Tasting

Tasting is the sensory examination of food or drink by the human sense of taste and smell. It is one of the five traditional senses. The sensation of taste includes five established basic tastes: sweetness, sourness, saltiness, bitterness, and umami. Other tastes such as piquance and coolness are also important components of the tasting experience.

Physiology of Tasting

Taste is sensed by taste receptor cells which are bundled in clusters called taste buds. Each taste bud has a pore that opens out to the surface of the tongue enabling molecules and ions taken into the mouth to reach the receptor cells inside. Taste receptor cells sample oral concentrations of a large number of small molecules and report a great deal of information about the state of the body's food supply to the brain.

Basic Tastes

Sweetness

Sweetness is produced by the presence of sugars, some proteins and a few other substances. It is often connected to aldehydes and ketones which have a sweet smell. Sweetness is often regarded as a pleasurable sensation, and many sugar substitutes have been developed to mimic it.

Sourness

Sourness is the taste that corresponds to the basic taste sensation of acidity. The sourness of substances is rated relative to dilute hydrochloric acid, which has a sourness index of 1.

Saltiness

Saltiness is a taste produced primarily by the presence of sodium ions. Other ions of the alkali metals group also taste salty, but the further from sodium, the less salty the sensation is.

Bitterness

Bitterness is the most sensitive of the tastes, and many perceive it as unpleasant, sharp, or disagreeable. Common bitter foods and beverages include coffee, unsweetened cocoa, South American mate, bitter gourd, beer, bitters, olives, citrus peel etc.

Umami

Umami is a savory or 'meaty' taste. Substances such as glutamate and nucleotides provide this taste. It is considered a fundamental taste in many Eastern Asian cuisines but is not discussed as much in Western cuisine.

Other Tastes

In addition to the basic tastes, other recognized tastes include piquance (spiciness or hotness) and coolness (a sensation triggered by certain minty or menthol substances).

See Also

• Flavor
• Food science
• Neurogastronomy
• Olfaction
• Supertaster

Tasting Resources
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