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A Physiological Basis of Taste Sensation
Author(s) -
BEIDLER LLOYD M.
Publication year - 1966
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1966.tb00493.x
Subject(s) - taste , stimulus (psychology) , taste receptor , sensory system , receptor , sensation , chemistry , medicine , endocrinology , psychology , neuroscience , food science , biology , biochemistry , cognitive psychology
SUMMARY Taste stimuli are adsorbed to the receptors of taste buds. This leads to a change in the receptor membrane permeability and an excitation of the taste nerves. The quantitative relation between the magnitude of taste receptor response and the concentration of the stimulus can be expressed by a hyperbolic equation. Application of this equation to human taste responses is useful for further predictions and generalizations.