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Science of Taste

  • Adrian David Cheok
  • Kasun Karunanayaka
Chapter
Part of the Human–Computer Interaction Series book series (HCIS)

Abstract

This chapter is a general review on the science of taste. Taste, is among the five long established senses classified under the sensory system. It is the key sensory sense through which we assess if a particular food is good or harmful. Taste is the sensation produced typically in the tongue when a substance reacts chemically with taste receptor cells situated on taste buds in the mouth.

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Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Imagineering InstituteIskandar PuteriMalaysia
  2. 2.City, University of LondonLondonUK

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