Final answer:
Our tongue can distinguish sweet, salty, sour, bitter, and umami flavors, and there may be a sixth taste for fats or lipids.
Step-by-step explanation:
Five basic flavours can be distinguished by the human tongue: umami, sweet, salty, sour, and bitter. The activation of taste buds on the surface of the tongue produces these tastes. Sugars are frequently linked to sweetness, salt to salt, acids to sourness, certain alkaloids to bitterness, and glutamate's savoury taste to umami.
The whole flavour experience is further enhanced by additional elements that affect taste, such as texture, temperature, and scent. Even though there are five basic tastes, there is a broad range of flavours that people perceive in different meals and beverages due to the combination and interaction of diverse taste components.