Changes

==Etymology==

==Etymology==

[https://nordan.daynal.org/wiki/index.php?title=English#ca._1100-1500_.09THE_MIDDLE_ENGLISH_PERIOD Middle English], to [[touch]], test, taste, from Anglo-French taster, from Vulgar Latin *taxitare, frequentative of [[Latin]] taxare to [[touch]], [[feel]]  

[https://nordan.daynal.org/wiki/index.php?title=English#ca._1100-1500_.09THE_MIDDLE_ENGLISH_PERIOD Middle English], to [[touch]], test, taste, from Anglo-French taster, from Vulgar Latin *taxitare, frequentative of [[Latin]] taxare to [[touch]], [[feel]]  

*Date: [http://www.wikipedia.org/wiki/14th_Century 14th century]

*Date: [https://www.wikipedia.org/wiki/14th_Century 14th century]

==Definitions==

==Definitions==

*1 : to become acquainted with by [[experience]] <has tasted the frustration of defeat>

*1 : to become acquainted with by [[experience]] <has tasted the frustration of defeat>

*5 archaic : [[appreciate]], [[enjoy]]

*5 archaic : [[appreciate]], [[enjoy]]

==Description==

==Description==

'''Taste''' (or, more [[formally]], gustation; adjectival [[form]]: "gustatory") is a form of direct chemoreception and is one of the [[traditional]] five [[senses]]. It refers to the [[ability]] to detect the flavor of substances such as [[food]], certain minerals, and [[poisons]]. In [[humans]] and many other vertebrate [[animals]] the [[sense]] of taste [[partners]] with the less direct sense of [[smell]], in the [[brain]]'s [[perception]] of [[flavor]]. In the West, experts [[traditionally]] identified four taste sensations: sweet, salty, sour, and bitter. In the Eastern hemisphere, piquance (the sensation provided by, among other [[things]], chili peppers) and savoriness (also known as umami) have been traditionally identified as basic tastes as well. More recently, [http://en.wikipedia.org/wiki/Psychophysics psychophysicists] and [[neuroscientists]]  have suggested other taste categories (fatty acid taste most prominently, as well as the sensation of metallic and [[water]] tastes, although the latter is commonly disregarded due to the [[phenomenon]] of taste adaptation. Taste is a [[sensory]] [[function]] of the central [[nervous system]]. The receptor [[cells]] for taste in [[humans]] are found on the [[surface]] of the [http://en.wikipedia.org/wiki/Tongue tongue], along the [http://en.wikipedia.org/wiki/Soft_palate soft palate], and in the epithelium of the [http://en.wikipedia.org/wiki/Pharynx pharynx] and [http://en.wikipedia.org/wiki/Epiglottis epiglottis].[http://en.wikipedia.org/wiki/Taste]

'''Taste''' (or, more [[formally]], gustation; adjectival [[form]]: "gustatory") is a form of direct chemoreception and is one of the [[traditional]] five [[senses]]. It refers to the [[ability]] to detect the flavor of substances such as [[food]], certain minerals, and [[poisons]]. In [[humans]] and many other vertebrate [[animals]] the [[sense]] of taste [[partners]] with the less direct sense of [[smell]], in the [[brain]]'s [[perception]] of [[flavor]]. In the West, experts [[traditionally]] identified four taste sensations: sweet, salty, sour, and bitter. In the Eastern hemisphere, piquance (the sensation provided by, among other [[things]], chili peppers) and savoriness (also known as umami) have been traditionally identified as basic tastes as well. More recently, [https://en.wikipedia.org/wiki/Psychophysics psychophysicists] and [[neuroscientists]]  have suggested other taste categories (fatty acid taste most prominently, as well as the sensation of metallic and [[water]] tastes, although the latter is commonly disregarded due to the [[phenomenon]] of taste adaptation. Taste is a [[sensory]] [[function]] of the central [[nervous system]]. The receptor [[cells]] for taste in [[humans]] are found on the [[surface]] of the [https://en.wikipedia.org/wiki/Tongue tongue], along the [https://en.wikipedia.org/wiki/Soft_palate soft palate], and in the epithelium of the [https://en.wikipedia.org/wiki/Pharynx pharynx] and [https://en.wikipedia.org/wiki/Epiglottis epiglottis].[https://en.wikipedia.org/wiki/Taste]

The sensation of taste can be categorized into five basic tastes: ''sweetness'', ''sourness'', ''saltiness'', ''bitterness'', and ''[http://en.wikipedia.org/wiki/Bitter_(taste)#Umami umami]''. Taste buds are able to differentiate among different tastes through detecting [[interaction]] with different molecules or ions. Sweet, umami, and bitter tastes are triggered by the binding of molecules to [http://en.wikipedia.org/wiki/G_protein-coupled_receptors G protein-coupled receptors] on the cell membranes of taste buds. Saltiness and sourness are [[perceived]] when [http://en.wikipedia.org/wiki/Alkali_metal alkali metal] or hydrogen ions enter taste buds, respectively. 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]].

The sensation of taste can be categorized into five basic tastes: ''sweetness'', ''sourness'', ''saltiness'', ''bitterness'', and ''[https://en.wikipedia.org/wiki/Bitter_(taste)#Umami umami]''. Taste buds are able to differentiate among different tastes through detecting [[interaction]] with different molecules or ions. Sweet, umami, and bitter tastes are triggered by the binding of molecules to [https://en.wikipedia.org/wiki/G_protein-coupled_receptors G protein-coupled receptors] on the cell membranes of taste buds. Saltiness and sourness are [[perceived]] when [https://en.wikipedia.org/wiki/Alkali_metal alkali metal] or hydrogen ions enter taste buds, respectively. 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]].

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