Taste, gustatory perception, or 
gustation is one of the five traditional senses .  Taste is the sensation produced when a substance in the
Kaynak: Tastethe outer lemma of the sensory neurons associated with the sodium ion sensitive channel (previously known as the “salty” channel) of 
gustation.
Kaynak: Muco-InositolIt is the primary organ  of taste  (
gustation), as much of the upper surface of the tongue is covered in papillae and taste buds .
Kaynak: TongueThese papillae are mechanical and not involved in 
gustation. They are small and arranged in lines parallel to the V-shaped row of
Kaynak: Filiform papillaflavorists seek to mimic or modify both the olfactory  and 
gustation  properties of various food products rather than creating just abstract smells.
Kaynak: Flavoristnerves  that develop in association with the gastrointestinal tract  They carry the special senses  of smell (olfaction ) and taste  (
gustation).
Kaynak: Special visceral afferentboth semiochemical mixtures and the 
gustation compound are selective shark repellents and do not repel a commercially-valuable fish species.
Kaynak: SharkdefenseConditioned taste aversion is often used in laboratories to study 
gustation and learning in rats. Aversions can also be developed to odors
Kaynak: Taste aversionTaste buds  in the gustatory system : The primary use of 
gustation as a type of chemoreception is for the detection of tasteants.
Kaynak: Chemoreceptorinclude the five classic senses of vision  (sight), audition  (hearing), tactile stimulation (touch ), olfaction  (smell), and 
gustation  (taste).
Kaynak: Sensory integrationComputer–human modalities: Taste  or 
gustation modality. Smell or olfaction  modality. Thermoception modality — the sense of heat and the cold
Kaynak: Modality (human–computer interaction)