Many of the molecular components of the signal transduction pathways underlying taste have been elucidated. In taste buds,
the chemosensory receptors for bitter, sweet, and umami (i.e., savory) tastes now are known to be G protein–coupled receptors,
whereas salty and sour tastes result from tastant-activation of ion channels. The sense of taste has been investigated for
many years using the methods of psychophysics and neurophysiology, and several excellent animal-based taste models are in
use. New methods now are being developed for evaluating taste signaling in isolated taste bud and taste cells, and in cells
that heterologously express taste receptors and other taste-specific signal transduction proteins.