Taste is described as the sensation implemented by a food or any substance is ingested, that is, it is introduced into the body through the gastrointestinal tract, the perception of flavor is achieved through two senses specifically through the use of taste and smell, in a higher percentage (approximately 80%) the taste of each ingested element is perceived by the smell (smell), which can modify the taste of the food. At the moment of ingestion, the first thing that happens is the crushing of the food through the chewing apparatus (teeth), as the structure of the food breaks downaromas are emitted that rise to the nose through the pharynx, on the other hand, alternately the sense of taste also acts specifically, thanks to the sensation perceived by the taste buds (papillae), these are scattered throughout from the surface of the tongue and has the ability to perceive four basic flavors: sweet, salty, bitter and acid, however the range of odors issued by food is much more varied.
At the facial level there is a nerve in charge of possessing the sensitivity of taste and smell this is known as trigeminal, despite how 80% of the flavor was previously exposed is perceived by the smell, this sensation would be imperceptible without the taste buds. Some flavors have an appreciable characteristic, this is the ability to remain the sensation in the papillae even after the food or chemical substance has been ingested, this property was given the name of aftertaste and is normally possessed by substances such as wine, oil natural, flavored waters, etc.
As mentioned above, there are only four types of flavors, and their perception at the pupil level is carried out on the entire lingual surface but is sharpened at different points: bitter, this is characterized by being an unpleasant taste at the time of contact, the tongue Human has the ability to detect different types of bitterness and this is perceived mostly on the back of the tongue; Acids, these are substances that have a low pH because they are conjugated by a lot of hydrogen. On the other hand, there is the sweet flavor, it is a pleasant flavor where it is best appreciated on the tip of the tongue, and finally the salty flavor which is perceived by papillae sensitive to NaCl.
