Chemical Senses Taste Sensation and Chemical Composition

Sincar, Cerasela Dorina; Grigore, Camelia Ana; Martu, Silvia; Pavel, Liliana Lacramioara; Calin, Alina; Condratovici, Alina Plesea; Chesaru, Bianca Ioana

Cerasela Dorina Sincar, Camelia Ana Grigore, Silvia Martu, Liliana Lacramioara Pavel, Alina Calin, Alina Plesea Condratovici, Bianca Ioana Chesaru

Chemical Senses Taste Sensation and Chemical Composition

Abstract:
Taste and smell are chemical senses, which means that the receptors (chemoreceptors) of these senses respond to chemical stimuli. In order for a substance to produce a taste sensation, it should be ingested in a solution or subsequently dissolved in saliva; a solid substance put in the mouth perfectly dry is tasteless. Therefore, taste receptors or taste buds occur only on wet surfaces, more precisely in the oral cavity in land vertebrates; however, in aquatic animals, these receptors are scattered all over the body. There are functionally different types of receptors for each of the primary tastes and the distribution of each type is not even on the surface of the tongue mucosa. The sweet and sour sensitive buds are located mainly on the tip of the tongue, those sensitive to acids are located on the sides of the tongue and those stimulated by the bitter taste are located towards the back of the tongue and in the epiglottis area. Taste may be generated by substances which touch the taste buds through the blood; thus, histamine injected intravenously causes a metallic taste, glucin a sweet taste, whereas jaundice may trigger a bitter taste due to the big concentration of gallbladder constituents in the blood.

Keywords:
taste receptors; taste nerves; taste sensation; chemical compostion; inadequate stimuli

Issue: 2017 Volume 54, Issue 1

Pages: 172-174

Publication date: 2017/3/30

https://doi.org/10.37358/MP.17.1.4810

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This article is published under the Creative Commons Attribution 4.0 International License

Citation Styles

Cite this article as:
SINCAR, C.D., GRIGORE, C.A., MARTU, S., PAVEL, L.L., CALIN, A., CONDRATOVICI, A.P., CHESARU, B.I., Chemical Senses Taste Sensation and Chemical Composition, Mater. Plast., 54(1), 2017, 172-174. https://doi.org/10.37358/MP.17.1.4810

Vancouver
Sincar CD, Grigore CA, Martu S, Pavel LL, Calin A, Condratovici AP, Chesaru BI. Chemical Senses Taste Sensation and Chemical Composition. Mater. Plast.[internet]. 2017 Jan;54(1):172-174. Available from: https://doi.org/10.37358/MP.17.1.4810

APA 6th edition
Sincar, C.D., Grigore, C.A., Martu, S., Pavel, L.L., Calin, A., Condratovici, A.P. & Chesaru, B.I. (2017). Chemical Senses Taste Sensation and Chemical Composition. Materiale Plastice, 54(1), 172-174. https://doi.org/10.37358/MP.17.1.4810

Harvard
Sincar, C.D., Grigore, C.A., Martu, S., Pavel, L.L., Calin, A., Condratovici, A.P., Chesaru, B.I. (2017). 'Chemical Senses Taste Sensation and Chemical Composition', Materiale Plastice, 54(1), pp. 172-174. https://doi.org/10.37358/MP.17.1.4810

IEEE
C.D. Sincar, C.A. Grigore, S. Martu, L.L. Pavel, A. Calin, A.P. Condratovici, B.I. Chesaru, "Chemical Senses Taste Sensation and Chemical Composition". Materiale Plastice, vol. 54, no. 1, pp. 172-174, 2017. [online]. https://doi.org/10.37358/MP.17.1.4810

Text
Cerasela Dorina Sincar, Camelia Ana Grigore, Silvia Martu, Liliana Lacramioara Pavel, Alina Calin, Alina Plesea Condratovici, Bianca Ioana Chesaru,
Chemical Senses Taste Sensation and Chemical Composition,
Materiale Plastice,
Volume 54, Issue 1,
2017,
Pages 172-174,
ISSN 2668-8220,
https://doi.org/10.37358/MP.17.1.4810.
(https://revmaterialeplastice.ro/Articles.asp?ID=4810)
Keywords: taste receptors; taste nerves; taste sensation; chemical compostion; inadequate stimuli

RIS
TY - JOUR
T1 - Chemical Senses Taste Sensation and Chemical Composition
A1 - Sincar, Cerasela Dorina
A2 - Grigore, Camelia Ana
A3 - Martu, Silvia
A4 - Pavel, Liliana Lacramioara
A5 - Calin, Alina
A6 - Condratovici, Alina Plesea
A7 - Chesaru, Bianca Ioana
JF - Materiale Plastice
JO - Mater. Plast.
PB - Materiale Plastice SRL
SN - 2668-8220
Y1 - 2017
VL - 54
IS - 1
SP - 172
EP - 174
UR - https://doi.org/10.37358/MP.17.1.4810
KW - taste receptors
KW - taste nerves
KW - taste sensation
KW - chemical compostion
KW - inadequate stimuli
ER -

BibTex
@article{MatPlast2017P172,
author = {Sincar Cerasela Dorina and Grigore Camelia Ana and Martu Silvia and Pavel Liliana Lacramioara and Calin Alina and Condratovici Alina Plesea and Chesaru Bianca Ioana},
title = {Chemical Senses Taste Sensation and Chemical Composition},
journal = {Materiale Plastice},
volume = {54},
number = {1},
pages = {172-174},
year = {2017},
issn = {2668-8220},
doi = {https://doi.org/10.37358/MP.17.1.4810},
url = {https://revmaterialeplastice.ro/Articles.asp?ID=4810}
}

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