Humans have taste receptors throughout the body, including in the testes and lungs, but we don't taste what they detect because those areas lack taste buds.

Many parts of the body, including the testicles, have bitter, sweet, and umami receptors

Taste receptors—the tiny cells that report the chemical makeup of external stimuli to the brain—in the testicles don't "taste" in the same way as the gustatory ones you use to determine if there's enough sugar in your tea. Research suggests that these "teste" receptors can sense bitter, sweet, and umami compounds and use that chemical input to control physiological processes or (literally) change direction. (Some users may experience a paywall.)

Taste buds have evolved to fill a wide variety of functions

Taste buds do more than let you experience your favorite food. These peripheral organs can sense the chemical makeup, potential toxicity, and fleeting experience of flavor, giving the body a chance to respond to undesirable chemicals or tell the brain that you should reach for another scoop.

These cells 'taste' danger, trigger immune responses

Taste receptor-coated tuft cells are found throughout the body, where they communicate with and take part in a growing list of biological processes. In the intestines, these taste receptor-studded cells can sense byproducts of parasite metabolisms. This causes the taste receptors to release chemicals that alert the immune system, order nearby goblet cells to produce mucus, and trigger muscle contractions in attempts to launch the parasites from the intestines.

How bitter taste receptors help guard against infection

Receptors for "bitter" tastes evolved to detect potentially harmful plant chemicals, such as nicotine. The receptors also trigger bacteria-fighting responses, including waving hairlike projections to bat away bacteria, ordering the release of bacteria-killing nitric oxide, and calling for antimicrobial protein reinforcements.

The idea of a tongue map has been discredited, but taste sensitivity can vary across the tongue.

The research that led to sour

Scientists are trying to figure out if there are unique receptors that respond to the molecules that make up flavors we associate with calcium, blood, batteries, and other items that often escape dinner menus. Taste researcher Dr. Danielle Reed says the minimum evidence for a taste category typically involves identifying dedicated receptors and then removing them to show the taste vanishes.

Our sense of smell affects what foods taste like and how we perceive it

Scent stimulates our olfactory sensor neurons high in the nasal cavity, and the brain attaches labels to those scents. But when we eat, chemicals from the foods travel from our mouths and throat to those neurons. We have roughly 400 odor receptors, and they can be used to decipher more than 10,000 different odors (or more than one trillion by some calculations), including the nuances of different foods.

Cats have a mutation that prevents them from tasting sweetness, but goldfish are covered in taste buds and are ranked among the world's supertasters. (Paywall may apply.)

Octopuses have taste receptors along their tentacles

Octopus suction cups are filled with modified sensory receptors that can bind with a greater variety of materials and transport a wider array of information, such as flavor, from tactile stimuli. These structures allow the animal to search for food as it crawls the ocean floor.

Each taste bud has 10 to 50 sensory cells that form a flower-like capsule

At the top of the structure are thin filaments known as "taste hairs" that bind taste-producing substances to the surfaces of the cell, after which corresponding electrical signals are sent to the brain. Adults have 2,000 to 4,000 taste buds on their tongue.

Mosquitoes even have olfactory receptors on their sperm.

How the five senses share information with each other

The human body depends on information from the five sensory organs—the eyes, ears, nose, tongue, and skin—to react to the world around it. Each of these organs, in its own way, relies on complex circuitry to send signals back to the central nervous system.

A dog's nose can be up to 100,000 times more sensitive than a human's, and each possesses a secondary organ for smelling, which helps learn about other dogs when they sniff each other's butts.

How our sense of taste evolves as we age

Kids are hardwired to prefer sweets over greens, with sweetness a shorthand for calorie-rich and bitter flavor warning of potentially noxious plants. This holds true even in the womb, where fetuses have been seen via ultrasound scans grimacing as their hosts consume kale capsules. As they age into double digits and beyond, their taste cells and sense of smell diminish, leading to broader and less sensitive palates.

A timeline of the science of taste discoveries

The tongue is made up of four types of papillae—elevated, nipple-like projections that give the organ its rough texture. In the early 1900s, initial research into the tongue's varying taste sensitivity led to a misleading map of the tongue and its taste regions. Over the decades, researchers fleshed out five distinct tastes (and more recently, a sixth).

Humans can track smells on the ground quite well—our ability to crawl is a limiting factor

As part of a scientific bet, neurobiology researchers dragged a chocolate bar across the grass and sought to see if a human could track it—she could. This led to a more in-depth experiment on human olfactory capabilities and behavior when other senses were blocked.

Babies taste food in the womb via amniotic fluid, and it may influence future taste buds

Some estimates suggest that around Week 16 during pregnancy, a growing fetus can begin to taste amniotic fluid that contains flavors in the food that their mother consumed, due to taste bud formation. Scientists think those early flavor experiences may influence future taste preferences. Other scientific resources put that time much later, however—around Week 30.

A stand-in 'nose' may help people with anosmia to smell certain odors

In a 2025 paper, researchers reported they'd created a proof-of-concept device that bypasses typical olfactory pathways and instead exploits an alternative—the trigeminal nerve in the nose—to detect a few strong scents. The nerve typically helps detect the temperature of inhaled air or the presence of irritants. (Some users may experience a paywall.)

Ammonium may be the sixth basic taste

Researchers have proposed various candidates for the sixth official taste, including "fat." But research published in 2023 posits that ammonium should be considered the sixth taste since they found humans can apparently detect ammonium chloride, which the scientists describe as "bitter, salty, and a little sour." Detecting ammonia could be a survival mechanism to help detect when certain foods, including seafood, are no longer safe to eat. The work hinged on experiments with human cells exposed to ammonium chloride as well as rodent research.

