Gustatory System

Thomas C. Pritchard, Ralph Norgren

Research output: Chapter in Book/Report/Conference proceedingChapter

30 Citations (Scopus)

Abstract

This chapter describes the human gustatory system and integrates the clinical and experimental literature. When the clinical reports contradict the experimental literature, the chapter has weighed the likelihood of a species difference versus the possibility that the disagreement reflects differences in the quality of the data. This chapter deals primarily with the central organization of the gustatory system and emphasizes its cortical organization, where most of the research over the last decade has been done. The human peripheral gustatory apparatus is described. On the anterior tongue, taste buds occur in fungiform papillae. The density of taste buds on the anterior tongues of adult cadavers varies by two orders of magnitude, and the differences are not attributable to age or race. These differences in the number of taste buds per papilla are more than an anatomical curiosity. The number of fungiform papilla correlates positively with taste intensity, the inherited ability to taste bitterness, and the intensity of the "burn" produced by capsaicin, the active ingredient in chili peppers. Furthermore, functional issues such as transduction, coding, and behavior are also covered in this chapter.

Original languageEnglish (US)
Title of host publicationThe Human Nervous System
Subtitle of host publicationSecond Edition
PublisherElsevier Inc.
Pages1171-1196
Number of pages26
ISBN (Print)9780125476263
DOIs
StatePublished - Dec 1 2003

Fingerprint

Taste Buds
Tongue
Capsicum
Exploratory Behavior
Aptitude
Capsaicin
Cadaver
Organizations
Research

All Science Journal Classification (ASJC) codes

  • Neuroscience(all)

Cite this

Pritchard, T. C., & Norgren, R. (2003). Gustatory System. In The Human Nervous System: Second Edition (pp. 1171-1196). Elsevier Inc.. https://doi.org/10.1016/B978-012547626-3/50032-6
Pritchard, Thomas C. ; Norgren, Ralph. / Gustatory System. The Human Nervous System: Second Edition. Elsevier Inc., 2003. pp. 1171-1196
@inbook{52e34c18fb3947fe842fae533c34cec8,
title = "Gustatory System",
abstract = "This chapter describes the human gustatory system and integrates the clinical and experimental literature. When the clinical reports contradict the experimental literature, the chapter has weighed the likelihood of a species difference versus the possibility that the disagreement reflects differences in the quality of the data. This chapter deals primarily with the central organization of the gustatory system and emphasizes its cortical organization, where most of the research over the last decade has been done. The human peripheral gustatory apparatus is described. On the anterior tongue, taste buds occur in fungiform papillae. The density of taste buds on the anterior tongues of adult cadavers varies by two orders of magnitude, and the differences are not attributable to age or race. These differences in the number of taste buds per papilla are more than an anatomical curiosity. The number of fungiform papilla correlates positively with taste intensity, the inherited ability to taste bitterness, and the intensity of the {"}burn{"} produced by capsaicin, the active ingredient in chili peppers. Furthermore, functional issues such as transduction, coding, and behavior are also covered in this chapter.",
author = "Pritchard, {Thomas C.} and Ralph Norgren",
year = "2003",
month = "12",
day = "1",
doi = "10.1016/B978-012547626-3/50032-6",
language = "English (US)",
isbn = "9780125476263",
pages = "1171--1196",
booktitle = "The Human Nervous System",
publisher = "Elsevier Inc.",
address = "United States",

}

Pritchard, TC & Norgren, R 2003, Gustatory System. in The Human Nervous System: Second Edition. Elsevier Inc., pp. 1171-1196. https://doi.org/10.1016/B978-012547626-3/50032-6

Gustatory System. / Pritchard, Thomas C.; Norgren, Ralph.

The Human Nervous System: Second Edition. Elsevier Inc., 2003. p. 1171-1196.

Research output: Chapter in Book/Report/Conference proceedingChapter

TY - CHAP

T1 - Gustatory System

AU - Pritchard, Thomas C.

AU - Norgren, Ralph

PY - 2003/12/1

Y1 - 2003/12/1

N2 - This chapter describes the human gustatory system and integrates the clinical and experimental literature. When the clinical reports contradict the experimental literature, the chapter has weighed the likelihood of a species difference versus the possibility that the disagreement reflects differences in the quality of the data. This chapter deals primarily with the central organization of the gustatory system and emphasizes its cortical organization, where most of the research over the last decade has been done. The human peripheral gustatory apparatus is described. On the anterior tongue, taste buds occur in fungiform papillae. The density of taste buds on the anterior tongues of adult cadavers varies by two orders of magnitude, and the differences are not attributable to age or race. These differences in the number of taste buds per papilla are more than an anatomical curiosity. The number of fungiform papilla correlates positively with taste intensity, the inherited ability to taste bitterness, and the intensity of the "burn" produced by capsaicin, the active ingredient in chili peppers. Furthermore, functional issues such as transduction, coding, and behavior are also covered in this chapter.

AB - This chapter describes the human gustatory system and integrates the clinical and experimental literature. When the clinical reports contradict the experimental literature, the chapter has weighed the likelihood of a species difference versus the possibility that the disagreement reflects differences in the quality of the data. This chapter deals primarily with the central organization of the gustatory system and emphasizes its cortical organization, where most of the research over the last decade has been done. The human peripheral gustatory apparatus is described. On the anterior tongue, taste buds occur in fungiform papillae. The density of taste buds on the anterior tongues of adult cadavers varies by two orders of magnitude, and the differences are not attributable to age or race. These differences in the number of taste buds per papilla are more than an anatomical curiosity. The number of fungiform papilla correlates positively with taste intensity, the inherited ability to taste bitterness, and the intensity of the "burn" produced by capsaicin, the active ingredient in chili peppers. Furthermore, functional issues such as transduction, coding, and behavior are also covered in this chapter.

UR - http://www.scopus.com/inward/record.url?scp=84903496248&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84903496248&partnerID=8YFLogxK

U2 - 10.1016/B978-012547626-3/50032-6

DO - 10.1016/B978-012547626-3/50032-6

M3 - Chapter

SN - 9780125476263

SP - 1171

EP - 1196

BT - The Human Nervous System

PB - Elsevier Inc.

ER -

Pritchard TC, Norgren R. Gustatory System. In The Human Nervous System: Second Edition. Elsevier Inc. 2003. p. 1171-1196 https://doi.org/10.1016/B978-012547626-3/50032-6