sensory perception of bitter taste

Definition

Target type: biologicalprocess

The series of events required to receive a bitter taste stimulus, convert it to a molecular signal, and recognize and characterize the signal. This is a neurological process. [GOC:ai]

Bitter taste perception is a complex biological process that begins with the detection of bitter compounds by specialized taste receptor cells located on the tongue. These receptor cells, known as type II taste receptor cells, express a family of G protein-coupled receptors (GPCRs) called taste receptor type 2 (TAS2R) receptors. There are approximately 25 different TAS2R genes in humans, each encoding a receptor that can bind to a specific subset of bitter compounds.

When a bitter compound binds to a TAS2R receptor, it triggers a signaling cascade that ultimately leads to the release of neurotransmitters from the taste receptor cell. These neurotransmitters, such as ATP and serotonin, transmit the taste signal to sensory neurons located in the gustatory nerve.

The gustatory nerve carries the taste signal to the brainstem, where it is relayed to the thalamus and then to the gustatory cortex in the cerebrum. The gustatory cortex is responsible for processing the taste signal and generating the conscious perception of bitterness.

The perception of bitterness is highly subjective and can vary greatly between individuals. This variability is due to a number of factors, including genetic differences in TAS2R expression, individual experiences with bitter compounds, and environmental factors.

Bitter taste perception plays a crucial role in food selection and avoidance of toxic substances. The ability to taste bitterness allows animals to avoid consuming potentially harmful compounds that could cause illness or death. The perception of bitterness is also thought to contribute to the palatability of food and the development of food preferences.'
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Proteins (2)

Compounds (3)