13 The Chemical Senses of Taste and Smell
Taste Is Mediated by Receptors in Taste Buds, Innervated by Cranial Nerves VII, IX, and X
Circumvallate and most foliate papillae are innervated by the glossopharyngeal nerve (IX), fungiform and anterior foliate papillae by the facial nerve (VII). The vagus gets into the act by innervating the few taste buds farther back in the pharynx (probably more important for things like coughing when something nasty gets back there than for the perception of taste). This innervation is distinct from that taking care of touch, pain, and temperature in the mouth (Fig. 13-1).
Taste Receptor Cells Are Modified Epithelial Cells with Neuron-like Properties
Taste receptor cells, unlike most other receptors, are not neurons but rather are modified epithelial cells. Nevertheless, they have some very neuron-like properties: they make depolarizing receptor potentials (and many even make action potentials), which in turn increase the release of neurotransmitter (in this case, the principal transmitter is ATP) onto the peripheral processes of cranial nerve fibers (Fig. 13-2). Some taste receptor cells release ATP at typical chemical synapses. Others use an unusual Ca2+