Recent work on receptor molecules and cells used prototypical sweet, salty, sour, bitter, and umami stimuli. Labeled-line coding was supported, but it remains possible that the molecules and cells could respond to other tastants. Studies with other tastants are needed. The sensory message might contain two codes – one for attraction or aversion, the other, across-fiber patterning of stimulus quality.
A study of the science of taste: On the origins and influence of the core ideas Robert P. Erickson Departments of Psychology and Neurosciences, and Neurobiology, Duke University, Durham, NC 27708. [email protected]