taste (redirected from taste perception)

taste (tāst)

1. the sense effected by the gustatory receptors in the tongue. Four qualities are distinguished: sweet, sour, salty, and bitter.

2. the act of perceiving by this sense.

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taste (tst)

n.

1. The sense that distinguishes the sweet, sour, salty, and bitter qualities of dissolved substances in contact with the taste buds on the tongue.

2. This sense in combination with the senses of smell and touch, which together receive a sensation of a substance in the mouth.

3. The sensation of sweet, sour, salty, or bitter qualities produced by or as if by a substance placed in the mouth.

4. The unified sensation produced by any of these qualities plus a distinct smell and texture; flavor.

v.

1. To distinguish the flavor of something by taking it into the mouth.

2. To eat or drink a small quantity of something.

3. To distinguish flavors in the mouth.

4. To have a distinct flavor.

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taste

Etymology: ME, tasten

the sense of perceiving different flavors in soluble substances that contact the tongue and trigger nerve impulses to special taste centers in the cortex and thalamus of the brain. The four basic traditional tastes are sweet, salty, sour, and bitter. The front of the tongue is most sensitive to salty and sweet substances; the sides of the tongue are most sensitive to sour substances; and the back of the tongue is most sensitive to bitter substances. The middle of the tongue produces virtually no taste sensation. Chemoreceptor cells in the taste buds of the tongue detect different substances. Adults have about 9000 taste buds, most of them situated on the upper surface of the tongue. The sense of taste is intricately linked with the sense of smell, and taste discrimination is very complex. Many experts believe the capacity to perceive different tastes involves a synthesis of chemoreactive nerve impulses and coordinating brain processes that are still not completely understood.

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taste,

n the sense of perceiving different flavors in soluble substances that contact the tongue and trigger nerve impulses to special taste centers in the cortex and the thalamus of the brain. The four basic traditional tastes are sweet, salty, sour, and bitter.

taste bud,

n any one of many peripheral taste organs distributed over the tongue and the roof of the oral cavity. See also lingual papillae.

Taste bud.

taste enhancers,

n.pl food additives that have little or no flavor of their own but when added to food bring out the taste of certain foods. Monosodium glutamate (MSG) is the most common flavor or taste enhancer.

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taste

the peculiar sensation caused by the contact of soluble substances with the tongue; the sense effected by the tongue, the gustatory and other nerves, and the gustatory center.

There are four basic tastes: sweet, salt, sour and bitter. Sometimes alkaline and metallic are also included as basic tastes. All other tastes are combinations of these. The taste buds are specialized, and each responds only to the kind of basic taste that is its specialty. The location of and the number of taste buds varies between animal species.

Other senses, including smell and touch, also play an important role in tasting.

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taste bud, taste organ

the organ of taste; spherical nests of cells embedded in the mucosa of the mouth and tongue are composed of supporting and gustatory cells. The gustatory cells have a delicate, hairlike process which protrudes from the peripheral surface of the cell. Substances must be in solution to be tasted, solids must be chewed and mixed with saliva.

conditioned taste aversion

animals have been shown to develop aversions to foods associated with illness or other adverse experiences.

conditioned taste preference

theoretically, the reverse of conditioned taste aversion, which is a naturally occurring phenomenon; it is not widely accepted that animals will associate recovery from illness with a specific taste or food.

taste pore

opening from the exterior to a taste bud.

taste receptor

one of the three types of cell in a taste bud; called also gustatory cells.

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Patient discussion about taste perception.

Q. i am allergic to a milk products.what are my other options with out giving up the taste and the nutrition?

A. try cutting down on your intake of dairy products first, to see if that helps, if not try soy milk,i"m also allergic to milk i can drink about 8 ounces every 8 hours and it doesnt mess with me too bad,and i love milk.

Q. i am allergic to a milk products.what are my other options with out giving up the taste and the nutrition?

A. first of all- giving up dairy products is not such a bad idea. milk is not something that our body needs naturally after infancy.the next question is - are you allergic? or just cannot digest lactose? two different things. if it's lactose problems (a shortage of the enzyme Lactase) you can use Lactase supplementation before eating dairy.

Q. Why should they be restricted, as many people of the world eat them and they taste really good? My grand mom is suffering from arthritis and she had almost passed a long way of her life with it. Last week when I met her she told me to avoid high fat diet, sugar rich diet, fast foods, low fat milk and any food containing nitrites. She even told to lessen in potatoes, tomatoes, egg plant and red and green bell peppers. But she strictly advised me not to have excess sugar and nitrate rich foods. She was not able to answer some of my questions such as how do these foods harm? Why should they be restricted, as many people of the world eat them and they taste really good?

A. i think that it's an ayurveda principals...two of my friends went to an ayurvedic therapist that recommended them the same thing. it's not something the western medicine recommends, high nitrite food actually known to be beneficial to the outcome of heart attacks.