Each of us must be familiar with the salty, sweet, bitter, sour and sweet flavors of food or drinks. If you like to cook, you can even create your own “cupboards”. But as part of this exciting job, what is so special about tasting food that becomes so alluring?
Like other human senses, taste buds evolve for survival. Thanks to taste, we can tell what is safe to eat and what is harmful. But in modern life, taste no longer plays much of the role as it used to be, instead of enjoying the taste of food.
The taste spikes are the first contact place
The physical process of the taste buds begins at the surface of the tongue, where tiny taste buds are located inside the taste buds covering your tongue. These taste spikes include a number of different cell types, but only the taste receptor cells are responsible for perceiving the taste.
The receptors in the taste buds look for substances that correspond to specific flavors, such as sweet or salty. Then, the information about these flavors is converted into electrical impulses, via nerves transmitted to your brain.
You’ve probably heard somewhere that different partitions on the tongue are responsible for perceiving different tastes. It is true that people can distinguish at least 5 main flavors: sweet, salty, sour, bitter and sweet, but in reality, we do not use separate parts of the tongue to perceive them. In general, the taste of the tongue and the sides of the tongue feel better, but any part of the tongue can sense the five flavors as well.
Some people will taste better than others because they have more taste buds. In addition, there are “superman taste buds” with the ability to taste much stronger than most people. It sounds great, but in reality, they will have a hard time enjoying good food normally because even with very bland food they can taste it. dark.
Next, the other senses will join in the process
Taste is not the only factor that affects how you feel when you eat and drink. If only one of these senses worked, everything would be very tedious.
In the course of eating, your touches are also involved, providing multidimensional information about what you are feeding your body, such as whether it’s hot or cold. The combination of flavor, temperature and texture of the dish helps create a “delicious” overall of a dish.
What happens when you eat something spicy? In fact, the taste spikes do not work in this case. Tactile is the element in response to the burning sensation caused by the food.
Your nose is also involved in creating taste sensations. What we think of flavors is often not identical to taste.
Without the other senses, you can still use your taste buds, but you won’t be able to experience the taste in the same way. Surely you have experienced the feeling that the food is quite “pale” when stuffy nose. That’s because the sense of smell in this case can not support the taste.
Smell does not just participate in the process of sensing flavors when you smell food. The organ connected to the nose located at the back of the mouth will also activate the olfactory system when you chew food, increasing the sense of taste.
Ultimately, your brain will play a decisive role
In the brain, information from the different senses is aggregated to create a sense of the taste of food. The electrical impulses representing the sense of touch, taste, and smell are delivered to the appropriate parts of the brain for decoding.
The electrical impulses from the last taste bud to the cerebral cortex, where they are processed. Meanwhile, other parts of the brain work with olfactory and tactile information. From there, put together a complete picture of the dish.
The sense of taste can be used in a very realistic and very uplifting way. We can taste a little bit of food for a long time to guess whether it is still edible or not. But we can also arouse our taste buds with a sumptuous meal prepared at home or with just a favorite chocolate bar.
Either way, it always means something. Although you appreciate the taste buds, don’t forget to thank both the sense of smell and touch, because they are all key to the great taste of a dish.