| adaptation | A reduction in the responsiveness of neurons, produced by prolonged stimulation.
|
 |
|
|
| conditioned taste aversion | Learned avoidance of certain taste substances, usually following nausea from ingesting the substance.
|
|
|
|
| cranial nerve | Any one of 12 nerve fibers that innervate various structures within the head and neck, including nerves that carry sensory information from the eyes (optic nerve), nose (olfactory nerve), tongue (trigeminal and glossopharyngeal nerves) and ear (vestibulocochlear nerve).
|
|
|
|
| cross-fiber theory | The idea that taste qualities are represented by the pattern of neural activity among an ensemble of neurons; also has application in vision, hearing, and smell.
|
|
|
|
| flavor | A complex sensation associated with food, based on the food's taste, temperature, texture, and smell.
|
|
|
|
| gustatory cortex | Region deep within a region of the temporal lobe, the insula, containing neurons responsive to the presence of taste substances within the mouth.
|
|
|
|
| Modification, taste | Alteration of the taste quality associated with a given substance produced by prior exposure to another taste substance.
|
|
|
|
| papillae | Protuberances distributed over the tongue's surface, the walls of which are lined with taste buds.
|
|
|
|
| sensory-specific satiety | Eating one particular food may diminish hunger for that food without affecting hunger for other foods.
|
|
|
|
| taste buds | Garlic-shaped structures lining the walls of the papillae on the tongue and containing chemical-sensitive cells that register the presence of taste solutions.
|
|
|
|
| taste hedonics | Judgments of the pleasantness of taste substances.
|
|
|
|
| taste suppression | The reduction in the strength of one taste sensation by another; for example, sugar suppresses the bitter taste of coffee.
|