Taste sensation refers to the ability of our taste buds to detect different flavors in food and beverages. There are five primary tastes: sweet, sour, salty, bitter, and umami. These tastes are triggered by specific molecules in the food that interact with receptors on the tongue, sending signals to the brain to interpret the flavor. The experience of taste is closely linked to our sense of smell, as aromas can significantly enhance or alter the perception of flavor. Factors such as temperature, texture, and even color can also influence how we perceive taste, making it a complex and multifaceted experience.