The food particles we are about to taste come into contact with the
taste receptor cells, located in the gustatory papillae, principally on the tongue and
palate and in the throat. Then, in response to this stimulus, the cells release chemical
neurotransmitters which in turn stimulate the nerve fibres which finally send taste
signals to the brain.
Monell Centre for the senses chemistry 
If you’re interested in the latest research on taste, smell and
chemosensory irritation, don’t miss this website. Concise, specialised, but also
dealing with a wide range of related subjects. Don’t dither, you won’t be
disappointed.
The sense of taste and smell are based on chemoreception, the
interaction of stimulating molecules with cell receptors.
Chemoreception Sciences
This is a good place to start if you want to do a search around the
world of chemoreception. Resources and links to related sites.
Some people have the ability to distinguish subtle nuances in aromas
and tastes. This innate ability requires continuous training. The Italian Centro degli
Studi e Formazione d’Assagiatori trains staff to measure the positive or negative
value of a product, thanks to the use of the taste organ applied to tasting.
Study and Training Centre for
Tasters
The purpose of the centre is to ensure the organoleptic quality of
food and drink. Click on “Terra di Mare” for information on sensorial analysis
and a complete guide to olive oil and wine.
Tasting foods made according to the customs of different cultures is
one of the pleasures of travelling.
The taste cellar
Gastronomic itineraries like the ones suggested at this site will
help you to get acquainted with the taste of the cuisine of Tuscany through
Parsiphal’s journey. The surroundings are pleasant in more than one sense.
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The chemical substances that come into contact with the
tongue may stimulate four types of taste receptors (sweet, salty, bitter and sour),
located in different areas of the tongue.
Taste stimuli
This site provides information on their location and the types of
stimuli that excite them.
The substances we take into our mouths stimulate the tongue, the
organ responsible for the sense of taste. On the tongue are a host of taste receptors,
called gustatory papillae.
Anatomy of taste
At this site devoted to the anatomy of the taste system you’ll
find diagrams of a papilla, along with detailed structural information.
Once you’re acquainted with the anatomy of taste, what greater
delight for the taste sensations than that provided by a good wine. Wine enters the mouth,
reaching all the papillae on the tongue, waiting to be tasted. Its lightness, body and
softness will be sensed through the sweet taste. Its flavour and structure are given by
the salty taste. Its freshness will be transmitted by the acid taste, and its astringency
by the bitter taste. But now it is time for the wine to leave the mouth. And still,
moments before being swallowed, we shall notice its presence with all these sensations,
its unwillingness to leave us will persist for a few instants, finally to vanish
The art of tasting
Visit this web and delight in the detailed description of the phases of
analysis of taste and other wine-tasting related matters.
The world of art has its roots in each of our senses. In the case of
taste, the artistic technique is expressed through the wise blend of ingredients. Any
recipe, from the simplest to the most sophisticated , conceals secrets that make for
unique results.
The chef
Find the recipe you’re looking for at this site, by clicking on
“Recipes”. If you enter “Columns” you can read informative articles on
food and cooking.
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