Gusto
| Gusto |
|---|
| instantia de:senso |
| subclasse de:Perception |
| parte de:five wits[*] |
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| Commons:Taste |
Le parolagustopote indicar:
- le gusto ogustation,unsensodel esseres vive qui permitte de discriminar classes de substantias chimic per chimioreceptores in le bocca;
- cata gusto elementari osaporque le senso pote distinguer.
Gusto human
[modificar|modificar fonte]Lelinguahumanha cinque typos differente dechimioreceptorespro perciper cinquesaporesdistincte:
- dulcor,provocate persucroscomo lesaccharosa;
- salcomo lechoruro de sodium;
- aciditate(acerbitate, frescor de un vino), provocate peracidoscomo leacido citric;
- amaritude,provocate per substantias como lequinina;
- umami,provocate per leglutamatos.
A vices, alcun altere sapores son adjungite:
- frescor,provocate per lementhol;
- torpiditate[1]pro lepipere de Sichuan;
- metallicitateo metallogusto;[2]
- calciumo calciogusto;[3]
- oleogusto(es)proacidos grasse;
- pungentia(en)pro le piquante o pseudocalor delpimento,mustarda,pipere,wasabi,etc.
- amylogusto.[4]
Degustation
[modificar|modificar fonte]Durante ledegustationde un producto, iste gustos percipite in lebuccase combina in varie proportiones e son assistite per leflavores,aromas percipite per retroolfactionin lenaso,e pertactilesensationes in le bucca como leeffervescentia,rotonditate oastringentia(fr)( "siccitate"provocate sul mucosa buccal pertanninosocalcium oxalato).[5][6][7][8]
Referentias
[modificar fonte]- ↑Katzer, Gernot.Spice Pages: Sichuan Pepper (Zanthoxylum, Szechwan peppercorn, fagara, hua jiao, sansho sơn ớt, timur, andaliman, tirphal).
- ↑"Artificial sweeteners and salts producing a metallic taste sensation activate TRPV1 receptors." (2007).American Journal of Physiology293:R626–R634.doi:.PMID 17567713.
- ↑
«{{{1}}}» - ↑"Humans Can Taste Glucose Oligomers Independent of the hT1R2/hT1R3 Sweet Taste Receptor"(in en) (23 August 2016).Chemical Senses41(9): 755–762.doi:.ISSN0379-864X.PMID 27553043.
- ↑F. Canon, F. Neiers, E. Guichard (2018). "Saliva and Flavor Perception: Perspectives".Journal of Agricultural and Food Chemistry66:7873- 7879.doi:..
- ↑S. Ployon, C. Belloi, A. Bonnotte, J. Lherminier, F. Canon, M. Morzel (janvier 2016). "The membrane-associated MUC1 improves adhesion of salivary MUC5B on buccal cells. Application to development of an in vitro cellular model of oral epithelium".Patrono:Lien61:149-155.doi:..
- ↑S. Ployon, M. Morzel, C. Belloir, A. Bonnotte, E. Bourillot (juillet 2018). "Mechanisms of astringency: Structural alteration of the oral mucosal pellicle by dietary tannins and protective effect of bPRPs".Food Chemistry253:79-87.doi:..
- ↑Francis Canon, Christine Belloir, Eric Bourillot, Hélène Brignot, Loïc Briand (2021-03-08). "Perspectives on Astringency Sensation: An Alternative Hypothesis on the Molecular Origin of Astringency".Journal of Agricultural and Food Chemistry.doi:..
