The tongue map or taste map is a common misconception that different sections of the tongue are exclusively responsible for different basic tastes. It is illustrated with a schematic map of the tongue, with certain parts of the tongue labeled for each taste. Although taught in some schools, this is incorrect; all taste sensations come from all regions of the tongue, although certain parts are more sensitive to certain tastes. [1]
The theory behind this map originated from a book written by Harvard psychologist Edwin Boring in 1942, [2] which included a translation of a German paper, Zur Psychophysik des Geschmackssinnes (The Psychophysics of Taste), by Dirk P. Hänig, written in 1901. [3] Boring replotted and normalized the graphs from the original paper, which were meant to show the taste thresholds of different parts of the tongue. The renormalized versions were interpreted incorrectly by other authors to indicate that there was no sensation where the curves showed a minimum, and maximum sensation where the curves showed a maximum, when the reality was a very small difference between the two. This suggested that each part of the tongue tastes exactly one basic taste. [4] [5] [6]
The paper showed minute differences in threshold detection levels across the tongue, [7] but these differences were later taken out of context and the minute difference in threshold sensitivity was misconstrued in textbooks as a difference in sensation. [8]
While some parts of the tongue may be able to detect a taste before the others do, all parts are equally capable of conveying the qualia of all tastes. Threshold sensitivity may differ across the tongue, but intensity of sensation does not. [8]
The same paper included a taste bud distribution diagram that showed a "taste belt". [9]
In 1974, Virginia Collings investigated the topic again, and confirmed that all the tastes exist on all parts of the tongue. [10]
Into the late 1990s tongue map experiments were a teaching tool in high school biology classes. Students were given strips of paper with different tastes on them and told where each sweet/salty/etc. taste should be more noticeable. They then were instructed to touch those taste strips on different areas of their lab partner's tongue and record the (proper) sensation result. [11]
The misinterpreted diagram that sparked this myth shows human taste buds distributed in a "taste belt" along the inside of the tongue.
Prior to this, A. Hoffmann had concluded in 1875 that the dorsal center of the human tongue has practically no fungiform papillae and taste buds, [12] and it was this finding that the diagram describes.
Perception is the organization, identification, and interpretation of sensory information in order to represent and understand the presented information or environment. All perception involves signals that go through the nervous system, which in turn result from physical or chemical stimulation of the sensory system. Vision involves light striking the retina of the eye; smell is mediated by odor molecules; and hearing involves pressure waves.
The tongue is a muscular organ in the mouth of a typical tetrapod. It manipulates food for chewing and swallowing as part of the digestive process, and is the primary organ of taste. The tongue's upper surface (dorsum) is covered by taste buds housed in numerous lingual papillae. It is sensitive and kept moist by saliva and is richly supplied with nerves and blood vessels. The tongue also serves as a natural means of cleaning the teeth. A major function of the tongue is the enabling of speech in humans and vocalization in other animals.
Gustav Theodor Fechner was a German physicist, philosopher, and experimental psychologist. A pioneer in experimental psychology and founder of psychophysics, he inspired many 20th-century scientists and philosophers. He is also credited with demonstrating the non-linear relationship between psychological sensation and the physical intensity of a stimulus via the formula: , which became known as the Weber–Fechner law.
Dysgeusia, also known as parageusia, is a distortion of the sense of taste. Dysgeusia is also often associated with ageusia, which is the complete lack of taste, and hypogeusia, which is a decrease in taste sensitivity. An alteration in taste or smell may be a secondary process in various disease states, or it may be the primary symptom. The distortion in the sense of taste is the only symptom, and diagnosis is usually complicated since the sense of taste is tied together with other sensory systems. Common causes of dysgeusia include chemotherapy, asthma treatment with albuterol, and zinc deficiency. Liver disease, hypothyroidism, and rarely, certain types of seizures can also lead to dysgeusia. Different drugs can also be responsible for altering taste and resulting in dysgeusia. Due to the variety of causes of dysgeusia, there are many possible treatments that are effective in alleviating or terminating the symptoms. These include artificial saliva, pilocarpine, zinc supplementation, alterations in drug therapy, and alpha lipoic acid.
In neuroanatomy, the trigeminal nerve (lit. triplet nerve), also known as the fifth cranial nerve, cranial nerve V, or simply CN V, is a cranial nerve responsible for sensation in the face and motor functions such as biting and chewing; it is the most complex of the cranial nerves. Its name (trigeminal, from Latin tri- 'three' and -geminus 'twin') derives from each of the two nerves (one on each side of the pons) having three major branches: the ophthalmic nerve (V1), the maxillary nerve (V2), and the mandibular nerve (V3). The ophthalmic and maxillary nerves are purely sensory, whereas the mandibular nerve supplies motor as well as sensory (or "cutaneous") functions. Adding to the complexity of this nerve is that autonomic nerve fibers as well as special sensory fibers (taste) are contained within it.
The Weber–Fechner laws are two related scientific laws in the field of psychophysics, known as Weber's law and Fechner's law. Both relate to human perception, more specifically the relation between the actual change in a physical stimulus and the perceived change. This includes stimuli to all senses: vision, hearing, taste, touch, and smell.
