Various Types of Taste Sensations

Description: The sweet sensation of taste is transmitted by taste buds on the tongue that utilize G-protein coupled signaling to relay the presence of certain chemicals to the brain. These chemoreceptors respond to sugars; amino acids including glycine, alanine, and serine; aldehydes; and ketones.

Description: The bitter sensation of taste is transmitted by taste buds on the tongue that utilize G-protein coupled signaling to relay the presence of certain chemicals to the brain. The sensitivity of these chemoreceptors have been found to have a genetic component in that particular substances are bitter to some people while others do not taste them at all. Naturally bitter compounds are often toxic though the medicine quinine and the common foods coffee, unsweetened chocolate, beer, and citrus peel are often bitter as well.

Also known as: Savory

Description: Umami is a sensation of taste transmitted by taste buds on the tongue that utilize G-protein coupled signaling to relay the presence of certain chemicals to the brain. These chemoreceptors respond to glutamate which is commonly found in fermented or aged foods. The taste is also known as being ''meaty'' and is a fundamental taste in Asian cooking.

Description: The salty sensation of taste is transmitted by taste buds on the tongue that utilize ion channels to generate an action potential to relay the presence of certain chemicals to the brain. These chemoreceptors respond to sodium, and oftentimes calcium, ions. Magnesium and potassium ions do not activate the salt chemoceptors as readily as bitter sensing chemoreceptors.

Description: The sour sensation of taste is transmitted by taste buds on the tongue that utilize hydrogen ion channels to relay the presence of acidic compounds to the brain. The chemoreceptors react to acidity in a manner that depolarizes the taste cells.