Taste

Taste is a complex sensation that arises as a result of the action of various solutions or dissolved substances on the taste buds of the oral mucosa. Receptors, the so-called taste buds, are located on the tongue, the back of the pharynx, the soft palate and the tonsils.

In total, a person has about 2000 taste buds in the oral cavity, and several sensitive nerve fibers approach each of them. In these fibers, when sensitive cells are excited, nerve impulses appear, and a nerve impulse is generated when a substance similar in shape to the shape of the receptor “connects” with the receptors.

At the same time, different areas of the tongue and oral cavity are not equally sensitive. For example, the tip of the tongue is more sensitive to sweetness, the root to bitter, and the edges of the tongue to sour. However, areas of taste sensitivity usually overlap.

There are four basic tastes: sweet, sour, bitter and salty. Each of them arises as a result of irritation by certain substances only of the corresponding taste buds.

However, the sensation of taste is not only taste in the narrow sense of the word, but also a complex of sensations that also includes smell, temperature, touch and other sensations. Due to the presence of flavors specific to each product, associated with olfactory and tactile sensations, it is not difficult to distinguish, for example, the sour taste of an apple from the sour taste of cherries, and so on.

When several different flavoring substances are taken simultaneously or sequentially, phenomena of taste contrast or mixing are observed. In the first case, an intensification of the taste perception of any one taste may occur, for example, an intensification of the perception of sour taste under the influence of a sweet taste and vice versa. Mixing of taste occurs with the simultaneous action of several taste stimuli.

A person's taste sensitivity depends on many factors, for example, the temperature of the food eaten. The greatest sensitivity to all taste stimuli is observed at food temperatures from 37 to 50 degrees Celsius. However, some dishes, such as ice cream, have their specific taste only when very chilled, while others, such as hot dishes, may have a more pronounced taste at elevated temperatures.

Also, taste sensitivity can change depending on a person’s age, health, genetic characteristics and even mood.

Some people may be more sensitive to certain tastes, such as sweet or bitter, depending on their genetic makeup. Also, taste preferences can change throughout life and depending on cultural and social factors.

Overall, taste is an important aspect of the human food experience and can influence food choices and cooking preferences.

The term "taste" is used in a variety of contexts, from denoting the sensation of eating to knowing or feeling something. Many people believe that taste consists of two different categories - the intense perception of bitter and sweet, and the ability to distinguish between sour, sweet and salty nuances.