Taste buds are clusters of taste receptor cells, which are also known as gustatory cells. The taste receptors are located around the small structures known as papillae found on the upper surface of the tongue, soft palate, upper esophagus, the cheek, and epiglottis. These structures are involved in detecting the five elements of taste perception: saltiness, sourness, bitterness, sweetness and savoriness (umami). A popular myth assigns these different tastes to different regions of the tongue; in fact, these tastes can be detected by any area of the tongue. Via small openings in the tongue epithelium, called taste pores, parts of the food dissolved in saliva come into contact with the taste receptors. These are located on top of the taste receptor cells that constitute the taste buds. The taste receptor cells send information detected by clusters of various receptors and ion channels to the gustatory areas of the brain via the seventh, ninth and tenth cranial nerves.
The sensory nervous system is a part of the nervous system responsible for processing sensory information. A sensory system consists of sensory neurons, neural pathways, and parts of the brain involved in sensory perception and interoception. Commonly recognized sensory systems are those for vision, hearing, touch, taste, smell, balance and visceral sensation. Sense organs are transducers that convert data from the outer physical world to the realm of the mind where people interpret the information, creating their perception of the world around them.
Psychophysics quantitatively investigates the relationship between physical stimuli and the sensations and perceptions they produce. Psychophysics has been described as "the scientific study of the relation between stimulus and sensation" or, more completely, as "the analysis of perceptual processes by studying the effect on a subject's experience or behaviour of systematically varying the properties of a stimulus along one or more physical dimensions".
Stimulus modality, also called sensory modality, is one aspect of a stimulus or what is perceived after a stimulus. For example, the temperature modality is registered after heat or cold stimulate a receptor. Some sensory modalities include: light, sound, temperature, taste, pressure, and smell. The type and location of the sensory receptor activated by the stimulus plays the primary role in coding the sensation. All sensory modalities work together to heighten stimuli sensation when necessary.
In the branch of experimental psychology focused on sense, sensation, and perception, which is called psychophysics, a just-noticeable difference or JND is the amount something must be changed in order for a difference to be noticeable, detectable at least half the time. This limen is also known as the difference limen, difference threshold, or least perceptible difference.
Phenylthiocarbamide (PTC), also known as phenylthiourea (PTU), is an organosulfur thiourea containing a phenyl ring.
Supertasters are individuals whose sense of taste for certain flavors and foods, such as chocolate, is far more sensitive than the average person. The term originated with experimental psychologist Linda Bartoshuk and is not the result of response bias or a scaling artifact but appears to have an anatomical or biological basis.
In neuroscience and psychophysics, an absolute threshold was originally defined as the lowest level of a stimulus – light, sound, touch, etc. – that an organism could detect. Under the influence of signal detection theory, absolute threshold has been redefined as the level at which a stimulus will be detected a specified percentage of the time. The absolute threshold can be influenced by several different factors, such as the subject's motivations and expectations, cognitive processes, and whether the subject is adapted to the stimulus.
The absolute threshold can be compared to the difference threshold, which is the measure of how different two stimuli must be for the subject to notice that they are not the same.
In medicine and anatomy, the special senses are the senses that have specialized organs devoted to them:
In psychophysics, sensory threshold is the weakest stimulus that an organism can sense. Unless otherwise indicated, it is usually defined as the weakest stimulus that can be detected half the time, for example, as indicated by a point on a probability curve. Methods have been developed to measure thresholds in any of the senses.
A taste receptor or tastant is a type of cellular receptor that facilitates the sensation of taste. When food or other substances enter the mouth, molecules interact with saliva and are bound to taste receptors in the oral cavity and other locations. Molecules which give a sensation of taste are considered "sapid".
The gustatory nucleus is the rostral part of the solitary nucleus located in the medulla. The gustatory nucleus is associated with the sense of taste and has two sections, the rostral and lateral regions. A close association between the gustatory nucleus and visceral information exists for this function in the gustatory system, assisting in homeostasis - via the identification of food that might be possibly poisonous or harmful for the body. There are many gustatory nuclei in the brain stem. Each of these nuclei corresponds to three cranial nerves, the facial nerve (VII), the glossopharyngeal nerve (IX), and the vagus nerve (X) and GABA is the primary inhibitory neurotransmitter involved in its functionality. All visceral afferents in the vagus and glossopharyngeal nerves first arrive in the nucleus of the solitary tract and information from the gustatory system can then be relayed to the thalamus and cortex.
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 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 the sense of smell and trigeminal nerve stimulation, 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.
A sense is a biological system used by an organism for sensation, the process of gathering information about the surroundings through the detection of stimuli. Although, in some cultures, five human senses were traditionally identified as such, many more are now recognized. Senses used by non-human organisms are even greater in variety and number. During sensation, sense organs collect various stimuli for transduction, meaning transformation into a form that can be understood by the brain. Sensation and perception are fundamental to nearly every aspect of an organism's cognition, behavior and thought.