I recognised my own desire to answer that question, but my history in the culinary arts prevented me from separating olfaction from gustation; scent from taste.
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Did not the luxury of French gustation have an especially brilliant, if troubling, allure [for Soutine, especially] when reflected in the mirror of Jewish dietary restriction and the poverty of Soutine's family?
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In Feeding: Form, function and evolution in tetrapod vertebrates (pp. 175-291). Elsevier. Chemoreception further allows them to detect food odours through the Vomeronasal System (Jacobsen's organ), olfactory system through the nasal cavity and gustation by the tongue's surface.
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Doty, R.L. Odor perception in neurodegenerative diseases and schizophrenia. In: R.L. Doty (Ed): Handbook of Olfaction and Gustation. 2nd edition. NY: Marcel Dekker, 2003 Doty, R.L., Shaman, P., Dann, M.: Development of the University of Pennsylvania Smell Identification Test: A standardized microencapsulated test of olfactory function.
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May 11, 2006 – SharkDefense is the grand prize winner of the 2006 WWF Smart Gear competition for its proposal on permanent magnet shark repellents.WWF - WWF's International Smart Gear Competition 9\. Aug. 31, 2007 - Fish attractant qualities of the gustation compound are confirmed. 10\. Jun. 2007 – SMART Hook technology developed.
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Prior to the association of muco-inositol with the sensory receptors of gustation, the uses of generic inositol, and particularly the phosphatidyl inositols (PI) and phosphatidyl inositol phosphates (PIP) were mostily of interest to the formulating chemist. The phosphates are a family with specific members found via the (PIP) disambiguity page.
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Recognition memory is not confined to the visual domain; we can recognize things in each of the five traditional sensory modalities (i.e. sight, hearing, touch, smell, and taste). Although most neuroscientific research has focused on visual recognition, there have also been studies related to audition (hearing), olfaction (smell), gustation (taste), and tactition (touch).
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Taste (formally known as gustation) is the ability to perceive the flavor of substances, including, but not limited to, food. Humans receive tastes through sensory organs concentrated on the upper surface of the tongue, called taste buds or gustatory calyculi _._ Human biology (Page 201/464) Daniel D. Chiras. Jones & Bartlett Learning, 2005.
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One of the earliest sensations is the olfactory sensation. Evolutionary, gustation and olfaction developed together. This multisensory integration was necessary for early humans in order to ensure that they were receiving proper nutrition from their food, and also to make sure that they were not consuming poisonous materials. There are several other sensory integrations that developed early on in the human evolutionary time line.
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While human perception is largely visual, other species may rely more heavily on different senses. In fact, how organisms perceive and filter information from their environment varies widely. Organisms experience different perceptual worlds, also known as “umwelten”, as a result of their sensory filters. These senses range from smell (olfaction), taste (gustation), hearing (mechanoreception), and sight (vision) to pheromone detection, pain detection (nociception), electroreception and magnetoreception.
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In the 1960s, he helped contribute to research on gustation and is credited with discovering the association between the ability to taste PROP (6-n-propylthiouracil) with food preferences and body weight, and its relationship to alcohol use and smoking.Stricker, E. M.; Woods, S. (2004). Neurobiology of Food and Fluid Intake. Springer. . His early work in taste science contributed to later research on supertasting.
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When ink is released it creates a smoke-screen like defense mechanism allowing the sea hares time to escape while also affecting the olfactory and gustation senses of their predator. Predators are tricked into thinking that they have captured their prey due to the specific chemical composition of the ink released. This induces feeding behaviours in the predator, and again gives the sea hares a better chance of escaping predation.
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In a follow up paper, Yapici and her team found that IR56d, a type of ionotropic receptor implicated in gustation, was essential for physiological responses to carbonation and fatty acids but not sugars. Further, through IR56d, carbonation is a behavioral attractant for flies. Elucidating how specific sensory processes guide behavior in simple organisms will enlighten how these processes work in higher level organisms in the future of neuroscience.
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The first research meeting was held in Sarasota, Florida, in April 1979. Officers elected at the first meeting included Linda Bartoshuk, Rose Marie Pangborn and Gary Beauchamp. A meeting is held in April of each year that is attended by an international cohort of physicians and scientists. This annual meeting consists of presentations on olfaction, gustation, and chemesthesis, as well as workshops sponsored by the National Institute of Health.
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The shape of the alt=Eyelevel photo of hammerhead from the front The aquatic equivalent to smelling in air is tasting in water. Many larger catfish have chemoreceptors across their entire bodies, which means they "taste" anything they touch and "smell" any chemicals in the water. "In catfish, gustation plays a primary role in the orientation and location of food".Atema, Jelle (1980) "Chemical senses, chemical signals, and feeding behavior in fishes" pp. 57–101.
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Special visceral afferent fibers (SVA) are the afferent fibers that develop in association with the gastrointestinal tract. They carry the special senses of smell (olfaction) and taste (gustation). The cranial nerves containing SVA fibers are the olfactory nerve (I), the facial nerve (VII), the glossopharyngeal nerve (IX), and the vagus nerve (X). The facial nerve receives taste from the anterior 2/3 of the tongue; the glossopharyngeal from the posterior 1/3, and the vagus nerve from the epiglottis.
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External receptors that respond to stimuli from outside the body are called extoreceptors. Human external sensation is based on the sensory organs of the eyes, ears, skin, vestibular system, nose, and mouth, which contribute, respectively, to the sensory perceptions of vision, hearing, touch, spatial orientation, smell, and taste. Smell and taste are both responsible for identifying molecules and thus both are types of chemoreceptors. Both olfaction (smell) and gustation (taste) require the transduction of chemical stimuli into electrical potentials.
