To partake of; to participate in; -- usually with an implied sense of relish or pleasure.
To try food with the mouth; to eat or drink a little only; to try the flavor of anything; as, to taste of each kind of wine.
To have a smack; to excite a particular sensation, by which the specific quality or flavor is distinguished; to have a particular quality or character; as, this water tastes brackish; the milk tastes of garlic.
To have perception, experience, or enjoyment; to partake; as, to taste of nature's bounty.
A particular sensation excited by the application of a substance to the tongue; the quality or savor of any substance as perceived by means of the tongue; flavor; as, the taste of an orange or an apple; a bitter taste; an acid taste; a sweet taste.
The one of the five senses by which certain properties of bodies (called their taste, savor, flavor) are ascertained by contact with the organs of taste.
Intellectual relish; liking; fondness; -- formerly with of, now with for; as, he had no taste for study.
The power of perceiving and relishing excellence in human performances; the faculty of discerning beauty, order, congruity, proportion, symmetry, or whatever constitutes excellence, particularly in the fine arts and belles-letters; critical judgment; discernment.
coffee tastes acid, mellow, wine, bland, sharp or sour.
The sensation in the mouth of bitter, sweet or sour.
The sensory impression imparted on the taste buds when food or drink is consumed.
A "special sense" involving detection of chemical stimuli by taste buds in the oral cavity.
the sensation that results when taste buds in the tongue and throat convey information about the chemical composition of a soluble stimulus; "the candy left him with a bad taste"; "the melon had a delicious taste"
the faculty of taste; "his cold deprived him of his sense of taste"
a kind of sensing; distinguishing substances by means of the taste buds; "a wine tasting"
have flavor; taste of something
take a sample of; "Try these new crackers"; "Sample the regional dishes"
perceive by the sense of taste; "Can you taste the garlic?"
have a distinctive or characteristic taste; "This tastes of nutmeg"
distinguish flavors; "We tasted wines last night"
Put simply, the sensation of wine in your mouth, but, reams have been written about 'taste'. Sometimes interesting and factual, but often pretentious rubbish.
The sensation of water-soluble compounds in coffee through encapsulated nerve endings (taste buds) on the tongue.
The perception of specific chemical compounds on the tongue and in the mouth via the taste buds. Possible perceptions are sweet, sour, salty, and bitter. The word "tasting," however, often refers to the entire range of sensory perceptions, incuding flavor, body, and so forth.
Taste belongs to our chemical sensing system, or the chemosenses. The complicated process of tasting begins when molecules released by the substances stimulate special cells in the mouth or throat. These special sensory cells transmit messages through nerves to the brain where specific tastes are identified. See the entire definition of Taste
sensation produced by a stimulus applied to the gustatory nerve endings in the tongue; the four tastes are salt, sour, sweet, and bitter; some say there is a fifth taste described as savory.
One's sense of taste is limited to those sensations that the taste buds can perceive; sweet, salty, sour, bitter, and savoryness. There are also tactile sensations in the mouth, such as temperature, viscosity, etc. Flavor is really a combination of taste and aroma as perceived in the mouth.
Parent Term: General_terms Child Terms: Astringent Acidic Bitter Salty Sweet Difficulty Level
The sensation of water-soluble compounds in coffee through taste buds (nerve endings) on the tongue.
Refers to the basic sensations detectable by the human tongue. Current scientific opinion defines these as "sweet", "salty", "sour" and "bitter", flavors all registered by the tongue taste receptors. The traditional view of the tongue having four distinct surface zones to register those tastes is currently viewed as outmoded.
There are ten thousand taste buds in the mouth. Molecules of taste stimulate the taste receptors to send messages to the brain. The sweet and salty buds are the least sensitive, and the bitter ones the most sensitive.
The taste of a wine is created by the combination of a variety of elements. The acidity of the wine, the alcohol content, the sugar content, tannins and other elements unique to each particular wine. Each combination of these elements yields a taste that is distinct for each wine.
Taste is one of the traditional five senses and refers to the ability to detect the flavor of foodstuffs and other substances (e.g. poisons). In humans and many other vertebrate animals, the sense of taste partners with olfaction (also called the sense of smell), in the brain's perception of flavor. Classical taste sensations include sweet, salty, sour, and bitter.