Editing Perception (section)

=== Taste ===
{{main|Taste}}Taste (formally known as ''gustation'') is the ability to perceive the [[Flavor (taste)|flavor]] of substances, including, but not limited to, [[food]]. Humans receive tastes through sensory organs concentrated on the upper surface of the [[tongue]], called ''[[taste bud]]s'' or ''gustatory calyculi''<u>.</u><ref>[https://books.google.com/books?id=dNhFLnc6NRkC&pg=PA201 Human biology (Page 201/464)] {{webarchive|url=https://web.archive.org/web/20170102150409/https://books.google.com/books?id=dNhFLnc6NRkC&lpg=PA201|date=2 January 2017}} Daniel D. Chiras. Jones & Bartlett Learning, 2005.</ref> The human tongue has 100 to 150 taste receptor cells on each of its roughly-ten thousand taste buds.<ref name="DeVereCalvert2010_39">{{cite book|url=https://books.google.com/books?id=m6WOtX2QAtwC&pg=PA39|title=Navigating Smell and Taste Disorders|last1=DeVere|first1=Ronald|last2=Calvert|first2=Marjorie|date=31 August 2010|publisher=Demos Medical Publishing|isbn=978-1-932603-96-5|pages=39–40|access-date=26 March 2011|archive-url=https://web.archive.org/web/20111109163210/http://books.google.com/books?id=m6WOtX2QAtwC&pg=PA39|archive-date=9 November 2011|url-status=live}}</ref>

Traditionally, there have been four primary tastes: [[sweetness]], [[Bitter (taste)#Bitter|bitterness]], [[sourness]], and [[saltiness]]. The recognition and awareness of [[umami]], which is considered the fifth primary taste, is a relatively recent development in [[Western cuisine]].<ref>{{cite news|url=http://www.trendcentral.com/life/umami-dearest/|title=Umami Dearest: The mysterious fifth taste has officially infiltrated the food scene|date=23 February 2010|url-status=dead|archive-url=https://web.archive.org/web/20110418051954/http://www.trendcentral.com/life/umami-dearest/|archive-date=18 April 2011|publisher=trendcentral.com|access-date=26 March 2011}}</ref><ref>{{cite news|url=http://www.foodchannel.com/articles/article/8-food-trend-for-2010-i-want-my-umami/|title=#8 Food Trend for 2010: I Want My Umami|date=6 December 2009|url-status=live|archive-url=https://web.archive.org/web/20110711015658/http://www.foodchannel.com/articles/article/8-food-trend-for-2010-i-want-my-umami/|archive-date=11 July 2011|publisher=foodchannel.com}}</ref> Other tastes can be mimicked by combining these basic tastes,<ref name="DeVereCalvert2010_39" /><ref name="SiegelAlbers2006">{{cite book|url=https://books.google.com/books?id=Af0IyHtGCMUC&pg=PA825|title=Basic neurochemistry: molecular, cellular, and medical aspects|last1=Siegel|first1=George J.|last2=Albers|first2=R. Wayne|publisher=Academic Press|year=2006|isbn=978-0-12-088397-4|page=825|access-date=26 March 2011|archive-url=https://web.archive.org/web/20111109162711/http://books.google.com/books?id=Af0IyHtGCMUC&pg=PA825|archive-date=9 November 2011|url-status=live}}</ref> all of which contribute only partially to the sensation and [[Flavor (taste)|flavor]] of food in the mouth. Other factors include [[Odor|smell]], which is detected by the [[olfactory epithelium]] of the nose;<ref name="DeVereCalvert2010_332" /> [[Texture (food)|texture]], which is detected through a variety of [[mechanoreceptor]]s, muscle nerves, etc.;<ref name="SiegelAlbers2006" /><ref>[https://books.google.com/books?id=aJBIbvClWfcC&pg=PA4 Food texture: measurement and perception (page 3–4/311)] {{webarchive|url=https://web.archive.org/web/20170102091018/https://books.google.com/books?id=aJBIbvClWfcC&lpg=PP1&pg=PA4|date=2 January 2017}} Andrew J. Rosenthal. Springer, 1999.</ref> and temperature, which is detected by [[thermoreceptor]]s.<ref name="SiegelAlbers2006" /> All basic tastes are classified as either ''[[Reward system|appetitive]]'' or ''[[Aversives|aversive]]'', depending upon whether the things they sense are harmful or beneficial.<ref name="aa">[http://www.scientificamerican.com/article.cfm?id=two-great-tastes-not-great-together Why do two great tastes sometimes not taste great together?] {{webarchive|url=https://web.archive.org/web/20111128175618/http://www.scientificamerican.com/article.cfm?id=two-great-tastes-not-great-together|date=28 November 2011}} scientificamerican.com. Dr. Tim Jacob, Cardiff University. 22 May 2009.</ref>