Introduction. An important characteristic that reflects the quality and forms the price of any food product is its organoleptic properties, for example, taste sensations arising from the use of the product. Currently, there is not enough data that reliably describes the mechanism of occurrence of taste sensations.Materials and Methods. The subject of research was carbohydrates, proteins, and sodium chloride. The phase structure was studied by x-ray diffraction. Diffraction curves were recorded on an HZG 4A X-ray diffractometer (Carl Zeiss, Jena) using radiation of copper (CuKα) filtered by nickel. Scanning electron micrographs of native starch granules were obtained using a LEO 1420 scanning (scanning) electron microscope.Results and discussion. The phase and morphological structure of carbohydrates (monosaccharides, disaccharides and polysaccharides) and sodium chloride were studied, as well as the morphological structure of milk proteins. Among carbohydrates, glucose, fructose, sucrose, maltose, lactose, and rhamnose have been found to have a crystalline structure, native starches have an amorphous-crystalline (transitional or intermediate) structure, and maltodextrins have an amorphous structure. Salt has a crystalline structure.It is shown that in the formation of taste sensations, the geometry of the taste buds of the tongue and the geometry of the analyzed taste objects, which are created in accordance with the principle of complementarity (for example, a lock), are of great importance. Taste language analyzers and analyzed taste objects are universal in size and have a fractal structure. The smallest indivisible fractal unit is an electron. The fractal structure of the taste analyzers is continuous, and the analyzed taste objects are intermittent and depend on the degree of purity of the object. Many substances (protein molecules, etc.) have a complex hierarchical structure and are able to gradually demonstrate their taste characteristics, that is, at each of the hierarchical levels of organization, these substances have their own taste characteristics. Moreover, it often happens that at the last hierarchical level, the geometry of these substances tends to a spherical (neutral) shape. Smell as well as taste is one of the types of chemoreception, therefore, the features of the formation of sensations of smell are similar to the formation of taste sensations.
Conclusion.A hypothesis has been put forward about chemoreception, in particular about the formation of taste sensations, which made it possible to lay the foundations of a mathematical description of taste.