Final answer:
Gustation is the scientific term for the sense of taste, which initially was thought to comprise four basic tastes but now includes a fifth, known as umami, and potentially a sixth for lipids. Together with olfaction, gustation contributes to our perception of food flavors. The terms gustatory receptor cells and umami are important in understanding the complex interaction between our senses that create the experience of taste.
Step-by-step explanation:
The term gustation refers to the sense of taste, which is one of the five primary senses. The gustatory receptor cells are sensory cells in the taste buds that detect different tastes. Historically, four basic tastes were recognized: sweet, salty, sour, and bitter. However, research has identified a fifth basic taste called umami, which is a savory or meaty taste, commonly associated with monosodium glutamate. Moreover, recent studies have suggested the existence of a sixth taste responsive to fats or lipids.
Flavor perception is not limited to gustation alone but also involves the olfactory system, which is responsible for the sense of smell. Together, these chemical senses contribute to the overall flavour experience. When we eat, what we commonly refer to as the flavour of food is the combination of both taste and smell. Moreover, the trigeminal senses, which detect chemical irritants, temperature, and texture, are also vital to the full perception of flavor.
It is important to note that while olfaction plays a crucial role in the enjoyment of food, the gustatory sense is what specifically relates to the act of tasting. Loss of the sense of smell, a condition known as anosmia, can reduce the richness of food flavours, but the gustatory sense can still perceive basic tastes.