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Taste buds, known scientifically as gustatory papillae, are small sensory organs located on the tongue, soft palate, and epiglottis. Their primary function is to detect flavors in food and liquids. These structures contain specialized nerve cells called taste receptor cells. When food or drink comes into contact with the tongue, dissolved molecules interact with these receptor cells, triggering electrical signals that are sent to the brain.

There are several types of papillae, including fungiform, filiform, and circumvallate. Fungiform papillae are mushroom-shaped and scattered across the front of the tongue. Filiform papillae are the most numerous, thread-like structures that cover most of the tongue's surface and provide friction for manipulating food, though they do not contain taste buds. Circumvallate papillae are larger, dome-shaped structures found in a V-shape at the back of the tongue, each surrounded by a moat where taste buds are located.

The human tongue possesses thousands of taste buds, each containing between 50 to 100 taste receptor cells. These cells are responsible for detecting the five basic tastes: sweet, sour, salty, bitter, and umami. Each taste bud can respond to multiple tastes, but certain areas of the tongue may be more sensitive to specific tastes. The signals from the taste buds are transmitted via cranial nerves to the gustatory cortex in the brain, where they are interpreted as distinct flavors. Taste perception is also influenced by smell, texture, and temperature, contributing to the complex sensory experience of eating.