Lecture on Taste (Gustation)

Introduction to Taste

Taste, scientifically known as gustation, is a chemical sense.
Detects and encodes information via molecules, unlike vision (wavelengths) and hearing (sound waves).
Related to smell, which also involves chemical senses (molecules detection).

Taste Receptors: Located on taste buds, which are found on papillae (bumps on the tongue).
- Papillae are not taste receptors but house these receptors.
- Taste buds are mainly on the tongue, some are on the mouth sides and roof.
- Taste buds regenerate approximately every two weeks.

Varies by individual.
- More taste buds = more sensitivity (super taster).
- Fewer taste buds = less sensitivity (undertaster).

Historically four: Sweet, Salty, Sour, Bitter.
Umami (savory/glutamate) was added in 1996.
- Originated from Japanese chemist Ikeda in the early 1900s.
Basic tastes have survival functions:
- Sweet: Indicates energy (sugar, fruit).
- Salty: Essential for physiological processes and dehydration prevention.
- Sour & Bitter: Warn of potential toxins or poisons.
- Bitter: More receptors due to potential poison indication.
Umami sources include broth, cheese, fish, and other protein-rich foods.

Taste contributes to survival by guiding dietary choices.
Taste buds send information to the parietal lobe in the brain.
- Located in the gustatory cortex for taste perception.

Age: Taste buds decrease with age; older individuals may need more seasoning.
Smoking and Alcohol: Reduce taste bud count and slow regeneration.
Loss of Smell (e.g., Allergies, Colds): Affects flavor perception.
Texture: Important for taste perception (e.g., Ben & Jerry’s ice cream includes various textures).
Spicy: Considered a texture rather than a taste.

Taste is a complex sense influenced by various factors, contributing significantly to our sensory experience and survival.