Perception
Taste

Taste (formally known as gustation) is the ability to perceive the flavor of substances, including, but not limited to, food. Humans receive tastes through sensory organs concentrated on the upper surface of the tongue, called taste buds or gustatory calyculi. The human tongue has 100 to 150 taste receptor cells on each of its roughly-ten thousand taste buds.

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. Other tastes can be mimicked by combining these basic tastes, all of which contribute only partially to the sensation and flavor of food in the mouth. Other factors include smell, which is detected by the olfactory epithelium of the nose; texture, which is detected through a variety of mechanoreceptors, muscle nerves, etc.; and temperature, which is detected by thermoreceptors. All basic tastes are classified as either appetitive or aversive, depending upon whether the things they sense are harmful or beneficial.
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