Breaking down various tongue disorders, from infections to genetics

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).

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

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.

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.

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.

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.

The tongue evolved in animals roughly 350 million years ago

Creatures like fish rely on suction to consume food, flexing their gills to create water currents that vacuum up their meals. The evolution of the tongue enabled vertebrates to completely cut ties with the sea, moving onto land where they could sample new foods and ways to eat them.

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.

Typhoid smells like freshly baked brown bread

Certain ailments are associated with documented scents, including diabetes, Parkinson's disease, and typhoid. The skin of people with yellow fever, for example, can smell like a "butcher shop."

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.

Tannins contribute to a wine's composition

Tannins are compounds found in many different types of food, including grape skins. When consumed, they produce a noticeable drying effect in the mouth. Because of the difference in production methods, red wines typically have tannins while white wines do not.

Tick bites can fuel an allergy to a sugar molecule in red meat

Alpha-gal syndrome is on the rise globally as ticks spread due to climate shifts. Bites from some ticks can trigger a sensitivity to a sugar molecule called alpha-gal found in mammal meat, which can lead to allergic responses to hamburgers and steak, among other products. Listen to an expert’s tips for avoiding this allergy, including quickly removing any ticks to limit exposure to their saliva or vomit.

Anosmia is the total loss of the sense of smell

This type of loss—due to disease or trauma—has ripple effects, including an altered or limited sense of taste. This video details the anatomy and physiology of our sense of smell and taste and how these senses are interrelated.

Cats have a mutation that prevents them from tasting sweetness, and goldfish rank among the world's supertasters.

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.

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.

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.

The importance of volatile aroma compounds in the flavor quality of food

Processes such as air movement and heating cause food to lose aroma molecules, which studies have shown play a major role in our sense of taste. While losing these molecules to the environment leaves fewer to be processed during consumption to intensify flavor, it can also produce previously nonexistent aroma compounds or release previously trapped ones, altering or enhancing the food's flavor.

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.)

Discover the chemistry behind smoking foods, including the types of smoking and the source of smoking flavors and colors.

Individuals with synesthesia experience involuntarily overlapping sensations

Tasting words or seeing colors in music results from the brain retaining extrasensory connections from infancy. While most lose these neural pathways during development, about 4% of people are synesthetes, maintaining them without realizing it's unusual.

Examining self-diagnosed synesthesia

A growing number of people on social media claim to have a perceptual condition that lets them smell colors, see music, or taste sounds. But do they really?

Roughly 15 of every 1,000 people in the US have smell disorders

Anosmia is a lack of a sense of smell. It can be present at birth, related to diseases including Parkinson's, Alzheimer's, and COVID-19, or have unknown causes.

Miracle berries make things that normally taste acidic or sour, such as lemons, taste sweet, like sugar-coated candy, by binding a special protein called miraculin to taste buds.

What happens when the gut microbiome is out of whack?

An imbalance in gut microbiome flora can lead to a condition known as dysbiosis. This condition is typically characterized by a drop in microbiota diversity and an increase in harmful unicellular and acellular organisms, such as viruses, that can negatively impact the host's immune system and overall health. Genetics, infections, dietary choices, antibiotics, food additives, artificial sweeteners, and other lifestyle and environmental factors can cause dysbiosis.

Fungi make people sick when they invade and survive in otherwise healthy human tissue

We breathe in airborne spores frequently, but they often don't make us sick. This video details how certain concerning fungal changes can occur and discusses the role of mycologists—scientists who study fungi—in helping to improve human health.

A novel tinnitus therapy, called Lenire, involves mild electric tongue shocks and sound exposures.

Our love of chocolate may have more to do with how it ferments than previously realized—with specific microbes associated with more fruity or acetic tastes.

Common genetic disorders

As research continues, it's clear that disease and genetics go hand in hand. Here's a selection of 50 National Human Genome Research Institute (NHGRI) articles providing basic information on genetic, orphan, and rare diseases caused by mutations in DNA sequences, whether inherited from parents or brought about by outside factors.

Understanding the biochemistry of ingredients and taste can improve flavor and texture

Keeping eggs at room temperature produces smoother batters when baking, and doing the same with tomatoes helps prevent a mealy, granular mouthfeel. Salting meat a day before gives more time for proteins to break down, improving flavor and tenderness, while cooking vegetables in well-salted water can lock in nutrients and color.

