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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.
The sensation of umami is due to the detection of the carboxylate anion of glutamate in specialized receptor cells present on human and other animal tongues. [18] [19] Some 52 peptides may be responsible for detecting umami taste. [20] Its effect is to balance taste and round out the overall flavor of a dish.
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The type II taste bud cells make up about another third of the cells in the taste bud and express G-protein coupled receptors that are associated with chemoreception. They usually express either type 1 or type 2 taste receptors , but one cell might detect different stimuli, such as umami and sweetness .
A taste receptor or tastant is a type of cellular receptor that facilitates the sensation of taste. When food or other substances enter the mouth, molecules interact with saliva and are bound to taste receptors in the oral cavity and other locations. Molecules which give a sensation of taste are considered "sapid". [1]
Each taste bud contains 50 to 100 taste receptor cells. The sensation of taste includes five established basic tastes: sweetness, sourness, saltiness, bitterness, and umami. [18] [19] Scientific experiments have proven that these five tastes exist and are distinct from one another.
A sense is a biological system used by an organism for sensation, the process of gathering information about the surroundings through the detection of stimuli. Although, in some cultures, five human senses [1] were traditionally identified as such (namely sight, smell, touch, taste, and hearing), many more are now recognized. [2]
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.