taste receptors![click to hear](/images/speaker.jpg)
The mucous membrane of the tongue is composed of small protuberances, lingual taste buds, distinguished by their particular sensitivity to one of the basic flavors: sweet, salty, sour, bitter.
furrow ![click to hear](/images/speaker.jpg)
Saliva-filled depression delimiting the lingual taste buds.
salivary gland ![click to hear](/images/speaker.jpg)
Each of the three pairs of saliva-secreting organs responsible for moistening food so that the taste buds can perceive its taste.
taste bud ![click to hear](/images/speaker.jpg)
Organ of taste formed of sensory cells that, in contact with saliva, detect flavors and transmit them to the brain in the form of nerve impulses.
foliate papilla ![click to hear](/images/speaker.jpg)
Taste bud located mainly on the posterior lateral edges of the tongue and having a taste function; it is most sensitive to sour flavors.
circumvallate papilla ![click to hear](/images/speaker.jpg)
Each of the large taste buds (about 10) forming a lingual V at the back of the body of the tongue ensuring the taste function; they mostly perceive bitter flavors.