Taste (or, more formally, gustation; adjectival form: "gustatory") is a form of direct chemoreception and is one of the traditional five senses. It refers to the ability to detect the flavor of substances such as food, certain minerals, and poisons. In humans and many other vertebrate animals the sense of taste partners with the less direct sense of smell, in the brain's perception of flavor. In the West, experts traditionally identified four taste sensations: sweet, salty, sour, and bitter. In the Eastern hemisphere, piquance (the sensation provided by, among other things, chili peppers) and savoriness (also known as umami) have been traditionally identified as basic tastes as well. More recently, psychophysicists and neuroscientists have suggested other taste categories (fatty acid taste most prominently, as well as the sensation of metallic and water tastes, although the latter is commonly disregarded due to the phenomenon of taste adaptation.) Taste is a sensory function of the central nervous system. The receptor cells for taste in humans are found on the surface of the tongue, along the soft palate, and in the epithelium of the pharynx and epiglottis.