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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 , and bitterness to quinine. [1] These substances have a reference ...
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.
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. [16]
The absolute threshold for taste is the minimum amount of sensation needed to elicit a response from receptors in the mouth. This amount of sensation has a definable value and is often considered to be a single drop of quinine sulfate in 250 gallons of water.
While some parts of the tongue may be able to detect a taste before the others do, all parts are equally capable of conveying the qualia of all tastes. Threshold sensitivity may differ across the tongue, but intensity of sensation does not. [8] The same paper included a taste bud distribution diagram that showed a "taste belt". [10]
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Tastants are the chemical molecules that provide the stimulus for taste perception. The concentration of this taste stimulus is what dictates the intensity of the taste sensation that is perceived. [14] Furthermore, the threshold concentration for a required degree of sensation varies depending on the specific tastant.