Taste Buds: New Research on How We Perceive Flavor

Scientists have released new insights into how taste buds function, clarifying the distinction between “taste” and “flavor.” Three of the four types of papillae—the small bumps on a mammal’s tongue—contain 50 to 100 taste cells each. These cells sense five primary tastes: sweet, sour, salty, bitter, and umami. While these fundamental signals drive what we taste, “flavor” encompasses additional factors like smell, texture, and even temperature. This means our overall eating experience is a sum of multiple senses, not taste alone. Experts say the findings may help us better understand picky eating, overeating, and how aroma significantly impacts our food choices.