions
7511:Supertaster
7475:Hypergeusia
7439:Soft palate
6922:On the Soul
6040:Purdue News
5636:: 145â154.
4126:Chem Senses
3742:Chem Senses
2550:, he wrote:
2521:Tea tasting
2472:Food portal
2366:hypergeusia
2277:Supertaster
2207:Hypoglossal
2185:vagus nerve
2142:soft palate
2078:Starchiness
2072:soft drinks
2065:Temperature
2033:sensation.
1933:fatty acids
1872:fatty acids
1862:called the
1777:Astringency
1719:nerve cells
1658:(including
1652:Singaporean
1644:New Mexican
1600:horseradish
1592:ginger root
1527:vagus nerve
1484:nucleotides
1175:tonic water
1106:nucleotides
918:amarogentin
898:leaf-eating
887:tonic water
835:citrus peel
677:is common.
605:citric acid
549:saccharides
473:fatty acids
443:L-glutamate
380:homeostasis
236:). Not all
75:oral cavity
8800:Categories
8785:Pareidolia
8740:Allochiria
8723:Multimodal
8604:Parageusia
8599:Hypogeusia
8571:Phantosmia
8551:Hyperosmia
8495:Vestibular
8475:Palinopsia
8435:Amblyaudia
8382:Palinopsia
8367:Nyctalopia
8291:Nociceptor
8098:Artificial
7821:Optic (II)
7652:Perception
7601:Processes
7593:perception
7516:Tongue map
7491:Aftertaste
7470:Hypogeusia
7429:Epiglottis
7393:Bitterness
6818:: 625110.
5560:20 January
5500:15 October
2604:References
2421: 350
2390:SARS-CoV-1
2374:SARS-CoV-2
2354:hypogeusia
2295:Aftertaste
2289:Aftertaste
2189:epiglottal
2172:(from the
1943:Heartiness
1914:oleic acid
1892:expression
1848:pesticides
1840:zonisamide
1836:saquinavir
1832:parageusia
1731:Batak Toba
1695:peppermint
1691:trigeminal
1670:cuisines.
1664:Vietnamese
1628:Indonesian
1477:amino acid
1471:Savoriness
1458:Bitterness
1389:monovalent
1245:microvilli
1096:isolating
1067:fish sauce
1061:, such as
1018:appetitive
1010:See also:
972:(PTC) and
928:denatonium
829:, uncured
790:See also:
786:Bitterness
749:monovalent
675:malic acid
671:sour candy
633:, such as
527:taste buds
451:antibodies
447:hemoglobin
440:amino acid
359:savoriness
254:carnivores
244:can taste
153:savoriness
149:bitterness
107:epiglottis
71:taste buds
56:perception
8806:Gustation
8581:Gustatory
8533:Olfactory
8397:Photopsia
8343:Amaurosis
8317:Disorders
8210:Cone cell
8129:Types of
7740:Inner ear
7675:Cognition
7665:Awareness
7614:Sensation
7589:Sensation
7465:Dysgeusia
7453:Gustology
7408:Sweetness
7398:Saltiness
6891:1948-7193
6834:1664-042X
6556:1932-6203
6484:0379-864X
6410:27 August
6332:0021-9258
6273:1932-6203
6152:11 August
5367:: 861â68.
4056:30 August
3413:2156-5376
3363:0379-864X
3322:2044-7248
2942:243940546
2916:0066-4278
2738:204332286
2722:0072-9752
2660:0028-0836
2506:Mouthfeel
2436:receptors
2414:Aristotle
2386:dysgeusia
2360:dysgeusia
2305:aspartame
2301:Medicines
2021:flavors.
