taste

taste A perception that results from stimulation of a gustatory nerve. Taste belongs to the chemical sensing system. Tasting begins when molecules stimulate special cells in the mouth or throat. These special cells transmit messages through nerves to the brain, where specific tastes are identified. Gustatory, or taste, cells react to food and beverages. The taste cells are clustered in the taste buds of the mouth and throat. Many of the small bumps that can be seen on the tongue contain taste buds. Smell contributes to the sense of taste, as does another chemosensory mechanism, called the common chemical sense. In this system, thousands of nerve endings—especially on the moist surfaces of the eyes, nose, mouth, and throat—give rise to sensations such as the sting of ammonia, the coolness of menthol, and the irritation of chili peppers. People can commonly identify four basic taste sensations: sweet, sour, bitter, and salty. In the mouth, these tastes, along with texture, temperature, and the sensations from the common chemical sense, combine with odors to produce the perception of flavor. Flavors are recognized mainly through the sense of smell. If a person holds his or her nose while eating chocolate, for example, the person will have trouble identifying the chocolate flavor—even though he or she can distinguish the food’s sweetness or bitterness. That is because the familiar flavor of chocolate is sensed largely by odor.