BIOL 260 Chapter Notes - Chapter 16.1: Umami, Solitary Nucleus, Taste
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There are four types, one without taste buds and three with taste ups just beneath the epithelial surface, where they are not visible to the eye: 1. ) filiform papillae: tiny spike without taste buds. Important to many mammals for grooming the fur: most a(cid:271)u(cid:374)da(cid:374)t papillae are s(cid:373)all a(cid:374)d ser(cid:448)e i(cid:374) o(cid:374)e"s se(cid:374)se of the te(cid:454)ture of food called mouthfeel, 2. ) Like mushroom: widely distributed but especially concentrated at the tip and sides of the tongue, also respond to food texture, 4. ) There are: resemble taste cells but have no synaptic vehicle or sensory role. Is associated with carbohydrates and food of high caloric value: 3. ) Umami: meaty taste produced by amino acids such as aspartic and glutamic acids: 4. ) Sour: usually associated with acids (h+) in such foods as citrus fruits: sour is usually an aversive taste that helps one avoid spoiled foods and o(cid:448)erloadi(cid:374)g the (cid:271)od(cid:455)"s a(cid:272)id-base balance, 5. )
