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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.
[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]
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]
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.
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.
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The sense of smell, or olfaction, [nb 1] is the special sense through which smells (or odors) are perceived. [2] The sense of smell has many functions, including detecting desirable foods, hazards, and pheromones, and plays a role in taste.