flavour$500079$ - translation to greek
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  3. flavour$500079$

flavour$500079$ - translation to greek

PEER-REVIEWED SCIENTIFIC JOURNAL
Flavour and fragrance journal; Flavour Fragr J; Flavour Fragr. J.; Flavour & Fragrance Journal; Flavour & fragrance journal
  • Image:Ffj cover new.gif

flavour      
n. γεύση άρωμα, γεύση
sour taste         
  • Taste buds and papillae of the tongue
  • This diagram linearly (unless otherwise mentioned) tracks the projections of all known structures that allow for taste to their relevant endpoints in the human brain.
  • The diagram depicted above shows the signal transduction pathway of the bitter taste. Bitter taste has many different receptors and signal transduction pathways. Bitter indicates poison to animals. It is most similar to sweet. Object A is a taste bud, object B is one taste cell, and object C is a neuron attached to object B. I. Part I is the reception of a molecule.1. A bitter substance such as quinine, is consumed and binds to G Protein-coupled receptors.II. Part II is the transduction pathway 2. Gustducin, a G protein second messenger, is activated. 3. Phosphodiesterase, an enzyme, is then activated. 4. Cyclic nucleotide, cNMP, is used, lowering the concentration 5. Channels such as the K+, potassium, channels, close. III. Part III is the response of the taste cell. 6. This leads to increased levels of Ca+. 7. The neurotransmitters are activated. 8. The signal is sent to the neuron.
  • The diagram depicts the signal transduction pathway of the sour or salty taste. Object A is a taste bud, object B is a taste receptor cell within object A, and object C is the neuron attached to object B. I. Part I is the reception of hydrogen ions or sodium ions. 1. If the taste is sour, H<sup>+</sup> ions, from acidic substances, pass through H<sup>+</sup> channels. Depolarization takes place II. Part II is the transduction pathway of the relay molecules. 2. Cation, such as K<sup>+</sup>, channels are opened. III. Part III is the response of the cell. 3. An influx of Ca<sup>+</sup> ions is activated. 4. The Ca<sup>+</sup> activates neurotransmitters. 5. A signal is sent to the neuron attached to the taste bud.
  • The diagram above depicts the signal transduction pathway of the sweet taste. Object A is a taste bud, object B is one taste cell of the taste bud, and object C is the neuron attached to the taste cell. I. Part I shows the reception of a molecule. 1. Sugar, the first messenger, binds to a protein receptor on the cell membrane. II. Part II shows the transduction of the relay molecules. 2. G Protein-coupled receptors, second messengers, are activated. 3. G Proteins activate adenylate cyclase, an enzyme, which increases the cAMP concentration. Depolarization occurs. 4. The energy, from step 3, is given to activate the K+, potassium, protein channels.III. Part III shows the response of the taste cell. 5. Ca+, calcium, protein channels is activated.6. The increased Ca+ concentration activates neurotransmitter vesicles. 7. The neuron connected to the taste bud is stimulated by the neurotransmitters.
SENSE THAT DETECTS TYPES OF CHEMICALS THAT TOUCH THE TONGUE
Basic taste; Basic tastes; Gustatory; Gustatory system; Sour; Bitter (taste); Sourness; Bitter taste; Yumminess; Saltiness; Primary tastes; Gustation; Tasteful; Sense of taste; Four tastes; Gustatory sense; Gustatory sensation; Tangiest; Sour taste; Tartness; Bitterness (taste); Tart (flavor); Gustaoception; Kokumi; Gustatory systems; Oleogustus; Draft:Oleogustus; Oiliogustus; Oliogustus; Bitter flavor; Primary taste; Taſte; Taste perception; Taste threshold; Salty taste; Salty (taste); Sour (taste); Flavor (taste); Flavour (taste)
ξινίλα, ξυνίλα

Definition

Deliciousness
·noun Luxury.
II. Deliciousness ·noun The quality of being delicious; as, the deliciousness of a repast.
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Wikipedia

Flavour and Fragrance Journal

The Flavour and Fragrance Journal is a bimonthly peer-reviewed scientific journal published since 1985 by John Wiley & Sons. It publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. The current Editor-in-Chief is Kerstin Steiner (Firmenich, Switzerland).

https://en.wikipedia.org/wiki/Flavour and Fragrance Journal
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