FORUM

Taste is one of the five senses and refers to the perception derived when chemical molecules stimulate receptors in the areas of the tongue, soft palate and oropharyngeal region of the oral cavity.1 The taste system plays a role in food selection and in a biological sense is subserved by five basic taste qualities: sweet, salty, sour, bitter and umami (savoury).1 These taste qualities allow humans to identify safe and nutritious foods appropriate for metabolic needs, or serve as a warning system for harmful foods, thereby increasing the chance of survival. The sense of taste also contributes to the pleasure or enjoyment experienced as part of eating and drinking (hedonics). The ability to perceive taste sensations guides food choice, which in itself is a determinant of health.