APA Dictionary of Psychology

n. the sense devoted to the detection of molecules dissolved in liquids (also called gustation), or the sensory experience resulting from perception of gustatory qualities. Dissolved molecules are delivered to the taste receptors—taste cells—on the tongue, soft palate, larynx, and pharynx. Of the proposed five primary tastes, three are dedicated to detecting nutrients: sweet (sugars), salty (sodium), and umami (proteins); and two are for protection: sour (from unripe or spoiled foods) and bitter (from toxins). Taste combines with smell, texture, and appearance to generate a sense of flavor.