Chemical senses refer to the sensory systems that detect chemical stimuli in the environment, primarily through taste and smell. These senses allow organisms to identify flavors in food and detect odors in their surroundings, playing a crucial role in survival, communication, and food selection. The two main types of chemical senses are gustation (taste) and olfaction (smell). Taste is detected by taste buds on the tongue, which respond to five basic tastes: sweet, sour, salty, bitter, and umami. Smell involves olfactory receptors in the nasal cavity that recognize a wide range of airborne chemicals, contributing to flavor perception and emotional responses.