Final answer:
The term that refers to the sensation of taste is gustation. It's a chemical sense with receptors on the tongue and includes several taste submodalities such as sweet, salty, sour, bitter, and umami. Taste is closely linked to smell and is crucial for food enjoyment and survival.
Step-by-step explanation:
The term that refers to the sensation of taste is gustation. Gustation, or taste, is a chemical sense that involves receptors on the tongue binding with molecules, allowing us to experience different taste submodalities. Historically, four primary tastes were recognized: sweet, salty, sour, and bitter. However, research has led to the acknowledgment of a fifth taste known as umami, which is often described as savory. There is also emerging research suggesting a possible sixth taste for fats, or lipids.
It's important to note that taste, alongside smell (olfaction), composes a closely interlinked sensory system. Both taste and smell are essential for the enjoyment of food and have vital roles in the survival of organisms. Enhancing certain tastes, like adding salt, can improve food flavor, especially in cases where the sense of smell is compromised (anosmia).