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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 first scientific publication from 1968 [3] was succeeded by over 40 publications in international journals, for example: 1970 in Nature [4] and 1971 in Science. [5] The term alliesthesia was first mentioned in the annex of Physiological Role of Pleasure and was further elaborated in collaboration with the coauthor Stylianos Nicolaïdis .
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.
Due to cerebrum evolution this processing is secondary and therefore is largely unnoticed in human interactions. [15] Allomones include flower scents, natural herbicides, and natural toxic plant chemicals. The info for these processes comes from the vomeronasal organ indirectly via the olfactory bulb. [16]
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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. [5]
The exception to this is the filiform papillae that do not contain taste buds. There are between 2000 and 5000 [17] taste buds that are located on the back and front of the tongue. Others are located on the roof, sides and back of the mouth, and in the throat. Each taste bud contains 50 to 100 taste receptor cells.