How do we sense what tastes good and bad?

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How do we sense what tastes good and bad?

In: Biology

There are chemical receptors in your nose and on your tongue that detect different compounds in the food.

While a lot of whats “good” and “bad” are learned behaviors, there are also some built-in good and bad tastes that help you determine what’s probably good fruit and what’s poison.

Certain “flavors” like hydrogen sulfide (rotten eggs) and alkaloids (toxic plants) are strongly indicative of food that might kill you, and we’ve evolved sensitive detectors to find those and producce a foul response.

Conversely, plant sugars or fresh meat proteins are a sign that the food is safe and nutritious so we’ve all evolved to really like those.