Gustation

Question

This piglix contains articles or sub-piglix about Gustation

Answer 1

Flavors

This piglix contains articles or sub-piglix about Flavors

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Wikipedia

Answer 2

Gustatory system

This piglix contains articles or sub-piglix about Gustatory system

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Wikipedia

Answer 3

Wine tasting

This piglix contains articles or sub-piglix about Wine tasting

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Wikipedia

Answer 4

Taste

Taste, gustatory perception, or gustation is one of the five traditional senses that belongs to the gustatory system.

Taste is the sensation produced when a substance in the mouth reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue. Taste, along with smell (olfaction) and trigeminal nerve stimulation (registering texture, pain, and temperature), determines flavors of food or other substances. Humans have taste receptors on taste buds (gustatory calyculi) and other areas including the upper surface of the tongue and the epiglottis.

The tongue is covered with thousands of small bumps called papillae, which are visible to the naked eye. Within each papilla are hundreds of taste buds. The exception to this is the filiform papillae 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 throat. Each taste bud contains 50 to 100 taste receptor cells.

The sensation of taste includes five established basic tastes: sweetness, sourness, saltiness, bitterness, and umami. Scientific experiments have proven that these five tastes exist and are distinct from one another. Taste buds are able to differentiate among different tastes through detecting interaction with different molecules or ions. Sweet, umami, and bitter tastes are triggered by the binding of molecules to G protein-coupled receptors on the cell membranes of taste buds. Saltiness and sourness are perceived when alkali metal or hydrogen ions enter taste buds, respectively.

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Answer 5

Acquired taste

An acquired taste is an appreciation for something unlikely to be enjoyed by a person who has not had substantial exposure to it. In the case of food and drink, this may be due to a strong odor (such as stinky tofu, Gefilte fish, durian, hákarl, black salt, nattō, stinking toe, asafoetida, surströmming, or certain types of cheese), taste (alcoholic beverages, Vegemite or marmite, bitter teas, salty liquorice, malt bread, unsweetened chocolate, sushi, garnatálg), or appearance. Acquired taste may also refer to aesthetic tastes, such as taste in music, other forms of art, or in beauty.

The process of acquiring a taste can involve developmental maturation, genetics (of both taste sensitivity and personality), family example, and biochemical reward properties of foods. Infants are born preferring sweet foods and rejecting sour and bitter tastes, and they develop a preference for salt at approximately 4 months. Neophobia (fear of novelty) tends to vary with age in predictable, but not linear, ways. Babies just beginning to eat solid foods generally accept a wide variety of foods, toddlers and young children are relatively neophobic towards food, and older children, adults, and the elderly are often adventurous eaters with wide-ranging tastes. The general personality trait of novelty-seeking does not necessarily correlate highly with willingness to try new foods. Level of food adventurousness may explain much of the variability of food preferences observed in "supertasters". Supertasters are highly sensitive to bitter, spicy, and pungent flavours, and some avoid them and like to eat only mild, plain foods, but many supertasters who have high food adventurousness enjoy these intense flavors and seek them out. Some chemicals or combinations of chemicals in foods provide both flavor and beneficial or enjoyable effects on the body and mind and may be reinforcing, leading to an acquired taste. A study that investigated the effect of adding caffeine and theobromine (active compounds in chocolate) vs. a placebo to identically-flavored drinks that participants tasted several times, yielded the development of a strong preference for the drink with the compounds.

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Wikipedia

Answer 6

Aftertaste

Aftertaste is the taste intensity of a food or beverage that is perceived immediately after that food or beverage is removed from the mouth. The aftertastes of different foods and beverages can vary by intensity and over time, but the unifying feature of aftertaste is that it is perceived after a food or beverage is either swallowed or spat out. The neurobiological mechanisms of taste (and aftertaste) signal transduction from the taste receptors in the mouth to the brain have not yet been fully understood. However, the primary taste processing area located in the insula has been observed to be involved in aftertaste perception.

Characteristics of a food's aftertaste are quality, intensity, and duration. Quality describes the actual taste of a food and intensity conveys the magnitude of that taste. Duration describes how long a food's aftertaste sensation lasts. Foods that have lingering aftertastes typically have long sensation durations.

Because taste perception is unique to every person, descriptors for taste quality and intensity have been standardized, particularly for use in scientific studies. For taste quality, foods can be described by the commonly used terms "sweet", "sour", "salty", "bitter", "umami", or "no taste". Description of aftertaste perception relies heavily upon the use of these words to convey the taste that is being sensed after a food has been removed from the mouth.

The description of taste intensity is also subject to variability among individuals. Variations of the Borg Category Ratio Scale or other similar metrics are often used to assess the intensities of foods. The scales typically have categories that range from either zero or one through ten (or sometimes beyond ten) that describe the taste intensity of a food. A score of zero or one would correspond to unnoticeable or weak taste intensities, while a higher score would correspond to moderate or strong taste intensities. It is the prolonged moderate or strong taste intensities that persist even after a food is no longer present in the mouth that describe aftertaste sensation.

Foods that have distinct aftertastes are distinguished by their temporal profiles, or how long their tastes are perceived during and after consumption. A sample testing procedure to measure a food's temporal profile would entail first recording the time of onset for initial taste perception when the food is consumed, and then recording the time at which there is no longer any perceived taste. The difference between these two values yields the total time of taste perception. Match this with intensity assessments over the same time interval and a representation of the food's taste intensity over time can be obtained. With respect to aftertaste, this type of testing would have to measure the onset of taste perception from the point after which the food was removed from the mouth.

