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Spanish and Portuguese designation for taste; look there.

The taste sense (also Gustatorik of lat. Gustare = costs, taste) serves the control of the ingested food. He counts as well as the odor to the chemical senses. In the wider sense, the taste sensation is a complex interaction of the gustatory (tasting) taste and taste olfactory (smelling) sense of smell. This is supplemented with tactile or trigeminal Sensory, pain and temperature information from the oral cavity. The latter include, for example, the sensations sharp (hot) and astringent (Effect on tannin-rich red wines, which must not be confused with bitter). In the narrower sense, however, the taste consists only of relatively few different tastes taken up via the tongue and partly also via the pharyngeal mucosa.

Tongue with the tastes and receptors

For a long time, only four flavors were known, namely bitter. salty. angry and sweet, In the 1990s, became the fifth flavor umami (also meaty, hearty) defined and scientifically recognized. Finally, in 2011, humans became aware of the existence of receptors for fat and so on greasy noted as a possible sixth flavor. Other possible flavor qualities under discussion are "water" (in pure form "tastes like nothing"), metallic and alkaline, The perception of a flavor depends on the substance, depending on the substance Perceptual threshold (Border).


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