Flavor is described as the sensation implemented by a food or any substance is ingested, that is, it is introduced into the body through the gastrointestinal tract, the perception of flavor is achieved through two senses specifically by the use of taste and taste. smell, in a higher percentage (approximately 80%) the flavor of each ingested element is perceived by smell (smell), which can modify the flavor of the food. At the time of ingestion, the first thing that happens is the grinding of the food through the chewing apparatus (teeth), as the structure of the food is broken down, aromas are released that ascend to the nose through the pharynx, on the other hand, alternatively, the sense of taste also acts specifically, thanks to the sensation perceived by the taste buttons (papillae), these are scattered along the surface of the tongue and have the ability to perceive four basic flavors: sweet, salty , bitter and acid, however the range of odors given off by food is much more varied.

At the facial level there is a nerve in charge of having the sensitivity of taste and smell, this is known as trigeminal, despite how it was previously stated that 80% of the taste is perceived by smell, this sensation would be imperceptible without the taste buds. Some flavors have an appreciable characteristic, this is the ability to remain the sensation in the papillae even after the food or chemical substance has been ingested, this property was given the name of aftertaste and is normally possessed by substances such as wine, oil natural, flavored waters, etc.

As mentioned above, there are only four types of flavors, and their perception at the level of the pupils is carried out on the entire lingual surface but is sharpened at different points: bitter, this is characterized by being an unpleasant taste at the moment of contact, the tongue human has the ability to detect different types of bitterness and this is perceived mostly on the back of the tongue; acids, these are substances that have a low pH because they are conjugated by a lot of hydrogen. On the other hand, there is the sweet taste, it is a pleasant taste where it is better appreciated on the tip of the tongue, and finally the salty taste which is perceived by papillae sensitive to NaCl.