Final answer:
The categories on the palate that refer to "feel" include body, heat and burn, and finish. These sensory experiences contribute to the overall perception of flavor and are part of the somatosensation system, which is linked to touch and taste.
Step-by-step explanation:
On the palate, "feel" categories include aspects such as body, which refers to the weight or thickness of a beverage or food in the mouth, ranging from watery to creamy or syrupy. Another category is the sensation of heat and burn, which is especially relevant for spicy foods or alcoholic beverages, indicating the presence of compounds like capsaicin in pepper or the burn from alcohol. Lastly, there is the finish, which is the aftertaste or the lingering flavors and sensations that remain after the food or drink has been swallowed.
Perception of these sensations is part of the somatosensation system, which includes the general senses related to touch, such as pain and temperature, and is also influenced by the trigeminal senses that detect chemical irritants and texture. The overall experience of flavor is a combination of taste, or gustation, which includes primary tastes such as sweet, sour, bitter, salty, and umami, as well as textural sensory experiences.