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Taste. As shown to the right, each taste bud consists of a cluster of sensory cells forming synapses with neurons with long axons. These project to the medulla in one of three cranial nerves (VII,IX,X). The sensory cells release glutamate when stimulated by their corresponding taste.Scattered over the tongue, there are five classical types of taste buds: salt, sweet, sour, bitter, and umami. Salt and sweet are self-explanatory.The bitter respond to various plant alkaloids, sour to acid (such as might be found in spoiled foods), and the umami to glutamate and some related substances.aste. As shown to the right, each taste bud consists of a cluster of sensory cells forming synapses with neurons with long axons. These project to the medulla in one of three cranial nerves (VII,IX,X). The sensory cells release glutamate when stimulated by their corresponding taste.
ALKALINEâDry feeling that remains on the back of the tongue after sipping the coffee. AROMAâRefers to the fresh-brewed gourmet coffeeâs fragrant smell, which also affects the more subtle aspects of the taste characteristics. Human senses work together, and so aroma indelibly affects taste (on the palette). The aroma/smell of a gourmet coffee is known as its bouquet. Some descriptions of aroma include fruity, nutty, smoky, herbal, complex, and floral. ASTRINGENTâAn undesirable level of acidity; sometimes used to refer to an intense briny sensation at the tip of the tongue after sipping the coffee.