How Does Taste Work?

There’s a common misconception that taste refers specifically to what we experience when eating and drinking. While that statement is technically correct, it doesn’t make it less of a logical fallacy.

The Science of Taste – In Short

The word taste (or gustation, if you want to get all scientific on us) refers to the sensory feedback received by the taste cells, which are strategically located on the back of the tongue, as well as on the sides, back and roof of the mouth. These taste buds (or receptor cells), in turn, bind with the food or drink molecules and send signals to the brain.

Furthermore, what is described as taste is essentially a group of different sensations that, upon working with each other, create a specific taste.

Factors such as the smell, texture, and temperature of the meal play a key role in shaping the taste. This is why when you have a stuffy nose, the perception of taste is dulled as well.

In other words…

‘Taste’’ is not necessarily the sensation felt when the food makes physical contact with the tongue, rather a series of stimuli perceived by our brains in one way or another. In some species (worms, for example), the two senses are indistinguishable.