The taste system (also known as the gustatory system) is responsible for detecting and processing taste sensations. Taste detection also involves specialized receptors, signal transduction pathways, and neural processing that enable the detection and discrimination of different taste qualities. The taste system begins with taste receptors located on taste buds, clusters of specialized cells found on the tongue and in the oral cavity. There are five primary taste qualities: sweet, sour, salty, bitter, and umami. Each taste quality is detected by specific types of taste receptors, which are G-protein coupled receptors (GPCRs) on the surface of taste cells. Different types of taste GPCRs are responsible for detecting different taste qualities. For example, sweet and umami tastes are detected by T1R1/T1R3 and T1R2/T1R3, respectively, whilst bitter tastes are detected by a large family of GPCRs known as T2Rs. When taste molecules from ingested food encounter taste receptors, they bind to the GPCRs on taste cells. This binding activates a signalling cascade that leads to the generation of action potentials in the taste cells. The taste transduction process varies depending on the type of taste receptor and the taste quality being detected. Sour taste is primarily mediated by the activation of ion channels called acid-sensing ion channels (ASICs). When acidic substances are present in the mouth, they interact with ASICs on taste cells, causing the channels to open and allowing the influx of cations (such as sodium and hydrogen ions), which depolarize the taste cell and generate electrical signals. Salty taste in contrast is mediated by the activation of ion channels that allow sodium ions to enter taste cells directly. The influx of sodium ions also depolarizes the taste cell, leading to the generation of electrical signals. Sweet, bitter, and umami tastes also involve GPCR-mediated signal transduction. When sweet, bitter, or umami molecules bind to their respective taste GPCRs, they activate the G-protein gustducin, leading to the activation of the enzyme adenylate cyclase. Adenylate cyclase produces cyclic adenosine monophosphate (cAMP), which opens cyclic nucleotide-gated ion channels (CNG channels) on the cell membrane. The resulting influx of cations depolarizes the taste cell and generates electrical signals. The electrical signals generated in taste cells are subsequently transmitted to the brain via taste nerves. These taste nerves form synapses with neurons in the brainstem and cranial nerves, which relay taste information to higher brain regions for further processing and perception. Taste information is sent to the gustatory cortex in the brain, where it is processed and integrated with other sensory inputs, such as smell and texture. The gustatory cortex is involved in identifying and discriminating taste qualities and contributes to the overall perception of taste.Molecular mechanisms underlie taste adaptation, where taste receptors become less sensitive to constant or repetitive taste stimuli. This adaptation helps prevent sensory overload and allows the taste system to respond to new taste experiences. Taste plasticity also enables the taste system to undergo changes in response to dietary habits, age, and other factors. Explore our full taste system product range below and discover more, for less.