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Topic: Basic taste

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	Basic taste
		Human taste sensory organs, called taste buds, appear to be receptive to relatively few chemical species as tastes.
		For many years, books on the physiology of human taste contained diagrams of the tongue showing levels of sensitivity to different tastes in different regions.
		In general, the sense of taste is often confused by smells that occur at the same time, and much of the everyday sensation of taste is at least partially derived from smell stimuli.
	www.ebroadcast.com.au /lookup/encyclopedia/ba/Basic_tastes.html (201 words)

	Basic taste - Wikipedia, the free encyclopedia
		The basic tastes are the commonly recognized types of taste sensed by humans.
		The concept of basic tastes is probably too simplistic and does not account for more complex reactions sometimes described as "mouthfeel," or for tastes such as metallic that are generally not considered food-oriented.
		Savouriness is the name for the taste sensation produced by the free glutamates commonly found in fermented and aged foods.
	en.wikipedia.org /wiki/Basic_taste (2093 words)

	Associates in Otolaryngology - Head & Neck Surgery:Sinusitis and other Sinus Problems
		Gustatory (taste nerve) cells react to food or drink mixed with saliva and are clustered in the taste buds of the mouth and throat.
		A patient may also be asked to compare the smells or tastes of different chemicals, the intensities of smells or taste of different chemicals, or how the intensities of smells or tastes grow when a chemical's concentration is increased.
		In taste testing, the patient reacts to different chemical concentrations: this may involve a simple "sip, spit, and rinse" test, or chemicals may be applied directly to specific areas of the tongue.
	www.entdr.com /smell_taste.html (1171 words)

	The Physiology of Taste - by Tim Jacob (Site not responding. Last check: 2007-10-03)
		In mammals taste buds are aggregations of 30-100 individual elongated "neuroepithelial" cells (50-60 microns in height, 30-70 microns in width), which are often embedded in specializations of surrounding epithelium, termed papillae.
		In mammals taste buds are located throughout the oral cavity, in the pharynx, the laryngeal epiglottis and at the entrance of the eosophagus.
		Taste buds on the dorsal lingual epithelium are the most numerous (total number of taste buds, all classes, = 4600 per tongue) and best-studied taste end-organs.
	www.cf.ac.uk /biosi/staff/jacob/teaching/sensory/taste.html (2284 words)

	Umami: the fifth element - fifth element of taste; includes recipess Art Culinaire - Find Articles (Site not responding. Last check: 2007-10-03)
		The most basic function of food preference, or sense of taste, is the ability to detect the almost indiscernible subtleties of the foods we eat.
		The sour taste of a lemon cannot be distinguished from that of vinegar, yet when you proceed to open your nose and inhale, you can sense the specific flavor of lemon.
		Although the presence of other basic tastes (sweet, salty, sour, and bitter) does make umami more apparent, the entire sensation is experienced on the tongue.
	www.findarticles.com /p/articles/mi_m0JAW/is_69/ai_105735781 (1044 words)

	Johns Hopkins Magazine - September 1996 Issue
		Some neuroscientists would add a fifth basic taste: delicious, a translation of the Japanese word "umami." Delicious is defined by the taste of MSG, a flavor-enhancer that was first isolated from a seaweed the Japanese had been adding to food for centuries.
		Salty and sour tend to be sensed on the sides of the tongue, and bitterness at the rear.
		Taste cells also vary in their threshold; a cell might prove impervious to sucrose, but respond to the much sweeter saccharine.
	www.jhu.edu /~jhumag/996web/taste.html (1299 words)

	eG Forums -> Science Of The Kitchen: Taste & Texture, Part One (Site not responding. Last check: 2007-10-03)
		I knew, for instance, that the bumps on the tongue were taste buds and were the site of our sense of taste, that there were four basic tastes and that we tasted the four tastes on different parts of the tongue.
		Other neurons in the "taste pathway" respond to and convey information on the intensity of any given taste, the temperature of the food, "mouthfeel" and sometimes pain at the same time the taste cells convey their information about salty, sour, sweet and bitter.
		I assume that most taste researchers are pretty precise when talking about this sort of thing, so when she said it was a sensation she no doubt meant it.
	forums.egullet.org /index.php?showtopic=41441 (7879 words)

	Food & Wine Interactions
		Umami is the delicious taste arising from glutamate compounds in foods as diverse as crab, aged beef, mushrooms, baked potatoes, chocolate and broths.
		Only three of these five basic tastes are found in wine: sweet, sour and bitter (astringency, sometimes confounded with bitterness, is a sensation of touch, not taste).
		Once we have decided the tastes we prefer in wine-or the tastes we want on specific occasions-we don't want those tastes to be altered in unpleasant ways by the foods we eat with the wine.
	www.epicurean.com /articles/food-and-wine-interactions.html (1000 words)