1884:gustatory
1876:taste bud
1854:Fat taste
1828:dysgeusia
1739:mati rasa
1699:spearmint
1648:Pakistani
1636:Malaysian
1616:Hungarian
1608:Ethiopian
1564:capsaicin
1351:(such as
1343:Saltiness
1337:gustducin
1333:G protein
1305:liquorice
1293:aldehydes
1251:Sweetness
1241:serotonin
1190:pyruvates
1085:koe-cheup
1022:soy sauce
958:gustducin
955:G protein
944:Edinburgh
936:bitterant
894:evolution
851:horehound
847:dandelion
726:potassium
714:amiloride
681:Saltiness
565:saccharin
553:gustducin
523:gustducin
520:G protein
504:aldehydes
485:Sweetness
479:Sweetness
423:aspartame
419:sucralose
415:saccharin
355:sweetness
266:sea lions
234:dysgeusia
145:saltiness
137:sweetness
122:naked eye
37:Taste bud
8566:Parosmia
8556:Hyposmia
8546:Dysosmia
8485:Tinnitus
8427:Auditory
8402:Polyopia
8358:Diplopia
8215:Rod cell
8013:Nonhuman
7966:Internal
7807:Sensory
7713:External
7622:Stimulus
7605:concepts
7525:See also
7501:Pungency
7403:Sourness
7306:20696704
7238:17108952
7085:(1976),
7069:32185015
7043:: 2117.
7018:17444812
6963:Archived
6944:Archived
6925:Archived
6909:33559466
6852:33574768
6785:Archived
6744:Archived
6725:40598794
6599:Archived
6574:28850567
6526:PLOS ONE
6496:Archived
6492:27553043
6433:archived
6404:archived
6392:(2008),
6374:14 March
6368:Archived
6350:19892707
6291:22511946
6243:PLOS ONE
6112:4 August
6106:Archived
6054:4 August
6048:Archived
6021:26142421
5980:21653867
5931:20573884
5882:31487233
5841:22210925
5790:21557960
5738:20950842
5660:24631296
5611:16276419
5554:Archived
5494:Archived
5490:32211901
5342:17567713
5299:Archived
5246:Archived
5220:Archived
5179:17108952
5124:Archived
5097:11557991
5054:18037373
4998:archived
4933:11773362
4925:14636554
4881:Archived
4862:Archived
4659:archived
4629:archived
4597:16650588
4589:10649565
4549:10885181
4541:10649560
4495:Archived
4464:11894099
4419:19 April
4413:Archived
4382:Archived
4361:20 April
4355:Archived
4303:Archived
4287:14997422
4238:15367488
4197:21940398
4148:20022913
4107:18037373
4025:Archived
4003:15367488
3936:22945002
3865:10940547
3830:Nautilus
3818:36332657
3772:12588738
3723:26627720
3664:29371428
3607:21098668
3480:11773362
3472:14636554
3431:25979508
3371:26142421
3251:11557991
3205:12438213
3171:12438213
3123:8 August
3113:Nautilus
3067:21885750
3021:Archived
2999:Archived
2958:Archived
2934:34752707
2925:10191257
2860:Archived
2836:20 March
2830:Archived
2828:(3): 5.
2754:Archived
2730:31604544
2668:22717400
2458:See also
2430:Research
2410:the West
2394:MERS-CoV
2211:thalamic
2129:via the
2091:oligomer
1880:papillae
1815:galvanic
1795:red wine
1725:Numbness
1685:Coolness
1612:Peruvian
1588:gingerol
1580:piperine
1550:Pungency
1438:Sourness
1409:divalent
1393:ammonium
1275:such as
1273:saponins
1265:glycerol
1147:fructose
1078:ge-thcup
1042:Japanese
1038:loanword
1034:consomme
978:genetics
859:escarole
849:greens,
823:coca tea
764:divalent
756:ammonium
730:rubidium
687:Salinity
651:tamarind
627:sourness
571:Sourness
469:Pungency
463:proteins
459:peptides
411:glycogen
340:papillae
262:dolphins
211:pungency
177:hydrogen
141:sourness
118:papillae
105:and the
8735:Agnosia
8614:Tactile
8589:Ageusia
8541:Anosmia
8503:Vertigo
8407:Scotoma
8348:Anopsia
7809:cranial
7680:Feeling
7537:Hearing
7460:Ageusia
7434:Pharynx
7422:Anatomy
7297:2922655
7246:4431221
7218:Bibcode
7060:7059786
7009:2721271
6900:7885804
6843:7870487
6750:9 April
6717:7878086
6565:5574539
6534:Bibcode
6341:2801228
6282:3325276
6251:Bibcode
6192:26 June
6071:Flavour
5971:3125678
5922:6634626
5832:3276480
5781:3139746
5703:5911289
5695:8694909
5651:4162865
5602:1265871
5187:4431221
5159:Bibcode
5105:4385513
5077:Bibcode
5045:2692459
4472:1730089
4444:Bibcode
4409:HISTORY
4388:5 April
4326:. 2015.