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Answer 7

Astringent

An astringent (occasional alternative: adstringent) substance is a chemical compound that tends to shrink or constrict body tissues. The word "astringent" derives from Latin adstringere, meaning "to bind fast". Two common examples are calamine lotion and witch hazel. Another example is yerba mansa, a native plant of California.

Astringency is also the dry, puckering mouthfeel caused by tannins found in many fruits such as blackthorn (sloe berries), Aronia chokeberry, chokecherry, bird cherry, quince and persimmon fruits, and banana skins. The tannins (which are types of polyphenols) bind the salivary proteins, causing them to precipitate or aggregate and lead to a rough "sandpapery" or dry sensation in the mouth. Tannins are found in some red wines and teas. A small amount of astringency is expected in some wines, especially young red wines made from grapes such as cabernet sauvignon and merlot.

Astringents in medicine cause constriction or contraction of mucous membranes or exposed tissues and are often used internally to check discharge of blood serum or mucous secretions. This can happen with a sore throat, hemorrhages, diarrhea, or with peptic ulcers. Externally applied astringents, which cause mild coagulation of skin proteins, dry, harden, and protect the skin. People with acne are often advised to use astringents if they have oily skin. Mild astringent solutions are used in the relief of such minor skin irritations as those resulting from superficial cuts, allergies, insect bites, or fungal infections such as athlete's foot.

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Answer 8

BitterDB

BitterDB

The BitterDB is a database of compounds that were reported to taste bitter to humans.

Basic taste qualities like sour, salty, sweet, bitter and umami serve specific functions in identifying food components found in the diet of humans and animals, and are recognized by proteins in the oral cavity. Recognition of bitter taste and aversion to it are thought to protect the organism against the ingestion of poisonous food compounds, which are often bitter. Bitter taste receptors are expressed not only in the mouth but also in extraoral tissues. BitterDB database, available at http://bitterdb.agri.huji.ac.il/bitterdb/, includes over 550 compounds that were reported to taste bitter to humans. The compounds can be searched by name, chemical structure, similarity to other bitter compounds, association with a particular human bitter taste receptor, and so on. The database also contains information on mutations in bitter taste receptors that were shown to influence receptor activation by bitter compounds.

BitterDB currently contains more than 550 compounds that were cited in the literature as bitter. For each compound, the database offers information regarding its molecular properties, references for the compound’s bitterness, including additional information about the bitterness category of the compound (e.g. a ‘bitter-sweet’ or ‘slightly bitter’ annotation), different compound identifiers (smiles, CAS registry number, IUPAC systematic name), an indication whether the compound is derived from a natural source or is synthetic, a link to the compound’s PubChem entry and different file formats for downloading (sdf, image, smiles). Around 100 bitter compounds have been experimentally linked to their corresponding human bitter taste receptors. For those compounds, BitterDB provides additional information, including links to the publications indicating these ligand–receptor interactions, the effective concentration for receptor activation and/or the EC50 value and links to the associated bitter taste receptors entries in the BitterDB.

Bitter compounds can be queried and browsed in different ways. For example, 'advanced search' option allows user to retrieve compounds that fit different criteria, such as a combination of specific physical properties or a combination of associated human bitter taste receptors. In addition to the querying options the user can browse through a sort-able table with all the BitterDB compounds.

In addition, BitterDB contains data about the 25 known human bitter taste receptors. Several properties are displayed for each receptor. The bitter taste receptors can be searched using different criteria: name, known ligands and UniProt accession number. Using a table that presents all the bitter taste receptors and some information about them, the user can browse and also sort by various options, such as the number of bitter ligands associated with the receptor.

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Answer 9

Chewiness

Chewiness is the mouthfeel sensation of labored chewing due to sustained, elastic resistance from the food. Foods typically considered chewy include caramel, rare steak, and chewing gum.

Chewiness is empirically measured by the metrics of chew count and chew rate.

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Answer 10

Chemesthesis

Chemesthesis is defined as the chemical sensibility of the skin and mucous membranes. Chemesthetic sensations arise when chemical compounds activate receptors associated with other senses that mediate pain, touch, and thermal perception. These chemical-induced reactions do not fit into the traditional sense categories of taste and smell. Examples of chemesthetic sensations include the burn-like irritation from capsaicin and related compounds in foods like chili peppers; the coolness of menthol in mouthwashes and topical analgesic creams; the stinging or tingling of carbonated beverages in the nose and mouth; the tear-induction of cut onions; and the pungent, cough-inducing sensation in the back of the throat elicited by the oleocanthal in high-quality extra virgin olive oil. Some of these sensations may be referred to as spiciness, pungency, or piquancy.

Chemesthetic sensations sometimes arise by direct chemical activation of ion channels on sensory nerve fibers, for example of transient receptor potential channels including those of the TRPV, TRPA or TRPM subtypes. Alternatively, irritant chemicals may activate cells of the epithelium to release substances that indirectly activate the nerve fibers. The respiratory passages, including the nose and trachea, possess specialized cells called solitary chemosensory cells which release acetylcholine or other activators to excite nearby nerve fibers.

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