Smaak

Smaak is the sense that allows organisms to perceive the flavors of substances that contact the mouth. In humans, it is primarily detected by taste buds located on the tongue and other parts of the mouth, and is integrated with smell, texture, temperature, and chemical irritants to form the overall perception of flavor.

Taste buds contain gustatory receptor cells that respond to specific chemical compounds. Signals from these cells travel through the facial (VII), glossopharyngeal (IX), and vagus (X) nerves to the brain, where they are processed in areas including the gustatory cortex. Although the sense of taste is often discussed as five basic qualities, the full experience of flavor also depends on retronasal olfaction and somatosensory input from the mouth and airways.

The traditional five basic tastes are zoet (sweet), zuur (sour), zout (salty), bitter, and umami (savory). Umami, associated with glutamates, was identified in the early 20th century and is commonly linked to foods rich in protein. Some researchers also recognize other taste sensations or modifiers, but the five-taste model remains widely used.

Taste perception is influenced by genetics, health, age, and exposure. Genetic variations can affect sensitivity to bitter compounds or sweetness, while health conditions, medications, and aging can alter taste accuracy. Additionally, aroma, texture, temperature, and culture shape how a person experiences and prefers flavors.

In practice, smaak is studied in gastronomy, nutrition, and sensory science, where standardized tasting and sensory analysis help describe and compare flavors, textures, and overall eating experiences.