Taste: Vertebrate Taste Bud Physiology

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Scopus citations

Abstract

Taste buds are the peripheral sensory organs for gustation, the chemical sense that guides humans and nonhuman animals to determine the nutritive and hedonic values of ingested foods and to avoid consumption of potentially harmful substances. Taste buds consist of collections of taste cells that respond to sweet, bitter, sour, salty, and umami tastes and transmit this information to higher centers in the brain. Recent research has uncovered many of the molecular mechanisms underlying the initial events of taste transduction and show that some degree of information processing takes place in taste buds.

Original languageEnglish (US)
Title of host publicationEncyclopedia of Neuroscience
PublisherElsevier Ltd
Pages887-893
Number of pages7
ISBN (Print)9780080450469
DOIs
StatePublished - Jan 1 2009

Keywords

  • Bitter
  • Salty
  • Sour
  • Sweet
  • T1Rs
  • T2Rs
  • Taste receptors
  • Transmitters
  • Umami

ASJC Scopus subject areas

  • Neuroscience(all)

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  • Cite this

    Roper, S. D. (2009). Taste: Vertebrate Taste Bud Physiology. In Encyclopedia of Neuroscience (pp. 887-893). Elsevier Ltd. https://doi.org/10.1016/B978-008045046-9.01672-7