Humans can detect a variety of different types of chemicals through the sense of taste.
There are many kinds of chemicals with properties falling under these general categories. Some underlying properties of the chemicals may be responsible for producing a particular response. Each food contains many chemicals, which are able to activate a range of taste receptors, providing the unique experiences that we know as taste. The sensory organs of taste are found in the mouth, and include the tongue, palate, pharynx and epiglottis. The tip of the tongue is particularly sensitive to sweetness, the sides to saltiness and sourness, and the back of the tongue to bitterness.