What are five tastes?

Five tastes are usually: bitterness, acidity, sweetness, salinity and umami. In the West, the taste of Umami was only recently included and a number of other possible tastes were also designed, especially one for Fattiness and one for metal or calcium taste. The vast majority of taste buds are located on the upper part of the tongue, but some are also on the roof of the mouth. In addition, the feeling of the feeling plays a big role in the passing of taste people, and people with a deteriorated or non -existent purpose of the smell can consider it difficult to taste any of the five tastes.

The idea of ​​having several primary senses in the Western world returns to Aristotle. He separated the taste into two main areas: bitter and sweet, and then further divided them into taste: puckers, sour, salty, succulent, Harsh and pungent. In the east, the Chinese integrated the idea of ​​basic taste into their thoughts into five elements and also gave five tastes: sour, sweet, salty, spicy and bitter.

There is a common misunderstanding that holds different parts of the language, are responsible for the perception of five tastes individually. Even medical texts would thus represent the physiology of human language. It is assumed that it was the result of the wrong German text and somehow multiplied throughout the West. In fact, each taste cup has hundreds of individual receptors and each taste cup is able to recognize one of the five tastes. Although there are very small differences in terms of sensitivity on different parts of the tongue, they are incredibly small.

In the west for a long time, four tastes were simply bitterness, acidity, sweetness and saltiskost. It was assumed that these four tastes were covered by every available taste. Recently, however, to the discussion in the West has been added the taste of Umami, which has long been included in the eastern ideas of primary taste.

acidity is a taste that can be found in foods such as lemons, vinegar and some insufficiently mature fruit. Acidity is mediatedI -ion channels looking for hydronic ions that are made up of water and acids. Sweetness is a taste that can be found in many mature sheep and sugar. Sweetness is mediated by a number of taste receptors that associate with Gustducin protein G.

bitterness is a taste that can be found in foods such as beer, grapefruit and raw chocolate. The most interesting substance is synthetic chemicals, known as denatonium, which is used as an additive in toxic chemicals that helps encounter people who accidentally accept it. The bitterness is mediated by certain taste receptors that associate with gustducin protein G. Salting is a taste that is caused by the presence of salt ions in food. Like acidity, it is detected by ion channels looking for salt compounds.

umami, one fifth of five tastes, is the taste caused by the presence of glutamate. Umami is provoked by mostly fermented foods. In the classic manifestations of taste, the feeling of umami was often described aso durability or flesh. Umami the taste that most people are familiar with is that it evokes the presence of monosodial glutamate or MSG.