1955:, which are composed of three fatty acids bound together. In this state, triglycerides are able to give fatty foods unique textures that are often described as creaminess. But this texture is not an actual taste. It is only during ingestion that the fatty acids that make up triglycerides are hydrolysed into fatty acids via lipases. The taste is commonly related to other, more negative, tastes such as bitter and sour due to how unpleasant the taste is for humans. Richard Mattes, a co-author of the study, explained that low concentrations of these fatty acids can create an overall better flavor in a food, much like how small uses of bitterness can make certain foods more rounded. A high concentration of fatty acids in certain foods is generally considered inedible. To demonstrate that individuals can distinguish fat taste from other tastes, the researchers separated volunteers into groups and had them try samples that also contained the other basic tastes. Volunteers were able to separate the taste of fatty acids into their own category, with some overlap with savory samples, which the researchers hypothesized was due to poor familiarity with both. The researchers note that the usual "creaminess and viscosity we associate with fatty foods is largely due to triglycerides", unrelated to the taste; while the actual taste of
1263:: that is, of detecting the presence of a certain compound and starting an action potential which alerts the brain. It is a matter of debate whether each taste cell is tuned to one specific tastant or to several; Smith and Margolskee claim that "gustatory neurons typically respond to more than one kind of stimulus, lthough each neuron responds most strongly to one tastant". Researchers believe that the brain interprets complex tastes by examining patterns from a large set of neuron responses. This enables the body to make "keep or spit out" decisions when there is more than one tastant present. "No single neuron type alone is capable of discriminating among stimuli or different qualities, because a given cell can respond the same way to disparate stimuli." As well,
2134:
594:
505:
receptor on the cell membrane. II. Part II shows the transduction of the relay molecules. 2. G Protein-coupled receptors, second messengers, are activated. 3. G Proteins activate adenylate cyclase, an enzyme, which increases the cAMP concentration. Depolarization occurs. 4. The energy, from step 3, is given to activate the K+, potassium, protein channels.III. Part III shows the response of the taste cell. 5. Ca+, calcium, protein channels is activated.6. The increased Ca+ concentration activates neurotransmitter vesicles. 7. The neuron connected to the taste bud is stimulated by the neurotransmitters.
812:
neuron attached to object B. I. Part I is the reception of a molecule.1. A bitter substance such as quinine, is consumed and binds to G Protein-coupled receptors.II. Part II is the transduction pathway 2. Gustducin, a G protein second messenger, is activated. 3. Phosphodiesterase, an enzyme, is then activated. 4. Cyclic nucleotide, cNMP, is used, lowering the concentration 5. Channels such as the K+, potassium, channels, close. III. Part III is the response of the taste cell. 6. This leads to increased levels of Ca+. 7. The neurotransmitters are activated. 8. The signal is sent to the neuron.
808:
501:
1241:
1233:
2126:
633:. The transfer of positive charge into the cell can itself trigger an electrical response. Some weak acids such as acetic acid, can also penetrate taste cells; intracellular hydrogen ions inhibit potassium channels, which normally function to hyperpolarize the cell. By a combination of direct intake of hydrogen ions through OTOP1 ion channels (which itself depolarizes the cell) and the inhibition of the hyperpolarizing channel, sourness causes the taste cell to fire action potentials and release neurotransmitter.
7463:
1701:, is not a taste in the technical sense, because the sensation does not arise from taste buds, and a different set of nerve fibers carry it to the brain. Foods like chili peppers activate nerve fibers directly; the sensation interpreted as "hot" results from the stimulation of somatosensory (pain/temperature) fibers on the tongue. Many parts of the body with exposed membranes but no taste sensors (such as the nasal cavity, under the fingernails,
293:
1225:
7477:
2490:
44:
1201:, can be used to subjectively rate the bitterness of a substance. Units of dilute quinine hydrochloride (1 g in 2000 mL of water) can be used to measure the threshold bitterness concentration, the level at which the presence of a dilute bitter substance can be detected by a human taster, of other compounds. More formal chemical analysis, while possible, is difficult.
540:. At least two different variants of the "sweetness receptors" must be activated for the brain to register sweetness. Compounds the brain senses as sweet are compounds that can bind with varying bond strength to two different sweetness receptors. These receptors are T1R2+3 (heterodimer) and T1R3 (homodimer), which account for all sweet sensing in humans and animals.
598:
from acidic substances, pass through H channels. Depolarization takes place II. Part II is the transduction pathway of the relay molecules. 2. Cation, such as K, channels are opened. III. Part III is the response of the cell. 3. An influx of Ca ions is activated. 4. The Ca activates neurotransmitters. 5. A signal is sent to the neuron attached to the taste bud.
1906:). There is a debate over whether we can truly taste fats, and supporters of human ability to taste free fatty acids (FFAs) have based the argument on a few main points: there is an evolutionary advantage to oral fat detection; a potential fat receptor has been located on taste bud cells; fatty acids evoke specific responses that activate
381:
As of the early 20th century, Western physiologists and psychologists believed that there were four basic tastes: sweetness, sourness, saltiness, and bitterness. The concept of a "savory" taste was not present in
Western science at that time, but was postulated in Japanese research. By the end of the
2218:
The lingual nerve (trigeminal, not shown in diagram) is deeply interconnected with the chorda tympani in that it provides all other sensory info from the anterior â
of the tongue. This info is processed separately (nearby) in the rostal lateral subdivision of the nucleus of the solitary tract (NST).
1138:
There are doubts regarding whether umami is different from salty taste, as standalone glutamate(glutamic acid) without table salt ions(Na+), is perceived as sour, salt taste blockers reduce discrimination between monosodium glutamate and sucrose in rodents, since sweet and umami tastes share a taste
2614:
Some values, such as those for maltose and glucose, vary little. Others, such as aspartame and sodium saccharin, have much larger variation. Regardless of variation, the perceived intensity of substances relative to each reference substance remains consistent for taste ranking purposes. The indices
2610:
Some variation in values is not uncommon between various studies. Such variations may arise from a range of methodological variables, from sampling to analysis and interpretation. In fact there is a "plethora of methods" Indeed, the taste index of 1, assigned to reference substances such as sucrose
975:, but also by the morphology of the receptor itself (surface bound, monomeric). The TAS2R family in humans is thought to comprise about 25 different taste receptors, some of which can recognize a wide variety of bitter-tasting compounds. Over 670 bitter-tasting compounds have been identified, on a
597:
The diagram depicts the signal transduction pathway of the sour or salty taste. Object A is a taste bud, object B is a taste receptor cell within object A, and object C is the neuron attached to object B. I. Part I is the reception of hydrogen ions or sodium ions. 1. If the taste is sour, H ions,
915:
techniques are used worldwide to detoxify otherwise inedible foods and make them palatable. Furthermore, the use of fire, changes in diet, and avoidance of toxins has led to neutral evolution in human bitter sensitivity. This has allowed several loss of function mutations that has led to a reduced
1006:
to release Ca2+ which contributes to depolarization. This leads to a build-up of potassium ions in the cell, depolarization, and neurotransmitter release. It is also possible for some bitter tastants to interact directly with the G protein, because of a structural similarity to the relevant GPCR.
811:
The diagram depicted above shows the signal transduction pathway of the bitter taste. Bitter taste has many different receptors and signal transduction pathways. Bitter indicates poison to animals. It is most similar to sweet. Object A is a taste bud, object B is one taste cell, and object C is a
504:
The diagram above depicts the signal transduction pathway of the sweet taste. Object A is a taste bud, object B is one taste cell of the taste bud, and object C is the neuron attached to the taste cell. I. Part I shows the reception of a molecule. 1. Sugar, the first messenger, binds to a protein
174:). Scientific experiments have demonstrated that these five tastes exist and are distinct from one another. Taste buds are able to tell different tastes apart when they interact with different molecules or ions. Sweetness, savoriness, and bitter tastes are triggered by the binding of molecules to
2345:
An acquired taste often refers to an appreciation for a food or beverage that is unlikely to be enjoyed by a person who has not had substantial exposure to it, usually because of some unfamiliar aspect of the food or beverage, including bitterness, a strong or strange odor, taste, or appearance.
2052:
substances which, applied around taste pores, induce an increase in the intracellular Ca concentration in a subset of cells. This subset of CaSR-expressing taste cells are independent from the influenced basic taste receptor cells. CaSR agonists directly activate the CaSR on the surface of taste
907:, as well as various health researchers since a large number of natural bitter compounds are known to be toxic. The ability to detect bitter-tasting, toxic compounds at low thresholds is considered to provide an important protective function. Plant leaves often contain toxic compounds, and among
2093:
Temperature can be an essential element of the taste experience. Heat can accentuate some flavors and decrease others by varying the density and phase equilibrium of a substance. Food and drink thatâin a given cultureâis traditionally served hot is often considered distasteful if cold, and vice
400:
Sour and salt tastes can be pleasant in small quantities, but in larger quantities become more and more unpleasant to taste. For sour taste, this presumably is because the sour taste can signal under-ripe fruit, rotten meat, and other spoiled foods, which can be dangerous to the body because of
2309:. Studies have shown that supertasters require less fat and sugar in their food to get the same satisfying effects. These people tend to consume more salt than others. This is due to their heightened sense of the taste of bitterness, and the presence of salt drowns out the taste of bitterness.
6783:
King, Camillae T., and Susan P. Travers. "Glossopharyngeal Nerve
Transection Eliminates Quinine-Stimulated Fos-Like Immunoreactivity in the Nucleus of the Solitary Tract: Implications for a Functional Topography of Gustatory Nerve Input in Rats." JNeurosci. 15 April 1999. Web. 27 March
2622:
As for the assignment of 1 or 100 to the index substances, this makes no difference to the rankings themselves, only to whether the values are displayed as whole numbers or decimal points. Glucose remains about three-quarters as sweet as sucrose whether displayed as 75 or 0.75.
1962:
There are few regularly consumed foods rich in fat taste, due to the negative flavor that is evoked in large quantities. Foods whose flavor to which fat taste makes a small contribution include olive oil and fresh butter, along with various kinds of vegetable and nut oils.
2277:
Insects taste using small hair-like structures called taste sensilla, specialized sensory organs located on various body parts such as the mouthparts, legs, and wings. These sensilla contain gustatory receptor neurons (GRNs) sensitive to a wide range of chemical stimuli.
231:
As the gustatory system senses both harmful and beneficial things, all basic tastes bring either caution or craving depending upon the effect the things they sense have on the body. Sweetness helps to identify energy-rich foods, while bitterness warns people of poisons.
357:, which do not contain taste buds. There are between 2,000 and 5,000 taste buds that are located on the back and front of the tongue. Others are located on the roof, sides and back of the mouth, and in the throat. Each taste bud contains 50 to 100 taste-receptor cells.
979:, of which over 200 have been assigned to one or more specific receptors. It is speculated that the selective constraints on the TAS2R family have been weakened due to the relatively high rate of mutation and pseudogenization. Researchers use two synthetic substances,
2285:
Invertebrates' ability to taste these compounds is fundamental to their survival and provides insights into the evolution of sensory systems. This knowledge is crucial for understanding insect behavior and has applications in pest control and pollination biology.
2281:
Insects respond to sugar, bitter, acid, and salt tastes. However, their taste spectrum extends to include water, fatty acids, metals, carbonation, RNA, ATP, and pheromones. Detecting these substances is vital for behaviors like feeding, mating, and oviposition.
995:" to whom PTC and PROP are extremely bitter. The variation in sensitivity is determined by two common alleles at the TAS2R38 locus. This genetic variation in the ability to taste a substance has been a source of great interest to those who study genetics.
2597:. Yet we know that a person can perceive literally hundreds of different tastes. These are all supposed to be combinations of the four primary sensations...However, there might be other less conspicuous classes or subclasses of primary sensations",
2222:
NST receives input from the amygdala (regulates oculomotor nuclei output), bed nuclei of stria terminalis, hypothalamus, and prefrontal cortex. NST is the topographical map that processes gustatory and sensory (temp, texture, etc.) info.
2094:
versa. For example, alcoholic beverages, with a few exceptions, are usually thought best when served at room temperature or chilled to varying degrees, but soupsâagain, with exceptionsâare usually only eaten hot. A cultural example are
1160:
Sweetness is subjectively measured by comparing the threshold values, or level at which the presence of a dilute substance can be detected by a human taster, of different sweet substances. Substances are usually measured relative to
1490:
are responsible for the ability to taste bitter substances in vertebrates. They are identified not only by their ability to taste certain bitter ligands, but also by the morphology of the receptor itself (surface bound, monomeric).
792:
The high-salt signal is still very poorly understood as of 2023. Even in rodents, this signal is not blocked by amiloride. Sour and bitter cells trigger on high chloride levels, but the specific receptor is still being identified.
2226:
Reticular formation (includes Raphe nuclei responsible for serotonin production) is signaled to release serotonin during and after a meal to suppress appetite. Similarly, salivary nuclei are signaled to decrease saliva secretion.
1142:
If umami doesn't have perceptual independence, it could be classified with other tastes like fat, carbohydrate, metallic, and calcium, which can be perceived at high concentrations but may not offer a prominent taste experience.
6545:
1841:
reactions in the mouth. In the case where it is caused by dental work, the dissimilar metals used may produce a measurable current. Some artificial sweeteners are perceived to have a metallic taste, which is detected by the
2040:
has been described as something that may enhance the other five tastes by magnifying and lengthening the other tastes, or "mouthfulness". Garlic is a common ingredient to add flavor used to help define the characteristic
727:
in many mammals, especially rats. The sensitivity of the low-salt taste to amiloride in humans is much less pronounced, leading to conjecture that there may be additional low-salt receptors besides ENaC to be discovered.
703:
Saltiness taste seems to have two components: a low-salt signal and a high-salt signal. The low-salt signal causes a sensation of deliciousness, while the high-salt signal typically causes the sensation of "too salty".
1947:
has been implicated in fat taste as well, but it is thought to be involved primarily in downstream processing of the taste rather than primary reception, as it is with other tastes such as bitter, sweet, and savory.
2401:
2397:
6811:
Wright, Christopher I., and Brain Martis. "Novelty
Responses and Differential Effects of Order in the Amygdala, Substantia Innominata, and Inferior Temporal Cortex." Science Direct. Mar. 2003. Web. 27 March
1478:. The protons that are released then block potassium channels, which depolarise the cell and cause calcium influx. In addition, the taste receptor PKD2L1 has been found to be involved in tasting sour.
139:
that do not contain taste buds. There are between 2000 and 5000 taste buds that are located on the back and front of the tongue. Others are located on the roof, sides and back of the mouth, and in the
2470:, and The responses are mediated by an influx of protons into the cells. As of 2019, molecular mechanisms for each taste appear to be different, although all taste perception relies on activation of
1259:
in the mouth. To date, there are five different types of taste these receptors can detect which are recognized: salt, sweet, sour, bitter, and umami. Each type of receptor has a different manner of
2053:
cells and integrated in the brain via the central nervous system. A basal level of calcium, corresponding to the physiological concentration, is necessary for activation of the CaSR to develop the
1630:("hot" or "spicy") sensation provided by such foods and spices plays an important role in a diverse range of cuisines across the worldâespecially in equatorial and sub-tropical climates, such as
5022:
6802:
Reiner, Anton, and Harvey J. Karten. "Parasympathetic Ocular
Control â Functional Subdivisions and Circuitry of the Avian Nucleus of Edinger-Westphal."Science Direct. 1983. Web. 27 March 2016.
389:(salt) in the mouth. Acids are also detected and perceived as sour. The detection of salt is important to many organisms, but especially mammals, as it serves a critical role in ion and water
1267:
is thought to act as an intermediary hormone which communicates with taste cells within a taste bud, mediating the signals being sent to the brain. Receptor molecules are found on the top of
416:
count (saccharides have many bonds, therefore much energy), they are desirable to the human body, which evolved to seek out the highest-calorie-intake foods. They are used as direct energy (
1918:
were more sensitive to tasting fat than were those with low levels of CD36 expression; this study points to a clear association between CD36 receptor quantity and the ability to taste fat.