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Gt proteins function in sensory transduction. The Transducins Gt1 and Gt2 serve to transduce signals from G protein-coupled receptors that receive light during vision. Rhodopsin in dim light night vision in retinal rod cells couples to Gt1, and color photopsins in color vision in retinal cone cells couple to Gt2, respectively. Gt3/Gustducin subunits transduce signals in the sense of taste (gustation) in taste buds by coupling to G protein-coupled receptors activated by sweet or bitter substances.
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Various organic diseases may cause parosmias (distortion of the sense of smell). Also, since smell and taste are intimately linked senses, disorders of gustation (e.g. dysgeusia- taste dysfunction) can present as a complaint related to smell, and vice versa. These conditions, collectively termed chemosensory dysfunctions, are many and varied, and they may trigger a person to complain of an odor than is not present, however the diagnostic criteria for ORS require the exclusion of any such causes.
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Catfish may have up to four pairs of barbels: nasal, maxillary (on each side of mouth), and two pairs of chin barbels, though pairs of barbels may be absent depending on the species. Catfish barbels always come as pairs. Many larger catfish also have chemoreceptors across their entire bodies, which means they "taste" anything they touch and "smell" any chemicals in the water. "In catfish, gustation plays a primary role in the orientation and location of food".
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Cattle, horses and other animals lick rocks, salt licks or other objects to obtain mineral nutrients. Gustation: Animals also use their tongues to enhance their sense of smell. By licking a surface or extending the tongue beyond the mouth, molecules are transferred via the tongue to the olfactory receptors in the nose and in some animals, to the vomeronasal organ. In some mammals, the tongue is used to "lick" the air during the flehmen response to assist transfer of pheremones.
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This convergence of multiple sensory modalities is known as multisensory integration. Sensory processing deals with how the brain processes sensory input from multiple sensory modalities. These include the five classic senses of vision (sight), audition (hearing), tactile stimulation (touch), olfaction (smell), and gustation (taste). Other sensory modalities exist, for example the vestibular sense (balance and the sense of movement) and proprioception (the sense of knowing one's position in space) Along with Time (The sense of knowing where one is in time or activities).
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Muco- inositol is typically phosphorylated (becoming muco-inositol phosphate) in the process of being attached to a lipid of the outer lemma of the sensory neurons of taste. The final chemical is phosphatidyl muco-inositol (PtdIns). PtdIns occurs in a specialized area of the cilia of the sensory neurons where it exists in a liquid crystalline form. In this form, it is the sensory receptor of the sensory neuron forming the initial element of the sodium ion sensitive channel of gustation.
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Conditioned taste aversion is often used in laboratories to study gustation and learning in rats. Aversions can also be developed to odors as well as to tastes. Common vampire bats (Desmodus rotundus) do not learn taste aversions despite being closely related to other species of bats that do. The diet of common vampire bats only consists of vertebrate blood and therefore it is hypothesized that the development of a taste aversion to their only food source would not be advantageous for these animals.
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Dr. Doty has published over 400 papers in peer-reviewed journals related to olfactory and gustatory function, and is the editor or author of nine books. He is the editor of the third edition of the Handbook of Olfaction and Gustation (Wiley Blackwell, 2015), considered to be the Bible of the chemical senses field. Among his other books are the Neurology of Olfaction (Cambridge University Press, 2009), with Christopher Hawkes, and The Great Pheromone Myth (Johns Hopkins University Press, 2010).
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Pick's disease, also known as frontotemporal amnesia, is caused by atrophy of the frontotemporal lobe. Emotional symptoms include mood changes, which the patient may be unaware of, including poor attention span and aggressive behavior towards themselves or others. Language symptoms include loss of speech, inability to read or write, loss of vocabulary and overall degeneration of motor ability. Temporal lobe epilepsy is a chronic neurological condition characterized by recurrent seizures; symptoms include a variety of sensory (visual, auditory, olfactory, and gustation) hallucinations, as well as an inability to process semantic and episodic memories.
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A longitudinal study on pregnant women found that 76% of pregnant women experienced significant changes in gustation and olfaction perception. This was found to be caused and linked to their pregnancy. The study concluded that 67% of the pregnant women had reported a higher level of sensitivity to smell, 17% suffered from an olfactory distortion and 14% suffered from phantosmia; these distortions were very minimal towards the last stages of pregnancy and in the majority were not present post partum. Furthermore, 26% of these participants also claimed that they also experienced an increased sensitivity to foods that were bitter and a decreased sensitivity to salt.
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The Association for Chemoreception Sciences is an international professional society in the field of chemosensory science. It is a non-profit organization that seeks to promote and advance the interests of the science of senses such as taste and smell. In order to do this, it holds an annual meeting that is a scientific forum for the research community and also provides outreach to the public about olfaction (smell), gustation (taste) and chemesthesis (trigeminal chemosensation). The association was founded in 1978 by Maxwell M. Mozell, a neuroscientist at the State University of New York, with the help of a grant from the National Science Foundation.
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When muco-inositol is combined with a yet to be specifically defined phosphatidyl moiety, it is capable of forming the receptor for the sodium sensitive neural pathway (N or Na-path) in gustation. If it is phosphorylated at position #1 of the chair configuration shown at upper right, it presents two receptor sites (the hydroxyl pair at position #3 & #4, and the pair at position #4 & #5) to the fluid environment (mucosa) external to the sensory receptor neuron. At the same time, it suppresses the susceptibility of its two intrinsic sweet (or G-path) neural pathway receptors (the hydroxyl pair at positions #1 & #2 and at #6 & #1). In this instance, an organic bio-chemical is used to sense an inorganic ion (albeit a hydrated ion).
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