00:01
Now, let’s get on to taste.
00:03
We all love to eat.
00:04
We all love to eat
different things.
00:06
And we’re able to actually taste
so many different flavors
which is also very interesting.
00:12
So the four main flavors
that you need to know are
our ability to detect
bitter, sour, salty, sweet.
00:18
All areas of the tongue can taste
all flavors
though some areas may be able to detect
certain flavors more easily.
00:25
So,
you got to think of the
main flavors that we have.
00:29
Sweet, which is
associated with sugar
and you also can taste as
well other things like
artificial sweeteners
and things like that.
00:36
Salty which is sodium or
salt, like the name imply.
00:39
Sour, acidic things.
00:40
Bitter, basic.
00:42
We also have something called umami
which is quite descriptive for
those in the Asian population which
is amino acids and nucleotides.
00:49
So it might not be one that
kind of commonly comes up.
00:51
So I’ll be more well-versed in
the bitter, sour, salty, sweet.
00:55
And depending on the receptors and
their localization in the tongue,
you start to see
detection of that taste.
01:03
So like the figure illustrates here,
you can see on the tip of your tongue
is the receptors that
would detect sweetness.
01:11
Which is why if you were to put something
sweet, say, on the back of your mouth,
you might not really grasp the full
level of sweetness as opposed to if you
use the tip of your tongue.
01:20
So remember the next time you’re licking a
lollipop to focus on the tip of your tongue
as opposed to say sour which
is on the sides of your tongue
and bitter is near the back of your mouth
and everything else is essentially salty.
01:34
Now how does this process work?
So as you can see here by the
image, we have a cross section
of what’s going on at the
tongue and we have a receptor.
01:44
And the receptor is based on a --
a structure that’s found
within the tongue
and it has a small area
called a taste pore.
01:52
And in the center, you
have these little hairs.
01:56
So taste hairs which
detect the food chemicals.
01:59
So taste is actually
transmitted by --
is transmitted by the cranial
nerve to be processed by the
central nervous system, more
specifically, the temporal lobe.
02:07
So what’s kind of neat is,
when you consume food,
is that food goes
against your tongue
and it’s mixed with saliva
and it’s usually an
aqueous solution and
that bathes your tongue.
02:18
And so molecules that are, say,
sweet will activate the --
go within the taste pore,
activate the taste
receptor cells that are
associated with sweet.
02:28
And that is how we’re able
to sort of differentiate.
02:30
So again, if you go back to the diagram
of the tongue with highlighted areas,
those are areas where
you’re going to have
focus or a higher density of
receptors associated for that taste.
02:40
The gustatory cortex is made up
of two small substructures
that are found in two different lobes
of the brain. These substructures are
the anterior insula, located on
the insular lobe, and
the frontal operculum, on
the frontal lobe. The insular lobe
is found deep within the cerebral cortex,
located under the frontal, parietal,
and temporal lobes.