1. 1 Gustation: detect chemicals dissolved in a solution Four basic taste qualities –sweet, sour, bitter, salt Taste Mixtures –taste suppression: sugar vs. coffee –taste modification: toothpaste vs. juice –taste adaptation Flavor –not the same as taste an apple, onion, and potato all have the same taste, they differ in flavor –flavor is composed of: taste, smell, touch (texture), temperature, color, and sometimes pain –learned preferences for flavors: previous experiences, culture.

2. 2 Survival Significance of Taste gauge the edibility of food

3. 3 Tongue Localization The entire surface can detect all tastes. However, the tip is most sensitive to sweet, the sides to salt and sour, the back of the tongue and the soft palate respond most strongly to bitter.

4. 4 Physiology of Taste 1. Molecules in solution make contact with gustatory hairs 2. Receptor releases neurotransmitter 3. Causes graded potential in sensory dendrite and leads to an action potential

5. 5 Sensory Coding Across fiber pattern coding –the pattern of activity across many receptors codes for the taste –the same receptors may respond but with different relative amounts of activity

6. 6 Neural pathway of taste Specific tastes are identified in the insular cortex