Taste (also called smatch or gustation; adjectival form: gustatory) is one of the traditional five senses. It refers to the ability to detect the flavor of substances such as food, certain minerals, poisons, etc.

Humans receive tastes through sensory organs called taste buds, or gustatory calyculi, concentrated on the top of the tongue. Taste is sensed through taste cells, which are known as taste buds. There are about 100,000 taste buds that are located on the back and front of the tongue. Others are located on the roof, sides and back of the mouth, and in the throat. The sensation of taste can be categorized into five basic tastes: sweet, bitter, sour, salty, and umami. “Umami” is originally the Japanese word for “meaty” or “savory”. Not surprisingly, it is characteristic of many Asian dishes. The amino acid glutamate produces a strong umami taste. The tongue is able to differentiate between the different tastes based on different molecules or ions that bind to the taste cell. Sweet, umami, and bitter taste is triggered by different molecules that bind to the G protein-coupled membrane receptors; while saltiness is from Na+ ions and sourness is from H+ ions entering the cell. As taste senses both harmful and beneficial things, all basic tastes are classified as either aversive or appetitive, depending upon the effect the things they sense have on our bodies. Sweetness helps to identify energy-rich foods, while bitterness serves as a warning sign of poisons.