Introductory psychologyLesson 5 of 6 in the course Sensation and Perception

Chemical and Body Senses: Taste, Smell, Pain, and Balance

5 flashcards · 5 quiz questions · 5 match pairs · 5 fill-in sentences · English

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Summary

Taste and smell are known as the chemical senses because their receptors respond to molecules in food and in the air. They work closely together: what we call a food’s flavor usually combines its taste and its smell.

Gustation is the sense of taste. Molecules in food and beverages dissolve in saliva and interact with taste receptors in the mouth and throat. The receptors are grouped in taste buds. Hair-like extensions from taste receptor cells project into a taste bud’s central pore, where dissolved molecules can bind to receptors and trigger chemical changes in the cells. Those changes produce neural impulses that travel to the brain along nerves associated with the receptor’s location.

All flashcards

What is a taste bud?
A grouping of taste receptor cells whose extensions project into a central pore.
What is flavor?
The experience created largely by combining taste and smell information.
What is nociception?
Signaling that indicates potential harm; it may be associated with pain.
What is neuropathic pain?
Pain resulting from damage to neurons in the peripheral or central nervous system.
What does the vestibular sense contribute to?
Balance, posture, and movement control, using information about head movement and gravity.

Quiz questions

  1. Where is the gustatory cortex located?Answer: Beneath the overlap of the frontal and temporal lobes.
  2. Which skin receptor responds to stretch?Answer: Ruffini corpuscles
  3. What distinguishes inflammatory pain from neuropathic pain?Answer: Inflammatory pain signals tissue damage; neuropathic pain results from neuron damage.
  4. Which structures are the main sensory organs of the vestibular system?Answer: The utricle, saccule, and three semicircular canals.
  5. Which additional taste quality is supported by evidence about the fatty content of foods?Answer: A taste quality related to fat

Based on Psychology 2e by Rose M. Spielman, William J. Jenkins, Marilyn D. Lovett (OpenStax), licensed CC BY 4.0. Adapted into a summary, flashcards and quizzes.

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