Harry L. Hollingworth,
The Sense of Taste
“ To “tickle the palate” with delicious food, to make food “palatable,” are very common, though misleading, expressions. However, two very careful investigators have reported that the lining of the whole mouth cavity, including gums, the lining of the cheeks, the hard palate, and even the teeth, are sensitive to sour stimuli. Acetic acid of full strength was used as a stimulus in these experiments.5. The epiglottis, parts of the larynx, and the vocal cords are sensitive to taste stimuli. ”