How texture affects taste

Texture is the brain's interpretation of several sensations, including pressure, as registered by our teeth, tongue, and finger tips, and sound, as recorded by our ears. Texture also speaks to food particle sizes—smaller than 35 microns contributes to the sensation of creamy—and the balance between flavor and mouth time, such as the crunch of a crispy chip or the bounce of a chewy caramel.

We can sense touch even through a tool

Research published in 2019 indicates that the same brain regions involved in sensing touch on the body also process it when humans use a tool to do the touching. Essentially, it's acting as a sensory extension of the body. (Some users may experience a paywall.)

A web of sensory neurons in the skin help filter out background sensations

The somatosensory system helps us organize and navigate our surroundings, enabling us to understand our bodies in relation to our environment and also filter out minor sensations that are basically background noise so they aren't overwhelming to our bodies. Meanwhile, viscerosensation—or internal sensation—refers to the internal sensory neuron system that conveys information from internal organs to the brain.

We may be using Q-tips in our ears—even when we shouldn't—because they can stimulate pleasure nerves

People continue to use Q-tips inside their ears even though we know it's risky. Some clinicians suggest that beyond the desire to get water out, this may be because the nerve bundle called the vagus nerve, which spans from the brain to the large intestine, can be stimulated that way, causing a pleasurable sensation in other body parts including the heart, belly, or genitals.

A dog's central sniffing organ is many times bigger than a human's

The olfactory epithelium, located high up within the human nose, is home to millions of olfactory neurons. A dog's olfactory epithelium is much larger—and has more neurons—than a human's, which helps to explain the animal's superior sniffing ability.

Humans can't smell the inside of their nose due to olfactory fatigue

Once a person is accustomed to a specific odor, their neurons have trouble continuing to respond to that smell because of that familiarity. That's why humans may not notice when their house smells like trash until they leave the house and then return to it.

How does the body know where it is in space?

Close your eyes and touch your nose. How did you know where your nose was? How could you tell where your hand was? That's proprioception, the sense that keeps your brain apprised of the body's position and movement. This article explains how this sense works, what happens when people don't have it, and what we know about it.

Paul Broca, a French brain researcher in the 19th century, hypothesized that humans evolved to trade in our "bestial sense" of smell for higher brain capacity.

When processing light, the brain can perceive colors with no natural wavelength

While some animals are sensitive to many forms of light, humans possess receptors that are sensitive to red, green, and blue wavelengths. These receptors send signals to the brain, which are processed and mixed to produce the array of colors we observe, including magenta, pink, and "supercolors" that lack a corresponding natural wavelength in the visible spectrum.

Human anatomy 101: the body's systems

Human life is made possible by the body's ten major systems, which maintain homeostasis by responding to incoming sensory and biochemical input. Each system must work independently and collaboratively for the body to maintain health and respond appropriately to its internal and external environments. The bones of the skeletal system, for example, give the body its shape and protect organs while also facilitating movement with the muscular system.

Fat is proposed as a candidate sixth basic taste

Oleogustus is Latin for "a taste for fat," and researchers proposed in 2015 that it should be accepted as the sixth basic taste. This article teases apart exactly what it would take to officially be considered the sixth taste and why researchers think the fat taste may be a strong candidate.

Nasal hairs, called vibrissae, help protect the body from particulate matter and other dirt

The nose structure plays a key role in filtering air before it enters our lungs and makes sure that the air temperature and humidity are also suitable for the body.

Neural replays in mice help explain food aversions

Princeton University scientists published research in 2025 analyzing how mice learn to associate certain foods or flavors with feeling ill—even when there’s a time gap between eating something and feeling sick. The work, performed with grape Kool-Aid and injections of a substance that made mice sick, traced the literal “gut reaction” of how gut distress signals are linked to neural replays of what the mouse ate.

How the brain's somatosensory system translates touch into an experience

When humans perceive touch, that information is sent to the thalamus and then onward to the primary somatosensory cortex, the part of the brain that receives sensory inputs.

Trillions of bacteria, viruses, fungi, protists, and archaea live in our guts, producing a wide range of molecules, hormones, and more—underscoring the immune system's pivotal role in the microbiota-gut-brain axis.

Humans may be able to distinguish more than one trillion scents

That's according to one estimate published in 2014. This figure far exceeds earlier estimates of a human smelling ceiling around 10,000 odors. The newer figure is derived from experiments in which volunteers agreed to sniff varying scents. Researchers mixed odor components and had volunteers sniff the brews to detect subtle scent differences. (Some users may experience a paywall.)

Humans likely cannot tickle themselves because there's no element of surprise

Unraveling the neural mechanisms of tickling—formally called gargalesis—is an area of active research, but a leading theory about why we can't tickle ourselves is that the brain's somatosensory cortex processes self-touch differently than it does external touch. The cerebellum already anticipated what was going to happen when you move your hand for self-touch, limiting the effectiveness of a self-tickle.

Newborns have a strong sense of smell

Babies are drawn to their mother's smell—and the particular odor of their mother's breast milk—within days, even as their vision remains blurry for months after birth. In the womb, the olfactory center also forms in the early stages of development.

Dogs smell a lot of stuff we can't, including bed bugs and chemicals in electronic devices

In addition to identifying medical smells and tiny insects like bed bugs, dogs can also detect electronic storage devices. These tools often contain triphenylphosphine oxide, a chemical used to prevent overheating.

If surgeons removed organs, including one of your lungs, a kidney, your spleen, appendix, tonsils, part of your liver, and even some of your reproductive organs, you could still survive.