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Taste, gustatory perception, or gustation〔Adjectival form: gustatory〕 is the sensory impression of food or other substances on the tongue and is one of the five traditional senses. Taste is the sensation produced when a substance in the mouth reacts chemically with taste receptor cells located on taste buds. Taste, along with smell (olfaction) and trigeminal nerve stimulation (registering texture, pain, and temperature), determines flavors of food or other substances. Humans have taste receptors on taste buds (gustatory calyculi) and other areas including the upper surface of the tongue and the epiglottis.〔(What Are Taste Buds? ) kidshealth.org〕〔(Human biology (Page 201/464) ) Daniel D. Chiras. Jones & Bartlett Learning, 2005.〕 The tongue is covered with thousands of small bumps called papillae, which are visible to the naked eye. Within each papilla are hundreds of taste buds. The exception to this is the filiform papillae that do not contain taste buds. There are between 2000 and 5000〔Boron, W.F., E.L. Boulpaep. 2003. Medical Physiology. 1st ed. Elsevier Science USA.〕 taste buds that are located on the back and front of the tongue. Others are located on the roof, sides and back of the mouth, and in the throat. Each taste bud contains 50 to 100 taste receptor cells. The sensation of taste can be categorized into five basic tastes: sweetness, sourness, saltiness, bitterness, and umami. Taste buds are able to differentiate among different tastes through detecting interaction with different molecules or ions. Sweet, umami, and bitter tastes are triggered by the binding of molecules to G protein-coupled receptors on the cell membranes of taste buds. Saltiness and sourness are perceived when alkali metal or hydrogen ions enter taste buds, respectively.〔Human Physiology: An integrated approach 5th Edition -Silverthorn, Chapter-10, Page-354〕 The basic tastes contribute only partially to the sensation and flavor of food in the mouth—other factors include smell,〔 detected by the olfactory epithelium of the nose;〔(Smell - The Nose Knows ) washington.edu, Eric H. Chudler.〕 texture,〔 * (Food texture: measurement and perception (page 36/311) ) Andrew J. Rosenthal. Springer, 1999. * (Food texture: measurement and perception (page 3/311) ) Andrew J. Rosenthal. Springer, 1999.〕 detected through a variety of mechanoreceptors, muscle nerves, etc.;〔(Food texture: measurement and perception (page 4/311) ) Andrew J. Rosenthal. Springer, 1999.〕 temperature, detected by thermoreceptors; and "coolness" (such as of menthol) and "hotness" (pungency), through chemesthesis. As taste senses both harmful and beneficial things, all basic tastes are classified as either aversive or appetitive, depending upon the effect the things they sense have on our bodies.〔(Why do two great tastes sometimes not taste great together? ) scientificamerican.com. Dr. Tim Jacob, Cardiff University. 22 May 2009.〕 Sweetness helps to identify energy-rich foods, while bitterness serves as a warning sign of poisons. Taste perception fades with age: On average, people lose half their taste receptors by the time they turn 20.〔 Not all animals can sense all tastes. ==Introduction== 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Taste」の詳細全文を読む スポンサード リンク
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