The Tongue and Taste Buds

The surface of our tongue is covered in hundreds of tiny bumps called papillae. One type, filiform, simply provides the friction needed to move food around.

Within other papillae—fungiform, circumvallate, and foliate—are numerous taste buds—clusters of gustatory cells. Each papilla increases the surface area, which is important for taste intensity.

At the very tip of every taste bud, protruding through a pore, are microvilli—hair-like extensions that contain different chemoreceptors.

When dissolved molecules called tastants bind to specific receptors, the cell is stimulated and activates nearby nerve endings. The nerves then pass the signal on to the brain for a particular perception of flavor.