Many simple actions in our daily life, for example, picking up a cup dropped on the floor, are not as simple, in terms of neuroscience, as they seem when conducting. They are in fact complex combinations of different signals emitted by nerve fibres that transfer sensory information to our brain. The way peppers make our tongues tremble is to selectively stimulate specific nerve fibre, the smallest unit of sensory, located on our tongue.
All feelings are transmitted to the brain through electric-pulse signals produced by cells, and the brain’s different interpretations of these signals converge to produce a recognisable feeling-a flavour. Our little taste buds, spread all over the tongue, aretaste receptors, cells reacting to flavour compounds in food. Traditionally, there are four basic tastes including sweet, bitter, sour and salty. But some tastes such as savoury, and debatably, fat, are caused by other feelings, not just flavour.
In fact, “taste” is a single sensation that composed by taste, smell and the touch of a food. This combination of qualities happens because all sensory information spring from a common region. On the roof of the mouth and the tongue, there are many taste buds, which contain the flavour recognising cell. They can be activated when we are eating or sipping. At the same time, the sensory cells that are located along with the taste cells, allow us to feel qualities such as temperature and spiciness.