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sensory attributes, vision - Coggle Diagram

- - - - difference threshold
        
        terminal threshold
        
        no increase in perceived intensity
        
        change in stimulus to produce
        noticeable differ
      - level where specific stimulus
        can be recognized
- - - - crunchiness
      - touch
        
        surface roughness
        
        TEXTURE
  - - - the impressions perceived via
        the chemical senses
        from a product in the mouth
      - aromatics
        
        basic tastes (sweet, sour, bitter, salty)
        
        chemical feeling factors
      - how it works?
        
        food/drinks passes over taste pores (PAPILLAE) on tongue
        
        receptors identify taste profile
        
        nerves send information to thebrain
      - SWEETNESS-chem configurattion of -OH
        UMAMI-glutamates
        SOUR TASTE -concentration Of H+
        BITTERNESS - caffeine, theo bromine, phenolic compounds
        SALTY - Na+ in NaCl
        
        sourness and saltiness
        
        BITTER, SWEET, UMAMI
        
        involves G-protein coupled membrane receptor which is mediated by IP3 Calcium mechanism
        
        receptors are coupled with G-protein.
        glucose attached to the recpetor and lead to conformational changes in the receptor that
        dissociates the G-protein and
        triggers the IP3 Calcium machanism.
        then lead to opening of TRP channel
        and ion will enter the cell and depolarized the cell.
        this create action potential and
        send signal to brain
        
        incl ion channels,
        being mediated by the ENaC
        
        NaCl attached to the receptor, then lead to the channel to be open. then the sodium ions (for saltiness) or H+ (sour) will enter the channel and lead the cell to be depolarized. then leads to the creation of action potentiol that sends signal to the brain