4278:1181941
4188:3245057
4098:2692459
3928:7878094
3763:2789429
3714:4720319
3691:Bibcode
3655:5845439
3634:Bibcode
3626:Science
3598:3009759
3575:Bibcode
3422:4424773
3290:Flavour
3259:4385513
3231:Bibcode
3047:Bibcode
3039:Science
2866:5 April
2676:4325945
2638:Bibcode
2555:primary
2404:History
2382:ageusia
2348:ageusia
2183:of the
2088:glucose
2055:kidneys
2037:Calcium
1811:amalgam
1799:rhubarb
1783:tannins
1747:Sichuan
1711:camphor
1707:anethol
1703:menthol
1640:Mexican
1604:piquant
1560:ethanol
1501:taste.
1464:TAS2R38
1444:acidity
1349:cations
1297:ketones
1261:anethol
1171:Quinine
1164:(HCl).
1155:lactose
1151:glucose
1139:sucrose
962:ligands
951:TAS2R38
914:brucine
883:Quinine
879:bitters
875:gentian
855:chicory
853:, wild
762:), and
754:, e.g.
752:cations
734:caesium
722:lithium
702:cations
663:vinegar
616:protons
593:acidity
541:lactose
537:sucrose
508:ketones
455:enzymes
403:calorie
242:rodents
238:mammals
207:menthol
195:texture
167:on the
91:flavors
73:in the
50:is the
8325:Visual
8276:Cilium
8022:Animal
7994:Nausea
7984:Thirst
7979:Hunger
7851:Spinal
7690:Qualia
7444:Tongue
7304:
7294:
7244:
7236:
7209:Nature
7166:
7129:
7099:
7067:
7057:
7016:
7006:
6907:
6897:
6889:
6850:
6840:
6832:
6777:
6723:
6715:
6572:
6562:
6554:
6490:
6482:
6348:
6338:
6330:
6289:
6279:
6271:
6183:
6019:
5978:
5968:
5929:
5919:
5880:
5839:
5829:
5788:
5778:
5736:
5701:
5693:
5658:
5648:
5609:
5599:
5525:
5488:
5445:
5418:
5388:
5340:
5252:16 May
5185:
5177:
5150:Nature
5103:
5095:
5069:Nature
5052:
5042:
4931:
4923:
4813:
4774:
4737:
4696:
4595:
4587:
4547:
4539:
4470:
4462:
4436:Nature
4285:
4275:
4236:
4195:
4185:
4146:
4105:
4095:
4031:20 May
4001:
3934:
3926:
3889:
3863:
3816:
3770:
3760:
3721:
3711:
3662:
3652:
3605:
3595:
3478:
3470:
3429:
3419:
3411:
3369:
3361:
3320:
3257:
3249:
3223:Nature
3203:
3169:
3090:
3065:
2940:
2932:
2922:
2914:
2856:PubMed
2787:
2736:
2728:
2720:
2710:
2674:
2666:
2658:
2630:Nature
2593:et al.
