The sense of taste is stimulated when nutrients or other chemical compounds activate specialized receptor cells within the oral cavity. Taste helps us decide what to eat and influences how efficiently we digest these foods. Human taste abilities have been shaped, in large part, by the ecological niches our evolutionary ancestors occupied and by the nutrients they sought. Early hominoids sought nutrition within a closed tropical forest environment, probably eating mostly fruit and leaves, and early hominids left this environment for the savannah and greatly expanded their dietary repertoire. They would have used their sense of taste to identify nutritious food items. The risks of making poor food selections when foraging not only entail wasted energy and metabolic harm from eating foods of low nutrient and energy content, but also the harmful and potentially lethal ingestion of toxins. The learned consequences of ingested foods may subse-quently guide our future food choices. The evolved taste abilities of humans are still useful for the one billion humans living with very low food security by helping them identify nutrients. But for those who have easy access to tasty, energy-dense foods our sensitivities for sugary, salty and fatty foods have also helped cause over nutrition-related diseases, such as obesity and diabetes. Introduction Taste is a sensory modality involving the oral perception of food-derived chemicals that stimulate receptor cells within taste buds. Taste principally serves two functions: it enables the evaluation of foods for toxicity and nutrients while helping us decide what to ingest and it prepares the body to metabolize foods once they have been ingested. Taste percepts are elicited by molecules that stimulate the taste buds in epithelia of the oral cavity and pharynx (back of the throat) [1] (Box 1). Moreover, taste drives a primal sense of 'acceptable' or 'unacceptable' for what is sampled. Taste combines with smell and tactile sensations to form flavors, which allows us to identify and recognize food items as familiar or novel. If familiar, we can anticipate the metabolic consequences of ingesting the food. If novel, we can use these sensory cues to learn about the physiological outcomes of ingestion. If the outcome is positive, taste will signal pleasure and reward — both directly from the plea-surable quality of the taste itself, as well as from associated metabolic consequences. Some animals also use taste to understand social chemical cues, but there is no evidence presently that it plays this role for humans (Box 2). Taste-stimuli are typically released when food is chewed, dissolved into saliva and pre-digested by oral enzymes, such as amylase, lipase, and proteases [2]. Humans, and possibly many other omnivores, perceive nutrients and toxins qualitatively as sweet, salty, sour, savory, and bitter tasting [1]. Simple carbohydrates are experienced as sweet, the amino acids glutamate, aspartate and selected ribonu-cleic acids are experienced as savory (or umami), sodium salts, and salts of a few other cations, are experienced as salty, acids are experienced as sour, and many toxic com-pounds are experienced as bitter. The set of compounds that elicits bitter taste is by far the largest and most structur-ally diverse, and, consequently, humans possess about 25 functional bitter taste receptor genes (T2Rs). In addition, a variety of other nutrient taste qualities have been suggested, including specific taste percepts from water, starch, malto-dextrins, calcium, and fatty acids [3]. There is, however, presently little agreement on how humans perceive these chemicals and, consequently, on whether we would describe our oral experiences with them as unique tastes. Humans taste with the edges and dorsal surface of the tongue, soft palate (the roof of the mouth toward the back of the oral cavity), and pharynx (Figure 1) [4]. These tissues comprise the gustatory epithelia. We do not taste with our lips, the underside of our tongue, our hard palate (behind our upper incisors), or the inside of our cheeks, although young children may have taste buds in more areas of the oral cavity than do adults [5]. The sensory organ within these epithelia is the taste bud — a microscopic rosette shaped cluster of approximately 80–100 receptor cells, in which chemicals are detected by transmembrane receptors (Figure 1) [4]. The human taste receptors have not all been confirmed in vivo except for selected toxin/bitter and a glutamate/umami receptor. Nevertheless, for many stimuli there are strong hypotheses of the identity of human taste receptors based on mouse and fly research. The principal receptor hypothesized to transduce human sweet stimuli is T1R2/T1R3, for umami stimuli it is T1R1/T1R3 (although mGluR1, mGluR4 and NMDA have been implicated), and for bitter taste stimuli it is the family of T2Rs. For salty stimuli there is growing evidence that the epithelial sodium channel (ENaC), in part, transduces salty taste, and for sour taste stimuli acid sensing ion channels (ASICs) and possibly other proton detectors are involved. Whereas it was once hypoth-esized that these receptors should be expressed in partic-ular zones according to presumed taste quality regions of the mouth, we now believe that the receptor expression zones are heavily overlapping in most regions of the mouth. The taste bud serves as the first stage of gustatory signal processing and there are many ways in which cells within a bud communicate with one another, including electric coupling via gap junctions and cell to cell chemical commu-nication via glutamate, serotonin, and ATP among other possible transmitters [6]. Taste buds reside within small bumps or folds on the tongue, called 'papillae', in addition to the smooth epithelia of the soft palate and pharynx [1] (Figure 1). Taste receptor cells within the buds are electrically active epithelial cells that can depolarize and release neurotransmitters. Whereas these taste receptor cells are not neurons themselves, they do communicate with nearby neurons via synaptic transmission and intercellular com-munication using ATP and other neurochemicals [6,7]. Taste receptor cells are continuously replaced in the bud every 9 to 15 days, to compensate for mechanical, thermal, or toxin-induced damage to the gustatory epithelia [8]. Moreover,