Gusto

Le parola gusto pote indicar:

• le gusto o gustation, un senso del esseres vive qui permitte de discriminar classes de substantias chimic per chimioreceptores in le bocca;
• cata gusto elementari o sapor que le senso pote distinguer.

Gusto
instantia de: senso
subclasse de: Perception
parte de: five wits[*]
Commons: Taste

Sal, un del cinque typos basic de sapor

Gusto human

Le lingua human ha cinque typos differente de chimioreceptores pro perciper cinque sapores distincte:

• dulcor, provocate per sucros como le saccharosa;
• sal como le choruro de sodium;
• aciditate (acerbitate, frescor de un vino), provocate per acidos como le acido citric;
• amaritude, provocate per substantias como le quinina;
• umami, provocate per le glutamatos.

A vices, alcun altere sapores son adjungite:

• frescor, provocate per le menthol;
• torpiditate^[1] pro le pipere de Sichuan;
• metallicitate o metallogusto;^[2]
• calcium o calciogusto;^[3]
• oleogusto (es) pro acidos grasse;
• pungentia (en) pro le piquante o pseudocalor del pimento, mustarda, pipere, wasabi, etc.
• amylogusto.^[4]

Degustation

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]

Referentias

1. Katzer, Gernot. Spice Pages: Sichuan Pepper (Zanthoxylum, Szechwan peppercorn, fagara, hua jiao, sansho 山椒, timur, andaliman, tirphal).
2. "Artificial sweeteners and salts producing a metallic taste sensation activate TRPV1 receptors." (2007). American Journal of Physiology 293: R626–R634. doi:10.1152/ajpregu.00286.2007. PMID 17567713.

3. « {{{1}}} »

4. "Humans Can Taste Glucose Oligomers Independent of the hT1R2/hT1R3 Sweet Taste Receptor" (in en) (23 August 2016). Chemical Senses 41 (9): 755–762. doi:10.1093/chemse/bjw088. ISSN 0379-864X. PMID 27553043.
5. F. Canon, F. Neiers, E. Guichard (2018). "Saliva and Flavor Perception: Perspectives". Journal of Agricultural and Food Chemistry 66: 7873- 7879. doi:10.1021/acs.jafc.8b01998..
6. 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:Lien 61: 149-155. doi:10.1016/j.archoralbio.2015.11.002..
7. 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 Chemistry 253: 79-87. doi:10.1016/j.foodchem.2018.01.141..
8. 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..