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Taste detection threshold is the minimum concentration of a flavoured substance detectable by the sense of taste. Sweetness detection thresholds are usually measured relative to that of sucrose , sourness relative to dilute hydrochloric acid , saltiness relative to table salt ( NaCl ), and bitterness to quinine . [ 1 ]
The threshold value is the concentration at which an aroma or taste can be detected (air, water and fat). The recognition threshold or arousal threshold of olfactory neurons is the concentration at which you can identify an odor (air, water and fat). The odour activity value is the concentration divided by the threshold.
Gustatory recognition memory, or the recognition of taste, is correlated with activity in the anterior temporal lobe (ATL). [67] In addition to brain imaging techniques, the role of the ATL in gustatory recognition is evidenced by the fact that lesions to this area result in an increased threshold for taste recognition for humans. [68]
Taste is the perception stimulated when a substance in the mouth reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue. Taste, along with the sense of smell and trigeminal nerve stimulation (registering texture, pain, and temperature), determines flavors of food and other substances.
As a result of hundreds of studies exploring the detection threshold variation in taste sensitivity, the ability to taste the bitter compound phenylthiocarbamide (PTC) has become one of the best-known Mendelian traits in human populations, ranking alongside eye color and blood type in the canon of classic examples.
In measuring sensory threshold, noise must be accounted for. Signal noise is defined as the presence of extra, unwanted energy in the observational system which obscures the information of interest. As the measurements come closer to the absolute threshold, the variability of the noise increases, causing the threshold to be obscured. [5]
Dunn's nosology uses two criteria: [84] response type (passive vs. active) and sensory threshold to the stimuli (low or high) creating four subtypes or quadrants: [85] High neurological thresholds; Low registration: high threshold with passive response. Individuals who do not pick up on sensations and therefore partake in passive behavior. [86]
In 1949, Harris and Kalmus developed a method for differentiation of bimodal threshold stimuli for tasting PTC.They proposed a series of 13 solutions of these substances with serial water by halves from the initial concentration of 0.13%, so that the solution in the final test contained only a few molecules of this substance.