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Aftertaste

Index Aftertaste

Aftertaste is the taste intensity of a food or beverage that is perceived immediately after that food or beverage is removed from the mouth. [1]

31 relations: Acesulfame potassium, Amphiphile, Amygdala, Aspartame, Basal ganglia, Chorda tympani, Drink, Flavor, Food, G protein, Glossopharyngeal nerve, Insular cortex, Lingual papillae, Magnetic resonance imaging, Neuroscience, Olfaction, Postcentral gyrus, Propylthiouracil, Quinine, Rating of perceived exertion, Receptor antagonist, Saccharin, Signal transduction, Solitary nucleus, Somatosensory system, Supertaster, Taste, Taste receptor, Thalamus, Vagus nerve, Wine tasting.

Acesulfame potassium

Acesulfame potassium, also known as acesulfame K (K is the symbol for potassium) or Ace K, is a calorie-free sugar substitute (artificial sweetener) often marketed under the trade names Sunett and Sweet One.

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Amphiphile

An amphiphile (from the Greek αμφις, amphis: both and φιλíα, philia: love, friendship) is a chemical compound possessing both hydrophilic (water-loving, polar) and lipophilic (fat-loving) properties.

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Amygdala

The amygdala (plural: amygdalae; also corpus amygdaloideum; Latin from Greek, ἀμυγδαλή, amygdalē, 'Almond', 'tonsil') is one of two almond-shaped groups of nuclei located deep and medially within the temporal lobes of the brain in complex vertebrates, including humans.

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Aspartame

Aspartame (APM) is an artificial non-saccharide sweetener used as a sugar substitute in some foods and beverages.

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Basal ganglia

The basal ganglia (or basal nuclei) is a group of subcortical nuclei, of varied origin, in the brains of vertebrates including humans, which are situated at the base of the forebrain.

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Chorda tympani

The chorda tympani is a branch of the facial nerve that originates from the taste buds in the front of the tongue, runs through the middle ear, and carries taste messages to the brain.

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Drink

A drink or beverage is a liquid intended for human consumption.

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Flavor

Flavor (American English) or flavour (British English; see spelling differences) is the sensory impression of food or other substance, and is determined primarily by the chemical senses of taste and smell.

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Food

Food is any substance consumed to provide nutritional support for an organism.

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G protein

G proteins, also known as guanine nucleotide-binding proteins, are a family of proteins that act as molecular switches inside cells, and are involved in transmitting signals from a variety of stimuli outside a cell to its interior.

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Glossopharyngeal nerve

The glossopharyngeal nerve, known as the ninth cranial nerve (CN IX), is a mixed nerve that carries afferent sensory and efferent motor information.

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Insular cortex

In each hemisphere of the mammalian brain the insular cortex (also insula and insular lobe) is a portion of the cerebral cortex folded deep within the lateral sulcus (the fissure separating the temporal lobe from the parietal and frontal lobes).

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Lingual papillae

Lingual papillae (singular papilla) are the small, nipple-like structures on the upper surface of the tongue that give it its characteristic rough texture.

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Magnetic resonance imaging

Magnetic resonance imaging (MRI) is a medical imaging technique used in radiology to form pictures of the anatomy and the physiological processes of the body in both health and disease.

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Neuroscience

Neuroscience (or neurobiology) is the scientific study of the nervous system.

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Olfaction

Olfaction is a chemoreception that forms the sense of smell.

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Postcentral gyrus

The postcentral gyrus is a prominent gyrus in the lateral parietal lobe of the human brain.

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Propylthiouracil

Propylthiouracil (PTU) is a medication used to treat hyperthyroidism.

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Quinine

Quinine is a medication used to treat malaria and babesiosis.

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Rating of perceived exertion

In sports and particularly exercise testing, the rating of perceived exertion (RPE), as measured by the Borg rating of perceived exertion scale (RPE scale), is a frequently used quantitative measure of perceived exertion during physical activity.

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Receptor antagonist

A receptor antagonist is a type of receptor ligand or drug that blocks or dampens a biological response by binding to and blocking a receptor rather than activating it like an agonist.

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Saccharin

Sodium saccharin (benzoic sulfimide) is an artificial sweetener with effectively no food energy that is about 300–400 times as sweet as sucrose but has a bitter or metallic aftertaste, especially at high concentrations.

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Signal transduction

Signal transduction is the process by which a chemical or physical signal is transmitted through a cell as a series of molecular events, most commonly protein phosphorylation catalyzed by protein kinases, which ultimately results in a cellular response.

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Solitary nucleus

In the human brainstem, the solitary nucleus (SN) (nucleus of the solitary tract, nucleus solitarius, nucleus tractus solitarii) is a series of purely sensory nuclei (clusters of nerve cell bodies) forming a vertical column of grey matter embedded in the medulla oblongata.

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Somatosensory system

The somatosensory system is a part of the sensory nervous system.

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Supertaster

A supertaster is a person who experiences the sense of taste with far greater intensity than average, with some studies showing an increased sensitivity to bitter tastes.

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Taste

Taste, gustatory perception, or gustation is one of the five traditional senses that belongs to the gustatory system.

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Taste receptor

A taste receptor is a type of receptor which facilitates the sensation of taste.

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Thalamus

The thalamus (from Greek θάλαμος, "chamber") is the large mass of gray matter in the dorsal part of the diencephalon of the brain with several functions such as relaying of sensory signals, including motor signals, to the cerebral cortex, and the regulation of consciousness, sleep, and alertness.

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Vagus nerve

The vagus nerve, historically cited as the pneumogastric nerve, is the tenth cranial nerve or CN X, and interfaces with parasympathetic control of the heart, lungs, and digestive tract.

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Wine tasting

Wine tasting is the sensory examination and evaluation of wine.

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References

[1] https://en.wikipedia.org/wiki/Aftertaste

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