The taste sense is categorized in five basic tastes: sweetness, sourness, saltiness, bitterness, and umami. (The 5 Senses 2016.) Each of these senses are classify compounds into potentially nutritive and beneficial (sweet, salty, umami) or potentially harmful or toxic (bitter, sour). Tastants (the molecules sensed by taste) are quite distinct for the different groups. (Berg JM,2002) The chemicals in food we eat are classified into one of the five basic tastes. The basic senses of taste are good for the human body. For example, the bitter taste we feel in out mouth can have positives and healing qualities. Bitterness taste can improve digestion, improve live functions, and cleanses the blood. We taste every time we eat, drink and sometimes smell. When we eat, there are special areas of the tongue that reads each taste. When we smell objects and food in the air, our taste senses knows what it
The taste sense is categorized in five basic tastes: sweetness, sourness, saltiness, bitterness, and umami. (The 5 Senses 2016.) Each of these senses are classify compounds into potentially nutritive and beneficial (sweet, salty, umami) or potentially harmful or toxic (bitter, sour). Tastants (the molecules sensed by taste) are quite distinct for the different groups. (Berg JM,2002) The chemicals in food we eat are classified into one of the five basic tastes. The basic senses of taste are good for the human body. For example, the bitter taste we feel in out mouth can have positives and healing qualities. Bitterness taste can improve digestion, improve live functions, and cleanses the blood. We taste every time we eat, drink and sometimes smell. When we eat, there are special areas of the tongue that reads each taste. When we smell objects and food in the air, our taste senses knows what it