Taste sensory is essential role for survival against hazardous or toxic substances, as well as for enjoying the taste of foods. Numerous taste function tests have been used for detection of taste disorder, quantitatively or qualitatively. Authors measured normal threshold range of 4 basic tastes and evaluated the differences of sensitivities of each taste between each area of innervation by chorda tympani nerve, glossopharyngeal nerve and great petrosal nerve in 103 normal students in a medical school aged 22 to 27 without regards to sex distribution, who did not complaint taste disturbance without oral cavity lesion or history of otitis media. In this study, we adopted Filter Paper Disc(FDP) method which is quantitative and qualitative test simultaneously and also be possible to examine the area of soft palate. Considering clinical use and ease for expression of taste quality, we used 4 basic tastes as sweet, salty, sour and bitter. Taste substances were as like as follows;sucrose for sweet, sodium chloride(NaCI) for salty, tartaric acid for sour and quinine hydrochloride(HCl) for bitter. The results were as follows : 1) In the sweet taste, the area of greater petrosal nerve(soft palate) was most sensitive. 2) In the salty taste, there was no specific differences of sensitivity among each innervated area(wide area of tongue and soft palate) 3) In the sour taste, the area of chorda tympani nerve(anterior part of tongue) was most sensitive. 4) In the biter taste, the area of glossopharyngeal nerve(posterior part of tongue) was most sensitive. 5) Measured normal taste threshold range of 4 basic tastes in the most sensitive area for each taste substances by determining the threshold as the level of concentration of which 50% of subjects felt the taste were 1.0-2.0gm% in sweet, 0.5-0.8gm% in salty, 0.08-0.1gm% in sour, 0.001-0.0015gm% in bitter.