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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 a broad sense, the taste sensation is a complex interaction of the gustatory (tasting) flavor 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 flavors taken up by the tongue and partly also by the pharyngeal mucosa.

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