349:
in saliva begin to dissolve food into base chemicals that are washed over the papillae and detected as tastes by the taste buds. The tongue is covered with thousands of small bumps called
6189:
2305:
A supertaster is a person whose sense of taste is significantly more sensitive than most. The cause of this heightened response is likely, at least in part, due to an increased number of
4405:
6740:
1002:, a nearby enzyme, which in turn converts a precursor within the cell into a secondary messenger, which closes potassium ion channels. Also, this secondary messenger can stimulate the
6535:
468:. These are all critical molecules, and it is important to have a steady supply of amino acids; consequently, savory tastes trigger a pleasurable response, encouraging the intake of
1590:
cause a burning sensation by inducing a trigeminal nerve reaction together with normal taste reception. The sensation of heat is caused by the food's activating nerves that express
816:
Bitterness is one of the most sensitive of the tastes, and many perceive it as unpleasant, sharp, or disagreeable, but it is sometimes desirable and intentionally added via various
5462:
Riera, CĂ©line E.; Vogel, Horst; Simon, Sidney A.; le Coutre, Johannes (2007). "Artificial sweeteners and salts producing a metallic taste sensation activate TRPV1 receptors".
747:
ions are far larger, so their salty taste differs accordingly. The saltiness of substances is rated relative to sodium chloride (NaCl), which has an index of 1. Potassium, as
574:, or adenosine 3', 5'-cyclic monophosphate. This molecule closes potassium ion channels, leading to depolarization and neurotransmitter release. Synthetic sweeteners such as
6446:
Eto, Yuzuru; Miyamura, Naohiro; Maruyama, Yutaka; Hatanaka, Toshihiro; Takeshita, Sen; Yamanaka, Tomohiko; Nagasaki, Hiroaki; Amino, Yusuke; Ohsu, Takeaki (8 January 2010).
2033:) is translated as "heartiness", "full flavor" or "rich" and describes compounds in food that do not have their own taste, but enhance the characteristics when combined.
785:, e.g. calcium (Ca), ions generally elicit a bitter rather than a salty taste even though they, too, can pass directly through ion channels in the tongue, generating an
5858:
Simons, P. J.; Kummer, J. A.; Luiken, J. J.; Boon, L (2011). "Apical CD36 immunolocalization in human and porcine taste buds from circumvallate and foliate papillae".
2777:
1825:. Other terms for the astringent sensation are "dry", "rough", "harsh" (especially for wine), "tart" (normally referring to sourness), "rubbery", "hard" or "styptic".
7104:
5361:
2137:
This diagram linearly (unless otherwise mentioned) tracks the projections of all known structures that allow for taste to their relevant endpoints in the human brain.
1951:
Proposed alternate names to fat taste include oleogustus and pinguis, although these terms are not widely accepted. The main form of fat that is commonly ingested is
927:
has an index of 11, is thus perceived as intensely more bitter than quinine, and is detected at a much lower solution threshold. The most bitter natural substance is
911:
primates there is a tendency to prefer immature leaves, which tend to be higher in protein and lower in fiber and poisons than mature leaves. Amongst humans, various
2615:
table for McLaughlin & Margolskee (1994) for example, is essentially the same as that of
Svrivastava & Rastogi (2003), Guyton & Hall (2006), and Joesten
1910:
neurons, similar to other currently accepted tastes; and, there is a physiological response to the presence of oral fat. Although CD36 has been studied primarily in
2417:
3044:
1204:
There may not be an absolute measure for pungency, though there are tests for measuring the subjective presence of a given pungent substance in food, such as the
6352:
Ueda, Yoichi; Sakaguchi, Makoto; Hirayama, Kazuo; Miyajima, Ryuichi; Kimizuka, Akimitsu (1990). "Characteristic Flavor
Constituents in Water Extract of Garlic".
6247:
4374:
2853:
1850:
to have a metallic taste. A metallic taste in the mouth is also a symptom of various medical conditions, in which case it may be classified under the symptoms
2611:(for sweetness), hydrochloric acid (for sourness), quinine (for bitterness), and sodium chloride (for saltiness), is itself arbitrary for practical purposes.
6637:
5440:
3022:
397:
as an osmotically active compound that facilitates passive re-uptake of water into the blood. Because of this, salt elicits a pleasant taste in most humans.
7342:
5283:
7085:
6509:
1157:
Measuring the degree to which a substance presents one basic taste can be achieved in a subjective way by comparing its taste to a reference substance.
923:(8 micromolar). The taste thresholds of other bitter substances are rated relative to quinine, which is thus given a reference index of 1. For example,
7721:
5019:
5003:
6821:
Menon, Vinod, and Lucina Q. Uddin. "Saliency, Switching, Attention and
Control: A Network Model of Insula." Springer. 29 May 2010. Web. 28 March 2016.
991:
of bitter perception. These two substances taste bitter to some people, but are virtually tasteless to others. Among the tasters, some are so-called "
2619:(2007). The rankings are all the same, with any differences, where they exist, being in the values assigned from the studies from which they derive.
949:) that is added to toxic substances to prevent accidental ingestion. It was discovered accidentally in 1958 during research on a local anesthetic by
629:) that are abundant in sour substances can directly enter the Type III taste cells through a proton channel. This channel was identified in 2018 as
5635:
2085:. Along with the "sweet" T1R3 receptor, the CaSR receptor can detect calcium as a taste. Whether the perception exists or not in humans is unknown.
4326:
5409:
Peleg, Hanna; Gacon, Karine; Schlich, Pascal; Noble, Ann C (June 1999). "Bitterness and astringency of flavan-3-ol monomers, dimers and trimers".
6774:
Mu, Liancai, and Ira
Sanders. "Human Tongue Neuroanatomy: Nerve Supply and Motor Endplates." Wiley Online Library. Oct. 2010. Web. 27 March 2016.
5695:
6177:
5815:
Baillie, A. G.; Coburn, C. T.; Abumrad, N. A. (1996). "Reversible binding of long-chain fatty acids to purified FAT, the adipose CD36 homolog".
1347:
coming from stevia that is 200 times sweeter than sugar. Lead acetate and other lead compounds were used as sweeteners, mostly for wine, until
4401:
1560:(cranial nerve V) provides information concerning the general texture of food as well as the taste-related sensations of peppery or hot (from
971:
are responsible for the human ability to taste bitter substances. They are identified not only by their ability to taste for certain "bitter"
6730:
4436:
1351:
became known. Romans used to deliberately boil the must inside of lead vessels to make a sweeter wine. Sweetness is detected by a variety of
1122:
Some savory taste buds respond specifically to glutamate in the same way that "sweet" ones respond to sugar. Glutamate binds to a variant of
625:
Sour taste is detected by a small subset of cells that are distributed across all taste buds called Type III taste receptor cells. H+ ions (
6574:
5139:
3867:
Scinska A, Koros E, Habrat B, Kukwa A, Kostowski W, Bienkowski P (August 2000). "Bitter and sweet components of ethanol taste in humans".
3468:
Zhao, Grace Q.; Yifeng Zhang; Mark A. Hoon; Jayaram
Chandrashekar; Isolde Erlenbach; Nicholas J.P. Ryba; Charles S. Zuker (October 2003).
5422:
5092:
3701:
Ye W, Chang RB, Bushman JD, Tu YH, Mulhall EM, Wilson CE, Cooper AJ, Chick WS, Hill-Eubanks DC, Nelson MT, Kinnamon SC, Liman ER (2016).
3132:
6885:
2180:
all synapse here. The greater petrosal, carries soft palate taste signals to the facial nerve. The lesser palatine sends signals to the
4518:
789:. But the chloride of calcium is saltier and less bitter than potassium chloride, and is commonly used in pickle brine instead of KCl.
5387:
2142:
1932:(also termed GPR40) have been linked to fat taste, because their absence resulted in reduced preference to two types of fatty acid (
6283:(in Japanese). Vol. 2, no. 54. Japan Society for Bioscience, Biotechnology, and Agrochemistry (JSBBA). pp. 102â108.
2883:
4378:
345:
The gustatory system allows animals to distinguish between safe and harmful food and to gauge different foods' nutritional value.
2065:
The distinctive taste of chalk has been identified as the calcium component of that substance. In 2008, geneticists discovered a
482:(piquancy or hotness) had traditionally been considered a sixth basic taste. In 2015, researchers suggested a new basic taste of
424:). Many non-carbohydrate molecules trigger a sweet response, leading to the development of many artificial sweeteners, including
5265:
4048:
7714:
4970:
4987:
4862:
4825:
2981:
1363:. These receptors are T1R2+3 (heterodimer) and T1R3 (homodimer), which account for sweet sensing in humans and other animals.
7309:
7242:
5116:
5104:
4956:
4917:
4880:
4839:
4591:
Chaudhari N, Landin AM, Roper SD (February 2000). "A metabotropic glutamate receptor variant functions as a taste receptor".
4070:
3914:
3115:
2812:
2735:
2774:
1837:
dental fillings. It is generally considered an off flavor when present in food and drink. A metallic taste may be caused by
7101:
8768:
7066:
6793:
Hornung, Jean-Pierre. "The Human Raphe Nuclei and the
Serotonergic System."Science Direct. Dec. 2003. Web. 27 March 2016.
2450:
that the two most basic tastes were sweet and bitter. He was one of the first persons to develop a list of basic tastes.
1745:, unlike the actual change in temperature described for sugar substitutes, this coolness is only a perceived phenomenon.
5380:"Spice Pages: Sichuan Pepper (Zanthoxylum, Szechwan peppercorn, fagara, hua jiao, sansho ć±±æ€, timur, andaliman, tirphal)"
1533:
The tongue can also feel other sensations not generally included in the basic tastes. These are largely detected by the
1474:. Undissociated acid diffuses across the plasma membrane of a presynaptic cell, where it dissociates in accordance with
1408:) and is directly detected by cation influx into glial like cells via leak channels causing depolarisation of the cell.
6926:
6037:
Cartoni, C; Yasumatsu, K; Ohkuri, T; Shigemura, N; Yoshida, R; Godinot, N; Le Coutre, J; Ninomiya, Y; Damak, S (2010).
4800:
3041:
436:. It is still unclear how these substances activate the sweet receptors and what adaptative significance this has had.
17:
6237:
7707:
7272:
6920:
6326:
5668:
5588:
5561:
5531:
1127:
716:
332:
2841:
353:, which are visible to the naked eye. Within each papilla are hundreds of taste buds. The exception to this are the
8186:
6381:"Kokumi Substances, Enhancers of Basic Tastes, Induce Responses in Calcium-Sensing Receptor Expressing Taste Cells"
5660:
Encyclopaedia of Occupational Health and Safety: The body, health care, management and policy, tools and approaches
5358:
2999:
2327:
and tablets may also have a lingering aftertaste, as they can contain certain artificial flavor compounds, such as
2133:
1959:
is not pleasant. Mattes described the taste as "more of a warning system" that a certain food should not be eaten.
6596:
5719:"CD36 involvement in orosensory detection of dietary lipids, spontaneous fat preference, and digestive secretions"
5436:
3295:
3019:
3005:
1327:. Many foods can be perceived as sweet regardless of their actual sugar content. For example, some plants such as
196:
The basic tastes contribute only partially to the sensation and flavor of food in the mouthâother factors include
7509:
7391:
5332:
4866:
6761:
Eliav, Eli, and Batya Kamran. "Evidence of Chorda Tympani Dysfunction in Patients with Burning Mouth Syndrome."
8201:
4236:"Relaxation of selective constraint and loss of function in the evolution of human bitter taste receptor genes"
4001:"Relaxation Of Selective Constraint And Loss Of Function In The Evolution Of Human Bitter Taste Receptor Genes"
1454:, ions, in general, elicit a bitter rather than a salty taste even though they, too, can pass directly through
571:
314:
7082:
6505:
4770:
8216:
5947:"The fatty acid translocase gene CD36 and lingual lipase influence oral sensitivity to fat in obese subjects"
998:
Gustducin is made of three subunits. When it is activated by the GPCR, its subunits break apart and activate
550:, which has an index of 1. The average human detection threshold for sucrose is 10 millimoles per liter. For
5000:
3061:
Miller, Greg (2 September 2011). "Sweet here, salty there: Evidence of a taste map in the mammilian brain".
2570:
It has been known for some time that these categories may not be comprehensive. In Guyton's 1976 edition of
456:. The amino acids in proteins are used in the body to build muscles and organs, and to transport molecules (
8702:
8568:
8479:
6316:
5717:
Laugerette, F; Passilly-Degrace, P; Patris, B; Niot, I; Febbraio, M; Montmayeur, J. P.; Besnard, P (2005).
2249:
8901:
7341:
Chandrashekar, Jayaram; Hoon, Mark A.; Ryba; Nicholas, J. P. & Zuker, Charles S. (16 November 2006).
5605:
4766:
1475:
175:
8440:
4323:
1115:(MSG). MSG is a sodium salt that produces a strong savory taste, especially combined with foods rich in
8855:
8191:
4872:
4829:
2463:
2192:; which is the reason that spicy foods can cause tears. Both the lesser palatine and the zygomatic are
2117:) independently of other tastes such as sweetness, without suggesting an associated chemical receptor.
1929:
1925:
1922:
1352:
1123:
526:
5685:
5282:
Chandrashekar, Jayaram; Hoon, Mark A; Ryba, Nicholas J. P. & Zuker, Charles S (16 November 2006),
1813:
that cause an astringent or puckering sensation of the mucous membrane of the mouth. Examples include
8952:
8664:
8606:
8417:
7773:
6539:
2204:
1914:, research examining human subjects' ability to taste fats found that those with high levels of CD36
708:
543:
2323:
Aftertastes arise after food has been swallowed. An aftertaste can differ from the food it follows.
486:
called "fat taste", although "oleogustus" and "pinguis" have both been proposed as alternate terms.
385:
One study found that salt and sour taste mechanisms both detect, in different ways, the presence of
8957:
8611:
8445:
2161:
876:
tastes bitter, as do the additional bitter ingredients found in some alcoholic beverages including
555:
4428:
3849:
2466:. The cells that detect sourness have been identified as a subpopulation that express the protein
8591:
7967:
7416:
7267:, The anthropology of food and nutrition, vol. 5, New York: Berghahn Books, pp. 87â88,
6566:
6274:""Koku" Involved in Food Palatability: An Overview of Pioneering Work and Outstanding Questions"
5129:
3703:"The K+ channel KIR2.1 functions in tandem with proton influx to mediate sour taste transduction"
2519:
2459:
739:
ions most closely resemble those of sodium, and thus the saltiness is most similar. In contrast,
303:
7234:
7228:
3987:
With Bitter Herbs They Shall Eat It: Chemical ecology and the origins of human diet and medicine
1717:
receptors even when not at low temperatures. This "fresh" or "minty" sensation can be tasted in
578:
activate different GPCRs and induce taste receptor cell depolarization by an alternate pathway.
8755:
8586:
8196:
7982:
7801:
7481:
6948:
Meunier, Nicolas; Briand, LoĂŻc; Jacquin-Piques, AgnĂšs; Brondel, Laurent; PĂ©nicaud, Luc (2020).
6211:
Keast, Russell (3 February 2015). "Is fat the sixth taste primary? Evidence and implications".
2169:
2074:
1549:(IX) carries taste sensations from the posterior one third of the tongue while a branch of the
1546:
1537:
system. In humans, the sense of taste is conveyed via three of the twelve cranial nerves. The
1152:
802:
310:
35:
7295:
5658:
5578:
5551:
5498:
5119:
Chang See Leong, Chong Kum Ying, Choo Yan Tong & Low Swee Neo. Focus Ace Pmr 2009 Science.
4903:
4458:
Nelson G, Chandrashekar J, Hoon MA, et al. (March 2002). "An amino-acid taste receptor".
3296:
Ayurvedic balancing: an integration of Western fitness with Eastern wellness (Pages 25-26/188)
3140:
3105:
593:
8793:
7783:
7763:
7258:
6881:
5521:
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2243:
2173:
1858:, referring to distortions of the sense of taste, and can be caused by medication, including
1003:
972:
587:
1598:
receptors. Some such plant-derived compounds that provide this sensation are capsaicin from
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8621:
8320:
8035:
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6392:
5379:
5300:
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3254:
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2355:
1619:
1304:
1260:
1112:
201:
7141:
3832:
3815:
3564:
McLaughlin, Susan; Margolskee, Rorbert F. (NovemberâDecember 1994). "The Sense of Taste".
