Tactile, chemical sense

Abstract Many barnacle species are gregarious. This is an essential behavior for those species that can only reproduce by mating with a neighboring barnacle. Proximity of adult barnacles is achieved by gregarious settlement of the cypris larva. The chemical basis of this behavior was established 60 years ago, but attempts to characterize the cue to settlement met with limited success. This chapter presents evidence obtained in recent years that the cue is an a2-macroglobulin-like cuticular protein, detected by cyprids using a tactile chemical sense as they explore the substratum for a suitable settlement site. 

Flavor has been defined as a memory and an experience (1). These definitions have always included as part of the explanation at least two phenomena, ie, taste and smell (2). It is suggested that in defining flavor too much emphasis is put on the olfactory (smell) and gustatory (taste) aspects (3), and that vision, hearing, and tactile senses also contribute to the total flavor impression. Flavor is viewed as a division between physical sense, eg, appearance, texture, and consistency, and chemical sense, ie, smell, taste, and feeling (4). The Society of Flavor Chemists, Inc, defines flavor as "the sum total of those characteristics of any material taken in the mouth, perceived principally by the senses of taste and smell and also the general senses of pain and tactile receptors in the mouth, as perceived by the brain" (5). 

Flavor. The sensation produced by a material taken into the mouth, perceived principally by the senses of taste and smell, but also by the common chemical sense produced by pain, tactile, and temperature receptors in the mouth. 

Besides nutrients, foods contain many substances that influence the food sensory impression and its organoleptic properties. These food constituents are known as sensoriaUy active compounds. They determine the sensory value (quality) of foods, inducing an olfactory sensation (perception), which is described as the aroma, odour and smell, gustative perception, which is the taste, visual perception, which is the colour, haptic (tactile) perception, which is the touch and feel, and auditorial perception, which is the sound. The olfactory sensation is derived from odour-active compounds and the gustative perception from taste-active compounds. Flavour is the sensory impression determined by the chemical senses of both taste and smell and is caused by flavour-active food components. Haptic sensation is the texture, which is affected mainly by high molecular weight compounds, such as proteins and polysaccharides, often referred to collectively as hydrocoUoids. Geometric aspects of texture that evoke both haptic and visual sensations symbolise the terms appearance and shape. 

For a terrestrial animal, flavor may be defined as the composite sensation resulting from placing something in the mouth. Therefore, flavor may Include taste, olfactory, vomeronasal, trigeminal and other chemical sense Inputs as well as tactile, temperature and proprioceptive cues. Thus, the subjective sensation we call flavor is the result of interactions of a complex of receptors. The bulk of experimental work in this field has focussed upon one class of receptors and associated CNS processes, the taste system. There are powerful arguments that the taste system is a uniquely important component in regulating flavor perception and food Intake (e.g.,, but other sensory components significantly influence flavor perception (e.g., ). 

Primary sensory neurons sense pain and convey it to the spinal cord. Nociceptors have unmyelinated (C fiber) or thinly myelinated (AS) axons, while the low-threshold Ap-fiber mechanoreceptors involved in tactile and proprioceptive perception have large myelinated sensory neurons (Table 57-1). The peripheral terminals of primary sensory neurons convert changes in the environment into neuronal activity by transducing mechanical (Ch. 51), thermal or chemical stimuli into ion fluxes across their... 

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