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Term (tasting, gustatory = sense of taste) for the chemical perception via receptors on the tongue and palate of the various sensations when eating and drinking. It depends on the amount of a flavour substance from when it is perceived. This is called the perception threshold. See remaining senses under olfactory ( smelling) for the sense of smell, and trigeminal (tactile = touching) for pain and temperature.

Zunge mit den Geschmackszonen
Picture on the left (edited): Copyright Peter Hermes Furian
Picture right (edited): By NEUROtiker - Own work, CC BY-SA 3.0, Link

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The world's largest Lexicon of wine terms.

26,424 Keywords · 47,030 Synonyms · 5,321 Translations · 31,757 Pronunciations · 207,491 Cross-references
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