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Taste bud. The gustatory system or sense of taste is the sensory system that is partially responsible for the perception of taste (flavor). [1] Taste is the perception stimulated when a substance in the mouth reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue.
Sensory organs are organs that sense and transduce stimuli. Humans have various sensory organs (i.e. eyes, ears, skin, nose, and mouth) that correspond to a respective visual system (sense of vision), auditory system (sense of hearing), somatosensory system (sense of touch), olfactory system (sense of smell), and gustatory system (sense of taste).
The gustatory cortex is the primary receptive area for taste. The word taste is used in a technical sense to refer specifically to sensations coming from taste buds on the tongue. The five qualities of taste detected by the tongue include sourness, bitterness, sweetness, saltiness, and the protein taste quality, called umami.
The sense of smell, or olfaction, [nb 1] is the special sense through which smells (or odors) are perceived. [2] The sense of smell has many functions, including detecting desirable foods, hazards, and pheromones , and plays a role in taste .
Taste is the sensation produced when a substance in the mouth reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue. Taste, along with smell ( olfaction ) and trigeminal nerve stimulation (registering texture, pain, and temperature), determines flavors of food or other substances.
These results suggest that gustatory neurons in the orbitofrontal cortex may play an important role in food identification and selection. A patient study reported that damage in the rostral part of the insula caused gustatory disturbance, as well as taste recognition and intensity deficits in patients with insular cortex lesions. [9]
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The human tongue has 100 to 150 taste receptor cells on each of its roughly-ten thousand taste buds. [27] Traditionally, there have been four primary tastes: sweetness, bitterness, sourness, and saltiness. The recognition and awareness of umami, which is considered the fifth primary taste, is a relatively recent development in Western cuisine.