Taste sensation

1. Taste Sensation
Dr. Sara Sadiq
(MBBS, M.Phil)

3. Chemoreceptors
13 types of chemical receptors for taste:
• 2 Sodium Receptor
• 2 Potassium Receptor
• 1 Chloride Receptor
• 1 Adenosine Receptor
• 1 Inosine Receptor
• 2 Sweet Receptors
• 2 Bitter Receptors
• 1 Glutamate Receptor
• 1 Hydrogen Ion Receptor

4. Primary Taste Sensation
• 5 primary tastes
1. Salty  Na ions
2. Sour  H+ ions
3. Sweet  organic compounds  sugar, alcohol
4. Bitter  organic compounds  alkaloids
5. Umami  L-glutamate  Meaty/ pleasant taste

9. Taste Buds
• Adults have 3000 to 10,000 taste buds
• Beyond the age of 45 years, many taste buds degenerate  decrease taste
sensation
• Single taste buds responds to one of the five primary taste stimuli when the
taste substance is in low concentration.
• But at high concentration, most buds can be excited by two or more of the
primary taste stimuli

19. Factors Influencing Taste Sensation
• Area of stimulation
• Temperature
• Age of the person
• Gender  female more sensitive to sweet & salt
• Adaptation
• Abnormalities of taste sensations

20. Clinical considerations
• Ageusia  Absence of sense of taste
• Dysgeusia  Disturbed sense of taste
• Hypogeusia  Diminished sense of taste
• Hypergeusia  increased sense of taste