Flavor (taste)

Flavor or taste is the sensory impression of a substance, or the overall impression of a food or drink, in the mouth. It is one of the five traditional senses. Flavor is a combination of the tastes perceived by the taste buds on the tongue, as well as the aromas detected by the olfactory system in the nose.

Taste

Taste is the sensation produced when a substance in the mouth reacts chemically with taste receptor cells located on taste buds. The basic tastes are sweetness, sourness, saltiness, bitterness, and umami.

Sweetness

Sweetness is usually regarded as a pleasurable sensation and is produced by the presence of sugars and a few other substances.

Sourness

Sourness is the taste that corresponds to the basic taste sensation of acidity.

Saltiness

Saltiness is a taste produced primarily by the presence of sodium ions.

Bitterness

Bitterness is the most sensitive of the tastes, and many perceive it as unpleasant, sharp, or disagreeable.

Umami

Umami is a savory or 'meaty' taste due to the detection of the naturally occurring amino acid, glutamic acid, or glutamates common in meats, cheese, broth, stock, and other protein-heavy foods.

Aroma

Aroma is a volatile chemical component that humans perceive by the sense of olfaction. Aromas are responsible for the perception of a food's flavor in the absence of other gustatory stimuli.

Flavor perception

Flavor perception is a complex process involving the central nervous system and various sensory systems, including the gustatory and olfactory systems.

Flavor enhancement

Flavor enhancement is the process of improving the taste and aroma of food and drink products. This can be achieved through various methods, such as the addition of flavorings, spices, or other ingredients.

See also

• Food science
• Gustatory system
• Olfactory system
• Taste bud
• Taste receptor