	OSU SSG Explains (Site not responding. Last check: 2007-10-03)
		Well, it depends on how you define the terms "taste" and "smell." The way most people use "taste," to mean the sensations experienced when eating a food or drinking a beverage, smell is definitely a large portion of the experience.
		You may have been taught that all we “really taste” is sweet, sour, salty, and bitter, but this is in fact not an established fact.
		There are still others who believe that the entire concept of basic tastes is flawed and feel that the evidence supporting this idea is based more upon language limitations than on perceptual or physiological ones.
	ssg.fst.ohio-state.edu /Extension/FAQ.asp (872 words)

	NFM405 Readings and Conference Vision (Site not responding. Last check: 2007-10-03)
		Sour taste is produced by the hydrogen ion concentration in acids and salty taste is elicited by metal ions.
		Conditions in the mouth which affect taste perceptions include the temperature, viscosity, rate, duration, and area of application of the stimulus, chemical state of the saliva, and the presence of other tastants in the solutions being tested.
		Taste sensitivity variability is great especially for the quality of bitterness.
	food.oregonstate.edu /sensory/nancy5.html (349 words)

	ScienceDaily: Biologists Discover How We Detect Sour Taste
		To determine if the taste cells and receptors for sour were separate from the receptors for the other basic tastes, the researchers tested mice in which they had genetically ablated the cells containing the sour taste receptors.
		Taste bud -- Taste buds are small structures on the upper surface of the tongue, soft palate, and epiglottis that provide information about the taste of food being eaten.
		It is one of the organs of taste.
	www.sciencedaily.com /releases/2006/08/060823184824.htm (1992 words)

	Fifth Taste Wine
		Western science has traditionally identified four basic tastes: sweet, sour, salty and bitter, determined by cognate taste receptors on various parts of the tongue.
		These five tastes have been referenced in Chinese literature from at least the third century B.C. In Japan, Umami has replaced the fifth taste - hot - which is considered to be one of the basic tastes, with its own taste receptor on the tongue.
		The importance of the fifth Umami taste in the context of wine was first recognized and articulated by Master of Wine Tim Hanni.
	www.kalincellars.com /Umami.htm (558 words)

	Neuroscience for Kids - Taste
		cranial nerves that innervate the tongue and are used for taste: the facial nerve (cranial nerve VII) and the glossopharyngeal nerve (cranial nerve IX).
		Older people have a reduced sense of taste because their taste buds are not replaced as fast those in younger people.
		Taste disorders can also be caused by drugs used to treat epilepsy, Parkinson's disease, diabetes and high blood pressure.
	faculty.washington.edu /chudler/tasty.html (478 words)

	Ben Helgeson, Jen Millikan (Site not responding. Last check: 2007-10-03)
		Bitter — "Indicating or inducing the one of the four basic taste sensations that is mediated by end organs in the circumvallate papillae, is produced chiefly by organic compounds, and when strongly developed is markedly unpleasant and lingering."
		Sweet —; "Pleasing to the taste; indicating or inducing the one of the four basic taste sensations that is usually felt as pleasing and agreeable."
		Further, taste is a crucial element of sensory perception.
	www.cord.edu /faculty/nelsons/ed337/miniunitsf01/taste.html (1226 words)

	OSU SSG Explains (Site not responding. Last check: 2007-10-03)
		- there is a widely held (although not universally accepted) belief that all taste sensations arise from a combination of a limited set of 4 (or 5) basic tastes.
		There is no precise definition of "basic tastes" - they are defined by prototypical stimuli.
		The four traditional basic tastes (and their prototypical stimuli) are sweet (sugars, especially sucrose), sour (acids, especially citric acid), salty (sodium chloride, or table salt), and bitter (alkaloids, like caffeine and quinine).
	ssg.fst.ohio-state.edu /Extension/Terms.asp (748 words)

	Umami: the meaty taste
		Besides the four basic tastes, our taste buds can sense a fifth one: the umami taste, which is described as being savoury and meaty.
		Tastes are sensed on the upper surface of the tongue, although the sense of smell also plays a part.
		From time immemorial, human beings have used their sense of taste to identify which foods are good to eat in order to ensure survival.
	www.thepoultrysite.com /poultrynews/8167/umami-the-meaty-taste (693 words)

	Society for Neuroscience \| Taste Intensity
		In addition to the basic tastes of sweet, sour, salty and bitter, some researchers say studies show that a meatlike taste, known as umami, exists.
		The first indication that taste varied between individuals was found in 1931.
		Currently researchers are analyzing the genetic makeup of families in order to locate the gene that is associated with PROP tasting.
	www.sfn.org /index.cfm?pagename=brainBriefings_tasteIntensity (693 words)

