Handbook of Neurochemistry and Molecular Neurobiology 2006
DOI: 10.1007/978-0-387-30374-1_5
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Neurochemistry of the Gustatory System

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“…What an organism perceives a substance to taste like determines whether it will be ingested or rejected. Each of the five distinct taste qualities (sweet, sour, bitter, salty, and umami) are transduced by a distinct channel or receptor that is located on separate taste receptor cells on the tongue, soft palate, and pharynx (Smith & Boughter, 2007). At the receptor level, three genes encoding three receptor subunits (called T1R1, T1R2, and T1R3) account for the transduction of most sweet-and umami-tasting stimuli (Li, 2009;Nelson et al, 2002;Nelson et al 2001).…”
Section: Tastementioning
confidence: 99%
“…What an organism perceives a substance to taste like determines whether it will be ingested or rejected. Each of the five distinct taste qualities (sweet, sour, bitter, salty, and umami) are transduced by a distinct channel or receptor that is located on separate taste receptor cells on the tongue, soft palate, and pharynx (Smith & Boughter, 2007). At the receptor level, three genes encoding three receptor subunits (called T1R1, T1R2, and T1R3) account for the transduction of most sweet-and umami-tasting stimuli (Li, 2009;Nelson et al, 2002;Nelson et al 2001).…”
Section: Tastementioning
confidence: 99%