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Taste bud. The gustatory system or sense of taste is the sensory system that is partially responsible for the perception of taste. [1] Taste is the perception stimulated when a substance in the mouth reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue.
The gustatory cortex is the primary receptive area for taste. The word taste is used in a technical sense to refer specifically to sensations coming from taste buds on the tongue. The five qualities of taste detected by the tongue include sourness, bitterness, sweetness, saltiness, and the protein taste quality, called umami.
Learned taste preferences develop as early as in utero, where the fetus is exposed to flavors through amniotic fluid. Early, innate, preferences exhibit tendencies towards calorie and protein dense foods. As children grow older, more factors such as peers, repeated exposures, environments and food availability will modulate taste preferences. [8]
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According to the latest in major taste research, food's Next Big Thing might involve chefs creating "fat bombs." Scientists at Purdue say that they've added a fifth sensation to the list of five ...
Scientists have known for decades that the tongue responds to ammonium chloride. But just how and why it does has remained elusive—until now.
The Sixth Sense, a 1905 novel by Adeline Sergeant; The Sixth Sense: Its Cultivation and Use, a 1911 non-fiction book by Charles Henry Brent; The Sixth Sense, a 1915 novel by Stephen McKenna; The Sixth Sense, a 1965 novel by Konrad Bayer; Pisces: Sixth Sense, a 1995 novel by Jahnna N. Malcolm; The Sixth Sense, a novelization of the 1999 film by ...
Sensory processing is the process that organizes and distinguishes sensation (sensory information) from one's own body and the environment, thus making it possible to use the body effectively within the environment.