Chemosensation taste

In the squamous/stratified epithelium covering, the palatal aperture of the N-P canals and the dorso-lateral surfaces of the papilla, there are occasional clusters of taste buds. These non-olfactory chemosensory elements are positioned at or near to the entrance to the AOS, suggesting that some initial chemosensation may arise from the sampling of material... 

It seems that chemosensation and chemosensory learning in Drosophila are beginning to be understood fairly well, in particular in the genuinely sensory aspects, and in terms of odour-taste memory trace formation. The remaining terra... 

A major roadblock in identifying gustatory properties of stearic acid is the absence of a delivery system that can present high concentrations or amoimts of hydrophobic stimuli in the absence of tactile (and olfactory) cues. For example, Chale-Rush et al. [4, 22] and Mattes [2] foimd that the detection of smell and taste thresholds of fatty acid stimuli differed with presentation conditions. This absence of a suitable delivery system ciurently limits suprathreshold studies on fatty acid chemosensation in the oral cavity. 

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