Taste, gustatory perception, or
gustation is one of the five traditional senses . Taste is the sensation produced when a substance in the
Kaynak: Tastethe outer lemma of the sensory neurons associated with the sodium ion sensitive channel (previously known as the “salty” channel) of
gustation.
Kaynak: Muco-InositolIt is the primary organ of taste (
gustation), as much of the upper surface of the tongue is covered in papillae and taste buds .
Kaynak: TongueThese papillae are mechanical and not involved in
gustation. They are small and arranged in lines parallel to the V-shaped row of
Kaynak: Filiform papillaflavorists seek to mimic or modify both the olfactory and
gustation properties of various food products rather than creating just abstract smells.
Kaynak: Flavoristnerves that develop in association with the gastrointestinal tract They carry the special senses of smell (olfaction ) and taste (
gustation).
Kaynak: Special visceral afferentboth semiochemical mixtures and the
gustation compound are selective shark repellents and do not repel a commercially-valuable fish species.
Kaynak: SharkdefenseConditioned taste aversion is often used in laboratories to study
gustation and learning in rats. Aversions can also be developed to odors
Kaynak: Taste aversionTaste buds in the gustatory system : The primary use of
gustation as a type of chemoreception is for the detection of tasteants.
Kaynak: Chemoreceptorinclude the five classic senses of vision (sight), audition (hearing), tactile stimulation (touch ), olfaction (smell), and
gustation (taste).
Kaynak: Sensory integrationComputer–human modalities: Taste or
gustation modality. Smell or olfaction modality. Thermoception modality — the sense of heat and the cold
Kaynak: Modality (human–computer interaction)