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Basic knowledge of sensory training for tasting coffee

Published: 2026-04-05 Author: World Gafei

Last Updated: 2026/04/05, Taste refers to the ability to sense the taste of substances, including the taste of food, certain minerals and toxic substances, which is close to the sense of smell, which is also chemically induced.

Taste maps are often used in coffee and red wine tasting.

Taste refers to the ability to sense the taste of substances, including food, certain minerals, and toxic substances. It is a close sense compared to smell, which is also a chemically induced sense. Western experts have traditionally believed that taste consists of four basic flavors: sweet, salty, sour, and bitter (note: there is no "spicy", spicy is the feeling!). Experts in the East identified a fifth taste-umami. More recently, psychophysics and neurology suggest that taste also includes a number of other elements (umami, the fatty acids we most perceive, and the taste of metals and water, although the latter are often overlooked due to the adaptive nature of taste).

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