Taste Perception Flashcards
Name the 3 different types of papillae
Fungi form
Foliate
Corcumvilate
How many taste receptor cells are on each taste bud
50-150
Which nerves are used to transmit action potentials
Facial
Vagal
Glossopharangeal
Where is taste processed
Gustatory cortex
Which receptors mediate sweet taste perception
T1r2 and t1r3
What are the 3 main sections
CRD,TMD, VFT
Why do some artificial sweeteners taste bitter
Similarities between the t1r’s or sweet receptors and t2r’s of bitterness. Some interactions between tastes ya can activate t2rs resulting in bitter flavour
Which two artificial sweeteners work synergistically to prevent bitter taste
Cyclamate and saccharin
What is perceived sweetness
How sweet something is compared to the gold standard of sucrose
What chemical factors effect how sweet something is
Dipole value, energy of formation, electrostatic energy, solubility
What physical factors effect how sweet something is
The matrix it’s in, pH, temperature, carbonation
Why do some sweeteners taste sweeter than others
Think it’s to do with their affinity for the receptor
Why is sucrose considered the gold standard
Familiar rate of onset, maximum expression and fading out conditions that were adapted to recognise as it has good nutritional value. Anything else is different and we don’t like it
