What is the concept and classification of taste?

Taste refers to a feeling that food stimulates and produces on the chemical sensory system of the taste organ in the human mouth. People in different regions have different classifications of taste.

Japan: sour, sweet, bitter, spicy, salty

Europe and the United States: sour, sweet, bitter, spicy, salty, metallic, calcium (undetermined)

India: sour, sweet, bitter, spicy, salty, astringent, bland, unusual

China: sour, sweet, bitter, spicy, salty, fresh, astringent.

Classified from the physiological point of view of taste, there are only four basic tastes: sour, sweet, bitter, and salty, which are produced by food directly stimulating taste buds.

Spicy taste: A pain sensation caused by food ingredients stimulating the oral mucosa, nasal mucosa, skin, and trigeminal nerve.

Astringency: Astringent feeling produced when food ingredients irritate the mouth and coagulate protein.