Common Sense about Taste: From Mammals to Insects
By David A. Yarmolinsky, C. Zuker, N. Ryba. Cell, 2009
789 citations recorded by the source corpus.
The sense of taste is a specialized chemosensory system dedicated to the evaluation of food and drink. Despite the fact that vertebrates and insects have independently evolved distinct anatomic and molecular pathways for taste sensation, there are clear parallels in the organization and coding logic between the two systems. There is now persuasive evidence that tastant quality is mediated by labeled lines, whereby distinct and strictly segregated populations of taste receptor cells encode each of the taste qualities.
Subfields: Cellular and Molecular Neuroscience, Nutrition and Dietetics, Sensory Systems
View Paper: https://www.semanticscholar.org/paper/b0d13c4e6fb4d36290e0bf35f8a1ca4adc2720e2
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In Cellular and Molecular Neuroscience
- David Raubenheimer
- Stephen J. Simpson
- Kristin Scott
- Pavel Masek
- Colleen R Kirkhart
- Julie H. Simpson
- Hugo J. Bellen
- K. Venken
In Nutrition and Dietetics
In Sensory Systems
Citations in the corpus
- Limited taste discrimination in Drosophila (2010, background): “Mammals are thought to detect five different general taste qualities or modalities: sugars, bitter compounds, salt, acids, and amino acids (1).”
- The nature of nutrition: a unifying framework (2011, background): “Together, these receptors provide the central nervous system of an animal with information about the nutritional composition of food before, during and after ingestion (Dethier 1976; Finger 1997; Yarmolinsky et al. 2009).”