2931:
2804:
2798:
680:, may have sour taste. Children show a greater enjoyment of sour flavors than adults, and
159:
8:
8310:
8295:
8181:
8120:
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7502:
5690:
2504:
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1412:
1244:
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1022:
980:
873:
759:
7363:
6679:
6597:"Humans Can Taste Glucose Oligomers Independent of the hT1R2/hT1R3 Sweet Taste Receptor"
6396:
6318:
Food proteins and peptides: chemistry, functionality interactions, and commercialization
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4471:
3718:
3661:
3602:
3258:
3074:
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919:
The threshold for stimulation of bitter taste by quinine averages a concentration of 8 Ό
500:
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Human Physiology: An integrated approach 5th Edition -Silverthorn, Chapter-10, Page-354
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receptor subunit; and part of the human population cannot tell apart umami from salty.
1069:
778:
748:
509:
Sweetness, usually regarded as a pleasurable sensation, is produced by the presence of
112:
have taste receptors on taste buds and other areas, including the upper surface of the
5057:
5040:
4275:
Wooding, S.; Kim, U. K.; Bamshad, M. J.; Larsen, J.; Jorde, L. B.; Drayna, D. (2004).
3880:
3587:"A proton current drives action potentials in genetically identified sour taste cells"
3486:
3469:
2577:
On the basis of physiologic studies, there are generally believed to be at least four
807:
30:
This article is about the sense. For the social and aesthetic aspects of "taste", see
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8543:
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8315:
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Origins of neuroscience: a history of explorations into brain function (Page 165/480)
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2687:
2679:
2534:
2514:
2433:
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2230:
1754:
1671:
1659:
1639:
1486:
Research has shown that TAS2Rs (taste receptors, type 2, also known as T2Rs) such as
1344:
1185:
1126:. L-glutamate may bond to a type of GPCR known as a metabotropic glutamate receptor (
1052:
999:
960:
Research has shown that TAS2Rs (taste receptors, type 2, also known as T2Rs) such as
861:
607:
567:
354:
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31:
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3722:
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3481:
3440:
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3282:
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3214:
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2943:
2927:
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Boron, W.F., E.L. Boulpaep. 2003. Medical Physiology. 1st ed. Elsevier Science USA.
2723:
2699:
2669:
2539:
2509:
2421:
2197:
2066:
1977:
1907:
1903:
1786:
1785:, "numbing-and-hot", or "mati rasa" flavor. Typical in northern Brazilian cuisine,
1647:
1635:
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1312:
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950:
786:
720:
394:
350:
346:
128:
121:
97:
5913:
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3082:
711:(ENaC), which is composed of three subunits. ENaC in the taste cells allow sodium
279:, have lost the ability to sense up to four of their ancestral five basic tastes.
8553:
8494:
8466:
8282:
8257:
8252:
8247:
8206:
8015:
7972:
7919:
7299:
7262:
7108:
7089:
7070:
7024:
6688:
6531:
6405:
5898:"Accumulating evidence supports a taste component for free fatty acids in humans"
5871:
5365:
5269:
5026:
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4907:
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3048:
3026:
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2359:
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1810:
1770:
1683:
1679:
1663:
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912:
829:
817:
752:
386:
209:
7323:
Taste indices of table 9, p. 274 are select sample taken from table in Guyton's
6379:
Eto, Yuzuru; Kuroda, Motonaka; Yasuda, Reiko; Maruyama, Yutaka (12 April 2012).
4277:"Natural selection and molecular evolution in PTC, a bitter-taste receptor gene"
3930:
Glendinning, J. I. (1994). "Is the bitter rejection response always adaptive?".
3219:
3202:
2462:
for the basic tastes of bitter, sweet and savory have been identified. They are
2184:; which is why spicy foods cause nasal drip. The zygomatic sends signals to the
1705:
or a wound) produce a similar sensation of heat when exposed to hotness agents.
1521:
Glutamic acid binds to a variant of the G protein-coupled receptor, producing a
135:. Within each papilla are hundreds of taste buds. The exceptions to this is the
8871:
8722:
8674:
8409:
8389:
8115:
8066:
8002:
7950:
7906:
7768:
7683:
7647:
7637:
7495:
6014:
5997:
5475:
5177:
4823:
4112:
4095:
Maehashi, K.; Matano, M.; Wang, H.; Vo, L. A.; Yamamoto, Y.; Huang, L. (2008).
3646:"An evolutionarily conserved gene family encodes proton-selective ion channels"
2340:
2189:
2185:
2154:
1883:
1766:
1643:
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that acts as an intermediary in the communication between taste bud and brain,
1348:
1340:
1324:
1256:
1252:
1209:
1205:
1177:, a sugar found in honey and vegetables, is about three-quarters as sweet; and
1166:
942:
933:
885:
782:
657:
522:
361:
213:
205:
77:
62:
7063:
6966:
6664:"Human taste detection of glucose oligomers with low degree of polymerization"
3777:
3359:
Running, Cordelia A.; Craig, Bruce A.; Mattes, Richard D. (1 September 2015).
3185:
3168:
2240:
Hypothalamus connections hormonally regulate hunger and the digestive system.
916:
sensory capacity towards bitterness in humans when compared to other species.
69:
of taste (flavor). Taste is the perception stimulated when a substance in the
8941:
8891:
8886:
8840:
8778:
8763:
8659:
8381:
8325:
8140:
8107:
8091:
8010:
7954:
7914:
7863:
7854:
7811:
7575:
7304:. Studies in interface science 18. Amsterdam, Netherlands: Elsevier Science.
7224:
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6975:
6950:"COVID 19-Induced Smell and Taste Impairments: Putative Impact on Physiology"
6908:
6762:
6735:
6697:
6625:
6506:"Like the Taste of Chalk? You're in LuckâHumans May Be Able to Taste Calcium"
6473:
6414:
5134:
4944:
4720:
4661:
3436:
3386:
3345:
3245:
Lindemann, Bernd (13 September 2001). "Receptors and transduction in taste".
2939:
2745:
2683:
2475:
2447:
2266:
2098:. In North America it is almost always preferred cold, regardless of season.
1952:
1933:
1838:
1774:
1534:
1515:
1511:
1503:
1104:
841:
619:
611:
446:
409:
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20th century, the concept of umami was becoming familiar to Western society.
179:
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6616:
6464:
6153:
6136:
5622:
5423:
10.1002/(SICI)1097-0010(199906)79:8<1123::AID-JSFA336>3.0.CO;2-D
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8422:
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7992:
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7447:
7379:
7210:
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7050:
6993:
6715:
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6432:
6242:
6162:
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6072:
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5982:
5931:
5879:
5801:
5752:
5631:
5483:
5320:
5238:
5195:
5066:
4738:
4695:"Umami as an 'Alimentary' Taste. A New Perspective on Taste Classification"
4679:
4636:"Umami as an 'Alimentary' Taste. A New Perspective on Taste Classification"
4612:
4564:
4487:
4310:
4261:
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4026:
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3228:
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3090:
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2691:
2549:
2524:
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2145:
innervates a third of the tongue including the circumvallate papillae. The
1890:. CD36 was targeted as a possible lipid taste receptor because it binds to
1867:
1794:
1778:
1698:
1607:
1599:
1538:
1300:
1095:
853:
845:
837:
825:
681:
649:
225:
183:
73:
7429:
6858:
6221:
5836:
5828:
3951:
3428:
3326:
3309:
2718:
Witt, Martin (2019). "Anatomy and development of the human taste system".
731:
A number of similar cations also trigger the low salt signal. The size of
8906:
8814:
8788:
8773:
8735:
8558:
8533:
8528:
8518:
8504:
8130:
8086:
7962:
7891:
7652:
7616:
7580:
6315:
Hettiarachchy, Navam S.; Sato, Kenji; Marshall, Maurice R., eds. (2010).
6135:
Running, Cordelia A.; Craig, Bruce A.; Mattes, Richard D. (3 July 2015).
6088:"Transient receptor potential channel type M5 is essential for fat taste"
5160:
Maehashi K, Matano M, Wang H, Vo LA, Yamamoto Y, Huang L (January 2008).
4252:
4235:
4202:
4017:
4000:
2544:
2495:
2389:
2300:
2208:
2165:
2095:
2036:
Alongside the five basic tastes of sweet, sour, salt, bitter and savory,
1956:
1911:
1623:
1615:
1550:
1471:
1455:
1198:
1191:
Relative saltiness can be rated by comparison to a dilute salt solution.
1130:) which causes the G-protein complex to activate the sensation of umami.
992:
928:
908:
897:
615:
453:
390:
85:
7462:
7371:
5963:
5312:
1184:
The sourness of a substance can be rated by comparing it to very dilute
1044:
243:
production slowly decreases. Humans can also have distortion of tastes (
8926:
8881:
8745:
8740:
8712:
8692:
8616:
8576:
8523:
8508:
8432:
7896:
7886:
7793:
7734:
7657:
7632:
7611:
7570:
6448:"Involvement of the Calcium-sensing Receptor in Human Taste Perception"
4834:(4th ed.), Belmont, California: Thomson Brooks/Cole, p. 359,
4711:
4693:
Hartley, Isabella E; Liem, Djin Gie; Keast, Russell (16 January 2019).
4652:
4634:
Hartley, Isabella E; Liem, Djin Gie; Keast, Russell (16 January 2019).
3563:
3051:
scientificamerican.com. Dr. Tim Jacob, Cardiff University. 22 May 2009.
2413:
2377:
2318:
2212:
1937:
1895:
1863:
1859:
1855:
1833:
A metallic taste may be caused by food and drink, certain medicines or
1718:
1714:
1507:
1500:
1268:
1116:
1077:
938:
685:
559:
483:
461:
457:
450:
317: in this section. Unsourced material may be challenged and removed.
264:
163:
117:
66:
5209:
Lindemann, B (September 2001). "Receptors and transduction in taste".
4479:
4146:"The molecular receptive ranges of human TAS2R bitter taste receptors"
3103:
8538:
8484:
8351:
7881:
7871:
7816:
7806:
7606:
7549:
7539:
6662:
Pullicin, Alexa J.; Penner, Michael H.; Lim, Juyun (29 August 2017).
5734:
5230:
3266:
2529:
2437:
2409:
2383:
2328:
1899:
1871:
1851:
1722:
1587:
1360:
1356:
1328:
1264:
1133:
1032:
968:
965:
954:
946:
904:
857:
736:
724:
630:
575:
563:
537:
533:
530:
495:
433:
429:
425:
365:
244:
132:
101:
100:
stimulation (registering texture, pain, and temperature), determines
93:
81:
47:
7073:
Aristotle. Translated by J. A. Smith. The Internet Classics Archive.
7009:"Chemosensory Systems in COVID-19: Evolution of Scientific Research"
6913:
Clinical Methods: The History, Physical, and Laboratory Examinations
5716:
3533:
1790:
1553:(X) carries some taste sensations from the back of the oral cavity.
292:
8707:
8697:
8687:
8626:
8499:
8356:
8154:
7642:
7544:
4756:
4292:
3531:
3529:
3527:
3525:
3523:
3521:
3519:
3517:
3515:
3513:
2722:. Handbook of Clinical Neurology. Vol. 164. pp. 147â171.
2674:
2649:
2324:
2234:
2114:
1818:
1627:
1611:
1603:
1573:
1541:(VII) carries taste sensations from the anterior two thirds of the
1432:
1416:
1316:
1296:
1288:
1213:
1170:
1048:
1028:
988:
976:
920:
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715:
to enter the cell. This on its own depolarizes the cell, and opens
697:
661:
637:
514:
479:
473:
469:
421:
401:
bacteria that grow in such media. Additionally, sour taste signals
276:
221:
187:
7409:
7256:
6947:
6833:"PTC/PROP tasting: anatomy, psychophysics, and sex effects." 1994"
6595:
Lapis, Trina J.; Penner, Michael H.; Lim, Juyun (23 August 2016).
6039:"Taste preference for fatty acids is mediated by GPR40 and GPR120"
4604:
4556:
3900:
3898:
1224:
554:
it is 30 millimoles per liter, with a sweetness index of 0.3, and
8876:
8730:
8682:
8644:
8548:
8489:
7821:
7678:
7601:
5995:
5945:
Pepino, M. Y.; Love-Gregory, L; Klein, S; Abumrad, N. A. (2012).
5523:
Evolution in a Toxic World: How Life Responds to Chemical Threats
3584:
2405:
2396:
Viruses can also cause loss of taste. About 50% of patients with
2371:
2252:
reacts to taste stimuli by dilating and constricting the pupils.
2111:
2078:
1822:
1806:
1734:
1730:
1726:
1583:
1487:
1284:
1194:
1178:
1174:
1162:
961:
924:
893:
889:
865:
762:
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732:
673:
551:
547:
465:
413:
272:
217:
7293:
6731:"There is now a sixth taste â and it explains why we love carbs"
5996:
Kimura I, Ichimura A, Ohue-Kitano R, Igarashi M (January 2020).
3510:
1793:. These sensations, although not taste, fall into a category of
1737:. Caused by activation of the same mechanism that signals cold,
937:, and the most bitter substance known is the synthetic chemical
8135:
8125:
7831:
7585:
7476:
6036:
4951:(11th ed.), Philadelphia: Elsevier Saunders, p. 664,
4757:"How Sweet It Is? Measuring the intensity of sugar substitutes"
3895:
2467:
2362:
sometimes have a hyper-sensitivity to the five primary tastes.
2107:
1940:), as well as decreased neuronal response to oral fatty acids.
1742:
1702:
1561:
1542:
1336:
1320:
849:
821:
712:
677:
626:
518:
513:
and substances that mimic sugar. Sweetness may be connected to
417:
256:
252:
248:
240:
236:
140:
113:
89:
5944:
5162:"Bitter peptides activate hTAS2Rs, the human bitter receptors"
4973:
H. D. Belitz, Werner Grosch, Peter Schieberle. Springer, 2009.
4097:"Bitter peptides activate hTAS2Rs, the human bitter receptors"
3759:
3104:
Henry M Seidel; Jane W Ball; Joyce E Dains (1 February 2010).
2262:
is speculated to be the memory and association hub for taste.
719:, flooding the cell with positive calcium ions and leading to
8361:
8163:
8076:
7845:
7755:
7730:
7554:
7340:
6351:
6086:
Liu, P; Shah, B. P.; Croasdell, S; Gilbertson, T. A. (2011).
4988:
Quality control methods for medicinal plant materials, Pg. 38
2150:
2082:
1989:
1944:
1847:
1843:
1738:
1595:
1591:
1522:
1332:
1280:
1108:
1082:
1040:
1016:
665:
653:
645:
641:
510:
402:
369:
268:
109:
70:
7287:
6541:
American Chemical Society National Meeting, Fall 2008, 236th
4901:
4824:
Joesten, Melvin D; Hogg, John L; Castellion, Mary E (2007),
3559:
3557:
3555:
3553:
3551:
3549:
3547:
2489:
1283:, some proteins, and other substances such as alcohols like
43:
8896:
8649:
7259:"plethora of methods characterising human taste perception"
6567:"That Tastes ... Sweet? Sour? No, It's Definitely Calcium!"
6559:
6445:
6178:"Research confirms fat is sixth taste; names it oleogustus"
5503:
Progress: A Monthly Journal Devoted to Medicine and Surgery
3310:"Is fat the sixth taste primary? Evidence and implications"
3042:
Why do two great tastes sometimes not taste great together?
2070:
1995:
1983:
1887:
1467:
1308:
1036:
881:
877:
669:
603:
197:
190:
127:
The tongue is covered with thousands of small bumps called
105:
7250:
6830:
6085:
5281:
4511:"The Claim: The tongue is mapped into four areas of taste"
146:
Taste receptors in the mouth sense the five basic tastes:
143:. Each taste bud contains 50 to 100 taste receptor cells.
7876:
6544:, Philadelphia, PA: American Chemical Society, AGFD 207,
6314:
5275:
4344:"Umami Taste Components and Their Sources in Asian Foods"
3966:
3544:
1921:
Other possible fat taste receptors have been identified.
1891:
1814:
1372:
1165:, which is usually given an arbitrary index of 1 or 100.
606:. The sourness of substances is rated relative to dilute
558:
0.002 millimoles per liter. "Natural" sweeteners such as
260:
182:
of taste buds. Saltiness and sourness are perceived when
7487:
5461:
4863:"Sweetness relative to sucrose as an arbitrary standard"
3814:
Taruno, Akiyuki; Gordon, Michael D. (10 February 2023).
2914:
Turner, Heather N.; Liman, Emily R. (10 February 2022).
1870:, as well as occupational hazards, such as working with
696:"Saltiness" redirects here. For saltiness in water, see
6378:
5122:
5039:
Zhao GQ, Zhang Y, Hoon MA, et al. (October 2003).
