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- Taste abstract "Taste, gustatory perception, or gustation is the sensory impression of food or other substances on the tongue and is one of the five traditional senses. Taste is the sensation produced when a substance in the mouth reacts chemically with taste receptor cells located on taste buds. Taste, along with smell (olfaction) and trigeminal nerve stimulation (registering texture, pain, and temperature), determines flavors of food or other substances. Humans have taste receptors on taste buds (gustatory calyculi) and other areas including the upper surface of the tongue and the epiglottis.The tongue is covered with thousands of small bumps called papillae, which are easily visible to the naked eye. Within each papilla are hundreds of taste buds. The exception to this is the filiform papillae that do not contain taste buds. There are between 2000 and 5000 taste buds that are located on the back and front of the tongue. Others are located on the roof, sides and back of the mouth, and in the throat. Each taste bud contains 50 to 100 taste receptor cells. The sensation of taste can be categorized into five basic tastes: sweetness, sourness, saltiness, bitterness, and umami. Taste buds are able to differentiate among different tastes through detecting interaction with different molecules or ions. Sweet, umami, and bitter tastes are triggered by the binding of molecules to G protein-coupled receptors on the cell membranes of taste buds. Saltiness and sourness are perceived when alkali metal or hydrogen ions enter taste buds, respectively.The basic tastes contribute only partially to the sensation and flavor of food in the mouth — other factors include smell, detected by the olfactory epithelium of the nose; texture, detected through a variety of mechanoreceptors, muscle nerves, etc.; temperature, detected by thermoreceptors; and "coolness" (such as of menthol) and "hotness" (pungency), through chemesthesis.As taste senses both harmful and beneficial things, all basic tastes are classified as either aversive or appetitive, depending upon the effect the things they sense have on our bodies. Sweetness helps to identify energy-rich foods, while bitterness serves as a warning sign of poisons.Taste perception fades with age: On average, people lose half their taste receptors by time they turn 20.".
- Taste thumbnail Taste_bud.svg?width=300.
- Taste wikiPageExternalLink v=onepage&q&f=false.
- Taste wikiPageExternalLink v=onepage&q&f=false.
- Taste wikiPageExternalLink v=onepage&q&f=false.
- Taste wikiPageExternalLink v=onepage&q=source%20book%20flavours&f=false.
- Taste wikiPageExternalLink v=onepage&q&f=false.
- Taste wikiPageExternalLink v=onepage&q&f=false.
- Taste wikiPageExternalLink v=onepage&q&f=false.
- Taste wikiPageExternalLink v=onepage&q&f=false.
- Taste wikiPageExternalLink v=onepage&q&f=false.
- Taste wikiPageExternalLink v=onepage&q&f=false.
- Taste wikiPageExternalLink v=onepage&q=%22same%20concentration%20(1M)%22&f=false.
- Taste wikiPageExternalLink msg11.html.
- Taste wikiPageExternalLink 285.full.pdf.
- Taste wikiPageExternalLink 1068.pdf.
- Taste wikiPageExternalLink annurev.ph.12.030150.002345.
- Taste wikiPageExternalLink t-Dulac.pdf.
- Taste wikiPageExternalLink BabeskinArticle247.pdf.
- Taste wikiPageExternalLink the-science-of-taste-a27.
- Taste wikiPageExternalLink taste.asp.
- Taste wikiPageExternalLink 4692.full.
- Taste wikiPageExternalLink nature05401.pdf.
- Taste wikiPageID "21282070".
- Taste wikiPageRevisionID "606720109".
- Taste hasPhotoCollection Taste.
- Taste subject Category:Articles_with_inconsistent_citation_formats.
- Taste subject Category:Gustation.
- Taste subject Category:Gustatory_system.
- Taste subject Category:Sensory_systems.
- Taste comment "Taste, gustatory perception, or gustation is the sensory impression of food or other substances on the tongue and is one of the five traditional senses. Taste is the sensation produced when a substance in the mouth reacts chemically with taste receptor cells located on taste buds. Taste, along with smell (olfaction) and trigeminal nerve stimulation (registering texture, pain, and temperature), determines flavors of food or other substances.".
- Taste label "Goût".
- Taste label "Gustatorische Wahrnehmung".
- Taste label "Gusto".
- Taste label "Gusto".
- Taste label "Paladar".
- Taste label "Smaak (zintuig)".
- Taste label "Smak (fizjologia)".
- Taste label "Taste".
- Taste label "Вкус".
- Taste label "تذوق".
- Taste label "味覚".
- Taste label "味觉".
- Taste sameAs Chuť.
- Taste sameAs Gustatorische_Wahrnehmung.
- Taste sameAs Γεύση.
- Taste sameAs Gusto.
- Taste sameAs Dastamen.
- Taste sameAs Goût.
- Taste sameAs Pengecapan.
- Taste sameAs Gusto.
- Taste sameAs 味覚.
- Taste sameAs 미각.
- Taste sameAs Smaak_(zintuig).
- Taste sameAs Smak_(fizjologia).
- Taste sameAs Paladar.
- Taste sameAs m.0cp_p.
- Taste sameAs Q124794.
- Taste sameAs Q124794.
- Taste wasDerivedFrom Taste?oldid=606720109.
- Taste depiction Taste_bud.svg.
- Taste isPrimaryTopicOf Taste.
