The Physiology of Taste

The physiology of taste involves receptors on the tongue that detect five basic flavors: sweet, sour, salty, bitter, and umami. When food molecules bind to these receptors, they generate electrical signals sent through nerves to the brain's gustatory cortex. This process allows us to recognize and enjoy different tastes. Additionally, taste is influenced by smell, texture, and temperature, which enhance the overall experience. The integrated sensation helps us identify nutritious foods, avoid toxins, and enjoy the sensory pleasure of eating.