NROC64H3 Study Guide - Ageusia, Presbyopia, University Of Manchester
Document Summary
In this chapter, we will basically discuss gustation (taste) and olfaction (smell). However, there are other chemical sensors such as chemoreceptors, which warn us of ir ritating chemicals in our system and they are distributed throughout the body. Gustation and olfaction have similar tasks: to detect chemicals in our environment but they are structurally different and have different effects on our behavior. As humans we have an innate preference for sweetness but can grow accustomed to bitter food as well such as coffee. Also the body has the ability to recognize the deficiency of certain key nutrients and develop a craving for them. Most neuroscientists have determined that there are five main categories of taste known to mankind and those are saltiness, sourness, sweetness, bitterness and umami (japanese for delicious). Umami is defined by the taste of amino acid glutamate and msg.