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Umami (Sabor)

Umami (うま味) is one of the five basic tastes that recognize the specialized receptors of human language, in addition to sweet, salty, bitter and sour. Is a Japanese word for delicious.

glutamic acid or glutamates commonly found in meats, cheeses, soups, or other proteins in free stimulate specific receptors on the tongue, resulting in umami taste. In China, known as umami xianwei (literally, "fresh taste" or "great taste").

Glutamate is used historically in many cultures to increase the palatability of the food products in Asia as soy sauce and fish sauce in Italy with Parmesan cheese and anchovies in Spain with ham

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El Olfato

Smell

The smell or olfaction is sense responsible for detecting and processing smells .

is a chemoreceptor in acting as a stimulant aromatic or odoriferous particles detached from the volatile bodies, which enter the olfactory epithelium located in nose , and are processed by the olfactory system .

The nose distinguish between more human of 10,000 aromas different. Smell is the strongest sense at birth.

The odorants are chemicals volatile transported by air . Odorous objects released into the atmosphere small molecules we perceive to inspire. These molecules reach mucosa olfactory, consisting of three different kinds of cells : the olfactory sensory cells the supporting cells and basal cell , divided about once a month and replace the dying olfactory cells. 20 to 30 million human olfactory cells contain, in its front end, a small head with about 20 small sensory filaments ( cilia ). Aqueous nasal mucus transports aromatic molecules to cilia using proteins fixing, the cilia transform chemical signals from the different aromas in electrical responses.

Extensions olfactory nerve cells reach bulb olfactory through micro-holes skull ; the bulb is a former portion brain , which deals with the perception of odors. These extensions nerve ending in glomeruli , small ends of olfactory cells of spherical shape where it is processed aromatic signals are then conducted by special receptor cells. The information first reaches the limbic system and hypothalamus , ontogenetically ancient brain regions, responsible for emotions, feelings, instincts and impulses, such regions also stored contents memory and regulate the release of hormones . Therefore, odors can directly modify our behavior and bodily functions. Only later part of the information reaches the fragrant cortex and becomes conscious.

pituitary glands

chemical smell receptors are

• The pituitary red : Located in the bottom of the nostril and is lined by numerous blood vessels that heat the air.

• The gland pituitary yellow : Located on the top of the nostrils and has three layers:

1. supporting cells
2. olfactory cells
3. Basal cells

olfactory cells are cells receptor nerve chemical stimuli caused by the fumes. In the pituitary glands are yellow mucus Bowman, which releases a fluid that keeps it moist and clean the olfactory epithelium.

is necessary to stimulate these substances are volatile, ie, they give off vapors that can penetrate into the nostrils, which are soluble in water to dissolve in the mucus and reach olfactory cells. They transmit a nerve impulse to the olfactory bulb and the olfactory centers of the cerebral cortex, which is where you can see and interpret the sense of smell. It is believed that there are 7 types of cells olfactory, each of which can detect only one type of molecules, they are:

• Alacanforado: the smell of mothballs.
• Musky, musky odor.
• Floral.
• Menthol.
• Ethereal: the smell of dry cleaning fluids.
• Picante.
• Stench: rotten smell.

in 1991 were first discovered genes of proteins odor receptors. These molecules reside in the membrane receptor of cells sense, that retain a aroma and send the message corresponding to brain through a chain of chemical reactions. In 1996 he characterized the first human olfactory receptor.

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Sentido del gusto

Taste is one of the senses. taste the flavor is to record and identify soluble substances in saliva through some of its chemical qualities. Basics



Although taste is the weakest of the senses, is attached to the nose, which completes its function by olfactory papillae. This is because the smell of the food we eat aerodigestive fork ascends to the olfactory mucosa, and so there is the strange phenomenon, which is that food tested first by the nose. A demonstration of this is what happens to us when we stuffy nose due to a cold: when you eat are all insipid, tasteless.
This sense also is a powerful aid to digestion, because we know that the pleasant sensations of taste stimulates the secretion of saliva and gastric juices. Taste buds play an important role in this regard.

is considered to taste transmission routes depart from the posterior muscle regions of the tongue, through their nerve fibers, leading to excitations centers in témporoccipital lobe (temporal lobe, occipital lobe) of the brain. Each steak has a specific sensitivity nervous, directly related with gustatory areas located on the tongue.


Five primary taste
They correspond to the five flavors that are considered.
• Taste bitter as quinine
• Salty taste, such as sodium chloride (common salt) or sea water
• Sweet taste, like sugar
• Sour taste, like lemon or umami
• Tasty: as glutamate. Umami is the latest tastes added to the list in 1908 by the Japanese physiologist Kikunae Ikeda


• Diseases like Cancer with the language of the lips, is the most common cancerous form of the oral cavity. The evolution of this disease is similar to that of the cancerous ulcer, sometimes preceded by nodular thickening.
• Ageusia is the loss or reduced sense of taste and is a result of upheavals in the language, such as burns, or certain facial palsy (eg Bell's palsy).
• Dysgeusia this disorder distorts the taste of foods and beverages ingested. The distortion of taste is a symptom of depression (psychiatric disease).
• hypogeusia refers to the limited ability to taste and distinguish the basic tastes.

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