COLLEGE OF FOOD TECHNOLOGY,CAU LAMPHELPAT
PRESENTATION
ON THE
TOPIC
GUSTATION OR THE SENSE OF TASTE
SUBMITTED BY :
DR. SAID PRASHANT P
PRESENTED BY :
TANU RAJKUMARI (10FT-22)
MAIMOM LINGJENTHOIBI CHANU (13FT-22)
KHWAIRAKPAM EASTER (16FT-22)
SNEHA KUMARI (17FT-22)
CONTENT:
• INTRODUCTION
• ANATOMY OF TASTE SYSTEM
• HOW TASTE WORKS
• FACTOR INFLUENCING TASTE PERCEPTION
• ROLE OF SMELL IN TASTE
• TASTE DISORDER
• CONCLUSION
INTRODUCTION
• WHAT IS GUSTATION?
• Gustation is a chemical sense. It involves the detection of
stimuli dissolved in water, oil, or saliva by the taste buds that
are primarily located on the surface of the tongue as well as in
the mucosa of the palate and areas of the throat.
• It helps us detect different flavors in food and beverages.
• It works closely with smell(olfaction) to create the perception of
flavor.
ANATOMY OF TASTE SYSTEM
• The taste system, involves taste buds, papillae on the tongue, and nerve pathways that
transmit taste signals to the brain, allowing us to perceive flavors.
TASTE BUD
Taste buds are tiny sensory organs on the tongue, primarily located
within papillae, also found in soft palate, pharynx, larynx and upper oesophagus.
These are sensory structures responsible for detecting different tastes
Found mainly on the tongue but also present on the soft palate, cheeks, epiglottis,
and upper esophagus.
Structure:
Taste Receptor Cells – Detect taste stimuli.
Support Cells – Provide structural stability.
Basal Cells – Help regenerate taste receptor cells.
Taste Pore – Opening where food molecules interact with receptors.
PAPILLAE(location of taste bud)
• The papillae of the tongue are the tiny, raised bumps on the tongue's surface
that contain taste buds and play a crucial role in taste perception, with four main
types: filiform, fungiform, foliate, and circumvallate
Filiform Papillae: No taste buds, provide texture.
Fungiform Papillae: Found at the tip and sides of the tongue.
Foliate Papillae: Found on the sides of the tongue.
Circumvallate Papillae: Located at the back of the tongue.
TASTE RECEPTOR
Taste receptors, also known as gustatory receptors, are specialized sensory cells found
primarily on the tongue within taste buds. They detect different taste stimuli and send signals
to the brain to interpret flavors. There are five primary taste modalities:
Sweet: Identify energy-rich nutrients
Salt: Ensures proper dietary electrolyte balance
Umami: Recognize amino acids
Sour and Bitter: Warn against the intake of potentially noxious or poisonous chemicals
HOW TASTE WORKS?
Taste molecules bind to receptors on taste buds.
Signals travel to the brain via cranial nerves (Facial, Glossopharyngeal, Vagus).
The brain processes and interprets the taste.
FACTORS INFLUENCING TASTE
PERCEPTION
Age: Taste sensitivity decreases with age.
Genetics: Some people are more sensitive to certain tastes.
Temperature & Texture: Affects how we perceive flavors.
Health Conditions: Illness or medication can alter taste.
ROLE OF SMELL IN TASTE
80% of taste comes from the sense smell.
The olfactory system enhances the perception of flavor.
Blocking the nose reduces flavor intensity.
TASTE DISORDERS
Ageusia: Complete loss of taste.
Hypogeusia: Reduced ability to taste.
Dysgeusia: Distorted taste perception.
Causes: Medications, infections, neurological disorders.
CONCLUSION
• Gustation is a complex sense that allows us to experience the flavours of the
world around us. It is essential for our survival and plays a significant role in our
overall health and wellbeing like ability to distinguish between safe, nutritious
foods and potentially harmful substances.
• It is also very much intertwined with the sense of smell to give the overall
perception of flavour.
THANK YOU
