Anatomy and physiology of sense of taste

1. ANATOMY AND PHYSIOLOGY
OF SENSE OF TASTE
PREPARED BY:
USHA RANI KANDULA,
ASSISTANT PROFESSOR,
DEPARTMENT OF ADULT HEALTH NURSING,
ARSI UNIVERSITY,ASELLA,ETHIOPIA,
SOUTH EAST AFRICA.

2. SENSE OF TASTE
•Taste buds contain sensory receptors
(chemoreceptors) that are found in the papillae
of the tongue and widely distributed in the
epithelia of the tongue, soft palate, pharynx
and epiglottis.

3. •They consist of small sensory nerve endings of
the glossopharyngeal, facial and vagus nerves
(cranial nerves VII, IX and X).

4. •Some of the cells have hair-like microvilli on
their free border, projectingtowards tiny pores
in the epithelium.

5. •The sensory receptors are stimulated by
chemicals that enter the pores dissolved in
saliva.

6. •Nerve impulses are generated and conducted
along the glossopharyngeal, facial and vagus
nerves before synapsing in the medulla and
thalamus.

7. •Their final destination is the taste area in the
parietal lobe of the cerebral cortex where taste
is perceived.

8. PHYSIOLOGY OF TASTE
•Four fundamental sensations of taste have
been described — sweet, sour, bitter and salt.

9. •This is probably an oversimplification because
perception varies widely and many 'tastes'
cannot be easily classified.

10. •However, some tastes consistently stimulate
taste buds in specific
•parts of the tongue :
•Sweet and salty, mainly at the tip
•sour, at the sides
•Bitter, at the back.

11. •The sense of taste triggers salivation and the
secretion of gastric juice.

12. •It also has a protective function, e.g. when foul-
tasting food is eaten then reflex gagging or
vomiting may be induced.

13. •The sense of taste is impaired when the mouth
is dry because substances can be 'tasted' only if
they are in solution.

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