Gustorics is (a) the study of taste communication. This includes four aspects. Those are the roles of culture on taste, the roles of food (deprivation) shortage, food preferences, taste expectations, and color and textures as an encourager or discourager of eating and drinking.
Firstly we have the sense of four (typical) tastes (. Those are), which means salty, sweet, (sober) sour and bitter. We commonly believe it (makes to decide) distinguished flavor by our tongues. However, a throat and a mouth can be feel savor.
The sense of smell is very important to (judge a) taste the difference. We (cannot) can’t make sense of taste without (them) the sense of smell. There are two causes not to work the olfactory sense.
One is an innate defect. Other is an acquired one. It does not work when you get sick or you are pregnant, for example. In contrast to the poor sense of smell, some people have a great one. Unfortunately, they are too sensitive when they eat a spicy food and may have food allergy.
Taste adaption is one of phenomena, which is related to the taste. This is an ability to judge the (substance) food degree in mouth. Some people like very spicy food such as a red hot ramen. Their gustation does not work.
I recognize that the smell is important when we judge taste.
I did an experiment to know whether I (can) was able to feel taste or not without working nose (or not). There (are) were two ways. One (is) was to eat a slice of lemon with working nose. Other is to eat one without working nose. As a result, I felt sour in both ways.
I think I (could) was able to recognize the taste because I (had a taste expectation) knew what taste it is. (before I ate a slice of lemon). We can’t judge tastes when we do not have information of (substances) foods in our mouth. That’s why the taste is related to the smell. I felt the importance of them.