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[*] |
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| Commons: Taste |
Gusto human
modificarLe 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
modificarDurante 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
modificar- ↑ Katzer, Gernot. Spice Pages: Sichuan Pepper (Zanthoxylum, Szechwan peppercorn, fagara, hua jiao, sansho 山椒, timur, andaliman, tirphal).
- ↑ "Artificial sweeteners and salts producing a metallic taste sensation activate TRPV1 receptors." (2007). American Journal of Physiology 293: 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 Senses 41 (9): 755–762. doi:. ISSN 0379-864X. PMID 27553043.
- ↑ F. Canon, F. Neiers, E. Guichard (2018). "Saliva and Flavor Perception: Perspectives". Journal of Agricultural and Food Chemistry 66: 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:Lien 61: 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 Chemistry 253: 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:..
