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Even with blindfolds and a plugged nose, we are able to identify a food that is placed inside our mouth. That sense is the taste.

Particles detach from food and dissolve in our mouth, where information is transformed to be carried to the brain, which will decode it. Humans distinguish the sensations of sweet, salty, sour and bitter through the taste buds, located in the different regions of the language.

In order to taste the different flavors, atomic food groups are dissolved by the water in our mouths and stimulate our taste buds in the papillae.

Smell acting together with taste

When we chew a guava we also smell it. This is because the particles of the substance that makes up the fruit - the essence - are captured by the olfactory sense. The fact that we can detect by smell the essence of the fruit enables us to identify the taste of guava. It is by smell that we identify the specific flavors, for example pear and guava, even though both are sweet. When we get the flu, we can see the joint action of smell and taste. One of the symptoms of the flu or cold is the production of too much mucus through the nose. This hinders the circulation of air (which carries the particles of substances) through the nasal cavity. The air does not reach the olfactory cells, impairing the perception of smells. On these occasions we have the perception that even the most delicious foods have lost their taste.