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Humans taste with their tongues and soft palate (roof of the mouth). Both have taste buds (also called papillae), and our epiglottis, along with our sense of smell.

For the taste component alone, when food enters your mouth, it comes into immediate contact with your tongue which is divided into various regions. Each region of the tongue is specialized for recognizing the 5 primary flavors; SweetSourSaltyBitter and Umami. When you eat food, these taste regions are stimulated and tell your brain which flavors you're tasting. Flavor types are entirely subjective and varies from individual to individual. For instance, some people (including children) love sweet foods. Others cannot tolerate salt. Still others can be the exact opposite.

 The History of Discovering Taste is a long story. Contrary to earlier historic theories, the taste bud, a tiny cluster of nerves, does most of the work of differentiating tastes and sends its impressions to the brain. From a biological perspective, the purpose of taste is not necessarily for us to enjoy what we eat, but to keep our bodies desiring the good stuff and away from the harm of the bad. Eating ripe fruits, is encouraged by our enjoyment of sweet tastes. Our aversion to bitter tastes also serves to protect us from poisons. Taste also helps keep our bodies chemically balanced.