An organ that senses chemical stimuli.The main taste organ of bees is the conical sense organ protruding from the epidermis, with holes on the surface and three or four nerves at the lower end, which are located on the mouth organ, antenna and tarsal section of the forefoot.They did not stimulate the sugar solution with a concentration lower than 2%, but could distinguish between 4% and 5% sugar concentrations.The absorption amount of sugar solution with higher concentration is larger.[1]
Wine evaluation terms.The human taste organ is the tongue in the mouth.Taste is meridiansalivaOr it can dissolve food through water, stimulate taste cells through taste buds on the tongue, and then pass them to the brain to distinguish taste.There are about 1000 taste buds in the human mouth, most of which are on the tongue, and distributed in the upper jaw, pharynx, cheek and throat.The taste of each part of the tongue is different, and various flavor substances can be displayed sensitively only at a certain position of the tongue.For example, the sensitive area of sweet taste is on the tip of the tongue, the sensitive area of salty taste is from the tip of the tongue to the edge of both sides of the tongue, and the tongue root is most sensitive to bitter taste.Therefore, when evaluating wine, the wine evaluators should make full use of the tip of the tongue, the edge of the tongue and various parts of the oral cavity.People's sense of taste is also easy to fatigue. After long-term continuous stimulation, the sensitivity of the tongue becomes worse and worse, and the feeling becomesslow。Therefore, not too many wine samples can be tasted at one time. After tasting, rinse your mouth with water to help restore your taste.[2]
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The sensitivity of the taste organ on the antenna is higher than that of the mouth organ.The sugar solution will react at 1.4% when it is touched on the antenna.The antennae of the repeatedly trained bees also respond to the sugar solution as low as 0.0034%.The sensitivity of forefoot taste sensor is poor, and the minimum threshold for detecting sugar concentration is 17%.
K. Von Frisch used 34carbohydrateIn the experiment with related compounds, among the 30 substances that people think are sweet, bees only react to 7 kinds of sugar, glucose, fructose, maltose, trehalose, trehalose and fucose.These are found in nectar (sucrose, glucose, fructose) or mannose (maltose, terpinose) respectively.Methyl glucosideInositol and inositol only stimulated bees in a certain range.Other sweet substances such as saccharin and euonymol have little or no nutritional value for bees（SorbitolExceptions).A few sweet substances are even toxic to bees, such as mannose, galactose, rhamnose and aldose.
Bees can distinguish different tastes of sugar, acetic acid, salt and quinine. The threshold value for sour and salty tastes is generally similar to that of humans, but they are insensitive to bitter tastes.
The cheap white sugar supplied by some European governments to bee farms is often mixed with a bitter tasteOctaacetyl sucrose(trade name Oktosan) as bee feed.[1]
