gustation


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gustation

[gə′stā·shən]
(physiology)
The act or the sensation of tasting.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
References in periodicals archive ?
As the maxillary palps are involved in both olfaction and gustation, it is possible that some of the receptors expressed in these organs have a gustatory function.
In addition, the change in oral sensations during gustation also appears to be important, and some differences were found between treatments for integrated sensations, particularly volume, depth, smoothness, balance and overall impression.
Cross-modal mappings across gustation and audition," Perception, vol.
Bauer (2004) stated that the antennal flagella of carideans have abundant tactile and chemoreceptors, especially for gustation. They respond to insoluble, surface-bound, or very low-solubility compounds at high concentration (contact chemoreception).
In these cases food becomes a "low dimension" moment of gustation, where a bite of ice cream becomes a memory of summers at the cottage, a trip to the county fair, or, simply, Florence, Italy.
Harrison (1964) grouped the tongue of birds in five categories according to the adaptive characteristics: adapted to capture, handling and swallowing of food, gustation and touch, and nest building.
Otolaryngologists and other surgeons from the US, Europe, China, and Canada present 18 chapters on airway vascular lesion assessment and treatment, tonsillectomy and adenoidectomy, sensorineural hearing loss in children, migranous vertigo, nonsurgical alternatives for single-sided deafness, ossiculoplasty, human papillomavirus in head and neck cancer, ultrasound, chemoradiation, PET scanning in head and neck cancer, midface lifting, free flap reconstruction, clinical olfaction and gustation, transorbital skull base surgery, nasal polyposis, biofilms in otorhinolaryngology, imaging, and office-based laryngeal surgery.
Although commercial food production relies on relationships between flavor perception (i.e., gustation, olfaction, somato-sensation) and food preferences, marketing foods often involves advertisements that associate more distant sensory cues (e.g., vision and audition) with the expected flavor of the product.
While there are social, psychological, behavioral, and other factors that undoubtedly contribute to this condition, there is a wide-open opportunity to explore the roles of olfaction and gustation in eating behavior to gain further insight into the crisis in obesity, diet, and nutrition.