taste
Definition
Taste is a chemical sense. It is the ability to perceive the different flavours of food and drink by detecting molecules that are dissolved in saliva.
The sense of taste is located on the tongue, soft palate, and pharynx. The tongue has taste buds, which are small bumps that contain taste receptors.
There are four basic tastes: sweet, sour, salty, and bitter. Other tastes, such as umami (savoury) and fatty, are also recognized by some people.
The taste receptors are proteins that bind to specific molecules. When a molecule binds to a taste receptor, it sends a signal to the brain, which interprets it as a flavour.
Taste is important for our enjoyment of food and drink. It also helps us to choose foods that are good for us.
Taste is also influenced by other factors, such as smell, texture, and temperature. For example, the smell of food can enhance its taste.
How can the word be used?
The scientist organised a blind taste test.
Different forms of the word
Noun:
- the ability to perceive flavour.
- a particular flavour.
- a liking or dislike for something.
Verb:
- to perceive flavour with the tongue.
- to have a particular flavour.
- to enjoy something.
- to try something.
Etymology
The word "taste" comes from the Old English word "tascian", which means "to perceive with the tongue".
The first recorded use of the word "taste" in English was in the 9th century.
The word "taste" is a cognate of the German word "schmecken" and the Dutch word "proeven", both of which mean "to taste".
The literal meaning of the word "taste" is "to perceive flavor with the tongue".
The word "taste" can be used to refer to the physical sensation of tasting something, as well as to the subjective experience of liking or disliking something.
The word "taste" is a common word that is used in everyday speech. It is a useful word for describing the flavor of food and drink, as well as for expressing personal preferences.
Question
What would you need to do to make a taste test fair?
AQA Science Exam Question and Answer
Question:
Explain the role of taste buds in the perception of flavours. Describe how taste receptors on the tongue detect different taste sensations and transmit signals to the brain. Provide an example of how taste preferences can vary among individuals based on genetics and environmental factors.
Answer:
Taste buds are essential components of our sensory system that enable us to perceive and distinguish various flavours. Taste receptors located on the tongue detect different taste sensations, such as sweet, sour, salty, bitter, and umami, which is associated with savoury or meaty flavours.
When we consume food or beverages, molecules from the ingested substances interact with taste receptors on our taste buds. These receptors are specific to each taste sensation, and upon activation, they send electrical signals to the brain through nerves like the cranial nerves VII, IX, and X. The brain processes these signals, resulting in the perception of specific flavours.
Taste preferences can vary among individuals due to a combination of genetic and environmental factors. Genetic variations in taste receptor genes can influence how intensely certain flavours are perceived. For example, some people may have a heightened sensitivity to bitter tastes, affecting their preference for bitter foods like vegetables.
Environmental factors, such as cultural background and exposure to different foods during upbringing, also play a role in shaping taste preferences. Individuals from diverse cultures may have varying preferences for certain flavours, influenced by the foods commonly consumed in their region.