Taste sensation is a form of chemical sense, specialized for the detection of compounds (tastants) dissolved in the saliva. Broadly speaking, taste is just one specific type of visceral sensation that is particularly relevant to food ingestion. Taste signals trigger a host of behavioral and autonomic responses, appetitive or aversive, most of which are visceral reflexes (salivation, gastrointestinal activation, swallowing, gagging, vomiting), or patterns of involuntary locomotor activity (orofacial movements, disgust responses). However, unlike many other visceral signals, taste is also accompanied by conscious perception, recognition, hedonic quality, and memory formation (i.e., predominantly cortical functions). Although these features make taste sensation a truly elaborate faculty, deserving a place among the five principal human senses, the intimate link with visceral sensation is reflected in the remarkably diffuse character of both taste perception and the processing of gustatory (taste-relevant) input.
KeywordsSucrose Neurol Peri Fibril Trench
Unable to display preview. Download preview PDF.
Textbooks and Handbooks
- 1.Bannister LH, Berry MM, Collins P, Dyson M, Dussek JE, Ferguson MWJ. Gray’s Anatomy, 38th edition, Churchill Livingstone, Edinburgh, 1999.Google Scholar
- 2.Drews U. Color Atlas of Embryology, Thieme, Stuttgart, New York, 1995.Google Scholar
- 3.Hinrichsen KV (Ed.). Humanembryologie. Lehrbuch und Atlas der vorgeburtlichen Entwicklung des Menschen, Springer, Berlin, 1990.Google Scholar
- 4.Smith C.U.M. Biology of Sensory Systems, John Wiley & Sons, Chichester, 2000.Google Scholar
- 5.Squire LR, Bloom FE, McConnell SK, Roberts JL, Spitzer NC, Zigmond MJ. Fundamental Neuroscience, Academic Press, Imprint of Elsevier Science, USA, 2003.Google Scholar
- 6.Norgren R. The gustatory system, In: G. Paxinos, ed. The Human Nervous System, Academic Press, 1990.Google Scholar
Reviews and Research Reports