	[No title]
		It’s another basic taste, like sweet, sour, salty and bitter, all of which we pick up on the taste buds in our mouths.
		Yet it wasn’t until 2001, when American scientists finally proved beyond a doubt that umami is distinct taste, that umami really caught on with Western cooks who began consciously using and combining umami ingredients to create richer, more delicious, more satisfying food.
		The Fifth Taste: Cooking with Umami simplifies the fascinating science of umami, explains why we crave it, tells you where to find it, and shows you how to cook and combine umami-rich foods for maximum umami impact.
	www.the-fifth-taste.com (290 words)

	JOHN THE OBSCURE ™
		Taste receptors typically work in concert with combinatory effect; psychologists tend to talk about “flavor profiles” rather than singular tastes, and even the traditional basics are recognized as bleeding into each other.
		Umami began with an awareness of the shifting definitions of taste, and an assertion that umami is the fifth basic one.
		Likewise, potassium glutamate tastes different than sodium glutamate, “which tells me the sodium is doing something different from the glutamate,” he said.
	obscurearchives.stupidquestion.net /umami.html (2841 words)

	Fatty food triggers taste buds, new research finds
		Fat has been thought to be a flavor carrier that could deliver taste and odor compounds derived from different parts of food, and as a component that provided texture and what food scientists call "mouth feel" in foods.
		But new research by Richard Mattes, professor of foods and nutrition, indicates that humans can indeed taste fat, which would mean that ability is a sixth basic taste.
		Some people were allowed to taste and smell fat; some were only allowed to taste or smell fat, but not both (some were wearing nose plugs), and there was a control group that received no sensory stimulation at all.
	news.uns.purdue.edu /UNS/html4ever/011203.Mattes.taste.html (1138 words)

	Wikinfo \| Basic taste (Site not responding. Last check: 2007-10-03)
		Human taste sensory organs, called taste buds or gustatory calyculi, and concentrated on the upper surface of the tongue, appear to be receptive to relatively few chemical species as tastes.
		Savoriness or umami, produced by the free glutamates commonly found in fermented and aged foods, and in the additive MSG (monosodium glutamate).
		According to an ancient Chinese understanding of taste that is part of the Five Elements philosophy, there are five basic tastes, which lists spicyness instead of umami in the above list.
	www.wikinfo.org /wiki.php?title=sweet (356 words)

	Distribution of Gustatory Sensitivities in Rat Taste Cells: Whole-Cell Responses to Apical Chemical Stimulation -- ...
		Response patterns to four basic taste stimuli evoked across 59 rat taste receptor cells of the fungiform papillae and palate.
		Gilbertson TA, Zhang H (1998) Characterization of sodium transport in gustatory epithelia from the hamster and rat.
		Oakley B (1967) Altered taste responses from cross-regenerated taste nerves in the rat.
	www.jneurosci.org /cgi/content/full/21/13/4931 (7870 words)

	Food Product Design: Flavor Enhancement
		The most commonly believed mechanism for taste perception is that taste consists of four main sensations: sweet, salty, bitter and sour.
		Thousands of receptor cells sensitive to these taste sensations are grouped together in taste buds located mainly on the surface of the tongue.
		The idea behind this theory is that an enhancing ingredient either physically holds a flavor substance to a taste receptor to allow a stronger electrical signal to be sent, or somehow opens a greater number of channels to taste receptors for the same effect.
	www.foodproductdesign.com /archive/1996/0296CS.html (3769 words)

	The Cooking Inn : Coffee Terminology B Page
		When tasting coffees for defects, professional tasters use the term to describe a coffee that does not localize at any one point on the palate; in other words, it is not imbalanced in the direction of some one (often undesirable) taste characteristic.
		A primary coffee taste sensation created as the sugars in the coffee combine with the salts to reduce the overall saltiness of the coffee.
		Bready taste manifests in coffees that have not been roasted long enough or at a high enough temperature to bring out the flavor oils.
	www.thecookinginn.com /coffeeterms/cbpage.html (695 words)

	How We Detect Sour Taste - "Our results show that each of the five basic taste qualities is exquisitely segregated ...
		The study, featured on the cover of the August 24 issue of the journal Nature, reports that each of the five basic tastes is detected by distinct taste receptors--proteins that detect taste molecules--in distinct cells.
		In addition to being found in the taste buds, the researchers discovered that the sour protein receptor, PKD2L1, is also found along the entire length of the spinal cord in nerve cells that surround and reach into the central canal.
		"First, we expected the taste receptors to be embedded in the cell membrane where they could be in contact with taste molecules on the tongue," explained Huang.
	news.softpedia.com /news/How-We-Detect-Sour-Taste-33739.shtml (884 words)

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