Transcript Taste and Smell intro - Liberty Union High School District

Taste
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Lingual papillae: are made up of four
types of protrusions
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Filiform papillae: tiny spikes that play no
role in taste but do sense texture of food
Foliate papillae: form parallel ridges on
sides of tongue are lost by 2-3 years old
Fungiform papillae: shaped like
mushrooms have three taste buds, found
mostly on apex of tongue
Taste
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Vallate papillae: arranged in a V
shape on the rear of the tongue.
Surrounded by a circular trench and
average 250 taste buds per vallate
Salty: Produced by metal ions, crave
salty foods with electrolyte
deficiencies
Sweet: Produced primarily from
carbohydrates
Taste
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Sour: acids commonly found in citrus
Bitter: spoiled food and Alkaloids (nicotine,
caffeine, morphine)
Umami (meaty): produced by amino acids
Apex of tongue is most sensitive to sweet
Lateral areas of tongue are more sensitive
to salty and sour
The rear of the tongue most sensitive to
bitter can invoke gagging
Taste
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Taste is a complex chemical
combination of the five taste
sensations but the temperature,
texture, and state of mind seem to
play an equality important role
Taste
Smell
Olfactory mucosa: a patch of receptor
cells on the roof of the nasal cavity
 Olfactory cells: are actually modified
nerves
 Olfactory hairs: cilia are immobile but
bind odor molecules to stimulate the
olfactory cells
 Possible smell categories pungent,
floral, earthy, musky
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