4457:
4375:
Ministry of Agriculture, Forestry and Fisheries (Japan)
4274:
3866:
3760:
Djin Gie Liem & Julie A. Mennella (February 2003).
3413:"Recent Advances in Fatty Acid Perception and Genetics"
3308:
Keast, Russell SJ; Costanzo, Andrew (3 February 2015).
1567:
6238:"The five basic tastes have sixth sibling: oleogustus"
5857:
5408:
4939:
4937:
4935:
3000:
Food texture: measurement and perception (page 36/311)
2803:. United States of America: Worth Publishers. p.
2784:
Daniel D. Chiras. Jones & Bartlett Learning, 2005.
2402:
disorder associated with their sense of smell or taste
2149:
innervates the other two thirds of the tongue and the
2120:
1528:
1371:
Saltiness is a taste produced best by the presence of
1307:(organic compounds with a variety of structures), and
707:
The low-salt signal is understood to be caused by the
440:
373:
7233:(5th ed.), Philadelphia: W.B. Saunders, p.
7175:"Recent advances in taste transduction and signaling"
7092:
Ronald M. Polansky. Cambridge University Press, 2007.
5020:
How the Taste Bud Translates Between Tongue and Brain
4538:
4536:
3020:
Food texture: measurement and perception (page 4/311)
3006:
Food texture: measurement and perception (page 3/311)
1986:
1980:
1093:
1087:
235:
Among humans, taste perception begins to fade during
5814:
5159:
5105:
outlines of chemistry with practical work (Page 241)
4590:
4402:"Fish sauce: An ancient Roman condiment rises again"
4094:
3470:"The Receptors for Mammalian Sweet and Savory taste"
2485:
1773:
province in China and of the Indonesian province of
7257:Macbeth, Helen M.; MacClancy, Jeremy, eds. (2004),
7007:Veronese, Sheila; Sbarbati, Andrea (3 March 2021).
6300:ăăăăappears in abstract. ăăłăŻćłç©èłȘăappears in p106 1.b
6272:Nishimura, Toshihide; Egusa, Ai (20 January 2016).
5166:
Biochemical and Biophysical Research Communications
5041:"The receptors for mammalian sweet and umami taste"
4932:
4543:Lindemann, B (February 2000). "A taste for umami".
2048:Calcium-sensing receptors (CaSR) are receptors for
1992:
1902:cells (specifically, the circumvallate and foliate
896:is also known for its bitter taste and is found in
7410:Chaudhari, Nirupa & Roper, Stephen D. (2010).
7123:
6831:Bartoshuk L. M.; Duffy V. B.; et al. (1994).
6134:
5663:. International Labour Organization. p. 299.
5583:. Lippincott Williams & Wilkins. p. 875.
5095:Stephan Frings, Jonathan Bradley. Wiley-VCH, 2004.
4533:
3358:
2826:
2824:
2246:connects the thalamus, temporal lobe, and insula.
1134:Perceptual independence from salty and sweet taste
610:, which has a sourness index of 1. By comparison,
412:in solution. Since carbohydrates have a very high
7111:Stanley Finger. Oxford University Press US, 2001.
6661:
5998:"Free Fatty Acid Receptors in Health and Disease"
4819:
4817:
4367:"Essiential Ingredients of Japanese Food â Umami"
3816:"Molecular and Cellular Mechanisms of Salt Taste"
3585:Rui Chang, Hang Waters & Emily Liman (2010).
3406:
3404:
1928:(also termed GPR120) and to a much lesser extent
570:, which catalyzes the production of the molecule
8939:
7294:Svrivastava, R. C. & Rastogi, R. P. (2003).
7006:
6267:
6265:
4692:
4633:
3972:Jones, S., Martin, R., & Pilbeam, D. (1994)
3700:
3289:
2916:"The Cellular and Molecular Basis of Sour Taste"
1765:), a tingling numbness caused by spices such as
941:, which has an index of 1,000. It is used as an
212:, muscle nerves, etc.; temperature, detected by
6909:"Cranial Nerve VII: The Facial Nerve and Taste"
5891:
5889:
5604:Reith, Alastair J. M.; Spence, Charles (2020).
4233:
2821:
2019:
2004:
1518:) can act as complements, enhancing the taste.
931:, a compound present in the roots of the plant
7172:
6594:
6271:
5606:"The mystery of "metal mouth" in chemotherapy"
5411:Journal of the Science of Food and Agriculture
5130:"Biologists Discover How We Detect Sour Taste"
4949:Guyton and Hall Textbook of Medical Physiology
4814:
3762:"Heightened Sour Preferences During Childhood"
3411:Reed, Danielle R.; Xia, Mary B. (1 May 2015).
3401:
3097:
2026:
2011:
1061:
393:in the body. It is specifically needed in the
7715:
7503:
7343:"The receptors and cells for mammalian taste"
7264:Researching Food Habits: Methods and Problems
6262:
5686:"Potential Taste Receptor for Fat Identified"
5284:"The receptors and cells for mammalian taste"
5038:
4429:"The Surprisingly Ancient History of Ketchup"
3974:The Cambridge Encyclopedia of Human Evolution
3809:
3807:
3805:
3307:
2792:
2790:
2650:"Gustatory system: The finer points of taste"
2106:A 2016 study suggested that humans can taste
2073:. The CaSR receptor is commonly found in the
1470:, and, like salt, it is a taste sensed using
903:Bitterness is of interest to those who study
7729:
6310:
6308:
5989:
5886:
5545:
5543:
4902:Mehta, Bhupinder & Mehta, Manju (2005),
4508:
3813:
3162:
3160:
3158:
1146:
820:. Common bitter foods and beverages include
566:. The gustducin then activates the molecule
124:is responsible for the perception of taste.
7301:Transport Mediated by Electrical Interfaces
7296:"Relative taste indices of some substances"
7217:
6236:Feldhausen, Teresa Shipley (31 July 2015).
5603:
4750:
4748:
4234:Wang, X.; Thomas, S. D.; Zhang, J. (2004).
3929:
2913:
2400:(causing COVID-19) experience some type of
2237:connections aid in oral-related movements.
1805:Some foods, such as unripe fruits, contain
1228:Taste buds and papillae of the human tongue
1111:taste, which he identified as the chemical
586:"Sour" redirects here. For other uses, see
546:for sweet substances are rated relative to
7722:
7708:
7510:
7496:
6235:
6204:
5765:
4943:
4187:"BitterDB: a database of bitter compounds"
3802:
2787:
2255:Spinal ganglion are involved in movement.
1119:such as meats, fish, nuts, and mushrooms.
263:cannot taste sweetness, and several other
7437:
7200:
7190:
7149:
7040:
6983:
6965:
6882:"Love salt? You might be a 'supertaster'"
6848:
6705:
6687:
6615:
6481:
6463:
6422:
6404:
6305:
6220:
6152:
6111:
6062:
6013:
5972:
5962:
5921:
5791:
5742:
5621:
5549:
5540:
5354:
5352:
5258:
5256:
5208:
5185:
5117:Focus Ace Pmr 2009 Science (Page 242/522)
5056:
4895:
4728:
4710:
4669:
4651:
4542:
4300:
4251:
4210:
4161:
4120:
4016:
3831:
3785:
3736:
3726:
3677:
3620:
3610:
3485:
3444:
3376:
3335:
3325:
3244:
3218:
3184:
3155:
3110:. Elsevier Health Sciences. p. 303.
2947:
2673:
2643:
2641:
2639:
2637:
2269:aids in swallowing and gastric motility.
1894:molecules (more specifically, long-chain
1279:Sweetness is produced by the presence of
723:release. ENaC can be blocked by the drug
405:, which can cause serious tissue damage.
333:Learn how and when to remove this message
7119:
7117:
6728:
5656:
5519:
5359:What Is Umami?: The Composition of Umami
5107:Henry John Horstman Fenton. CUP Archive.
5093:channels in sensory cells (Page 155/304)
5010:(Scientific American, September 1, 2006)
4860:
4854:
4826:"Sweeteness Relative to Sucrose (table)"
4745:
4586:
4584:
4582:
4143:
3298:Joyce Bueker. Llewellyn Worldwide, 2002.
3207:Journal of the Chemical Society of Tokyo
2796:
2349:
2132:
2124:
1506:is responsible for savoriness, but some
1239:
1231:
1223:
1076:. It dates back to the use of fermented
806:
592:
525:. Sweetness is detected by a variety of
499:
378:, which translates to 'deliciousness').
42:
7124:Bachmanov, AA.; Beauchamp, GK. (2007).
6879:
6530:
6508:. Scientific American. 20 August 2008.
6176:Neubert, Amy Patterson (23 July 2015).
6175:
5496:
4790:
4784:
4399:
4361:
4359:
4357:
4333:Denshi JishoâOnline Japanese dictionary
3976:. Cambridge: Cambridge University Press
3850:"Salt Taste Is Surprisingly Mysterious"
3541:. (8th ed). Philadelphia: W.B. Saunders
3410:
3240:
3238:
3133:"The Animals That Taste Only Saltiness"
2647:
1725:and is triggered by substances such as
1219:
1055:meaning "good flavor" or "good taste",
439:The savory taste (known in Japanese as
14:
8940:
7223:
6906:
6743:from the original on 16 September 2016
6729:Hamzelou, Jessica (2 September 2016).
6643:from the original on 26 September 2017
6347:
6345:
6169:
5895:
5556:. Vol. 2. SAGE. pp. 958â59.
5437:"Could your mouth charge your iPhone?"
5349:
5263:What Is Umami?: What Exactly is Umami?
5253:
5088:
5086:
5084:
4999:David V. Smith, Robert F. Margolskee:
4426:
4184:
3130:
3060:
2713:
2711:
2709:
2634:
2392:(abnormally heightened sense of taste)
2164:are ganglia (one on each side) of the
2129:Active brain areas in taste perception
1181:, a milk sugar, is one-half as sweet.
751:(KCl), is the principal ingredient in
65:that is partially responsible for the
7940:Somatosensory system (sense of touch)
7703:
7491:
7166:
7142:10.1146/annurev.nutr.26.061505.111329
7114:
6354:Agricultural and Biological Chemistry
6210:
6137:"Oleogustus: The Unique Taste of Fat"
5390:from the original on 19 November 2012
4983:
4981:
4979:
4912:, India: Prentice-Hall, p. 956,
4868:Food: The Chemistry of its Components
4803:from the original on 24 December 2010
4579:
4521:from the original on 16 December 2017
4509:O'Connor, Anahad (10 November 2008).
4502:
3989:. Tucson: University of Arizona Press
3907:The Psychology of Eating and Drinking
3904:
3847:
3833:10.1146/annurev-physiol-031522-075853
3361:"Oleogustus: The Unique Taste of Fat"
3200:
3166:
3107:Mosby's Guide to Physical Examination
3037:
3035:
2932:10.1146/annurev-physiol-060121-041637
2856:from the original on 17 November 2019
2365:
1124:G protein coupled glutamate receptors
464:, and the organic catalysts known as
360:The five specific tastes received by
7925:Vestibular system (sense of balance)
6929:from the original on 26 January 2016
6577:from the original on 18 October 2009
5698:from the original on 9 December 2014
5576:
5439:. kcdentalworks.com. 24 April 2019.
5142:from the original on 30 October 2009
4754:
4686:
4354:
3998:
3848:Elahi, Tasnuva (15 September 2023).
3235:
3029:Andrew J. Rosenthal. Springer, 1999.
3008:Andrew J. Rosenthal. Springer, 1999.
3002:Andrew J. Rosenthal. Springer, 1999.
2839:
2717:
1882:Recent research reveals a potential
1568:Pungency (also spiciness or hotness)
408:Sweet taste signals the presence of
315:adding citations to reliable sources
286:
6548:from the original on 25 August 2009
6342:
6250:from the original on 16 August 2015
5768:"Is fat taste ready for primetime?"
5081:
4773:from the original on 13 August 2010
3909:. New York: W.H. Freeman & Co.
2876:"How does our sense of taste work?"
2833:
2706:
2272:
2121:Nerve supply and neural connections
1529:Further sensations and transmission
1236:Taste receptors of the human tongue
1169:is 100 times sweeter than sucrose;
1103:Umami was first studied in 1907 by
636:The most common foods with natural
602:Sourness is the taste that detects
24:
7920:Auditory system (sense of hearing)
7334:
6512:from the original on 28 March 2014
6192:from the original on 8 August 2015
5683:
5638:from the original on 14 April 2021
5377:
4976:
4831:The World of Chemistry: Essentials
4439:from the original on 19 April 2022
4427:Butler, Stephanie (20 July 2012).
4400:Prichep, Deena (26 October 2013).
3643:
3032:
2728:10.1016/b978-0-444-63855-7.00010-1
2604:
2564:
1697:This particular sensation, called
1068:is considered fundamental to many
755:and has a saltiness index of 0.6.
717:voltage-dependent calcium channels
562:activate the GPCR, which releases
445:), identified by Japanese chemist
372:(often known by its Japanese name
25:
8969:
7935:Gustatory system (sense of taste)
7930:Olfactory system (sense of smell)
7526:
7455:
6888:from the original on 9 April 2012
5723:Journal of Clinical Investigation
4408:from the original on 16 June 2018
3131:Scully, Simone M. (9 June 2014).
2886:from the original on 9 March 2015
2334:
2289:
1846:receptors. Many people consider
1208:for capsaicine in peppers or the
239:, tongue papillae are lost, and
8187:Infrared sensing in vampire bats
7475:
7461:
7095:
7083:Aristotle's De anima (422b10-16)
7076:
7057:
7000:
6941:
6900:
6880:Gardner, Amanda (16 June 2010).
6873:
6824:
6815:
6805:
6796:
6787:
6777:
6768:
6755:
6722:
6655:
6588:
6524:
6498:
6439:
6372:
4990:World Health Organization, 1998.
4791:Walters, D. Eric (13 May 2008),
4381:from the original on 16 May 2021
4051:from the original on 20 May 2020
2988:washington.edu, Eric H. Chudler.
2488:
1976:
1898:), and it has been localized to
1255:which occurs in the specialised
291:
208:, detected through a variety of
27:Sense of chemicals on the tongue
7915:Visual system (sense of vision)
7534:
7173:Kinnamon SC, Finger TE (2019).
6765:. May 2007. Web. 27 March 2016.
6452:Journal of Biological Chemistry
6289:10.1271/kagakutoseibutsu.54.102
6229:
6128:
6079:
6030:
5938:
5851:
5817:The Journal of Membrane Biology
5808:
5759:
5710:
5677:
5657:Stellman, Jeanne Mager (1998).
5650:
5597:
5570:
5513:
5490:
5455:
5443:from the original on 3 May 2019
5429:
5402:
5371:
5202:
5153:
5110:
5098:
5032:
5013:
4993:
4964:
4871:(5th ed.), Cambridge, UK:
4627:
4451:
4420:
4393:
4336:
4317:
4268:
4227:
4178:
4137:
4088:
4063:
4033:
3992:
3979:
3923:
3860:
3753:
3694:
3637:
3578:
3461:
3352:
3301:
3124:
3054:
3013:
2991:
2972:
2294:
1828:
1789:is an herb used in dishes like
1757:cooking include the idea of éș» (
1481:
302:needs additional citations for
282:
193:meet taste buds, respectively.
7325:Textbook of Medical Physiology
7230:Textbook of Medical Physiology
7192:10.12688/f1000research.21099.1
6366:10.1080/00021369.1990.10869909
6104:10.1523/JNEUROSCI.6273-10.2011
6055:10.1523/JNEUROSCI.0496-10.2010
5464:American Journal of Physiology
5384:gernot-katzers-spice-pages.com
4755:Tsai, Michelle (14 May 2007),
4045:Bitrex â Keeping children safe
3539:Textbook of Medical Physiology
2907:
2898:
2868:
2768:
2605:
2572:Textbook of Medical Physiology
2565:
2424:) can also disrupt olfaction.
