gustation


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gustation

[gə′stā·shən]
(physiology)
The act or the sensation of tasting.
References in periodicals archive ?
Clark (1997) noted the importance of chemical senses in birds, but also the infrequency in which these senses (that is, olfaction, gustation, and chemesthesis) are investigated relative to species ecology (for example, management-related applications).
The 13 papers in this collection describe such fish olfaction topics as the development and evolution of the olfactory organ in Gnathostome fish, responses to amino acids in rainbow trout, olfactory discrimination, recordings of stimulated goldfish, cross-adaptation, alarm reactions, solitary chemosensory cells, the Barbel taste system in catfish and goatfish, taste bud cells and their behavior, the role of gustation in comparisons of species based on volumetric brain data, and taste tests for the nine-spined stickleback from the Moscow River and White Sea basins.
Early work by Moran & Brown (1973) on Trioza erytreae (Del Guercio), an African citrus-feeding psyllid, illustrated that antennal chemoreception of volatile plant secondary compounds was important but that antennal tip gustation might also be involved.