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Aftertaste
Aftertaste is the taste intensity of a food or beverage that is perceived immediately after that food or beverage is removed from the mouth. The aftertastes of different foods and beverages can vary by intensity and over time, but the unifying feature of aftertaste is that it is perceived ''after'' a food or beverage is either swallowed or spat out. The neurobiological mechanisms of taste (and aftertaste) signal transduction from the taste receptors in the mouth to the brain have not yet been fully understood. However, the primary taste processing area located in the insula has been observed to be involved in aftertaste perception. Temporal taste perception Characteristics of a food's aftertaste are quality, intensity, and duration. Quality describes the actual taste of a food and intensity conveys the magnitude of that taste. Duration describes how long a food's aftertaste sensation lasts. Foods that have lingering aftertastes typically have long sensation durations. Because ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aspartame
Aspartame is an artificial non- saccharide sweetener 200 times sweeter than sucrose and is commonly used as a sugar substitute in foods and beverages. It is a methyl ester of the aspartic acid/phenylalanine dipeptide with the trade names ''NutraSweet'', ''Equal'', and ''Canderel''. First submitted for approval as a food ingredient in 1974, aspartame was approved by the US Food and Drug Administration (FDA) in 1981. Aspartame is one of the most rigorously tested food ingredients. Reviews by over 100 governmental regulatory bodies found the ingredient safe for consumption at current levels.Food Standards Australia New Zealand: , several reviews of clinical trials showed that using aspartame in place of sugar reduces calorie intake and body weight in adults and children. Uses Aspartame is around 180 to 200 times sweeter than sucrose (table sugar). Due to this property, even though aspartame produces of energy per gram when metabolized, the quantity of asparta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taste
The gustatory system or sense of taste is the sensory system that is partially responsible for the perception of taste (flavor). Taste is the perception produced or stimulated when a substance in the mouth reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue. Taste, along with olfaction and trigeminal nerve stimulation (registering texture, pain, and temperature), determines flavors of food and other substances. Humans have taste receptors on taste buds and other areas, including the upper surface of the tongue and the epiglottis. The gustatory cortex is responsible for the perception of taste. The tongue is covered with thousands of small bumps called papillae, which are visible to the naked eye. Within each papilla are hundreds of taste buds. The exception to this is the filiform papillae that do not contain taste buds. There are between 2000 and 5000Boron, W.F., E.L. Boulpaep. 2003. Medical Physiology. 1st ed. Elsevi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saccharin
Saccharin (''aka'' saccharine, Sodium sacchari) is an artificial sweetener with effectively no nutritional value. It is about 550 times as sweet as sucrose but has a bitter or metallic aftertaste, especially at high concentrations. Saccharin is used to sweeten products such as drinks, candies, cookies, and especially for masking bitter taste of some medicines. Etymology Saccharin derives its name from the word "saccharine", meaning "sugary". The word saccharine is used figuratively, often in a derogative sense, to describe something "unpleasantly over-polite" or "overly sweet". Both words are derived from the Greek word (''sakkharon'') meaning "gravel". Similarly, saccharose is an obsolete name for sucrose (table sugar). Properties Saccharin is heat-stable. It does not react chemically with other food ingredients; as such, it stores well. Blends of saccharin with other sweeteners are often used to compensate for each sweetener's weaknesses and faults. A 10:1 cyclamate–sa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Aftertaste (cropped)
''The'' () is a grammatical article in English, denoting persons or things already mentioned, under discussion, implied or otherwise presumed familiar to listeners, readers, or speakers. It is the definite article in English. ''The'' is the most frequently used word in the English language; studies and analyses of texts have found it to account for seven percent of all printed English-language words. It is derived from gendered articles in Old English which combined in Middle English and now has a single form used with pronouns of any gender. The word can be used with both singular and plural nouns, and with a noun that starts with any letter. This is different from many other languages, which have different forms of the definite article for different genders or numbers. Pronunciation In most dialects, "the" is pronounced as (with the voiced dental fricative followed by a schwa) when followed by a consonant sound, and as (homophone of pronoun ''thee'') when followed by a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Somatosensory System
In physiology, the somatosensory system is the network of neural structures in the brain and body that produce the perception of touch (haptic perception), as well as temperature (thermoception), body position (proprioception), and pain. It is a subset of the sensory nervous system, which also represents visual, auditory, olfactory, and gustatory stimuli. Somatosensation begins when mechano- and thermosensitive structures in the skin or internal organs sense physical stimuli such as pressure on the skin (see mechanotransduction, nociception). Activation of these structures, or receptors, leads to activation of peripheral sensory neurons that convey signals to the spinal cord as patterns of action potentials. Sensory information is then processed locally in the spinal cord to drive reflexes, and is also conveyed to the brain for conscious perception of touch and proprioception. Note, somatosensory information from the face and head enters the brain through peripheral senso ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olfaction
