Gusto

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

Le parola gusto pote indicar:

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

Gusto human

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

dulcor, provocate per sucros como le saccharosa;
sal como le chloruro 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 se adjunge alcun altere sapores:

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 es assistite per le sapores, aromas percipite per retroolfaction in le naso, e per tactile sensationes in le bucca como le effervescentia, rotunditate o astringentia (fr) ("siccitate" provocate sur le mucosa buccal per tanninos o calcium oxalato).^[5]^[6]^[7]^[8]

Referentias

↑ 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.” (6 de januario 2007). American Journal of Physiology 293: R626–R634. doi:10.1152/ajpregu.00286.2007. PMID: 17567713.
↑

« {{{1}}} »
↑ “Humans Can Taste Glucose Oligomers Independent of the hT1R2/hT1R3 Sweet Taste Receptor” (in anglese) (23 de augusto 2016). Chemical Senses 41 (9): 755–762. doi:10.1093/chemse/bjw088. ISSN 0379-864X. PMID: 27553043.
↑ F. Canon, F. Neiers, E. Guichard (6 de januario 2018). “Saliva and Flavor Perception: Perspectives”. Journal of Agricultural and Food Chemistry 66: 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:Lien 61: 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 Chemistry 253: 79-87. doi:10.1016/j.foodchem.2018.01.141..
↑ Francis Canon, Christine Belloir, Eric Bourillot, Hélène Brignot, Loïc Briand (8 de martio 2021). “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..

[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.” (6 de januario 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 anglese) (23 de augusto 2016). Chemical Senses 41 (9): 755–762. doi:10.1093/chemse/bjw088. ISSN 0379-864X. PMID: 27553043.

[5] F. Canon, F. Neiers, E. Guichard (6 de januario 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 (8 de martio 2021). “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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