2386:(distortion in sense of taste)
2358:, pituitary insufficiency, or
2101:
2088:
1800:
1713:Some substances activate cold
1366:
1274:
1197:, a bitter medicinal found in
449:, signals the presence of the
155:
147:
13:
1:
8057:Auditory perception (hearing)
7466:The dictionary definition of
5951:The Journal of Lipid Research
5914:10.1016/j.physbeh.2011.05.002
5784:10.1016/j.physbeh.2014.03.002
5058:10.1016/S0092-8674(03)00844-4
4971:Food Chemistry (Page 38/1070)
3881:10.1016/S0376-8716(99)00149-0
3487:10.1016/S0092-8674(03)00844-4
3199:; a partial translation from
3083:10.1126/science.333.6047.1213
2842:"The science of satisfaction"
2627:
2441:
2312:
1966:
1494:
1461:
796:
614:has a sourness index of 0.7,
216:; and "coolness" (such as of
151:
8703:Olfactory reference syndrome
8480:Alice in Wonderland syndrome
7025:10.1021/acschemneuro.0c00788
6850:10.1016/0031-9384(94)90361-1
6689:10.1371/journal.pone.0183008
6406:10.1371/journal.pone.0034489
5872:10.1016/j.acthis.2010.08.006
5550:Goldstein, E. Bruce (2010).
5526:. Island Press. p. 49.
4793:"How is Sweetness Measured?"
4404:. US National Public Radio.
3944:10.1016/0031-9384(94)90369-7
3905:Logue, Alexandra W. (1986).
2775:Human biology (Page 201/464)
1877:
1173:is about 1.4 times sweeter;
1027:Umami, or savoriness, is an
852:, many plants in the family
691:
489:
368:, bitterness, sourness, and
251:share the same tastes: some
7:
8902:Sensory processing disorder
8072:Gustation (taste or flavor)
8062:Equilibrioception (balance)
7412:"The cell biology of taste"
6907:Walker, H. Kenneth (1990).
6536:"Chemosensation of Calcium"
5029:nytimes.com, 4 August 1992.
4767:The Washington Post Company
3869:Drug and Alcohol Dependence
3820:Annual Review of Physiology
3220:10.1246/nikkashi1880.30.820
2920:Annual Review of Physiology
2481:
2464:G protein-coupled receptors
2453:
2020:
2005:
1923:G protein-coupled receptors
1748:
1708:
1353:G protein-coupled receptors
1339:can be used as sweeteners.
1315:. It is often connected to
1094:
1088:
1031:taste. It can be tasted in
668:. Fermented foods, such as
581:
527:G protein coupled receptors
441:
374:
176:G protein-coupled receptors
131:, which are visible to the
10:
8974:
8856:Supernumerary phantom limb
8192:Infrared sensing in snakes
8052:Visual perception (vision)
6015:10.1152/physrev.00041.2018
5766:Dipatrizio, N. V. (2014).
5553:Encyclopedia of Perception
5497:Willard, James P. (1905).
5476:10.1152/ajpregu.00286.2007
5178:10.1016/j.bbrc.2007.11.070
4873:Royal Society of Chemistry
4197:(Database issue): D413â9.
4113:10.1016/j.bbrc.2007.11.070
4101:Biochem Biophys Res Commun
2648:Trivedi, Bijal P. (2012).
2427:
2338:
2316:
2298:
2205:special visceral afferents
2060:
1943:Monovalent cation channel
1930:Free fatty acid receptor 1
1926:free fatty acid receptor 4
1571:
1150:
1020:
1014:
800:
695:
684:containing citric acid or
585:
544:Taste detection thresholds
493:
29:
8919:
8864:
8833:
8802:
8754:
8721:
8673:
8635:
8607:Microwave auditory effect
8567:
8465:
8458:
8431:
8408:
8380:
8339:
8281:
8270:
8238:
8215:
8162:
8153:
8106:
8044:
8001:
7948:
7905:
7862:
7853:
7844:
7792:
7774:Transduction (physiology)
7754:
7741:
7666:
7625:
7594:
7563:
7525:
7517:
7327:(present in all editions.
7013:ACS Chemical Neuroscience
6967:10.3389/fphys.2020.625110
6321:. Boca Raton, Fla.: CRC.
5902:Physiology & Behavior
5772:Physiology & Behavior
3537:Guyton, Arthur C. (1991)
2984:13 September 2017 at the
2800:Psychology Second Edition
2797:Schacter, Daniel (2009).
2027:
2012:
1147:Measuring relative tastes
1062:
709:epithelial sodium channel
420:) and storage of energy (
8612:Music-specific disorders
7968:Vestibulocochlear (VIII)
6275:
5520:Monosson, Emily (2012).
5368:Umami Information Center
5272:Umami Information Center
4947:; Hall, John E. (2006),
4861:Coultate, Tom P (2009),
4324:æšćł definition in English
4005:Human Molecular Genetics
3707:Proc Natl Acad Sci U S A
3591:Proc Natl Acad Sci U S A
3167:Ikeda, Kikunae (2002) .
3047:28 November 2011 at the
2556:
2380:(reduced sense of taste)
2374:(complete loss of taste)
2331:(artificial sweetener).
2250:Edinger-Westphal nucleus
1777:often combine this with
1476:Le Chatelier's principle
1010:
556:5-nitro-2-propoxyaniline
8592:Auditory verbal agnosia
8446:Juxtacapillary receptor
7417:Journal of Cell Biology
6954:Frontiers in Physiology
6465:10.1074/jbc.M109.029165
6092:Journal of Neuroscience
6043:Journal of Neuroscience
5006:29 October 2020 at the
3778:10.1093/chemse/28.2.173
3728:10.1073/pnas.1514282112
3670:10.1126/science.aao3264
3612:10.1073/pnas.1013664107
3201:Ikeda, Kikunae (1909).
3186:10.1093/chemse/27.9.847
2840:Kean, Sam (Fall 2015).
2520:Optimal foraging theory
2162:pterygopalatine ganglia
1866:, and various kinds of
1216:in garlics and onions.
259:(which humans cannot),
8587:Auditory hallucination
8197:Surface wave detection
7802:Multimodal integration
7126:"Taste receptor genes"
7069:6 January 2011 at the
5896:Mattes, R. D. (2011).
5577:Levy, René H. (2002).
2979:Smell â The Nose Knows
2846:Distillations Magazine
2599:
2215:region of the tongue.
2143:glossopharyngeal nerve
2138:
2130:
2075:gastrointestinal tract
1547:glossopharyngeal nerve
1248:
1237:
1229:
1153:Taste confusion matrix
813:
803:Bitter taste evolution
618:an index of 0.46, and
599:
529:(GPCR) coupled to the
506:
108:and other substances.
50:
36:Taste (disambiguation)
34:. For other uses, see
8846:Phantom limb syndrome
8794:Tactile hallucination
7983:Glossopharyngeal (IX)
7784:Active sensory system
7430:10.1083/jcb.201003144
7107:26 March 2023 at the
7088:26 March 2023 at the
6617:10.1093/chemse/bjw088
6222:10.1186/2044-7248-4-5
6154:10.1093/chemse/bjv036
6002:Physiological Reviews
5829:10.1007/s002329900111
5623:10.1093/chemse/bjz076
5268:23 April 2011 at the
5001:Making Sense of Taste
4904:"Sweetness of sugars"
4329:8 August 2011 at the
4163:10.1093/chemse/bjp092
4071:"Denatonium Benzoate"
3429:10.3945/an.114.007005
3417:Advances in Nutrition
3378:10.1093/chemse/bjv036
3337:10536/DRO/DU:30069796
3327:10.1186/2044-7248-4-5
3025:26 March 2023 at the
2780:26 March 2023 at the
2581:sensations of taste:
2575:
2350:Clinical significance
2244:Substantia innominata
2211:carry taste from the
2136:
2128:
1305:artificial sweeteners
1243:
1235:
1227:
1151:Further information:
1004:endoplasmic reticulum
810:
596:
588:Sour (disambiguation)
503:
214:temperature receptors
46:
8655:Labyrinthine fistula
8622:Spatial hearing loss
8321:Campaniform sensilla
8036:Somatosensory cortex
7484:at Wikimedia Commons
6276:éŁăčç©ăźăăăăăç§ćŠăăăăźçŸç¶ăšć±æ
5025:5 March 2017 at the
4875:, pp. 268â269,
4797:All About Sweeteners
4047:. 21 December 2015.
1620:allyl isothiocyanate
1271:of the taste cells.
1261:sensory transduction
1220:Functional structure
1113:monosodium glutamate
1086:in ancient Rome and
987:(PROP) to study the
985:6-n-propylthiouracil
848:, some varieties of
311:improve this article
202:olfactory epithelium
92:. Taste, along with
8441:Nociceptin receptor
8311:Merkel nerve ending
8296:Mechanotransduction
7372:10.1038/nature05401
7364:2006Natur.444..288C
6680:2017PLoSO..1283008P
6532:Tordorf, Michael G.
6397:2012PLoSO...734489M
5964:10.1194/jlr.M021873
5691:Scientific American
5580:Antiepileptic Drugs
5364:27 May 2009 at the
5313:10.1038/nature05401
5305:2006Natur.444..288C
5223:2001Natur.413..219L
4593:Nature Neuroscience
4545:Nature Neuroscience
4472:2002Natur.416..199N
3719:2016PNAS..113E.229Y
3662:2018Sci...359.1047T
3656:(6379): 1047â1050.
3603:2010PNAS..10722320C
3597:(51): 22320â22325.
3259:2001Natur.413..219L
3075:2011Sci...333.1213M
2666:2012Natur.486S...2T
2505:Beefy meaty peptide
2472:P2X purinoreceptors
1582:Substances such as
1251:Taste is a form of
1245:Signal transduction
1070:East Asian cuisines
1023:Glutamate flavoring
981:phenylthiocarbamide
874:alcoholic beverages
631:otopetrin 1 (OTOP1)
8803:Nociception (pain)
8395:Olfactory receptor
8347:Photoreceptor cell
8301:Lamellar corpuscle
8225:Photomorphogenesis
8087:nociception (pain)
7779:Sensory processing
6573:, 21 August 2008,
6281:Kagaku to Seibutsu
5138:, 24 August 2006,
4712:10.3390/nu11010182
4653:10.3390/nu11010182
4515:The New York Times
4253:10.1093/hmg/ddh289
4203:10.1093/nar/gkr755
4018:10.1093/hmg/ddh289
3985:Johns, T. (1990).
3567:American Scientist
2882:. 6 January 2012.
2420:and even the flu (
2366:Disorders of taste
2307:fungiform papillae
2188:that activate the
2139:
2131:
2069:on the tongues of
1769:. The cuisines of
1703:surface of the eye
1437:alkali earth metal
1323:, which contain a
1311:compounds such as
1249:
1247:of taste receptors
1238:
1230:
1100:in ancient China.
814:
779:alkali earth metal
749:potassium chloride
622:an index of 0.06.
600:
521:, which contain a
507:
200:, detected by the
94:the sense of smell
51:
18:Bitterness (taste)
8935:
8934:
8920:Biases and errors
8915:
8914:
8851:Somatoparaphrenia
8820:Pain dissociation
8665:MĂ©niĂšre's disease
8597:Cortical deafness
8475:Visual impairment
8454:
8453:
8316:Bulbous corpuscle
8306:Tactile corpuscle
8274:sensory receptors
8266:
8265:
8149:
8148:
8102:
8101:
8067:Olfaction (smell)
8021:Vestibular cortex
8003:Cerebral cortices
7840:
7839:
7827:Motion perception
7697:
7696:
7480:Media related to
7358:(7117): 288â294.
7311:978-0-444-51453-0
7244:978-0-7216-4393-9
7225:Guyton, Arthur C.
6186:Purdue University
5860:Acta Histochemica
5299:(7117): 288â294,
4958:978-0-7216-0240-0
4919:978-81-203-2441-1
4909:Organic Chemistry
4882:978-0-85404-111-4
4841:978-0-495-01213-9
4480:10.1038/nature726
4466:(6877): 199â202.
4246:(21): 2671â2678.
4191:Nucleic Acids Res
4144:Meyerhof (2010).
4041:"What is Bitrex?"
4011:(21): 2671â2678.
3999:Wang, X. (2004).
3916:978-0-415-81708-0
3253:(6852): 219â225.
3117:978-0-323-07357-8
2814:978-1-4292-3719-2
2737:978-0-444-63855-7
2535:Vomeronasal organ
2515:Gustatory nucleus
2356:Addison's disease
2260:frontal operculum
2110:(specifically, a
1753:Both Chinese and
1680:Southwest Chinese
1443:, e.g., calcium,
1345:steviol glycoside
1186:hydrochloric acid
1000:phosphodiesterase
951:T. & H. Smith
872:. The ethanol in
828:, South American
608:hydrochloric acid
568:adenylate cyclase
355:filiform papillae
347:Digestive enzymes
343:
342:
335:
220:) and "hotness" (
137:filiform papillae
80:cells located on
74:reacts chemically
32:Taste (sociology)
16:(Redirected from
8965:
8953:Gustatory system
8582:Auditory agnosia
8514:Optic neuropathy
8463:
8462:
8331:Stretch receptor
8279:
8278:
8177:Magnetoreception
8172:Electroreception
8160:
8159:
8082:mechanoreception
8031:Gustatory cortex
8026:Olfactory cortex
7860:
7859:
7851:
7850:
7769:Sensory receptor
7752:
7751:
7724:
7717:
7710:
7701:
7700:
7512:
7505:
7498:
7489:
7488:
7479:
7465:
7451:
7441:
7406:
7404:
7402:
7396:
7390:. Archived from
7347:
7328:
7322:
7320:
7318:
7291:
7285:
7284:
7283:
7281:
7254:
7248:
7247:
7221:
7215:
7214:
7204:
7194:
7170:
7164:
7163:
7153:
7121:
7112:
7099:
7093:
7080:
7074:
7061:
7055:
7054:
7044:
7004:
6998:
6997:
6987:
6969:
6945:
6939:
6938:
6936:
6934:
6915:. Butterworths.
6904:
6898:
6897:
6895:
6893:
6877:
6871:
6870:
6852:
6828:
6822:
6819:
6813:
6809:
6803:
6800:
6794:
6791:
6785:
6781:
6775:
6772:
6766:
6759:
6753:
6752:
6750:
6748:
6726:
6720:
6719:
6709:
6691:
6659:
6653:
6652:
6650:
6648:
6642:
6619:
6601:
6592:
6586:
6585:
6584:
6582:
6563:
6557:
6556:
6555:
6553:
6528:
6522:
6521:
6519:
6517:
6502:
6496:
6495:
6485:
6467:
6458:(2): 1016â1022.
6443:
6437:
6436:
6426:
6408:
6376:
6370:
6369:
6349:
6340:
6339:
6337:
6335:
6312:
6303:
6302:
6297:
6295:
6269:
6260:
6259:
6257:
6255:
6233:
6227:
6226:
6224:
6208:
6202:
6201:
6199:
6197:
6173:
6167:
6166:
6156:
6132:
6126:
6125:
6115:
6083:
6077:
6076:
6066:
6034:
6028:
6027:
6017:
5993:
5987:
5986:
5976:
5966:
5942:
5936:
5935:
5925:
5893:
5884:
5883:
5855:
5849:
5848:
5812:
5806:
5805:
5795:
5763:
5757:
5756:
5746:
5735:10.1172/JCI25299
5714:
5708:
5707:
5705:
5703:
5681:
5675:
5674:
5654:
5648:
5647:
5645:
5643:
5625:
5601:
5595:
5594:
5574:
5568:
5567:
5547:
5538:
5537:
5517:
5511:
5510:
5499:"Current Events"
5494:
5488:
5487:
5470:(2): R626âR634.
5459:
5453:
5452:
5450:
5448:
5433:
5427:
5426:
5417:(8): 1123â1128.
5406:
5400:
5399:
5397:
5395:
5378:Katzer, Gernot.
5375:
5369:
5356:
5347:
5346:
5345:
5343:
5337:
5331:, archived from
5288:
5279:
5273:
5260:
5251:
5250:
5231:10.1038/35093032
5217:(6852): 219â25.
5206:
5200:
5199:
5189:
5157:
5151:
5150:
5149:
5147:
5126:
5120:
5114:
5108:
5102:
5096:
5090:
5079:
5078:
5060:
5036:
5030:
5017:
5011:
4997:
4991:
4985:
4974:
4968:
4962:
4961:
4945:Guyton, Arthur C
4941:
4930:
4929:
4928:
4926:
4899:
4893:
4892:
4891:
4889:
4858:
4852:
4851:
4850:
4848:
4821:
4812:
4811:
4810:
4808:
4788:
4782:
4781:
4780:
4778:
4752:
4743:
4742:
4732:
4714:
4690:
4684:
4683:
4673:
4655:
4631:
4625:
4624:
4588:
4577:
4576:
4540:
4531:
4530:
4528:
4526:
4506:
4500:
4499:
4455:
4449:
4448:
4446:
4444:
4424:
4418:
4417:
4415:
4413:
4397:
4391:
4390:
4388:
4386:
4363:
4352:
4351:
4348:researchgate.net
4340:
4334:
4321:
4315:
4314:
4304:
4272:
4266:
4265:
4255:
4231:
4225:
4224:
4214:
4182:
4176:
4175:
4165:
4141:
4135:
4134:
4124:
4092:
4086:
4085:
4083:
4081:
4075:Encyclopedia.com
4067:
4061:
4060:
4058:
4056:
4037:
4031:
4030:
4020:
3996:
3990:
3983:
3977:
3970:
3964:
3963:
3938:(6): 1217â1227.
