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2018 | OriginalPaper | Chapter

2. Science of Taste

Authors : Adrian David Cheok, Kasun Karunanayaka

Published in: Virtual Taste and Smell Technologies for Multisensory Internet and Virtual Reality

Publisher: Springer International Publishing

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Abstract

This chapter is a general review on the science of taste. Taste, is among the five long established senses classified under the sensory system. It is the key sensory sense through which we assess if a particular food is good or harmful. Taste is the sensation produced typically in the tongue when a substance reacts chemically with taste receptor cells situated on taste buds in the mouth.

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previous chapter Introduction
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Footnotes
1
Amiloride is a synthetic pyrazine derivative inhibiting Sodium (Na) reabsorption through the Na channel.
 
2
Chorda tympani is a branch of the facial nerve that originates from the taste buds in front of the tongue, runs through the middle ear and carries taste information to the brain.
 
3
Allelic is any of two or more variants of a gene that have the same relative position on homologous chromosomes and are responsible for alternative characteristics.
 
4
Heterodimer is a micromolecular complex formed by two different proteins.
 
5
Polymorphism is a discontinuous genetic variation resulting in the occurrence of several different forms of individual among the members of a single species.
 
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Metadata
Title
Science of Taste
Authors
Adrian David Cheok
Kasun Karunanayaka
Copyright Year
2018
Book
Virtual Taste and Smell Technologies for Multisensory Internet and Virtual Reality

Print ISBN: 978-3-319-73863-5

Electronic ISBN: 978-3-319-73864-2

Copyright Year: 2018

DOI
https://doi.org/10.1007/978-3-319-73864-2_2