Gustation - The Sense of Taste
The word ‘taste' means not only a sensory response to the soluble materials in the mouth but also aesthetic appreciation. It has been noted many times that among human senses, taste has been called the "poor relation". Perhaps, it is because taste contributes so few important qualities to the sum of human experience, when compared to vision or audition. From the view point of the food processor and food scientist, the sense of taste commands interest because of its role in food recognition, selection and acceptance, in addition to its pleasure giving function.
We have described the organs involved in taste perception in the Course on Applied Physiology, Unit 10. It would be a good idea to look up the unit now. This will help you understand the role of taste in food recognition, selection and acceptance.
You already know that taste is sensed by taste buds located on the tongue. Taste sensations which taste buds register are categorized as - sweet, sour, salt and bitter. Sweet and salty tastes are sensed more intensely on the tip of the tongue. Sour and bitter more intensely on the hard palate.