Irritant Gustatory

Taste stimulants are substances that produce taste sensations in us by acting on the taste buds of our tongue. They can be either natural or artificial.

Natural taste irritants include a variety of foods such as fruits, vegetables, spices and seasonings. For example, lemon, orange, garlic and pepper are common taste irritants. Artificial taste irritants can be derived from chemicals such as sucrose, glucose and fructose.

A taste stimulus can evoke various emotions such as pleasure, anger, fear, etc. Depending on what taste stimulus we consume, we may experience different taste sensations. For example, a sour taste can make us feel bitter, while a sweet taste can make us feel sweet.

In addition, taste irritants can also affect our mood and health. Some foods can cause allergic reactions, while others can raise blood sugar levels, which can lead to diabetes. Therefore, it is important to consume only those foods that do not cause negative reactions in you.

In conclusion, taste irritants are an important part of our lives. They help us enjoy food and drink, and also affect our mood and health. However, it must be taken into account that not all foods are safe to eat, so you need to monitor your diet and choose only those foods that are suitable for your body.

All substances can be irritants to the sense of taste. which are capable of causing corresponding response irritations in the taste organ - taste buds located in the oral cavity. Irritating substances (taste, olfactory, etc.) of various chemical natures produce a response, primarily through the receptors of their peripheral (peripheral and central) parts. It is this part of the stimulus that largely determines the characteristics of its impact. The peculiarities of the impact of various types of irritants on the organ of taste can only be considered in general terms, that is, through comparison of their effects according to a certain number of criteria. These criteria:

a) the availability of the stimulus for capture b) assessment of the stimulus by intensity c) the quality of the sensation caused by a given stimulus d) the duration of the impact of the same stimulus on a sensory organ during one act of its functioning.

Let us give as an example of a taste irritant some food products when tasting them: apple, 2. currant; herring 4, melon, chanterelles, lard, honey and some flavoring “actives” with an intoxicating effect - “tuborgaa” chewing gum and tobacco, beer 3, cranberries, coffee, peaches; bulbs.

The taste of a food product is determined by the concentration of the solution (the moisture content of the product) and its quality. It should be borne in mind that the perception of taste does not depend on the concentration of the food substance itself, but mainly on the concentration of any of its substances (for example, salt, sugar). Sprinkle a drop of pure sugar solution on your tongue, taste it, and you will be convinced that it is water. To experience the sweet taste of sugar, you need to increase its concentration by diluting it with water. This technique is called “restoration”.

The reducing effect of organic acids (e.g. hydrochloric or nitric) is also explained