The fine Structure of the Tongue
Published: 29.11.2013
The Taste perceptions of the tongue have been explained down to the molecular Receptor level. Bitter, sweet, and umami receptors are structurally similar, but the Taste cells are specialized for one of the taste qualities each.
You can find more on this topic in the article ▸ The secret of Taste Perception.
Taste
The sensory impression we refer to as "taste" results from the interaction between our senses of smell and taste. In terms of sensory physiology, however, "taste" is limited to the impression conveyed to us by the taste receptors on the tongue and in the surrounding mucous membranes. It is currently assumed that there are five different types of taste receptors that specialize in the taste qualities sweet, sour, salty, bitter, and umami. In 2005, scientists also identified possible taste receptors for fat, whose role as a distinct taste quality is still being investigated.
A receptor is a protein, usually located in the cell membrane or inside the cell, that recognizes a specific external signal (e.g., a neurotransmitter, hormone, or other ligand) and causes the cell to trigger a defined response. Depending on the type of receptor, this response can be excitatory, inhibitory, or modulatory.
Perception
The term describes the complex process of gathering and processing information from stimuli in the environment and from the internal states of a living being. The brain combines the information, which is perceived partly consciously and partly unconsciously, into a subjectively meaningful overall impression. If the data it receives from the sensory organs is insufficient for this, it supplements it with empirical values. This can lead to misinterpretations and explains why we succumb to optical illusions or fall for magic tricks.
Taste
The sensory impression we refer to as "taste" results from the interaction between our senses of smell and taste. In terms of sensory physiology, however, "taste" is limited to the impression conveyed to us by the taste receptors on the tongue and in the surrounding mucous membranes. It is currently assumed that there are five different types of taste receptors that specialize in the taste qualities sweet, sour, salty, bitter, and umami. In 2005, scientists also identified possible taste receptors for fat, whose role as a distinct taste quality is still being investigated.
Perception
The term describes the complex process of gathering and processing information from stimuli in the environment and from the internal states of a living being. The brain combines the information, which is perceived partly consciously and partly unconsciously, into a subjectively meaningful overall impression. If the data it receives from the sensory organs is insufficient for this, it supplements it with empirical values. This can lead to misinterpretations and explains why we succumb to optical illusions or fall for magic tricks.
Receptor
A receptor is a protein, usually located in the cell membrane or inside the cell, that recognizes a specific external signal (e.g., a neurotransmitter, hormone, or other ligand) and causes the cell to trigger a defined response. Depending on the type of receptor, this response can be excitatory, inhibitory, or modulatory.
