The skin and mucous membranes contain receptors that sense touch, pain, warmth and cold. Thanks to these receptors, we sense the temperature of the environment, the shape and nature of the surface of objects. Most of the receptors are located on the tips of the fingers, tongue, lips and palms. These are the most sensitive parts of our body. Impulses from skin receptors go along nerve fibers to the skin sensitivity zone of the cerebral cortex, located in the posterior central gyrus of the parietal lobe.
The flavor analyzer is designed to analyze the quality of food. Taste buds are located inside the taste buds of the tongue and are also found in the oral mucosa. They are excited by substances dissolved in saliva and transmit impulses along nerve fibers to the cerebral cortex. Information analysis occurs on the inner surfaces of the temporal and frontal lobes.
There are four types of taste buds, each of which perceives its own taste (bitter, salty, sweet and sour). The tip of the tongue is more susceptible to sweetness, the root to bitter, and the edges to sour and salty.
The taste of food is perceived together with temperature, olfactory and tactile sensations.
The olfactory analyzer checks the composition and quality of the inhaled air. The olfactory receptors are located in the lining of the upper part of the nasal cavity. The processes of the receptors form the olfactory nerve leading to the olfactory area of the cerebral cortex, which is located on the inner surface of the temporal lobes. This is where odor recognition takes place.