Durante le degustation de un producto, iste gustos percipite in le bucca se combina in varie proportiones e son assistite per le flavores, aromas percipite per retroolfaction in le naso, e per tactile sensationes in le bucca como le effervescentia, rotonditate o astringentia(fr) ("siccitate" provocate sul mucosa buccal per tanninos o calcium oxalato).[5][6][7][8]
"Artificial sweeteners and salts producing a metallic taste sensation activate TRPV1 receptors."(2007). American Journal of Physiology293: R626–R634. doi:10.1152/ajpregu.00286.2007. PMID 17567713.
F. Canon, F. Neiers, E. Guichard(2018)."Saliva and Flavor Perception: Perspectives". Journal of Agricultural and Food Chemistry66: 7873- 7879. doi:10.1021/acs.jafc.8b01998..
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:10.1016/j.archoralbio.2015.11.002..
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:10.1016/j.foodchem.2018.01.141..
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:10.1021/acs.jafc.0c07474..
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