3927:
3921:
3920:
3902:
3893:
3892:
3864:
3858:
3857:
3845:
3835:
3811:
3800:
3799:
3789:
3757:
3751:
3750:
3740:
3730:
3698:
3692:
3691:
3681:
3641:
3635:
3634:
3624:
3614:
3582:
3576:
3575:
3561:
3542:
3535:
3508:
3507:
3489:
3465:
3459:
3458:
3448:
3423:(3): 353Sâ360S.
3408:
3399:
3398:
3380:
3356:
3350:
3349:
3339:
3329:
3305:
3299:
3293:
3287:
3286:
3267:10.1038/35093032
3242:
3233:
3232:
3222:
3203:"New Seasonings"
3198:
3188:
3169:"New Seasonings"
3164:
3153:
3152:
3150:
3148:
3139:. Archived from
3128:
3122:
3121:
3101:
3095:
3094:
3058:
3052:
3039:
3030:
3017:
3011:
2995:
2989:
2976:
2970:
2969:
2951:
2911:
2905:
2902:
2896:
2895:
2893:
2891:
2872:
2866:
2865:
2863:
2861:
2837:
2831:
2828:
2819:
2818:
2794:
2785:
2772:
2766:
2765:
2715:
2704:
2703:
2677:
2645:
2609:
2569:
2540:Sensory analysis
2510:Digital lollipop
2498:
2493:
2492:
2446:
2443:
2273:Taste in insects
2198:trigeminal nerve
2194:maxillary nerves
2178:zygomatic nerves
2170:greater petrosal
2067:calcium receptor
2032:
2030:
2029:
2023:
2017:
2015:
2014:
2008:
2002:
2001:
1998:
1997:
1994:
1991:
1988:
1985:
1982:
1781:to produce a éș»èŸŁ
1741:ion channels on
1558:trigeminal nerve
1453:
1452:
1451:
1430:
1429:
1428:
1407:
1406:
1405:
1396:
1395:
1394:
1385:
1384:
1383:
1293:propylene glycol
1099:
1091:
1074:Japanese cuisine
1067:
1065:
1064:
818:bittering agents
787:action potential
753:salt substitutes
721:neurotransmitter
444:
395:mammalian kidney
377:
338:
331:
327:
324:
318:
295:
287:
210:mechanoreceptors
122:gustatory cortex
98:trigeminal nerve
88:, mostly on the
55:gustatory system
21:
8973:
8972:
8968:
8967:
8966:
8964:
8963:
8962:
8958:Sensory systems
8938:
8937:
8936:
8931:
8911:
8860:
8829:
8798:
8750:
8717:
8669:
8631:
8563:
8554:Stereoblindness
8495:Color blindness
8450:
8427:
8404:
8376:
8335:
8283:Mechanoreceptor
8272:
8262:
8258:Machine hearing
8253:Computer vision
8248:Robotic sensing
8234:
8211:
8145:
8098:
8040:
8016:Auditory cortex
7997:
7944:
7907:Sensory systems
7901:
7836:
7788:
7746:
7744:
7737:
7728:
7698:
7693:
7662:
7621:
7590:
7559:
7521:
7516:
7458:
7400:
7398:
7397:on 22 July 2011
7394:
7345:
7337:
7335:Further reading
7332:
7331:
7316:
7314:
7312:
7292:
7288:
7279:
7277:
7275:
7255:
7251:
7245:
7222:
7218:
7171:
7167:
7122:
7115:
7109:Wayback Machine
7100:
7096:
7090:Wayback Machine
7081:
7077:
7071:Wayback Machine
7062:
7058:
7005:
7001:
6946:
6942:
6932:
6930:
6923:
6905:
6901:
6891:
6889:
6878:
6874:
6829:
6825:
6820:
6816:
6810:
6806:
6801:
6797:
6792:
6788:
6782:
6778:
6773:
6769:
6760:
6756:
6746:
6744:
6727:
6723:
6674:(8): e0183008.
6660:
6656:
6646:
6644:
6640:
6604:Chemical Senses
6599:
6593:
6589:
6580:
6578:
6565:
6564:
6560:
6551:
6549:
6529:
6525:
6515:
6513:
6504:
6503:
6499:
6444:
6440:
6377:
6373:
6350:
6343:
6333:
6331:
6329:
6313:
6306:
6293:
6291:
6277:
6270:
6263:
6253:
6251:
6234:
6230:
6215:. Vol. 4.
6209:
6205:
6195:
6193:
6174:
6170:
6141:Chemical Senses
6133:
6129:
6098:(23): 8634â42.
6084:
6080:
6049:(25): 8376â82.
6035:
6031:
5994:
5990:
5943:
5939:
5894:
5887:
5856:
5852:
5813:
5809:
5764:
5760:
5729:(11): 3177â84.
5715:
5711:
5701:
5699:
5684:Biello, David.
5682:
5678:
5671:
5655:
5651:
5641:
5639:
5610:Chemical Senses
5602:
5598:
5591:
5575:
5571:
5564:
5548:
5541:
5534:
5518:
5514:
5495:
5491:
5460:
5456:
5446:
5444:
5435:
5434:
5430:
5407:
5403:
5393:
5391:
5376:
5372:
5366:Wayback Machine
5357:
5350:
5341:
5339:
5338:on 22 July 2011
5335:
5286:
5280:
5276:
5270:Wayback Machine
5261:
5254:
5207:
5203:
5158:
5154:
5145:
5143:
5128:
5127:
5123:
5115:
5111:
5103:
5099:
5091:
5082:
5037:
5033:
5027:Wayback Machine
5018:
5014:
5008:Wayback Machine
4998:
4994:
4986:
4977:
4969:
4965:
4959:
4942:
4933:
4924:
4922:
4920:
4900:
4896:
4887:
4885:
4883:
4859:
4855:
4846:
4844:
4842:
4822:
4815:
4806:
4804:
4789:
4785:
4776:
4774:
4753:
4746:
4691:
4687:
4632:
4628:
4589:
4580:
4541:
4534:
4524:
4522:
4507:
4503:
4456:
4452:
4442:
4440:
4425:
4421:
4411:
4409:
4398:
4394:
4384:
4382:
4365:
4364:
4355:
4342:
4341:
4337:
4331:Wayback Machine
4322:
4318:
4273:
4269:
4232:
4228:
4185:Wiener (2012).
4183:
4179:
4142:
4138:
4093:
4089:
4079:
4077:
4069:
4068:
4064:
4054:
4052:
4039:
4038:
4034:
3997:
3993:
3984:
3980:
3971:
3967:
3928:
3924:
3917:
3903:
3896:
3865:
3861:
3846:
3812:
3803:
3758:
3754:
3713:(2): E229â238.
3699:
3695:
3644:Tu, YH (2018).
3642:
3638:
3583:
3579:
3562:
3545:
3536:
3511:
3466:
3462:
3409:
3402:
3365:Chemical Senses
3357:
3353:
3306:
3302:
3294:
3290:
3243:
3236:
3209:(in Japanese).
3173:Chemical Senses
3165:
3156:
3146:
3144:
3143:on 14 June 2014
3129:
3125:
3118:
3102:
3098:
3059:
3055:
3049:Wayback Machine
3040:
3033:
3027:Wayback Machine
3018:
3014:
2996:
2992:
2986:Wayback Machine
2977:
2973:
2912:
2908:
2903:
2899:
2889:
2887:
2874:
2873:
2869:
2859:
2857:
2838:
2834:
2829:
2822:
2815:
2795:
2788:
2782:Wayback Machine
2773:
2769:
2738:
2720:Smell and Taste
2716:
2707:
2660:(7403): S2âS3.
2646:
2635:
2630:
2625:
2559:
2554:
2494:
2487:
2484:
2456:
2444:
2430:
2422:influenza virus
2368:
2360:cystic fibrosis
2352:
2343:
2337:
2321:
2315:
2303:
2297:
2292:
2275:
2174:lesser palatine
2123:
2104:
2091:
2063:
2024:
2009:
1979:
1975:
1969:
1880:
1831:
1811:calcium oxalate
1803:
1751:
1733:, ethanol, and
1711:
1684:Sichuan cuisine
1580:
1572:Main articles:
1570:
1531:
1497:
1484:
1464:
1458:in the tongue.
1450:
1448:
1447:
1446:
1444:
1435:cations of the
1427:
1424:
1423:
1422:
1420:
1415:cations, e.g.,
1404:
1402:
1401:
1400:
1398:
1393:
1391:
1390:
1389:
1387:
1382:
1380:
1379:
1378:
1376:
1369:
1277:
1257:taste receptors
1222:
1155:
1149:
1136:
1059:
1025:
1019:
1013:
977:bitter database
964:coupled to the
913:food processing
805:
799:
777:cations of the
772:
701:
694:
591:
584:
498:
492:
387:sodium chloride
364:are saltiness,
362:taste receptors
339:
328:
322:
319:
308:
296:
285:
166:(also known as
39:
28:
23:
22:
15:
12:
11:
5:
8971:
8961:
8960:
8955:
8950:
8933:
8932:
8930:
8929:
8923:
8921:
8917:
8916:
8913:
8912:
8910:
8909:
8904:
8899:
8894:
8889:
8884:
8879:
8874:
8868:
8866:
8862:
8861:
8859:
8858:
8853:
8848:
8843:
8837:
8835:
8834:Proprioception
8831:
8830:
8828:
8827:
8822:
8817:
8812:
8806:
8804:
8800:
8799:
8797:
8796:
8791:
8786:
8781:
8776:
8771:
8766:
8760:
8758:
8752:
8751:
8749:
8748:
8743:
8738:
8733:
8727:
8725:
8719:
8718:
8716:
8715:
8710:
8705:
8700:
8695:
8690:
8685:
8679:
8677:
8671:
8670:
8668:
8667:
8662:
8657:
8652:
8647:
8641:
8639:
8633:
8632:
8630:
8629:
8624:
8619:
8614:
8609:
8604:
8599:
8594:
8589:
8584:
8579:
8573:
8571:
8565:
8564:
8562:
8561:
8556:
8551:
8546:
8541:
8536:
8531:
8526:
8521:
8516:
8511:
8502:
8497:
8492:
8487:
8482:
8477:
8471:
8469:
8460:
8456:
8455:
8452:
8451:
8449:
8448:
8443:
8437:
8435:
8429:
8428:
8426:
8425:
8420:
8414:
8412:
8410:Thermoreceptor
8406:
8405:
8403:
8402:
8397:
8392:
8390:Taste receptor
8386:
8384:
8378:
8377:
8375:
8374:
8369:
8364:
8359:
8354:
8349:
8343:
8341:
8337:
8336:
8334:
8333:
8328:
8323:
8318:
8313:
8308:
8303:
8298:
8293:
8287:
8285:
8276:
8268:
8267:
8264:
8263:
8261:
8260:
8255:
8250:
8244:
8242:
8236:
8235:
8233:
8232:
8227:
8221:
8219:
8213:
8212:
8210:
8209:
8204:
8199:
8194:
8189:
8184:
8179:
8174:
8168:
8166:
8157:
8151:
8150:
8147:
8146:
8144:
8143:
8138:
8133:
8128:
8123:
8118:
8116:Proprioception
8112:
8110:
8104:
8103:
8100:
8099:
8097:
8096:
8095:
8094:
8089:
8084:
8074:
8069:
8064:
8059:
8054:
8048:
8046:
8042:
8041:
8039:
8038:
8033:
8028:
8023:
8018:
8013:
8007:
8005:
7999:
7998:
7996:
7995:
7990:
7988:Trigeminal (V)
7985:
7980:
7975:
7970:
7965:
7959:
7957:
7946:
7945:
7943:
7942:
7937:
7932:
7927:
7922:
7917:
7911:
7909:
7903:
7902:
7900:
7899:
7894:
7889:
7884:
7879:
7874:
7868:
7866:
7864:Sensory organs
7857:
7848:
7842:
7841:
7838:
7837:
7835:
7834:
7829:
7824:
7819:
7814:
7809:
7804:
7798:
7796:
7790:
7789:
7787:
7786:
7781:
7776:
7771:
7766:
7760:
7758:
7749:
7739:
7738:
7727:
7726:
7719:
7712:
7704:
7695:
7694:
7692:
7691:
7686:
7681:
7676:
7670:
7668:
7664:
7663:
7661:
7660:
7655:
7650:
7648:Scoville scale
7645:
7640:
7638:Acquired taste
7635:
7629:
7627:
7623:
7622:
7620:
7619:
7614:
7609:
7604:
7598:
7596:
7592:
7591:
7589:
7588:
7583:
7578:
7573:
7567:
7565:
7561:
7560:
7558:
7557:
7552:
7547:
7542:
7537:
7531:
7529:
7523:
7522:
7515:
7514:
7507:
7500:
7492:
7486:
7485:
7473:
7457:
7456:External links
7454:
7453:
7452:
7424:(3): 285â296.
7407:
7336:
7333:
7330:
7329:
7310:
7286:
7273:
7249:
7243:
7216:
7165:
7136:(1): 389â414.
7113:
7094:
7075:
7056:
7019:(5): 813â824.
6999:
6940:
6921:
6899:
6884:. CNN Health.
6872:
6843:(6): 1165â71.
6823:
6814:
6804:
6795:
6786:
6776:
6767:
6763:Science Direct
6754:
6721:
6654:
6610:(9): 755â762.
6587:
6558:
6523:
6497:
6438:
6371:
6360:(1): 163â169.
6341:
6327:
6304:
6261:
6228:
6203:
6168:
6147:(6): 507â516.
6127:
6078:
6029:
6008:(1): 171â210.
5988:
5937:
5885:
5850:
5807:
5758:
5709:
5676:
5669:
5649:
5596:
5589:
5569:
5562:
5539:
5532:
5512:
5489:
5454:
5428:
5401:
5370:
5348:
5274:
5252:
5201:
5152:
5121:
5109:
5097:
5080:
5031:
5012:
4992:
4975:
4963:
4957:
4931:
4918:
4894:
4881:
4853:
4840:
4813:
4783:
4744:
4685:
4626:
4578:
4532:
4501:
4450:
4419:
4392:
4371:Taste of Japan
4353:
4335:
4316:
4293:10.1086/383092
4287:(4): 637â646.
4281:Am J Hum Genet
4267:
4226:
4177:
4136:
4107:(4): 851â855.
4087:
4062:
4032:
3991:
3978:
3965:
3922:
3915:
3894:
3875:(2): 199â206.
3859:
3801:
3772:(2): 173â180.
3752:
3693:
3636:
3577:
3543:
3509:
3480:(3): 255â266.
3460:
3400:
3371:(7): 507â516.
3351:
3300:
3288:
3234:
3213:(8): 820â836.
3179:(9): 847â849.
3154:
3123:
3116:
3096:
3069:(6047): 1213.
