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The sensation derived when non-volatile chemical molecules stimulate receptors on taste cells in the surface areas of the tongue, soft palate, and the oropharyngeal region. The human taste system is now widely accepted to include five taste qualities: sweet, salty, bitter, sour, and umami (Lowe et al., 2014).
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Editorial responsibilityHow to cite this entry
Ephi Lu. (2024). Taste. In Encyclopedia of Nutritional Psychology. The Center for Nutritional Psychology.
https://www.nutritional-psychology.org/encyclopedia/taste/Know a term that belongs in the Encyclopedia?
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