Herpangina is a related disease that also has characteristic sores in the mouth and throat

This painful condition is also caused by several viruses in the enterovirus family. The condition typically has early symptoms including a fever and sore throat, in addition to the sores. Herpangina is often mistaken for strep throat, but there's no cure for herpangina and patients typically have symptoms for about a week.

Usher Syndrome, a rare genetic disorder, causes progressive hearing and vision loss, and people with the condition sometimes eventually become deaf and blind.

Alpha-gal allergy is a problem for red meat lovers, and that same alpha-gal sugar is an issue for xenotransplants, too—since it's present in pigs, human bodies reject pig-to-human transplants as foreign once they detect the substance.

Lengthy incubation periods are why it's tough to link foodborne illness to specific foods.

Your DNA may determine whether you like coffee or tea

Whether people prefer coffee or tea may boil down to a matter of taste genetics. People with a version of a gene that increases sensitivity to the bitter flavor of caffeine tend to be coffee drinkers, according to a report. Read on for more.

Intriguing facts about tomatoes

This episode of the Lunchbox Envy podcast dives deep into the world of tomatoes. Why do they taste nicer in certain settings? Do they "scream"? What are their health benefits? All of these questions and more are answered about the luscious red fruit. Listen and reflect on the historical and cultural significance of the tomato.

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.

Tick saliva has a numbing agent so you won't feel the bite

Tick saliva has a variety of built-in assets that enable them to go undetected and continue feeding on their prey: They use saliva to form a hard seal around themselves to keep them in place while they feed for a few days, a numbing agent so you don't feel the bite, and even natural anticoagulants to keep blood from clotting.

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

There are more than 200,000 cases of HFMD annually, and there's no cure

The highly contagious disease is caused by several viruses and it primarily affects little kids. It causes red spots in and around the mouth, hands, feet, and even the buttocks. They often become painful water-filled blisters that can burst and cause small ulcers. Eating and drinking is uncomfortable for about a week so patients need to be careful not to become dehydrated.

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.

Catfish have taste buds spread across their entire skin, making their whole body function like a tongue that can taste food several feet away.

Microbes are essential to creating the many varieties of cheese, influencing texture and taste

Microbes break down proteins and fats and produce compounds with distinct tastes. These microbes can include bacteria (like the one used to give Swiss its trademark holes), molds (like the ones that give blue cheese its distinctive veining), and countless other tiny organisms.

When to see a doctor over memory lapses

Memory includes various, distinct functions, like working memory (storing information temporarily) and procedural memory (your body's ability to perform a task unconsciously). Forgetting a word or losing your keys can feel like red flag memory lapses, but they are, in fact, language or attention problems, not memory ones. However, a lapse on top of stress, lack of sleep, chronic dysfunction, or an injury may be a red flag to see your doctor.

Long-term goose bumps are something to flag to your doctor

Although rarely a cause for concern, persistent goose bumps with no known cause could be a symptom of something to discuss with your doctor, including anxiety, a hair follicle blockage, or conditions that arise from an overreaction of the autonomic nervous system.

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.

Around 5 million of our 3 billion DNA letters differ between individuals

Genetic testing examines gene variants to help explain disease symptoms. It explores how genetic differences between individuals can be used to understand risks of developing diseases like Huntington's Disease or passing variants linked to disease onto offspring.

The 'kissing bug disease' occurs when a bug's parasite-laden poop gets into your blood

Chagas disease transmission can occur when triatomine bugs bite someone infected with a Trypanosoma cruzi parasite and then bite someone else, passing on the pathogen, though the parasite can also be transmitted in other ways, including via food, congenitally, and through blood transfusions. The bugs tend to feed at night and can bite anywhere on the body, but their reputation for biting people around the mouth and eyes created the idea that the bugs were "kissing" humans. Recent research suggests the disease may be endemic in the US.

Explore the chemistry of undesired body odors

This graphic highlights some of the main compounds in different body odors, including halitosis (bad breath), flatulence, and foot odor.

The science of food allergies

Why do certain substances trigger an immune response while others don't? Listen to researchers explain the science in this five-minute video. Food allergies affect around 8% of children and 2% of adults in the US, and—unlike sensitivity or intolerance—they involve the immune system mistaking certain harmless proteins in foods as dangerous invaders, triggering a rapid and sometimes severe defense response.