Deutsch: Gustatorische Wahrnehmung
Taste, gustatory perception, or gustation[1] is one of the five traditional senses. Taste is the sensation produced when a substance in the mouth reacts chemically with receptors of taste buds. 

In the food context, the term "taste" refers to the sensory experience of a food or drink, including its flavor, aroma, and mouthfeel. The five basic tastes recognized by the human tongue are sweet, sour, salty, bitter, and umami, and a food's taste can be a combination of these basic tastes.

Here are some examples of different tastes in food:

1. Sweet: Foods that are high in sugar or natural sweetness, such as fruits, chocolate, honey, and cake.

2. Sour: Foods that have an acidic or tart flavor, such as lemon, vinegar, sour cream, and pickles.

3. Salty: Foods that contain high levels of sodium, such as salted nuts, cheese, pretzels, and soy sauce.

4. Bitter: Foods that have a sharp, unpleasant taste, such as coffee, dark chocolate, kale, and grapefruit.

5. Umami: Foods that have a savory or meaty flavor, such as soy sauce, mushrooms, beef, and Parmesan cheese.

In addition to the five basic tastes, other factors can influence the taste of food, including its temperature, texture, and the way it is prepared. For example, a grilled steak might have a different taste than a boiled one, and a frozen dessert might taste different from a room-temperature one.

Overall, taste is an important aspect of food that can greatly affect our enjoyment of it, and chefs and food manufacturers often strive to create new and interesting taste combinations to tantalize our taste buds.