TASTEone of the traditional five senses. It refers to the ability to detect the

flavor of substances such as food, certain minerals, and poisons, etc.

SENSE OF

CHEMORECEPTION

process by which organisms respond to chemical stimuli in their environments that depends primarily on the senses of taste and smell

In terrestrial vertebrates, including humans, taste receptors are confined to the oral cavity.

HUMAN’s tongue a muscular organ in the mouth covered with moist, pink tissue called

mucosa Tiny bumps called papillae give the tongue

its rough texture Thousands of taste buds cover the

surfaces of the papillae. Taste buds are collections of nerve-like

cells that connect to nerves running into the brain.

The sensation of taste can be categorized into five basic tastes: sweetness, bitterness, sourness, saltiness, and umami.

Despite a common misconception that different sections of the tongue specialized in different tastes, all taste sensations come from all regions of the tongue.

Olfactory receptors

Inside the uppermost part of the nose contain special cells that help you smell. They send messages to the brain. When you have a cold or allergies, and your nose is stuffy, you might notice that your food doesn't seem to have much flavor. That's because the upper part of your nose isn't clear to receive the chemicals that trigger the olfactory receptors (that inform the brain and create the sensation of flavor).

Reptiles

Reptiles taste and smell using an organ in the roof of the mouth called the Jacobson’s organ—a small cavity lined with sense detectors that recognize chemical changes in and around the mouth. 

This sense organ helps the animal locate prey, find mates, and generally obtain information about its surroundings.

• This organ works by sensing the chemicals such as pheromones.

The Jacobson's organ is located on the roof of the mouth in reptiles and mammals.

also called the vomeronasal organ.

Monitor lizards' fork-like tongues allow them to taste the air, which in turn lets them detect movement and prey.

Taste buds on their tongues, as well as organs near the tip of their nose, allow them to almost triangulate the location of a small depending on which side of the tongue they are locating a scent.

They can use these techniques both underground and under water

AMPHIBIANS

All amphibians have taste buds on their tongues.

When an amphibian has captured its prey, it uses its senses of taste and smell to find out whether or not its catch is toxic or harmful.

Frogs and toads have remarkable tongues that are long, sticky and muscular, allowing them to flip food into their mouth faster than the human eye can see.

They can sense the four basic tastes: bitter, sweet, sour and salty.

BIRDS Birds have an acute sense of taste. Taste is used to help avoid harmful foods. 

Sensory receptors inside the bird's mouth detect sweet, salt, sour (acid), and bitter tastes. 

One of the few species of birds known to have a good sense of smell is the turkey vulture. 

FISHES

Like humans, fish have tongues with thousands of taste buds. 

Some, like the walleye, also have taste buds on their lips and face. 

A walleye can taste your lure without even opening its mouth.

CATFISH

-they are like tiny fingers packed with taste buds