Threshold value

Regarding taste and smell in a wine evaluation; see under perception threshold.

The ability to perceive and then identify the odour and taste of substances is a complex process involving several human senses. The six taste sensations sweet, sour, salty, bitter, umami and fatty are perceived through the palate and tongue. On the other hand, there are around 10,000 different odours (fragrances) that humans can recognise or could recognise with the right experience. These are perceived olfactorily via the olfactory mucosa.

Haptic and trigeminal sensations

Odour and taste sensations are supplemented with haptic (tactile) or trigeminal tactile, temperature and pain information from the oral cavity. These are hot and spicy sensations that are not "smelled" or "tasted", but "felt". The impressions received via the tongue, palate and nose merge in the brain to form an overall impression, so that the definitive origin can no longer be clearly traced.

Wahrnehmungs-Schwelle - Geschmack (Zunge) und Geruch (Nase)

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Threshold value

Perception threshold

Haptic and trigeminal sensations

Threshold...

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