The chemical involved in the tasting process is present in the mouth, where it contacts nerve cells. It changes specific proteins located in the sensory cell wall and activates them. These changes influence the sensory cell to send messenger substances and, in the process, activate more nerve cells which then transmit information for a specific perception of a given flavor to the brain. The mucous membrane covering the outer service of the tongue contains wart-like bumps called the taste papillae that help transform substance-producing taste into a nerve signal. Taste papillae have numerous sensory cells forming a special structure and a bud with other cells. An indentation that is filled with fluid exists on the top side where the tasting chemical substances are washed to form a funnel-like hollow. The process ensures that the available substances are analyzed and detected by many sensory cells before swallowing.
The many forms of papillae serve specific and different functions when chewing food. Taste receptors identify six taste sensations, namely bitter, sour, sweet, savory, salty, and spicy. The tongue’s taste buds are usually specialized to recognize each of these sensations, and some are not located in the other parts of the mouth. The taste bud spore contains microvilli that excite the responsible cells. Chemicals in the food are usually dissolved during the chewing process and detected by the taste buds. These flavors are then transformed into nerve impulses and moved to the brain, where they are recognized. A human tongue contains between 2,000 and 10,000 taste buds where each containing 50 to 100 cells that help sense taste. They can identify and recognize taste within a short period and support immediate body reactions.
One example is how specialty coffee is considered an experience but not a product. The perception of coffee depends on learned associations and personal biases. The sensory experiences can also be impacted by environmental conditions and emotions. It entails a multi-modal perception covering sight, sound, taste, smell, and touch. This shows that taste experience involves multiple senses in what is referred to as the synesthetic or organoleptic process.