The sense of taste (also gustatory from the Latin gustare = to taste) serves to control the food we eat. Just like smell, it is one of the chemical senses. In a broader sense, the sense of taste is a complex interaction 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 include, for example, sensations of hotness and astringency (effect with tannin-rich red wines, which should not be confused with bitter). In the narrower sense, however, the taste consists of relatively few different flavours that are absorbed via the tongue and partly also via the pharyngeal mucosa.