THE TASTING PHENOMENON

Abstract

Describes how and where we perceive the sense of taste, the traditional four basic taste sensations, and why different parts of the mouth are more or less sensitive to a particular one. Outlines types of compounds having a particular taste with some relationships between and anomalies of their chemical structure and the taste sensation they elicit, together with individual variation in tasting sensitivity and factors affecting this, such as adaptation. Summarizes interesting taste phenomena including: taste blindness; taste modification; the role of heavy metals in taste perception. Describes the additional taste sensations that have been proposed such as: umami; water‐taste; metallic; alkalinity and other gustatory effects such as pungency (burning sensation), cooling and astringency.

Citation

Hughes, N. (1992), "THE TASTING PHENOMENON", Nutrition & Food Science, Vol. 92 No. 1, pp. 4-6. https://doi.org/10.1108/EUM0000000000942