detection of chemical stimulus involved in sensory perception of taste

Definition

Target type: biologicalprocess

The series of events involved in the perception of taste in which a gustatory chemical stimulus is received and converted into a molecular signal. [GOC:ai]

The detection of chemical stimuli involved in sensory perception of taste is a complex process that begins with the interaction of taste molecules with specialized taste receptor cells located on the tongue, palate, and epiglottis. These taste receptor cells are grouped together in taste buds, which are embedded within the epithelium of the tongue.

There are five basic taste qualities: sweet, sour, salty, bitter, and umami. Each taste quality is detected by a different type of taste receptor cell. For example, sweet taste receptors are activated by sugars, while sour taste receptors are activated by acids.

When a taste molecule binds to its corresponding receptor, it triggers a cascade of intracellular signaling events that ultimately lead to the generation of a nerve impulse. This nerve impulse is transmitted to the brain via the facial, glossopharyngeal, and vagus nerves.

The brain then interprets the signals from the taste receptors as a particular taste sensation. The specific taste perceived is influenced by a number of factors, including the concentration of the taste molecule, the presence of other taste molecules, and the individual's genetics.

The process of taste perception is also influenced by other sensory modalities, such as smell and texture. For example, the smell of food can influence its perceived taste, and the texture of food can influence how long it remains in the mouth, which can affect the intensity of the taste.

In summary, the detection of chemical stimuli involved in sensory perception of taste is a complex process that involves the interaction of taste molecules with specialized taste receptor cells, the generation of nerve impulses, and the interpretation of these impulses by the brain. The perceived taste is influenced by a number of factors, including the concentration of the taste molecule, the presence of other taste molecules, and the individual's genetics.'
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Proteins (2)

Compounds (13)