Chapter 15: Taste Flashcards
__________ sensation is the sensation of an odor that is perceived when chewing and swallowing force an odorant emitted by the mouth up behind the palate into the nose.
Retronasal olfactory
_________ are structures that give the tongue its bumpy appearance.
Papillae
_______ are slender projections on the tips of some taste bud cells that extend into the taste pore.
Microvilli
Taste vs. Flavor
Retronasal Olfactory Sensation: The sensation of an odor that is perceived when chewing and swallowing force an odorant in the mouth up behind the palate into the nose.
Such odor sensations are perceived as originating from the mouth, even though the actual contact of odorant and receptor occurs at the olfactory mucosa.
Flavor: The combination of true taste (sweet, salty, sour, bitter) and retronasal olfaction.
Considered a metasensation
Retronasal Olfactory Sensation:
The sensation of an odor that is perceived when the act of chewing & swallowing force an odorant in the mouth up behind the palate into the nose.
Such odor sensations are perceived as originating from the mouth, even though the actual contact of odorant and receptor occurs at the olfactory mucosa.
Retronasal Olfactory Sensation:
The sensation of an odor that is perceived when the act of chewing & swallowing force an odorant in the mouth up behind the palate into the nose.
Such odor sensations are perceived as originating from the mouth, even though the actual contact of odorant and receptor occurs at the olfactory mucosa.
Flavor
The combination of true taste (sweet, salty, sour, bitter) and retronasal olfaction.
Considered a metasensation
Molecules released into the air inside our mouths as we chew and swallow travel up through the retronasal passage into the nose, then move up and contact the ________ .
olfactory epithelium
Connection between taste & smell:
Brain imaging studies:
Brain processes odors differently, depending on whether they come from nose or mouth.
The food industry adds sugar to intensify the sensation of fruit juice.
Increase in sweetness (a pure taste sensation) increases perceived olfactory sensation of fruit.
Connection between taste & smell:
Brain imaging studies:
Brain processes odors differently, depending on whether they come from nose or mouth.
The food industry adds sugar to intensify the sensation of fruit juice.
Increase in sweetness (a pure taste sensation) increases perceived olfactory sensation of fruit.
Connection between taste & smell:
Brain imaging studies:
Brain processes odors differently, depending on whether they come from nose or mouth.
The food industry adds sugar to intensify the sensation of fruit juice.
Increase in sweetness (a pure taste sensation) increases perceived olfactory sensation of fruit.
Taste buds
Create neural signals conveyed to brain by taste nerves.
Embedded in structures: Papillae (bumps on tongue)
Each taste bud contains taste receptor cells.
Information sent to brain via cranial nerves.
Papillae
bumps on tongue
4 kinds of papillae:
- Filiform papillae:
Small structures on the tongue that provide most of the bumpy appearance.
Have no taste function. - Fungiform papillae:
Mushroom-shaped structures (maximum diameter 1 mm) distributed most densely on the edges of the tongue.
An average of 6 taste buds per papilla buried in the surface. - Foliate papillae:
Folds of tissue containing taste buds.
On rear of the tongue lateral to circumvallate papillae, where the tongue attaches to the mouth. - Circumvallate papillae: Circular structures that form an inverted V on the rear of the tongue.
Mound-like structures surrounded by a trench.
Much larger than fungiform papillae.
Filiform Papillae
Small structures on the tongue that provide most of the bumpy appearance.
Have no taste function.
Fungiform Papillae
Mushroom-shaped structures (maximum diameter 1 mm) distributed most densely on the edges of the tongue.
An average of 6 taste buds per papilla buried in the surface.
Foliate Papillae
Folds of tissue containing taste buds.
On rear of the tongue lateral to circumvallate papillae, where the tongue attaches to the mouth.
Circumvallate Papillae
Circular structures that form an inverted V on the rear of the tongue.
Mound-like structures surrounded by a trench.
Much larger than fungiform papillae.
Neural signals from the taste buds in those papillae are transmitted via cranial nerves _____ to the brain
VII, IX, and X
Neural signals from the taste buds in those papillae are transmitted via cranial nerves _____ to the brain.
VII, IX, and X
Typical variability in the density of fungiform papillae from one individual to the next.
This difference determines the difference between a Supertaster and a Non-Supertaster.
Typical variability in the density of fungiform papillae from one individual to the next.
This difference in density is the difference between a Supertaster and a Non-Supertaster.
What happens when we cannot perceive taste but can still perceive smell?
Patient case: Damaged taste, but normal olfaction—could smell lasagna, but had no flavor
Similar effect created in lab: Chorda tympani anesthetized with lidocaine
Chorda tympani: The branch of cranial nerve VII (the facial nerve) that carries taste information from the anterior, mobile tongue (the part you can stick out)
Chorda tympani
The branch of cranial nerve VII (the facial nerve) that carries taste information from the anterior, mobile tongue (the part you can stick out)
Microvilli
Slender projections on the tips of some taste bud cells that extend into the taste pore.
Contain the sites that bind to taste substances.
Not tiny hairs (as the name implies).
They are extensions of the cell membrane.
Tastant
Any stimulus that can be tasted
Tastants can be divided into 2 large categories:
Some made up of small, charged particles that taste salty or sour.
Small ion channels in microvilli membranes allow some types of charged particles to enter but not others.
Other tastants are perceived via G-protein-coupled receptors (GPCRs) similar to that in the olfactory system.
These molecules taste sweet or bitter.
Tastants made up of small, charged particles taste ….
salty or sour
Small ion channels in microvilli membranes allow some types of charged particles to enter but not others.
Tastants perceived via G-protein-coupled receptors (GPCRs) are….
molecules that taste sweet or bitter
Tastants made up of small, charged particles taste ….
salty or sour
Small ion channels in microvilli membranes allow some types of charged particles to enter but not others.
Tastants perceived via G-protein-coupled receptors (GPCRs) are….
molecules that taste sweet or bitter
