How do molecules interact with gustatory receptors to produce distinct taste?

In comparative animal physiology and biochemistry, the interaction between molecules and gustatory receptors to produce distinct tastes is a highly specialized process. Gustatory receptors, located on the taste buds of the tongue, are G protein-coupled receptors (GPCRs) that detect chemical compounds and translate them into taste sensations. There are five basic tastes: sweet, salty, sour, bitter, and umami.

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