Goût

French term for ; see there.

The sense of taste (also gustatory from the Latin gustare = to taste) serves to control the ingested food. Like smell, it is one of the chemical senses. In a broader sense, the sensation of taste is a complex interaction of the gustatory (tasting) sense of taste and the olfactory (smelling) sense of smell. This is further complemented by tactile or trigeminal tactile, pain and temperature information from the oral cavity. The latter includes, for example, the sensations of sharp (hot) and astringent (effect of tannin-rich red wines, which should not be confused with bitter ). In a narrower sense, however, taste consists of relatively few different flavours absorbed via the tongue and partly also via the pharyngeal mucosa.

Zunge mit den Geschmacksrichtungen und Rezeptoren

Flavours

For a long time, only four tastes were known, namely bitter, salty, sour and sweet. In the 1990s, umami (also meaty, savoury, savoury) was defined and scientifically recognised as the fifth taste. Finally, in 2011, the existence of receptors for fat and thus fatty as a possible sixth flavour was established in humans. Other possible taste qualities under discussion are "water" (tastes "like nothing" in pure form), metallic and alkaline. The perception of a taste substance depends differently on the quantity depending on the substance and is called the perception threshold (limit).

Taste papillae

The receptor cells for taste are arranged...

Full text

Voices of our members

In the past, you needed a wealth of encyclopaedias and specialist literature to keep up to date in your vinophile professional life. Today, Wine lexicon from wein.plus is one of my best helpers and can rightly be called the "bible of wine knowledge".
Prof. Dr. Walter Kutscher
Lehrgangsleiter Sommelierausbildung WIFI-Wien

Welcome back!

Goût

Taste

Flavours

Taste papillae

Voices of our members

The world's largest Lexicon of wine terms.

EVENTS NEAR YOU