3053:
3031:
3012:
3010:
3009:
3003:
2990:
2971:
2906:
2897:
2867:
2832:
2820:
2813:
2786:
2767:
2736:
2705:
2675:10.1038/486s2a
2632:
2631:
2629:
2626:
2560:
2558:
2555:
2553:
2552:
2547:
2542:
2537:
2532:
2527:
2522:
2517:
2512:
2507:
2501:
2500:
2499:
2483:
2480:
2476:sensory nerves
2455:
2452:
2440:postulated in
2429:
2426:
2394:
2393:
2387:
2381:
2375:
2367:
2364:
2354:Patients with
2351:
2348:
2341:Acquired taste
2339:Main article:
2336:
2335:Acquired taste
2333:
2317:Main article:
2314:
2311:
2299:Main article:
2296:
2293:
2291:
2290:Other concepts
2288:
2274:
2271:
2190:lacrimal gland
2186:lacrimal nerve
2155:chorda tympani
2122:
2119:
2103:
2100:
2090:
2087:
2062:
2059:
1968:
1965:
1884:taste receptor
1879:
1876:
1830:
1827:
1802:
1799:
1767:Sichuan pepper
1750:
1747:
1710:
1707:
1578:Scoville scale
1569:
1566:
1530:
1527:
1496:
1493:
1483:
1480:
1463:
1460:
1449:
1441:periodic table
1425:
1403:
1392:
1381:
1368:
1365:
1349:lead poisoning
1341:Rebaudioside A
1325:carbonyl group
1276:
1273:
1253:chemoreception
1221:
1218:
1210:Pyruvate scale
1206:Scoville scale
1167:Rebaudioside A
1148:
1145:
1135:
1132:
1015:Main article:
1012:
1009:
943:aversive agent
934:Gentiana lutea
824:, unsweetened
798:
795:
783:periodic table
770:
693:
690:
583:
580:
523:carbonyl group
494:Main article:
491:
488:
341:
340:
323:September 2016
299:
297:
290:
284:
281:
180:cell membranes
78:taste receptor
63:sensory system
59:sense of taste
26:
9:
6:
4:
3:
2:
8970:
8959:
8956:
8954:
8951:
8949:
8946:
8945:
8943:
8928:
8925:
8924:
8922:
8918:
8908:
8905:
8903:
8900:
8898:
8895:
8893:
8892:Hallucination
8890:
8888:
8887:Derealization
8885:
8883:
8880:
8878:
8875:
8873:
8870:
8869:
8867:
8863:
8857:
8854:
8852:
8849:
8847:
8844:
8842:
8841:Asomatognosia
8839:
8838:
8836:
8832:
8826:
8823:
8821:
8818:
8816:
8813:
8811:
8808:
8807:
8805:
8801:
8795:
8792:
8790:
8787:
8785:
8782:
8780:
8779:Hyperesthesia
8777:
8775:
8772:
8770:
8767:
8765:
8764:Astereognosis
8762:
8761:
8759:
8757:
8753:
8747:
8744:
8742:
8739:
8737:
8734:
8732:
8729:
8728:
8726:
8724:
8720:
8714:
8711:
8709:
8706:
8704:
8701:
8699:
8696:
8694:
8691:
8689:
8686:
8684:
8681:
8680:
8678:
8676:
8672:
8666:
8663:
8661:
8660:Labyrinthitis
8658:
8656:
8653:
8651:
8648:
8646:
8643:
8642:
8640:
8638:
8634:
8628:
8625:
8623:
8620:
8618:
8615:
8613:
8610:
8608:
8605:
8603:
8600:
8598:
8595:
8593:
8590:
8588:
8585:
8583:
8580:
8578:
8575:
8574:
8572:
8570:
8566:
8560:
8557:
8555:
8552:
8550:
8547:
8545:
8542:
8540:
8537:
8535:
8532:
8530:
8527:
8525:
8522:
8520:
8517:
8515:
8512:
8510:
8506:
8503:
8501:
8498:
8496:
8493:
8491:
8488:
8486:
8483:
8481:
8478:
8476:
8473:
8472:
8470:
8468:
8464:
8461:
8457:
8447:
8444:
8442:
8439:
8438:
8436:
8434:
8430:
8424:
8421:
8419:
8416:
8415:
8413:
8411:
8407:
8401:
8398:
8396:
8393:
8391:
8388:
8387:
8385:
8383:
8382:Chemoreceptor
8379:
8373:
8370:
8368:
8365:
8363:
8360:
8358:
8355:
8353:
8350:
8348:
8345:
8344:
8342:
8340:Photoreceptor
8338:
8332:
8329:
8327:
8326:Slit sensilla
8324:
8322:
8319:
8317:
8314:
8312:
8309:
8307:
8304:
8302:
8299:
8297:
8294:
8292:
8289:
8288:
8286:
8284:
8280:
8277:
8275:
8269:
8259:
8256:
8254:
8251:
8249:
8246:
8245:
8243:
8241:
8237:
8231:
8228:
8226:
8223:
8222:
8220:
8218:
8214:
8208:
8205:
8203:
8200:
8198:
8195:
8193:
8190:
8188:
8185:
8183:
8180:
8178:
8175:
8173:
8170:
8169:
8167:
8165:
8161:
8158:
8156:
8152:
8142:
8141:Visceral pain
8139:
8137:
8134:
8132:
8129:
8127:
8124:
8122:
8119:
8117:
8114:
8113:
8111:
8109:
8105:
8093:
8092:thermoception
8090:
8088:
8085:
8083:
8080:
8079:
8078:
8075:
8073:
8070:
8068:
8065:
8063:
8060:
8058:
8055:
8053:
8050:
8049:
8047:
8043:
8037:
8034:
8032:
8029:
8027:
8024:
8022:
8019:
8017:
8014:
8012:
8011:Visual cortex
8009:
8008:
8006:
8004:
8000:
7994:
7991:
7989:
7986:
7984:
7981:
7979:
7976:
7974:
7973:Olfactory (I)
7971:
7969:
7966:
7964:
7961:
7960:
7958:
7956:
7955:spinal nerves
7952:
7947:
7941:
7938:
7936:
7933:
7931:
7928:
7926:
7923:
7921:
7918:
7916:
7913:
7912:
7910:
7908:
7904:
7898:
7895:
7893:
7890:
7888:
7885:
7883:
7880:
7878:
7875:
7873:
7870:
7869:
7867:
7865:
7861:
7858:
7856:
7852:
7849:
7847:
7843:
7833:
7830:
7828:
7825:
7823:
7820:
7818:
7815:
7813:
7812:Consciousness
7810:
7808:
7805:
7803:
7800:
7799:
7797:
7795:
7791:
7785:
7782:
7780:
7777:
7775:
7772:
7770:
7767:
7765:
7762:
7761:
7759:
7757:
7753:
7750:
7748:
7740:
7736:
7732:
7725:
7720:
7718:
7713:
7711:
7706:
7705:
7702:
7690:
7687:
7685:
7682:
7680:
7677:
7675:
7672:
7671:
7669:
7665:
7659:
7656:
7654:
7651:
7649:
7646:
7644:
7641:
7639:
7636:
7634:
7631:
7630:
7628:
7624:
7618:
7615:
7613:
7610:
7608:
7605:
7603:
7600:
7599:
7597:
7593:
7587:
7584:
7582:
7579:
7577:
7574:
7572:
7569:
7568:
7566:
7562:
7556:
7553:
7551:
7548:
7546:
7543:
7541:
7538:
7536:
7533:
7532:
7530:
7528:
7524:
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7513:
7508:
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7474:
7472:at Wiktionary
7471:
7470:
7464:
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7274:9781571815446
7270:
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7179:F1000Research
7176:
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7147:
7143:
7139:
7135:
7131:
7130:Annu Rev Nutr
7127:
7120:
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7110:
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7098:
7091:
7087:
7084:
7079:
7072:
7068:
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6838:
6837:Physiol Behav
6834:
6827:
6818:
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6799:
6790:
6780:
6771:
6764:
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6742:
6738:
6737:
6736:New Scientist
6732:
6725:
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6571:Science Daily
6568:
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6537:
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6391:(4): e34489.
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5908:(4): 624â31.
5907:
5903:
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5877:
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5866:(8): 839â43.
5865:
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5834:
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5670:9789221098140
5666:
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5633:
5629:
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5590:9780781723213
5586:
5582:
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5563:9781412940818
5559:
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5533:9781597269766
5529:
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5135:Science Daily
5131:
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5051:(3): 255â66.
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4630:
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4602:
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4587:
4585:
4583:
4574:
4570:
4566:
4562:
4558:
4557:10.1038/72153
4554:
4551:(2): 99â100.
4550:
4546:
4539:
4537:
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4505:
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4325:
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4290:
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4282:
4278:
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4259:
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4241:
4240:Hum Mol Genet
4237:
4230:
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4181:
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4156:(2): 157â70.
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3932:Physiol Behav
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3574:(6): 538â545.
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2806:
2802:
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2419:
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2411:
2407:
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2382:
2379:
2376:
2373:
2370:
2369:
2363:
2361:
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2342:
2332:
2330:
2326:
2320:
2310:
2308:
2302:
2287:
2283:
2279:
2270:
2268:
2267:insula cortex
2263:
2261:
2256:
2253:
2251:
2247:
2245:
2241:
2238:
2236:
2232:
2228:
2224:
2220:
2216:
2214:
2210:
2206:
2201:
2199:
2195:
2191:
2187:
2183:
2179:
2175:
2171:
2167:
2163:
2158:
2156:
2152:
2148:
2144:
2135:
2127:
2118:
2116:
2113:
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2099:
2097:
2086:
2084:
2080:
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2072:
2068:
2058:
2056:
2051:
2046:
2044:
2039:
2034:
2022:
2007:
2000:
1973:
1964:
1960:
1958:
1954:
1953:triglycerides
1949:
1946:
1941:
1939:
1935:
1934:linoleic acid
1931:
1927:
1924:
1919:
1917:
1913:
1909:
1905:
1901:
1897:
1893:
1889:
1888:CD36 receptor
1885:
1875:
1873:
1869:
1865:
1861:
1857:
1853:
1849:
1845:
1840:
1836:
1826:
1824:
1820:
1816:
1812:
1808:
1798:
1796:
1792:
1788:
1784:
1780:
1776:
1775:North Sumatra
1772:
1768:
1764:
1760:
1756:
1746:
1744:
1740:
1736:
1732:
1728:
1724:
1720:
1716:
1706:
1704:
1700:
1695:
1693:
1689:
1685:
1681:
1677:
1673:
1669:
1665:
1661:
1657:
1653:
1649:
1645:
1641:
1637:
1633:
1629:
1625:
1621:
1617:
1613:
1609:
1605:
1601:
1600:chili peppers
1597:
1593:
1589:
1585:
1579:
1575:
1565:
1563:
1559:
1554:
1552:
1548:
1544:
1540:
1536:
1535:somatosensory
1526:
1524:
1519:
1517:
1516:guanylic acid
1513:
1512:inosinic acid
1509:
1505:
1504:glutamic acid
1502:
1492:
1489:
1479:
1477:
1473:
1469:
1459:
1457:
1442:
1439:group of the
1438:
1434:
1418:
1414:
1409:
1374:
1364:
1362:
1358:
1355:coupled to a
1354:
1350:
1346:
1342:
1338:
1334:
1330:
1326:
1322:
1318:
1314:
1310:
1306:
1302:
1298:
1294:
1290:
1286:
1282:
1272:
1270:
1266:
1262:
1258:
1254:
1246:
1242:
1234:
1226:
1217:
1215:
1211:
1207:
1202:
1200:
1196:
1192:
1189:
1187:
1182:
1180:
1176:
1172:
1168:
1164:
1158:
1154:
1144:
1140:
1131:
1129:
1125:
1120:
1118:
1114:
1110:
1106:
1101:
1098:
1097:
1090:
1085:
1084:
1079:
1075:
1071:
1058:
1054:
1050:
1046:
1042:
1038:
1034:
1030:
1024:
1018:
1008:
1005:
1001:
996:
994:
990:
986:
982:
978:
974:
970:
967:
963:
958:
956:
952:
948:
944:
940:
936:
935:
930:
926:
922:
917:
914:
910:
906:
901:
899:
895:
891:
887:
883:
879:
875:
871:
867:
863:
859:
855:
851:
847:
843:
839:
835:
831:
827:
823:
819:
809:
804:
794:
790:
788:
784:
781:group of the
780:
776:
768:
764:
761:
756:
754:
750:
746:
742:
738:
734:
729:
726:
722:
718:
714:
710:
705:
699:
689:
687:
683:
679:
675:
671:
667:
664:, and bitter
663:
659:
655:
651:
647:
643:
639:
634:
632:
628:
623:
621:
620:carbonic acid
617:
613:
612:tartaric acid
609:
605:
595:
589:
579:
577:
573:
569:
565:
561:
557:
553:
549:
545:
541:
539:
536:found on the
535:
532:
528:
524:
520:
516:
512:
502:
497:
487:
485:
481:
477:
475:
471:
467:
463:
459:
455:
452:
448:
447:Kikunae Ikeda
443:
437:
435:
431:
427:
423:
419:
415:
411:
410:carbohydrates
406:
404:
398:
396:
392:
388:
383:
379:
376:
371:
367:
363:
358:
356:
352:
348:
337:
334:
326:
316:
312:
306:
305:
300:This section
298:
294:
289:
288:
280:
278:
274:
270:
266:
262:
258:
254:
250:
246:
242:
238:
233:
229:
227:
223:
219:
215:
211:
207:
204:of the nose;
203:
199:
194:
192:
189:
185:
184:alkali metals
181:
177:
173:
169:
165:
161:
157:
153:
149:
144:
142:
138:
134:
130:
125:
123:
119:
115:
111:
107:
103:
99:
95:
91:
87:
83:
79:
75:
72:
68:
64:
60:
56:
49:
45:
41:
37:
33:
19:
8825:Phantom pain
8810:Hyperalgesia
8784:Hypoesthesia
8602:Hearing loss
8423:TRP channels
8400:Osmoreceptor
8367:Photopigment
8291:Baroreceptor
8230:Gravitropism
8202:Frog hearing
8182:Echolocation
8071:
7978:Facial (VII)
7527:Basic tastes
7518:
7468:
7421:
7415:
7401:13 September
7399:. Retrieved
7392:the original
7355:
7349:
7324:
7317:12 September
7315:. Retrieved
7300:
7289:
7280:15 September
7278:, retrieved
7263:
7252:
7229:
7219:
7182:
7178:
7168:
7133:
7129:
7097:
7078:
7059:
7016:
7012:
7002:
6957:
6953:
6943:
6931:. Retrieved
6912:
6902:
6890:. Retrieved
6875:
6840:
6836:
6826:
6817:
6807:
6798:
6789:
6779:
6770:
6757:
6747:14 September
6745:. Retrieved
6734:
6724:
6671:
6667:
6657:
6647:26 September
6645:. Retrieved
6607:
6603:
6590:
6581:14 September
6579:, retrieved
6570:
6561:
6550:, retrieved
6540:
6526:
6514:. Retrieved
6500:
6455:
6451:
6441:
6388:
6384:
6374:
6357:
6353:
6332:. Retrieved
6317:
6299:
6292:. Retrieved
6280:
6252:. Retrieved
6243:Science News
6241:
6231:
6212:
6206:
6194:. Retrieved
6181:
6171:
6144:
6140:
6130:
6095:
6091:
6081:
6046:
6042:
6032:
6005:
6001:
5991:
5957:(3): 561â6.
5954:
5950:
5940:
5905:
5901:
5863:
5859:
5853:
5823:(1): 75â81.
5820:
5816:
5810:
5775:
5771:
5761:
5726:
5722:
5712:
5700:. Retrieved
5689:
5679:
5659:
5652:
5640:. Retrieved
5616:(2): 73â84.
5613:
5609:
5599:
5579:
5572:
5552:
5522:
5515:
5506:
5502:
5492:
5467:
5463:
5457:
5445:. Retrieved
5431:
5414:
5410:
5404:
5392:. Retrieved
5383:
5373:
5342:13 September
5340:, retrieved
5333:the original
5296:
5290:
5277:
5214:
5210:
5204:
5172:(4): 851â5.
5169:
5165:
5155:
5146:12 September
5144:, retrieved
5133:
5124:
5112:
5100:
5048:
5044:
5034:
5015:
4995:
4966:
4948:
4925:15 September
4923:, retrieved
4908:
4897:
4888:15 September
4886:, retrieved
4867:
4856:
4847:14 September
4845:, retrieved
4830:
4807:15 September
4805:, retrieved
4796:
4786:
4777:14 September
4775:, retrieved
4760:
4702:
4698:
4688:
4643:
4639:
4629:
4599:(2): 113â9.
4596:
4592:
4548:
4544:
4525:13 September
4523:. Retrieved
4514:
4504:
4463:
4459:
4453:
4441:. Retrieved
4432:
4422:
4410:. Retrieved
4395:
4383:. Retrieved
4370:
4347:
4338:
4319:
4284:
4280:
4270:
4243:
4239:
4229:
4194:
4190:
4180:
4153:
4149:
4139:
4104:
4100:
4090:
4078:. Retrieved
4074:
4065:
4053:. Retrieved
4044:
4035:
4008:
4004:
3994:
3986:
3981:
3973:
3968:
3935:
3931:
3925:
3906:
3872:
3868:
3862:
3853:
3826:(1): 25â45.
