Goût

Résumé

Le goût (également écrit gout dans la nouvelle orthographe), ou la gustation, est le sens qui permet d'identifier les substances chimiques sous forme de solutions par l'intermédiaire de chémorécepteurs situés sur la langue (récepteurs de Vugo). Il joue un rôle important dans l'alimentation en permettant d'analyser la saveur des aliments. Par métonymie, on appelle aussi « goût » chacune des saveurs distinguées par le sens du goût (ce que l'odeur est à l'odorat). Lors d'une dégustation, le goût est associé à l'odorat et, dans le langage courant, la notion de « goût » est souvent élargie aux flaveurs. Vocabulaire Un aliment est plus ou moins goûteux et on évalue sa sapidité en le goûtant afin de percevoir l'intensité des saveurs. S'il est perçu comme bon, il est qualifié de savoureux ou goûteux. L'odorat, qui permet de détecter les substances chimiques volatiles, est un sens assez proche de celui du goût. Il n'existe d'ailleurs pas de distinction entre goût et odorat en mi

Source officielle

https://fr.wikipedia.org/wiki/Go%C3%BBt

À propos de ce résultat

Cette page est générée automatiquement et peut contenir des informations qui ne sont pas correctes, complètes, à jour ou pertinentes par rapport à votre recherche. Il en va de même pour toutes les autres pages de ce site. Veillez à vérifier les informations auprès des sources officielles de l'EPFL.

Publications associées (10)

Publications associées

Chargement

Personnes associées

Chargement

Unités associées

Chargement

Concepts associés (119)

Concepts associés

Chargement

Cours associés (26)

Cours associés

Chargement

Séances de cours associées (25)

Séances de cours associées

Chargement

uJoin is a social network developed by a Fribourg start-up aiming to connect people through real-life activities. uJoiners (members of the community) fill in their hobbies, and relevant activities are brought to them so they can take part to fun events and meet people they share common tastes with. The goal of this project is to create a JavaScript SDK to provide developers with a simple and elegant way to handle the communication with uJoin API.

2014

Chargement

Analysis of taste processing in rat gustatory cortex

Riccardo Accolla

Gustatory perception is a complex phenomenon involving the recognition of sensory properties of a food (taste modality and intensity, flavour, texture, fat content, temperature) as well as its reward value (pleasantness and nutritional value). The sense of taste lies at the core of this process and has the fundamental task of guiding the individual towards the decision on which substances to ingest and which others to reject. Remarkable progress has been made through molecular and genetic manipulations in the understanding of the coding of taste at the receptor level. However, much less is known about the cortical processing of taste sensation and the organizing principles of the gustatory cortex (GC). Functional maps are evident in many sensory regions of the neocortex, where neurons are arranged in spatially distinct networks to process sensory inputs. In contrast, in the GC, the existence of functional domains encoding different taste modalities has not been shown yet. In this thesis we used in vivo optical imaging techniques to investigate the functional architecture of the GC in regard to pure taste attributes (modality and intensity) and stimulus hedonic value (or pleasantness). In a first study we found that four of the primary taste modalities (sweet, bitter, salty and sour) are represented by distinctive spatial patterns, but that no region was specific to a single modality. In addition, we found that two tastants of similar hedonic value (pleasant or unpleasant) activated areas with more common regions than two tastants with opposite hedonic value. To better investigate the role of GC in representing the hedonic value, in a second study we coupled intrinsic imaging with conditioned taste aversion (CTA), a learning paradigm whereby a subject learns to avoid a taste stimulus previously associated with visceral malaise. We imaged intrinsic signals from the rat GC after inducing CTA to a pleasant stimulus (saccharin) and compared the resulting map to the response to a naturally unpleasant compound (quinine). Our results show that saccharin maps undergo plastic changes after CTA acquisition and after the extinction of the aversion, although this second change did not seem to reflect a simple reversal of the CTA acquisition. This result would be consistent with the evidence that extinction represents a new state of learning. Interestingly, this GC maps plasticity appears to be strongly correlated with the behavioral changes in the stimulus hedonic value. When saccharin shifts from attractive (Ctrl) to aversive (CTA acquisition) and attractive again (CTA extinction) its cortical representation changes in its relative position with respect to the pattern of the reference aversive stimulus, becoming highly correlated to the quinine pattern only after the CTA acquisition. In summary, we propose that the specific cortical patterns can be used to discriminate among various taste modalities, according to a spatial model of taste coding. We also show that GC maps reshape following conditioned learning induced by an internal state of malaise. Overall the present thesis provides new evidence for the GC as a site where multiple taste attributes are processed, including taste modality, intensity, aversive memory and hedonic value.

EPFL2007

Chargement

Discrimination between foods is crucial for the nutrition and survival of animals. Remarkable progress has been made through molecular and genetic manipulations in the understanding of the coding of taste at the receptor level. However, much less is known about the cortical processing of taste sensation and the organizing principles of the gustatory cortex (GC). Using genetic tracing, it has recently been shown that sweet and bitter taste are processed through segregated neuronal circuitries along the gustatory pathway up to the cortical level. This is in disagreement with the evidence that GC neurons recorded in both anesthetized and behaving animals responded to multiple taste modalities (including sweet and bitter). To investigate the functional architecture of the GC in regard to taste modalities, we used in vivo intrinsic optical imaging, a technique that has been successfully applied to explore the organization of other neocortical regions. We found that four of the primary taste modalities (sweet, bitter, salty, and sour) are represented by distinctive spatial patterns but that no region was specific to a single modality. In addition, we found that two tastants of similar hedonic value (pleasant or unpleasant) activated areas with more common regions than two tastants with opposite hedonic value. In summary, we propose that these specific cortical patterns can be used to discriminate among various tastants.

2007

Chargement

Analysis of taste processing in rat gustatory cortex

Riccardo Accolla

EPFL2007