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The sense of taste (also gustatory from the Latin gustare = to savour, to taste) serves to control the food we eat. Like smell, it is one of the chemical senses. In a broader sense, the sense of taste is a complex interplay of the gustatory (tasting) sense of taste and the olfactory (smelling) sense of smell. This is supplemented by tactile or trigeminal tactile, pain and temperature information from the oral cavity. The latter includes the sensations of pungent (hot) and astringent (effect of tannin-rich red wines, not to be confused with bitter). In a narrower sense, however, taste consists of relatively few flavours that are absorbed via the tongue and partly also via the pharyngeal mucosa.

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Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

The world's largest Lexicon of wine terms.

26,412 Keywords · 47,046 Synonyms · 5,323 Translations · 31,746 Pronunciations · 206,128 Cross-references
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