Ch 15: TASTE

Question 1

what is taste

Answer 1

has to dissolve in saliva; if it activates taste buds, it is a tastant

Question 2

what are the basic tastes?

Answer 2

umami, bitter, sour, sweet and salty

Question 3

what is flavor

Answer 3

a contribution from all sensory systems AND hunger/thirst

Question 4

Describe the tongue and papillae

Answer 4

receptors on tongue, within these papillae, there are openings (pores) that allow access to receptors

Question 5

taste buds

Answer 5

epithelial cells, which provide structural support; basal cells generate new taste receptors; receptors– receptor and presynaptic cells

Question 6

output

Answer 6

cranial nerve fiber

Question 7

Compare and contrast receptor cells and presynaptic cells

Answer 7

receptor (lock and key)– receptors for sweet, umami, and bitter; presynaptic– sodium ion channels (low, high) and hydrogen– sour, change in neurotransmitter release to cranial nerve fibers

Question 8

labeled line model vs across-fiber pattern model

Answer 8

specificity code (fine tuning) vs population code (broadly tuned); each cranial nerve fiber carry signals about one taste quality vs mult. taste receptor types)

Question 8

pathway that gustatory information travels into and through the brain

Answer 8

cranial nerve fiber –> nucleus of the solitary tract –> thalamus –> primary taste cortex –> amygdala, hypothalamus, orbifrontal

Question 9

individual differences in taste of bitterness.

Answer 9

PAV and AVI; tasters and non tasters; AVI need high concentrations & supertasters (super sensitive)