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Taste

The sense of taste (also gustatory from the Latin gustare = to taste) serves to control the ingested food. Like smell, it is one of the chemical senses. In a broader sense, the sensation of taste is a complex interaction of the gustatory (tasting) sense of taste and the olfactory (smelling) sense of smell. This is further complemented by tactile or trigeminal tactile, pain and temperature information from the oral cavity. The latter includes, for example, the sensations of sharp (hot) and astringent (effect of tannin-rich red wines, which should not be confused with bitter ). In a narrower sense, however, taste consists of relatively few different flavours absorbed via the tongue and partly also via the pharyngeal mucosa.

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Markus J. Eser

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Markus J. Eser
Weinakademiker und Herausgeber „Der Weinkalender“

The world's largest Lexicon of wine terms.

26,343 Keywords · 46,933 Synonyms · 5,323 Translations · 31,677 Pronunciations · 199,071 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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