Taste: an interplay of taste and smell
The sense of taste is a chemical sensory perception that lets us perceive the four basic taste qualities: sweet, sour, salty and bitter.
Taste buds
- The taste buds are located on the tongue and contain sensory cells with receptors for the different taste qualities.
- The taste substances dissolve in the saliva and bind to the receptors, which activates the sensory cells.
- The signals from the sensory cells are passed along nerve fibres to the brain.
Different regions of the tongue
- Traditionally, the four taste qualities are assigned to particular areas of the tongue: sweet at the tip, sour at the sides, salty at the edges and bitter at the base.
- This assignment is not entirely correct, however, since all taste qualities can be perceived across the whole tongue.
Influence of the sense of smell
- The sense of smell plays an important role in the perception of taste.
- With a blocked nose the sense of taste is markedly reduced, because the scent substances cannot be perceived.
Further factors
- The temperature of food and drink influences the taste.
- Texture and consistency also play a part.
- Spices and aromas can intensify or alter the taste.
Conclusion
The sense of taste is a complex interplay of various factors. Besides the four basic taste qualities, the sense of smell, temperature, texture and aromas also play an important role.
For persistent taste or swallowing problems, we advise you in our ENT services in Leipzig.
Last reviewed: July 2026