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Lexicon

The largest wine encyclopedia in the world with 26,557 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Perception threshold

The ability to perceive and identify the smell and taste of substances is a complex process involving several human senses. The six taste sensations sweet, sour, salty, bitter, umami, and fatty are perceived through the palate and tongue gustatory. In contrast, there are around 10,000 different smells (fragrances) that humans can recognize or could recognize with appropriate experience. These are perceived through the olfactory mucosa olfactory.

Haptic and Trigeminal Sensations

Smell and taste sensations are complemented by haptic (tactile) and trigeminal touch, temperature, and pain information from the oral cavity. These are hot and spicy, which are not "smelled" or "tasted," but "felt." The impressions received through the tongue, palate, and nose blend in the brain into a total impression, making the definitive origin no longer clearly traceable.

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Hans-Georg Schwarz

As honorary chairman of the Domäne Wachau, it is the easiest and quickest way for me to access the wein.plus encyclopaedia when I have questions. The certainty of receiving well-founded and up-to-date information here makes it an indispensable guide.

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The world's largest Lexicon of wine terms.

26,557 Keywords · 47,079 Synonyms · 5,318 Translations · 31,890 Pronunciations · 223,563 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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