Todrank J, Bartoshuk L M
Psychology Department, University of Pennsylvania, Philadelphia 19104.
Physiol Behav. 1991 Nov;50(5):1027-31. doi: 10.1016/0031-9384(91)90432-n.
Taste sensations appear to come from all over the inner surface of the mouth, yet the taste receptors are restricted to relatively small particular areas of the oral surface. In addition, even if a relatively large (e.g., one half) proportion of the taste field is damaged, subjective taste experience may be unaffected. The touch system contributes to this constancy because taste sensations appear to be localized by touch. If a taste solution is painted from the side of the tongue (an area of low receptor density) past the tip (an area of high receptor density) and on to the second side, the taste sensation begins weak, gets stronger at the tip, and retains much of its intensity. The strong taste from the tip follows the tactile path of the stimulus sweep. This illusion occurs for all four stimuli tested: sucrose, sodium chloride, citric acid, and quinine hydrochloride.
