sience of taste

Taste is the result of the interaction of our five sense organs: the most relevant are the senses of taste and smell in our mouth and nose. They provide information on the texture, temperature, taste and smell.

 

The sense of taste was tra­di­tion­ally thought to be re­stricted to the taste buds on the tongue. They con­tain the sen­sory cells that allow us to dis­tin­guish be­tween five dif­fer­ent types of flavour: sweet, salty, bit­ter, sour and umami. Umami comes from the Japan­ese word and de­scribes tastes such as “spicy”, “flavour­some” and “meaty”. The source of this umami taste is nat­ural glu­ta­mate. Taste and smell are very closely linked. The odor­ant mol­e­cules of a food are re­ceived by the nose (or­thonasally) and by the oral cav­ity (retronasally) to­gether. So we smell and taste at the same time. The ol­fac­tory ­epithelium or the ol­fac­tory re­cep­tors, how­ever, de­liver most of the in­for­ma­tion.
 
We can dif­fer­en­ti­ate thou­sands of diffe­rent scents through the nose. The nos­trils are par­tic­u­larly so­phis­ti­cated in this re­gard. They split the work and al­ter­nate every three to four hours: while one nos­tril smells and breathes, the other has a break. Just as in the mouth, the sense or­gans in the nose trig­ger an im­pulse in the ol­fac­tory ep­ithe­lium that is sent to the brain. This in­for­ma­tion is then analysed in the brain and fi­nally de­ci­phered in a per­cep­tion of smell along with the in­for­ma­tion from the mouth. At this mo­ment we can ex­pect a pleas­ant taste ex­pe­ri­ence that stim­u­lates our senses and makes us feel good.

Fur­ther In­for­ma­tion

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