Neuroscience: Hardwired for taste

Trivedi, Bijal

doi:10.1038/486s7a

Cited by 70 publications

(30 citation statements)

References 8 publications

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“…The data from our study suggest that a decrease in 2-arachidonoylglycerol plasma concentrations might have contributed to the satiating effect elicited by bitter compounds in rats (34). After ingestion, bitter compounds may bind to the taste receptors distributed throughout the gastrointestinal tract (35) and may trigger a satiating effect thanks to the reduction of the endocannabinoid tone.…”

Section: Discussionmentioning

confidence: 95%

Food Liking Enhances the Plasma Response of 2-Arachidonoylglycerol and of Pancreatic Polypeptide upon Modified Sham Feeding in Humans

Mennella

Ferracane

Zucco

et al. 2015

The Journal of Nutrition

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Section: Discussionmentioning

confidence: 95%

Food Liking Enhances the Plasma Response of 2-Arachidonoylglycerol and of Pancreatic Polypeptide upon Modified Sham Feeding in Humans

Mennella

Ferracane

Zucco

et al. 2015

The Journal of Nutrition

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“…Most of the different taste receptor cells are packed in taste buds and located at the outer parts of the papillae (foliate, fungiform, circumvallate) or in the other parts of the digestive tract mucosa such as the soft palate, larynx, pharynx and epiglottis (Breslin and Spector, ; Cowart, ). However, taste receptors may be found also in the gut or nasal epithelium (Rozengurt and Sternini, ; Finger and Kinnamon, ; Trivedi, ). It is estimated that there are around 5000 tasted buds in the human oral cavity (Chaudari and Roper, ), but the range can vary a lot.…”

Section: Taste Sensation Process and Taste–pain Interactionsmentioning

confidence: 99%

Pathophysiology of primary burning mouth syndrome with special focus on taste dysfunction: a review

et al. 2015

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Primary burning mouth syndrome (BMS) is a chronic oral condition characterized by burning pain often accompanied with taste dysfunction and xerostomia. The most compelling evidence concerning BMS pathophysiology comes from studies on the somatosensory system using neurophysiologic or psychophysical methods such as blink reflex, thermal quantitative sensory testing, as well as functional brain imaging. They have provided convincing evidence for neuropathic involvement at several levels of the somatosensory system in BMS pain pathophysiology. The number of taste function studies trying to substantiate the subjective taste disturbances or studies on salivary factors in BMS is much more limited, and most of them suffer from definitional and methodological problems. This review aims to critically evaluate the existing literature on the pathophysiology of BMS, paying special attention to the correctness of case selection and the methodology used in published studies, and to summarize the current state of knowledge. Based on the recognition of several gaps in the current understanding of the pathophysiology of BMS especially as regards taste and pain system interactions, the review ends with future scenarios for research in this area.

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“…Experts in taste perception agree on five basic tastes [50]: sweet, sour, salty, bitter, and umami. These tastes can be perceived anywhere on the tongue.…”

Section: Taste Perceptionmentioning

confidence: 99%

TastyFloats

Thanh

Marzo

Ablart

et al. 2017

Proceedings of the 2017 ACM International Conference on Interactive Surfaces and Spaces

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We present two realizations of TastyFloats, a novel system that uses acoustic levitation to deliver food morsels to the users' tongue. To explore TastyFloats' associated design framework, we first address the technical challenges to successfully levitate and deliver different types of foods on the tongue. We then conduct a user study, assessing the effect of acoustic levitation on users' taste perception, comparing three basic taste stimuli (i.e., sweet, bitter and umami) and three volume sizes of droplets (5µL, 10µL and 20µL). Our results show that users perceive sweet and umami easily, even in minimal quantities, whereas bitter is the least detectable taste, despite its typical association with an unpleasant taste experience. Our results are a first step towards the creation of new culinary experiences and innovative gustatory interfaces.

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Neuroscience: Hardwired for taste

Cited by 70 publications

References 8 publications

Food Liking Enhances the Plasma Response of 2-Arachidonoylglycerol and of Pancreatic Polypeptide upon Modified Sham Feeding in Humans

Food Liking Enhances the Plasma Response of 2-Arachidonoylglycerol and of Pancreatic Polypeptide upon Modified Sham Feeding in Humans

Pathophysiology of primary burning mouth syndrome with special focus on taste dysfunction: a review

TastyFloats

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