SENSATION AND PERCEPTION
VISION SENSORY AND PERCEPTUAL PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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The chemical molecules within the tastant are converted by the taste receptors into signals (transduction)
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The chemical molecules are transmitted to the brain through nerves attached to the taste receptor (transduction)
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Perception of taste occurs in the gustatory cortex
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Transductioin occurs and this is the process of perceiving the tastant within the gustatory hair
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Detailed explanation-1: -Each taste bud contains 50 to 100 taste receptor cells. The five specific tastes received by taste receptors are saltiness, sweetness, bitterness, sourness, and savoriness, often known by its Japanese name umami which translates to ‘deliciousness’.
Detailed explanation-2: -Five basic tastes are recognized today: salty, sweet, bitter, sour, and umami. Salty and sour taste sensations are both detected through ion channels. Sweet, bitter, and umami tastes, however, are detected by way of G protein-coupled taste receptors.
Detailed explanation-3: -The transduction of taste signals typically involves ion channels bound in the membrane of taste chemosensory axons, including voltage-gated Na+, K+, and Ca2+ channels that produce depolarizing potentials when taste chemoreceptor cells interact with tastants.
Detailed explanation-4: -Charles Zuker from the Howard Hughes Medical Institute at Columbia University Medical Center have identified the receptor cells in the tongue that detect sweet, sour, bitter, umami (savory), and salt tastes. Information from these cells is relayed to the primary gustatory cortex, or taste cortex, in the brain.