STM Article Repository

Rasa Pariksha is used in Ayurveda to determine both the disease's prognosis and its diagnosis. This exam was covered individually in Vimansthana and Indriyasthana by Acharya Charaka. Since both senses employ the same sort of receptors, taste and smell are connected. The chemical communication of taste, which is released as a neurotransmitter, travels from the tongue's taste buds to the gustatory region of the brain through cranial nerves. The tongue has many classes of receptors that each convey a unique signal to the brain, where it is interpreted as bitter or sweet. True taste loss is quite unusual. It has been discovered and determined that ayurvedic Rasa pariksha is useful for identifying and predicting illnesses. The four taste qualities-sweet (with sucrose), salty (with sodium chloride), sour (with citric acid), and bitter (with quinine hydrochloride)-are evaluated in accordance with contemporary medical knowledge. To evaluate the specific loss of taste, modern gustometry techniques including magnitude matching, spatial testing, and electrogustometry may be applied.