Beyond Taste Buds: The Science of Delicious — National Geographic Magazine

Taste receptors, volatiles, gustatory cortex. There’s more to yum than you might think.

Taste Is Chemistry It begins when a food molecule touches a microscopic taste bud on the tongue. The buds hide inside papillae, the pale dots made visible here by blue food coloring. In the brain, where taste merges with other senses, it becomes the rich, personal, joyful experience that makes us long to eat.

Source: Beyond Taste Buds: The Science of Delicious — National Geographic Magazine