Upgrade to remove ads
Only $35.99/year

Audition/Taste/Smell (CH.9) part 2 taste

Terms in this set (12)

chemodetection
taste and smell are forms of this
how many taste receptors do humans possess?
5- sweet, sour, salty, bitter, umami
how is taste processed?
by the gustatory system
3 types of papillae
1. circumvallate
2. fungiform
3. foliate

*each type can detect all 5 tastes
salty tastes
Na+ is transported across cell membrane via channels leading to depolarization
sour tastes
acid (H+ ions) block K+ channels and induce depolarization by preventing K+ outflow
sweet tastes
detected by combination of two members of taste receptor family = T1R and T2R
(all TRs are GPCRs)
bitter tastes
activated by toxic substances, therefore, highly sensitive
umami tastes
often characterized as "meaty" or "brothy" sensation followed by a long-lasting mouthwatering and coating sensation over the tongue
-2 components that synergize to activate umami taste receptors:
1. L-glutamate
2. ribonucleotides
what are variations in taste sensitivity related to?
the number of fungiform papillae near the tip of the tongue
what coding strategy does taste use?
labeled-line coding: axons encode info. relevant for each sense
taste pathways to the brain
cranial nerves (VII, IX, and X) relay taste info into the CNS
taste info first enters into the brainstem (via nucleus of solitary tract)
and then onto the thalamus
and then to the insular cortex
Sets found in the same folder