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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.
Smell, the nose, and the brain. Molecules of the food you are eating move through the back of the throat and reach olfactory nerve endings in the roof of the nose. The molecules bind to these nerve endings, which then signal the olfactory bulb to send smell messages to two critical parts of the brain:he tips of the taste cells reach toward a tiny opening on the tongue-the gustatory pore-through which food chemicals can fall. Nerve endings for the taste system and for the touch/temperature/pain system surround the base of the taste bud cells.