Term
| RETRONASAL OLFACTORY SENSATION |
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Definition
| THE SENSATION OF AN ODOR THAT IS PERCEIVED WHEN CHEWING AND SWALLOWING FORCE AN ODORANT EMITTED BY THE MOUTH UP BEHIND THE PALATE INTO THE NOSE |
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Term
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Definition
| THE COMBINATION OF TRUE TASTE AND RETRONASAL OLFACTION |
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Term
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Definition
| THE BRANCH OF CRANIAL NERVE VII (THE FACIAL NERVE) THAT CARRIES TASTE INFORMATION FROM THE ANTERIOR, MOBILE TONGUE (THE PART THAT CAN BE STUCK OUT) |
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Term
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Definition
| _____ LEAVES THE TONGUE WITH THE LINGUAL BRANCH OF THE TRIGEMINAL NERVE (CRANIAL NERVE V) AND THEN PASSES THOUGH THE MIDDLE EAR ON ITS WAY TO THE BRAIN |
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Term
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Definition
| 12 PAIRS OF NERVES (ONE FOR EACH SIDE OF THE BODY) THAT ORIGINATE IN THE BRAIN STEM AND REACH SENSE ORGANS AND MUSCLES THOUGH OPENINGS IN THE SKULL |
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Term
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Definition
| GLOBULAR CLUSTERS OF CELLS THAT HAVE THE FUNCTION OF CREATING THE NEURAL SIGNALS CONVEYED TO THE BRAIN BY TASTE NERVES |
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Term
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Definition
| STRUCTURES THAT GIVE THE TONGUE ITS BUMPY APPEARANCE |
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Term
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Definition
| NO TASTE FUNCTION; SMALL STRUCTURES ON THE TONGUE THAT PROVIDE THE BUMPY APPEARANCE; THE SMALLEST AND MOST NUMEROUS |
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Term
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Definition
| MUSHROOM-SHAPED STRUCTURES THAT ARE DISTRIBUTED MOST DENSELY ON THE EDGES OF THE TONGUE, ESP THE TIP; CONTAINS TASTE BUDS |
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Term
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Definition
| FOLDS OF TISSUE CONTAINING TASTE BUDS; LOCATED NEAR THE TONGUE LATERAL TO THE CIRCUMVALLATE PAPILLAE, WHERE THE TONGUE ATTACHES TO THE MOUTH |
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Term
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Definition
| CIRCULAR STRUCTURES THAT FORM AN INVERTED V ON THE REAR OF THE TONGUE |
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Term
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Definition
| MOUNDLIKE STRUCTURES SURROUNDED BY A TRENCH (LIKE A MOAT); MUCH LARGER THAN FUNGIFORM |
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Term
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Definition
| SLENDER PROJECTIONS ON THE TIPS OF SOME TASTE BUDS CELLS THAT EXTEND INTO THE TASTE PORE |
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Term
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Definition
| THE PRIMARY CORTICAL PROCESSING AREA FOR TASTE-PART OF THE CORTEX THAT FIRST RECEIVES THE TASTE INFORMATION |
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Term
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Definition
| THE PART OF THE FRONTAL LOBE THAT LIES ABOVE THE BONE CONTAINING THE EYES; IT IS RESPONSIBLE FOR PROCESSING OLFACTION |
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Term
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Definition
| AREA OF THE BRAIN CRITICAL FOR ASSIGNING AFFECTIVE VALUE TO STIMULI--IN OTHER WORDS, DETERMINING HEDONIC MEANING |
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Term
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Definition
| THE FOUR TASTE QUALITIES THAT ARE GENERALLY AGREED TO DESCRIBE HUMAN TASTE EXPERIENCE: SWEET, SALTY, SOUR, BITTER |
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Term
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Definition
| THE TASTE QUALITY PRODUCED BY THE CATIONS OF SALTS |
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Term
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Definition
| THE TASTE QUALITY PRODUCED BY THE HYDROGEN ION IN ACIDS |
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Term
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Definition
| THE TASTE QUALITY, GENERALLY CONSIDERED UNPLEASANT, THAT IS PRODUCED BY SUBSTANCES LIKE QUININE OR CAFFEINE |
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Term
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Definition
| THE TASTE QUALITY PRODUCED BY SOME SUGARS |
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Term
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Definition
| THE TASTE SENSATION EVOKED BY MSG |
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Term
| MONOSODIUM GLUTAMATE (MSG) |
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Definition
| SODIUM SALT OF GLUTAMIC ACID |
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Term
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Definition
| THEORY OF TASTE CODING IN WHICH EACH TASTE NERVE FIBER CARRIES A PARTICULAR TASTE QUALITY |
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Term
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Definition
| AN INDIVIDUAL BORN WITHOUT RECEPTORS FOR THE BITTER COMPOUND 6-N-PROPYLTHIOURACIL; FEWEST FUNGIFORM PAPILLAE; LIVE IN A "PASTEL" TASTE WORLD |
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Term
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Definition
| THE ABILITY TO MATCH THE INTENSITIES OF SENSATIONS THAT COME FROM DIFFERENT SENSORY MODALITIES; ALLOWS INSIGHT INTO SENSORY DIFFERENCES |
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Term
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Definition
| EX: A NONTASTER THE BITTERNESS OF BLACK COFFEE ROUGHLY MATCHES THE PAIN OF A MILD HEADACHE; A SUPERTASTER, THE COFFEE TASTE MATCHES THE PAIN OF A SEVERE HEADACHE |
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Term
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Definition
| AN INDIVIDUAL BORN WITH RECEPTORS FOR THE BITTER COMPOUND 6-N-PROP WHO ALSO HAS A HIGH DENSITY OF FUNGIFORM PAPILLAE |
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