2571:bitter
2567:sweet,
2444:PKD2L1
2144:. The
2084:starch
2057:, and
2031:kokumi
2026:kokumi
2019:kokumi
2014:kokumi
1982:kokumi
1948:Kokumi
1767:tacacĂĄ
1666:, and
1624:Korean
1620:Indian
1602:. The
1538:spices
1521:, the
1519:tongue
1499:savory
1407:, and
1387:Other
1313:stevia
1257:sugars
1117:mGluR4
857:, and
839:cheese
831:olives
811:coffee
747:Other
667:yogurt
647:orange
631:fruits
500:sugars
421:, and
407:sugars
264:, and
258:hyenas
246:starch
230:saliva
226:ageing
213:), by
157:savory
151:, and
130:throat
109:. The
103:tongue
99:Humans
79:tongue
8220:ipRGC
8075:Plant
7935:Touch
7750:Mouth
7704:Human
7547:Touch
7542:Smell
7532:Sight
7484:Other
7413:Umami
7377:Taste
7340:Taste
7327:taste
7253:(PDF)
7242:S2CID
7204:(PDF)
6791:1 May
6721:S2CID
6670:2016.
6642:2016.
6499:(PDF)
6458:(PDF)
5699:S2CID
5305:3 May
5194:(PDF)
5183:S2CID
5145:(PDF)
5101:S2CID
4929:S2CID
4620:Slate
4593:S2CID
4545:S2CID
4468:S2CID
3932:S2CID
3476:S2CID
3296:: 5.
3255:S2CID
2938:S2CID
2734:S2CID
2672:S2CID
2563:salty
2533:Notes
2127:cheek
2059:brain
1994:from
1921:TRPM5
1824:blood
1820:TRPV1
1797:, or
1763:jambu
1715:TRPM8
1598:from
1590:from
1582:from
1572:TRPA1
1568:TRPV1
1319:is a
1309:anise
1098:dashi
1094:Ikeda
1072:garum
1046:umami
1040:from
1030:dashi
1006:Umami
1000:Umami
815:cocoa
655:melon
643:grape
635:lemon
431:umami
392:acids
364:umami
187:smell
161:umami
65:with
60:mouth
8755:HSAN
8730:Aura
8508:BPPV
8365:and
7811:and
7755:Skin
7745:Nose
7735:Ears
7730:Eyes
7603:and
7591:and
7302:PMID
7261:2010
7234:PMID
7177:2010
7164:ISBN
7140:2010
7127:ISBN
7097:ISBN
7065:PMID
7014:PMID
6905:PMID
6887:ISSN
6848:PMID
6830:ISSN
6793:2014
6775:ISBN
6752:2012
6713:PMID
6607:2016
6570:PMID
6552:ISSN
6507:2017
6488:PMID
6480:ISSN
6441:2010
6412:2008
6376:2014
6346:PMID
6328:ISSN
6287:PMID
6269:ISSN
6194:2014
6181:ISBN
6154:2020
6114:2015
6056:2015
6017:PMID
5976:PMID
5927:PMID
5878:PMID
5837:PMID
5786:PMID
5734:PMID
5691:PMID
5656:PMID
5634:136C
5607:PMID
5562:2015
5523:ISBN
5502:2020
5486:PMID
5443:ISBN
5416:ISBN
5386:ISBN
5338:PMID
5307:2019
5254:2013
5202:2010
5175:PMID
5093:PMID
5050:PMID
5006:2010
4921:PMID
4903:Cell
4811:ISBN
4785:2010
4772:ISBN
4748:2010
4735:ISBN
4707:2010
4694:ISBN
4667:2010
4637:2010
4585:PMID
4537:PMID
4503:2010
4460:PMID
4421:2022
4390:2018
4363:2022
4283:PMID
4234:PMID
4193:PMID
4144:PMID
4103:PMID
4058:2024
4033:2020
3999:PMID
3924:PMID
3887:ISBN
3861:PMID
3814:PMID
3768:PMID
3719:PMID
3660:PMID
3603:PMID
3468:PMID
3450:Cell
3427:PMID
3409:ISSN
3367:PMID
3359:ISSN
3318:ISSN
3247:PMID
3201:PMID
3167:PMID
3125:2014
3088:ISBN
3063:PMID
2930:PMID
2912:ISSN
2868:2016
2838:2018
2785:ISBN
2726:PMID
2718:ISSN
2708:ISBN
2664:PMID
2656:ISSN
2569:and
2559:sour
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