Trpm5's Role In The Perception Of The Taste Of Food

Although TRPM5 plays a large role in perception of the taste of food it seems to be only used to signal sweet, bitter and umami sensations it has no effect upon detecting salty or sour tastes.. Experiments have shown that cooling the tongue and taste compounds from 36 to 28 has proven that there are large decreases within the perception of the taste intensity for the sweetness and bitterness of coffee and sucrose. Studies have revealed that the temperature of a food with differ the intensity of it if the food were to be salty or sour. “The saltiness of NaCl and the sourness of citric acid were unaffected by cooling,” which was stated from the Oxford Journals Chemical Senses conducted an experiment that proved that TRPM5 had no effect upon things that were salty or sour. Studies have also shown that certain …show more content…
Depending on the person the temperature of the food may cause the person to be more vulnerable to the taste of the food. For someone who is more sensitive to more colder things eating ice cream would seem more sweeter than it really is due to that person being hyper aware of colder things.

Touch and Sight
Sight and taste may not seem to be factor within taste but they play a large role in perceiving the taste of something.We encode the act of touching and seeing as a way tasting because they both help reveal the flavor sensation.Sight may play a role on how a person's brain may perceive a food or beverage to taste like. Researches have shown when an experiment was conducted on white wine . The white wine was dyed red and the participants had to taste the wine and describe it. Most of the participants classified the dyed as regular red