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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 paper showed minute differences in threshold detection levels across the tongue, [7] but these differences were later taken out of context and the minute difference in threshold sensitivity was misconstrued in textbooks as a difference in sensation. [8] Into the late 1990s, tongue map experiments were a teaching tool in high school biology ...
Taste detection thresholds for sweet substances are rated relative to sucrose, which has an index of 1. [ 24 ] [ 25 ] The average human detection threshold for sucrose is 10 millimoles per liter. For lactose it is 30 millimoles per liter, with a sweetness index of 0.3, [ 24 ] and 5-nitro-2-propoxyaniline 0.002 millimoles per liter.
[3] [4] Sweetness appears to have the highest taste recognition threshold, being detectable at around 1 part in 200 of sucrose in solution. By comparison, bitterness appears to have the lowest detection threshold, at about 1 part in 2 million for quinine in solution. [5]
The odor detection threshold is the lowest concentration of a certain odor compound that is perceivable by the human sense of smell. The threshold of a chemical compound is determined in part by its shape, polarity, partial charges, and molecular mass. The olfactory mechanisms responsible for a compound's different detection threshold is not ...
The odor detection threshold is the lowest concentration of a certain odor compound that is perceivable by the human sense of smell. The threshold of a chemical compound is determined in part by its shape , polarity , partial charges and molecular mass . [ 17 ]
In 2003, a significant breakthrough occurred when allelic variation in the bitter receptor gene TAS2R38 was identified as the molecular basis for differences in PTC detection thresholds. This gene encodes a receptor on the tongue that binds to bitter compounds, influencing how strongly an individual perceives the taste of these substances. [17]
The type II taste bud cells make up about another third of the cells in the taste bud and express G-protein coupled receptors that are associated with chemoreception. They usually express either type 1 or type 2 taste receptors , but one cell might detect different stimuli, such as umami and sweetness .