The sense of smell, or olfaction, is the special sense through which smells (or odors) are perceived. The sense of smell has many functions, including detecting desirable foods, hazards, and pheromones, and plays a role in taste. In humans, it occurs when an odor binds to a receptor within the nasal cavity, transmitting a signal through the olfactory system. Glomeruli aggregate signals from these receptors and transmit them to the olfactory bulb, where the sensory input will start to interact with parts of the brain responsible for smell identification, memory, and emotion. There are many different causes for alteration, lack, or disturbance to a normal sense of smell, and can include damage to the nose or smell receptors, or central problems affecting the brain. Some causes include upper respiratory infections, traumatic brain injury, and neurodegenerative disease. History of study Early scientific study of the sense of smell includes the extensive doctoral dissertat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavoring
A flavoring (or flavouring), also known as flavor (or flavour) or flavorant, is a food additive used to improve the taste or smell of food. It changes the perceptual impression of food as determined primarily by the chemoreceptors of the gustatory and olfactory systems. Along with additives, other components like sugars determine the taste of food. A flavoring is defined as a substance that gives another substance taste, altering the characteristics of the solute, causing it to become sweet, sour, tangy, etc. Although the term, in common language, denotes the combined chemical sensations of taste and smell, the same term is used in the fragrance and flavors industry to refer to edible chemicals and extracts that alter the flavor of food and food products through the sense of smell. Owing to the high cost, or unavailability of natural flavor extracts, most commercial flavorings are "nature-identical", which means that they are the chemical equivalent of natural flavo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basal Ganglia
The basal ganglia (BG), or basal nuclei, are a group of subcortical nuclei, of varied origin, in the brains of vertebrates. In humans, and some primates, there are some differences, mainly in the division of the globus pallidus into an external and internal region, and in the division of the striatum. The basal ganglia are situated at the base of the forebrain and top of the midbrain. Basal ganglia are strongly interconnected with the cerebral cortex, thalamus, and brainstem, as well as several other brain areas. The basal ganglia are associated with a variety of functions, including control of voluntary motor movements, procedural learning, habit learning, conditional learning, eye movements, cognition, and emotion. The main components of the basal ganglia – as defined functionally – are the striatum, consisting of both the dorsal striatum (caudate nucleus and putamen) and the ventral striatum (nucleus accumbens and olfactory tubercle), the globus palli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thalamus
The thalamus (from Greek θάλαμος, "chamber") is a large mass of gray matter located in the dorsal part of the diencephalon (a division of the forebrain). Nerve fibers project out of the thalamus to the cerebral cortex in all directions, allowing hub-like exchanges of information. It has several functions, such as the relaying of sensory signals, including motor signals to the cerebral cortex and the regulation of consciousness, sleep, and alertness. Anatomically, it is a paramedian symmetrical structure of two halves (left and right), within the vertebrate brain, situated between the cerebral cortex and the midbrain. It forms during embryonic development as the main product of the diencephalon, as first recognized by the Swiss embryologist and anatomist Wilhelm His Sr. in 1893. Anatomy The thalamus is a paired structure of gray matter located in the forebrain which is superior to the midbrain, near the center of the brain, with nerve fibers projecting ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amygdala
The amygdala (; plural: amygdalae or amygdalas; also '; Latin from Greek, , ', 'almond', 'tonsil') is one of two almond-shaped clusters of nuclei located deep and medially within the temporal lobes of the brain's cerebrum in complex vertebrates, including humans. Shown to perform a primary role in the processing of memory, decision making, and emotional responses (including fear, anxiety, and aggression), the amygdalae are considered part of the limbic system. The term "amygdala" was first introduced by Karl Friedrich Burdach in 1822. Structure The regions described as amygdala nuclei encompass several structures of the cerebrum with distinct connectional and functional characteristics in humans and other animals. Among these nuclei are the basolateral complex, the cortical nucleus, the medial nucleus, the central nucleus, and the intercalated cell clusters. The basolateral complex can be further subdivided into the lateral, the basal, and the accessory basal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Magnetic Resonance Imaging
Magnetic resonance imaging (MRI) is a medical imaging technique used in radiology to form pictures of the anatomy and the physiological processes of the body. MRI scanners use strong magnetic fields, magnetic field gradients, and radio waves to generate images of the organs in the body. MRI does not involve X-rays or the use of ionizing radiation, which distinguishes it from CT and PET scans. MRI is a medical application of nuclear magnetic resonance (NMR) which can also be used for imaging in other NMR applications, such as NMR spectroscopy. MRI is widely used in hospitals and clinics for medical diagnosis, staging and follow-up of disease. Compared to CT, MRI provides better contrast in images of soft-tissues, e.g. in the brain or abdomen. However, it may be perceived as less comfortable by patients, due to the usually longer and louder measurements with the subject in a long, confining tube, though "Open" MRI designs mostly relieve this. Additionally, implants and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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