Taste: Taste, gustatory perception, or gustationAdjectival form: [is the sensory impression of food] or other substances on the tongue and is one of the [[sense|five traditional senses.Gourangkocha: Gourangkocha is a town in the Ichagarh block of Seraikela Kharsawan district of Jharkhand. It is situated on the Patkum Chowka road.Hypergeusia: Hypergeusia is a taste disorder where the sense is abnormally heightened. It can be associated with a lesion of the posterior fossa and Addison's Disease; where a patient will crave for salty and sour taste due to the abnormal loss of ions with urine.Electrogustometry: Electrogustometry is the measurement of taste threshold by passing controlled anodal current through the tongue. When current passes through the tongue a unique and distinct metallic taste is perceived.Chorda tympani: The chorda tympani is a branch of the facial nerve that originates from the taste buds in the front of the tongue, runs through the middle ear, and carries taste messages to the brain. It joins the facial nerve (cranial nerve VII) inside the facial canal, at the level where the facial nerve exits the skull via the petrotympanic fissure.Sweetness: Sweetness is one of the five basic tastes and is universally regarded as a pleasurable experience, except perhaps in excess. Foods rich in simple carbohydrates such as sugar are those most commonly associated with sweetness, although there are other natural and artificial compounds that are sweet at much lower concentrations, allowing their use as non-caloric sugar substitutes.Quinine total synthesis: 400px|right|quinine carbon atom numbering scheme left and asymmetric centers rightKikunae Ikeda: was a Japanese chemist and Tokyo Imperial University professor of Chemistry who, in 1908, uncovered the chemical basis of a taste he named umami. It is one of the five basic tastes along with sweet, bitter, sour and salty.Sucrose gap: The sucrose gap technique is used to create a conduction block in nerve or muscle fibers. A high concentration of sucrose is applied to the extracellular space to increase resistance between two groups of cells, which prevents the correct opening and closing of sodium and potassium channels.DysgeusiaAgeusiaArtificial butter flavoring: Artificial butter flavoring may contain diacetyl, acetylpropionyl, or acetoin, three natural compounds in butter that contribute to its characteristic flavor. Because of this, manufacturers of margarines or similar oil-based products typically add diacetyl, acetylpropionyl and acetoin (along with beta carotene for the yellow color) to make the final product butter-flavored, because it would otherwise be relatively tasteless.Proton-sensing G protein-coupled receptorsTransducinAvoidance reactionPhenylthiocarbamideHalotolerance: Halotolerance is the adaptation of living organisms to conditions of high salinity.Walter Larcher, 2001 Halotolerant species tend to live in areas such as hypersaline lakes, coastal dunes, saline deserts, salt marshes, and inland salt seas and springs.Thioinosinic acidLithium chlorideCentral chemoreceptors: Central chemoreceptors of the central nervous system, located on the ventrolateral medullary surface in the vicinity of the exit of the 9th and 10th cranial nerves, are sensitive to the pH of their environment.AspartameTRPM: TRPM is a family of transient receptor potential ion channels (the "M" stands for "melastatin"). Functional TRPM channels are believed to form tetramers.Conditioned place preference: Conditioned place preference (CPP) is a form of Pavlovian conditioning used to measure the motivational effects of objects or experiences. This paradigm can also be used to measure conditioned place aversion with an identical procedure involving aversive stimuli instead.PropylthiouracilShape theory of olfaction: The Shape theory of smell proposes that a molecule's smell character is due to its molecular shape, molecular size and functional groups. It has also been described by a 'lock and key' mechanism by which a scent molecule fits into olfactory receptors in the nasal epithelium.Assugrin