Taste FAQs:

Q: Is taste the sensation produced when a substance in the mouth reacts chemically with taste receptor cells located on taste buds in the oral cavity?

A: Yes, and mostly on the tongue.

Q: Is taste commonly related to other?

A: Yes, and more negative, tastes such as bitter and sour due to how unpleasant the taste is for humans.

Q: Is taste also present in tomatoes?

A: Yes, and grains, and beans.

Q: Is taste a last-line warning system before the compound is ingested and can do damage?

A: Yes.

Q: Is taste significantly more sensitive than average?

A: Yes.

Q: Are tastes classified as either aversive or appetitive?

A: Yes, and depending upon the effect the things they sense have on our bodies.

Q: Is taste almost universally unpleasant to humans?

A: Yes.

Q: Is taste detected by a small subset of cells that are distributed across all taste buds in the tongue?

A: Yes.

Q: Is taste "subjective, objective, and qualitative"?

A: Yes, In terms of it being a philosophical concept, taste is hard to define because it is essentially subjective when pertaining to the personal preferences of individuals i.e. "'de gustibus non est disputandum' ". We cannot tell someone they do not think something tastes good because we do not agree, and vice versa.

Q: Is taste conveyed via three of the twelve cranial nerves?

A: Yes.

Q: Are tastes astringency?

A: Yes, In Sinhala and Sri Lankan English it is referred to as kahata.

Q: Is taste a form of chemoreception which occurs in the specialised taste receptors in the mouth?

A: Yes.

Q: Were tastes sweet and bitter?

A: Yes.

Q: Are tastes triggered by the binding of molecules to G protein-coupled receptors on the cell membranes of taste buds?

A: Yes.