3823:
3819:
3769:
3765:
3755:
3710:
3706:
3696:
3653:
3649:
3639:
3594:
3590:
3580:
3571:
3565:
3538:
3477:
3473:
3463:
3420:
3416:
3368:
3364:
3354:
3317:
3313:
3303:
3291:
3250:
3246:
3210:
3206:
3176:
3172:
3145:. Retrieved
3141:the original
3136:
3126:
3106:
3099:
3066:
3062:
3056:
3015:
2993:
2974:
2926:(1): 41â58.
2923:
2919:
2909:
2900:
2888:. Retrieved
2879:
2870:
2858:. Retrieved
2849:
2845:
2835:
2799:
2770:
2719:
2657:
2653:
2621:
2616:
2613:
2606:
2601:
2600:
2594:
2590:
2586:
2582:
2578:
2576:
2571:
2566:
2561:
2550:Wine tasting
2525:Palatability
2457:
2431:
2404:, including
2395:
2353:
2344:
2322:
2304:
2295:Supertasters
2284:
2280:
2276:
2264:
2257:
2254:
2248:
2242:
2239:
2229:
2225:
2221:
2217:
2202:
2182:nasal cavity
2159:
2147:facial nerve
2140:
2105:
2092:
2064:
2054:
2049:
2047:
2042:
2037:
2035:
2003:, Japanese:
1971:
1970:
1961:
1950:
1942:
1920:
1881:
1868:chemotherapy
1832:
1829:Metallicness
1804:
1795:chemesthesis
1782:
1779:chili pepper
1762:
1758:
1752:
1712:
1699:chemesthesis
1696:
1608:black pepper
1581:
1555:
1539:facial nerve
1532:
1520:
1498:
1485:
1472:ion channels
1466:Sourness is
1465:
1456:ion channels
1410:
1370:
1313:lead acetate
1301:glycyrrhizin
1278:
1250:
1203:
1193:
1190:
1183:
1159:
1156:
1141:
1137:
1121:
1102:
1081:
1056:
1026:
997:
993:supertasters
959:
957:, Scotland.
932:
918:
902:
854:Brassicaceae
838:bitter gourd
815:
791:
757:
730:
706:
702:
635:
624:
601:
542:
508:
478:
438:
407:
399:
384:
380:
359:
344:
329:
320:
309:Please help
304:verification
301:
283:Basic tastes
267:, including
234:
230:
226:chemesthesis
195:
171:
167:
145:
126:
58:
54:
52:
40:
8907:Synesthesia
8815:Hypoalgesia
8789:Paresthesia
8774:Formication
8769:CMT disease
8736:Hypergeusia
8559:Visual snow
8534:Photophobia
8529:Papilledema
8519:Oscillopsia
8505:Hemeralopia
8372:Aureochrome
8207:Toad vision
8131:Suffocation
8045:Perceptions
7653:Supertaster
7617:Hypergeusia
7581:Soft palate
7064:On the Soul
6182:Purdue News
5778:: 145â154.
4150:Chem Senses
3766:Chem Senses
2574:, he wrote:
2545:Tea tasting
2496:Food portal
2390:hypergeusia
2301:Supertaster
2231:Hypoglossal
2209:vagus nerve
2166:soft palate
2102:Starchiness
2096:soft drinks
2089:Temperature
2057:sensation.
1957:fatty acids
1896:fatty acids
1886:called the
1801:Astringency
1743:nerve cells
1682:(including
1676:Singaporean
1668:New Mexican
1624:horseradish
1616:ginger root
1551:vagus nerve
1508:nucleotides
1199:tonic water
1117:nucleotides
929:amarogentin
909:leaf-eating
898:tonic water
846:citrus peel
688:is common.
616:citric acid
560:saccharides
484:fatty acids
454:L-glutamate
391:homeostasis
247:). Not all
86:oral cavity
8942:Categories
8927:Pareidolia
8882:Allochiria
8865:Multimodal
8746:Parageusia
8741:Hypogeusia
8713:Phantosmia
8693:Hyperosmia
8637:Vestibular
8617:Palinopsia
8577:Amblyaudia
8524:Palinopsia
8509:Nyctalopia
8433:Nociceptor
8240:Artificial
7963:Optic (II)
7794:Perception
7743:Processes
7735:perception
7658:Tongue map
7633:Aftertaste
7612:Hypogeusia
7571:Epiglottis
7535:Bitterness
6960:: 625110.
5702:20 January
5642:15 October
4705:(1): 182.
4646:(1): 182.
2628:References
2445: 350
2414:SARS-CoV-1
2398:SARS-CoV-2
2378:hypogeusia
2319:Aftertaste
2313:Aftertaste
2213:epiglottal
2196:(from the
1967:Heartiness
1938:oleic acid
1916:expression
1872:pesticides
1864:zonisamide
1860:saquinavir
1856:parageusia
1755:Batak Toba
1719:peppermint
1715:trigeminal
1694:cuisines.
1688:Vietnamese
1652:Indonesian
1501:amino acid
1495:Savoriness
1482:Bitterness
1413:monovalent
1269:microvilli
1107:isolating
1078:fish sauce
1072:, such as
1029:appetitive
1021:See also:
983:(PTC) and
939:denatonium
840:, uncured
801:See also:
797:Bitterness
760:monovalent
686:malic acid
682:sour candy
644:, such as
538:taste buds
462:antibodies
458:hemoglobin
451:amino acid
370:savoriness
265:carnivores
255:can taste
164:savoriness
160:bitterness
118:epiglottis
82:taste buds
67:perception
8948:Gustation
8723:Gustatory
8675:Olfactory
8539:Photopsia
8485:Amaurosis
8459:Disorders
8352:Cone cell
8271:Types of
7882:Inner ear
7817:Cognition
7807:Awareness
7756:Sensation
7731:Sensation
7607:Dysgeusia
7595:Gustology
7550:Sweetness
7540:Saltiness
7033:1948-7193
6976:1664-042X
6698:1932-6203
6626:0379-864X
6552:27 August
6474:0021-9258
6415:1932-6203
6294:11 August
5509:: 861â68.
4721:2072-6643
4699:Nutrients
4662:2072-6643
4640:Nutrients
4080:30 August
3437:2156-5376
3387:0379-864X
3346:2044-7248
2966:243940546
2940:0066-4278
2762:204332286
2746:0072-9752
2684:0028-0836
2530:Mouthfeel
2460:receptors
2438:Aristotle
2410:dysgeusia
2384:dysgeusia
2329:aspartame
2325:Medicines
2045:flavors.
1908:gustatory
1900:taste bud
1878:Fat taste
1852:dysgeusia
1763:mati rasa
1723:spearmint
1672:Pakistani
1660:Malaysian
1640:Hungarian
1632:Ethiopian
1588:capsaicin
1375:(such as
1367:Saltiness
1361:gustducin
1357:G protein
1329:liquorice
1317:aldehydes
1275:Sweetness
1265:serotonin
1214:pyruvates
1096:koe-cheup
1033:soy sauce
969:gustducin
966:G protein
955:Edinburgh
947:bitterant
905:evolution
862:horehound
858:dandelion
737:potassium
725:amiloride
692:Saltiness
576:saccharin
564:gustducin
534:gustducin
531:G protein
515:aldehydes
496:Sweetness
490:Sweetness
434:aspartame
430:sucralose
426:saccharin
366:sweetness
277:sea lions
245:dysgeusia
156:saltiness
148:sweetness
133:naked eye
48:Taste bud
8708:Parosmia
8698:Hyposmia
8688:Dysosmia
8627:Tinnitus
8569:Auditory
8544:Polyopia
8500:Diplopia
8357:Rod cell
8155:Nonhuman
8108:Internal
7949:Sensory
7855:External
7764:Stimulus
7747:concepts
7667:See also
7643:Pungency
7545:Sourness
7448:20696704
7380:17108952
7227:(1976),
7211:32185015
7185:: 2117.
7160:17444812
7105:Archived
7086:Archived
7067:Archived
7051:33559466
6994:33574768
6927:Archived
6886:Archived
6867:40598794
6741:Archived
6716:28850567
6668:PLOS ONE
6638:Archived
6634:27553043
6575:archived
6546:archived
6534:(2008),
6516:14 March
6510:Archived
6492:19892707
6433:22511946
6385:PLOS ONE
6254:4 August
6248:Archived
6196:4 August
6190:Archived
6163:26142421
6122:21653867
6073:20573884
6024:31487233
5983:22210925
5932:21557960
5880:20950842
5802:24631296
5753:16276419
5696:Archived
5636:Archived
5632:32211901
5484:17567713
5441:Archived
5388:Archived
5362:Archived
5321:17108952
5266:Archived
5239:11557991
5196:18037373
5140:archived
5075:11773362
5067:14636554
5023:Archived
5004:Archived
4801:archived
4771:archived
4739:30654496
4680:30654496
4621:16650588
4613:10649565
4573:10885181
4565:10649560
4519:Archived
4488:11894099
4443:19 April
4437:Archived
4406:Archived
4385:20 April
4379:Archived
4327:Archived
4311:14997422
4262:15367488
4221:21940398
4172:20022913
4131:18037373
4049:Archived
4027:15367488
3960:22945002
3889:10940547
3854:Nautilus
3842:36332657
3796:12588738
3747:26627720
3688:29371428
3631:21098668
3504:11773362
3496:14636554
3455:25979508
3395:26142421
3275:11557991
3229:12438213
3195:12438213
3147:8 August
3137:Nautilus
3091:21885750
3045:Archived
3023:Archived
2982:Archived
2958:34752707
2949:10191257
2884:Archived
2860:20 March
2854:Archived
2852:(3): 5.
2778:Archived
2754:31604544
2692:22717400
2482:See also
2454:Research
2434:the West
2418:MERS-CoV
2235:thalamic
2153:via the
2115:oligomer
1904:papillae
1839:galvanic
1819:red wine
1749:Numbness
1709:Coolness
1636:Peruvian
1612:gingerol
1604:piperine
1574:Pungency
1462:Sourness
1433:divalent
1417:ammonium
1299:such as
1297:saponins
1289:glycerol
1171:fructose
1089:ge-thcup
1053:Japanese
1049:loanword
1045:consomme
989:genetics
870:escarole
860:greens,
834:coca tea
775:divalent
767:ammonium
741:rubidium
698:Salinity
662:tamarind
638:sourness
582:Sourness
480:Pungency
474:proteins
470:peptides
422:glycogen
351:papillae
273:dolphins
222:pungency
188:hydrogen
152:sourness
129:papillae
116:and the
8877:Agnosia
8756:Tactile
8731:Ageusia
8683:Anosmia
8645:Vertigo
8549:Scotoma
8490:Anopsia
7951:cranial
7822:Feeling
7679:Hearing
7602:Ageusia
7576:Pharynx
7564:Anatomy
7439:2922655
7388:4431221
7360:Bibcode
7202:7059786
7151:2721271
7042:7885804
6985:7870487
6892:9 April
6859:7878086
6707:5574539
6676:Bibcode
6483:2801228
6424:3325276
6393:Bibcode
6334:26 June
6213:Flavour
6113:3125678
6064:6634626
5974:3276480
5923:3139746
5845:5911289
5837:8694909
5793:4162865
5744:1265871
5329:4431221
5301:Bibcode
5247:4385513
5219:Bibcode
5187:2692459
4730:6356469
4671:6356469
4496:1730089
4468:Bibcode
4433:HISTORY
4412:5 April
4350:. 2015.
4302:1181941
4212:3245057
4122:2692459
3952:7878094
3787:2789429
3738:4720319
3715:Bibcode
3679:5845439
3658:Bibcode
3650:Science
3622:3009759
3599:Bibcode
3446:4424773
3314:Flavour
3283:4385513
3255:Bibcode
3071:Bibcode
3063:Science
2890:5 April
2700:4325945
2662:Bibcode
2579:primary
2428:History
2406:ageusia
2372:ageusia
2207:of the
2112:glucose
2079:kidneys
2061:Calcium
1835:amalgam
1823:rhubarb
1807:tannins
1771:Sichuan
1735:camphor
1731:anethol
1727:menthol
1664:Mexican
1628:piquant
1584:ethanol
1525:taste.
1488:TAS2R38
1468:acidity
1373:cations
1321:ketones
1285:anethol
1195:Quinine
1188:(HCl).
1179:lactose
1175:glucose
1163:sucrose
973:ligands
962:TAS2R38
925:brucine
894:Quinine
890:bitters
886:gentian
866:chicory
864:, wild
773:), and
765:, e.g.
763:cations
745:caesium
733:lithium
713:cations
674:vinegar
627:protons
604:acidity
552:lactose
548:sucrose
519:ketones
466:enzymes
414:calorie
253:rodents
249:mammals
218:menthol
206:texture
178:on the
102:flavors
84:in the
61:is the
8467:Visual
8418:Cilium
8164:Animal
8136:Nausea
8126:Thirst
8121:Hunger
7993:Spinal
7832:Qualia
7586:Tongue
7446:
7436:
7386:
7378:
7351:Nature
7308:
7271:
7241:
7209:
7199:
7158:
7148:
7049:
7039:
7031:
6992:
6982:
6974:
6919:
6865:
6857:
6714:
6704:
6696:
6632:
6624:
6490:
6480:
6472:
6431:
6421:
6413:
6325:
6161:
6120:
6110:
6071:
6061:
6022:
5981:
5971:
5930:
5920:
5878:
5843:
5835:
5800:
5790:
5751:
5741:
5667:
5630:
5587:
5560:
5530:
5482:
5394:16 May
5327:
5319:
5292:Nature
5245:
5237:
5211:Nature
5194:
5184:
5073:
5065:
4955:
4916:
4879:
4838:
4737:
4727:
4719:
4678:
4668:
4660:
4619:
4611:
4571:
4563:
4494:
4486:
4460:Nature
4309:
4299:
4260:
4219:
4209:
4170:
4129:
4119:
4055:20 May
4025:
3958:
3950:
3913:
3887:
3840:
3794:
3784:
3745:
3735:
3686:
3676:
3629:
3619:
3502:
3494:
3453:
3443:
3435:
3393:
3385:
3344:
3281:
3273:
3247:Nature
3227:
3193:
3114:
3089:
2964:
2956:
2946:
2938:
2880:PubMed
2811:
2760:
2752:
2744:
2734:
2698:
2690:
2682:
2654:Nature
2617:et al.
2595:bitter
2591:sweet,
2468:PKD2L1
2168:. The
2108:starch
2081:, and
2055:kokumi
2050:kokumi
2043:kokumi
2038:kokumi
2006:kokumi
1972:Kokumi
1791:tacacĂĄ
1690:, and
1648:Korean
1644:Indian
1626:. The
1562:spices
1545:, the
1543:tongue
1523:savory
1431:, and
1411:Other
1337:stevia
1281:sugars
1128:mGluR4
868:, and
850:cheese
842:olives
822:coffee
758:Other
678:yogurt
658:orange
642:fruits
511:sugars
432:, and
418:sugars
275:, and
269:hyenas
257:starch
241:saliva
237:ageing
224:), by
168:savory
162:, and
141:throat
120:. The
114:tongue
110:Humans
90:tongue
8362:ipRGC
8217:Plant
8077:Touch
7892:Mouth
7846:Human
7689:Touch
7684:Smell
7674:Sight
7626:Other
7555:Umami
7519:Taste
7482:Taste
7469:taste
7395:(PDF)
7384:S2CID
7346:(PDF)
6933:1 May
6863:S2CID
6812:2016.
6784:2016.
6641:(PDF)
6600:(PDF)
5841:S2CID
5447:3 May
5336:(PDF)
5325:S2CID
5287:(PDF)
5243:S2CID
5071:S2CID
4762:Slate
4617:S2CID
4569:S2CID
4492:S2CID
3956:S2CID
3500:S2CID
3320:: 5.
3279:S2CID
2962:S2CID
2758:S2CID
2696:S2CID
2587:salty
2557:Notes
2151:cheek
2083:brain
2018:from
1945:TRPM5
1848:blood
1844:TRPV1
1821:, or
1787:jambu
1739:TRPM8
1622:from
1614:from
1606:from
1596:TRPA1
1592:TRPV1
1343:is a
1333:anise
1109:dashi
1105:Ikeda
1083:garum
1057:umami
1051:from
1041:dashi
1017:Umami
1011:Umami
826:cocoa
666:melon
654:grape
646:lemon
442:umami
403:acids
375:umami
198:smell
172:umami
76:with
71:mouth
8897:HSAN
8872:Aura
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