Maitsemeel

Maitsemeel (Estonian for the sense of taste) is the gustatory sensory system that detects chemical compounds in food and other substances, contributing to flavor perception and guiding dietary choices. Taste receptors are concentrated in taste buds on the tongue’s papillae, but are also found on the soft palate, pharynx and epiglottis. Each taste bud contains taste receptor cells that transduce chemical stimuli into neural signals transmitted mainly by the facial (VII), glossopharyngeal (IX) and vagus (X) cranial nerves to the brainstem and higher cortical areas.

Classically, five basic taste qualities are recognized: sweet, sour, salty, bitter and umami (savory). These correspond to different receptor mechanisms—ion channels for salty and sour, and G protein–coupled receptors for sweet, bitter and umami—and reflect evolutionary drives such as preference for energy sources and avoidance of toxins. Taste perception is strongly influenced by smell, texture, temperature and experience, producing the complex sensation known as flavor.

Maitsemeel has roles in nutrition, food selection and social and cultural practices. Disorders include ageusia (loss of taste), hypogeusia (reduced taste) and dysgeusia (distorted taste), which may result from infections, medications, neurological injury, nutritional deficiencies or aging; notable recent causes include post-viral effects. Clinical evaluation can involve gustatory testing and electrogustometry. Management depends on underlying cause and may include treating infections, adjusting medications or supportive measures.