Log in Become a Member


Term (recipient) for a specialized nerve cell that receives certain external and internal chemical (taste, smell) or physical (touch) stimuli and translates them into a form that the nervous system can understand. The receptor is the first member of the senses and serves as a biological sensor. Each receptor is designed exclusively for a very specific stimulus and, when stimulated, transmits electrical signals to the central nervous system. There they are interpreted (quasi translated) according to the brain region in which they arrive. A distinction is made between primary and secondary receptors. The primary receptors transmit heat stimuli, strong mechanical stimuli such as stretching, pressure or "sharpness". These include, for example, the touch receptors of the skin, which affect the sense of touch (i.e. trigeminal), and the olfactory cells in the olfactory mucosa (approximately 2 x 5 cm²) in the upper part of the nasal cavity, which affect the sense of smell (i.e. olfactory). Secondary receptors include those on the tongue and palate that affect the sense of taste (i.e. gustatory).

Zunge mit den Geschmacksrichtungen und Rezeptoren
Picture left: Copyright Peter Hermes Furian
Picture right: From NEUROtics - Own work, CC BY-SA 3.0,Link
both edited by Norbert Tischelmayer

The world's largest Lexikon of wine terms.

23.121 Keywords · 48.182 Synonyms · 5.311 Translations · 28.435 Pronunciations · 155.910 Cross-references
made with by our Experts. About the Lexicon


Cookies facilitate the provision of our services. By using our services, you agree that we use cookies.