Taste is produced by the direct stimulation of food in the mouth taste buds, each taste bud contains 50 to 150 different taste receptor cells, each taste bud is able to feel all the basic taste sensations, so there is no so-called different taste sensations exist in different parts of the tongue. Currently there are five recognized basic taste sensations, namely sour, sweet, bitter, salty and fresh; spicy, numb and astringent are not part of the taste sensations. The source of stimulation of sour taste is hydrogen ion, sweet taste is carbohydrate, bitter taste is alkaloid quinine and many other compounds, salty taste is sodium and potassium ion, fresh taste is amberic acid, nucleic acid, amino acid, etc. The degree of potency of the flavor is related to the composition of the food, water solubility, temperature and the ingredients that go with it. The spicy taste is the painful sensation produced by capsaicin stimulating the corresponding receptors, and the spiciness can be felt wherever the nervous system can feel it. Capsaicin receptors produce this burning sensation when we come in contact with objects above 43 degrees. The spicy taste of pepper is a vibration sensation produced by the hydroxycapsaicin it contains that stimulates the vibration receptors. The astringent taste is an astringent sensation produced by the stimulation of tactile nerve endings when food components prompt the coagulation of oral proteins. These are not the taste sensations felt by the taste buds.