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Taste. As shown to the right, each taste bud consists of a cluster of sensory cells forming synapses with neurons with long axons. These project to the medulla in one of three cranial nerves (VII,IX,X). The sensory cells release glutamate when stimulated by their corresponding taste.Scattered over the tongue, there are five classical types of taste buds: salt, sweet, sour, bitter, and umami. Salt and sweet are self-explanatory.The bitter respond to various plant alkaloids, sour to acid (such as might be found in spoiled foods), and the umami to glutamate and some related substances.aste. As shown to the right, each taste bud consists of a cluster of sensory cells forming synapses with neurons with long axons. These project to the medulla in one of three cranial nerves (VII,IX,X). The sensory cells release glutamate when stimulated by their corresponding taste.
Via small openings in the tongue epithelium, called taste pores, parts of the food dissolved in saliva come into contact with taste receptors. These are located on top of the taste receptor cells that constitute the taste buds.The taste receptor cells send information detected by clusters of various receptors and ion channels to the gustatory areas of the brain via the seventh, ninth and tenth cranial nerves.aste buds are only present in circumvalate, fungiform, and foliate papillae and soft palate, but not filiform papillae. Salts, sweet, sour and umami tastes causes depolarization of the taste cells, although different mechanisms are applied. Bitter causes an internal release of Ca 2+ , no external Ca 2+ is required.