Translation of "threshold concentration" into Icelandic

The concentration that evokes perception of taste The threshold concentration for taste stimuli refers to the minimum concentration of a taste substance required to evoke a perceptible taste sensation. At this concentration: • Papillae on the tongue become sensitive to a specific basic taste (e.g., sweet, salty, sour, bitter, umami). • This is the point at which the stimulus is strong enough to activate taste receptor cells and produce a detectable signal to the brain.