Basic-taste - Factbites

Basic-taste - Factbites
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Topic: Basic-taste

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	Basic taste - Wikipedia, the free encyclopedia
		The basic tastes are the commonly recognized types of taste sensed by humans.
		Scientists generally describe four basic tastes: bitter, salty, sour, and sweet; a fifth taste, umami, is gaining increasing acceptance.
		There is also philosophical dispute between biochemists, who believe evidence for a chemical reaction in tongue tissue means there is a basic taste, and psychologists, who see taste as much more based on psychological states and experiences.
	en.wikipedia.org /wiki/Basic_taste (2133 words)

	Taste - Wikipedia, the free encyclopedia
		Taste is very similar to olfaction, the sense of smell, in which the chemical composition of an organism's ambient medium is detected by chemoreceptors.
		As a general rule, taste is a holistic assessment of the interaction of the fundamental taste systems of sweetness, sour, bitter, salty, and umami, or "savouriness".
		In humans, the sense of taste is transduced by taste buds and is conveyed via three of the twelve cranial nerves.
	en.wikipedia.org /wiki/Taste (600 words)

	Smell & Taste
		Gustatory (taste nerve) cells react to food or drink mixed with saliva and are clustered in the taste buds of the mouth and throat.
		Taste and smell cells are the only cells in the nervous system that are replaced when they become old or damaged.
		Patients react to different chemical concentrations in taste testing; this may involve a simple "sip, spit, and rinse" test, or chemicals may be applied directly to specific areas of the tongue.
	www.entnet.org /healthinfo/topics/smell_taste.cfm (1125 words)

	The Physiology of Taste - by Tim Jacob
		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.
		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.
	www.cf.ac.uk /biosi/staff/jacob/teaching/sensory/taste.html (2284 words)

	Physiological Studies on Umami Taste -- Kurihara and Kashiwayanagi 130 (4): 931 -- Journal of Nutrition
		is clearly different from any other basic taste.
		showed no enhancing effects on other basic tastes.
		be a chemosensory receptor responsible for umami taste.
	www.nutrition.org /cgi/content/full/130/4/931S (2529 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)

	APStracts 2:0145N, 1995.
		The networks had 4 output units representing the basic taste qualities, the values of which provide a measure for similarity of test stimuli (salts, tartaric acid and umami substances) to the basic taste stimuli.
		The networks were trained by the back-propagation learning algorithm to classify the neural response patterns to the basic taste stimuli (sucrose, HCl, quinine-hydrochloride and NaCl).
		We evaluated relative contributions of input units to the taste discrimination of the network by examining their significance S j, which is defined as the sum of the absolute values of the connection weights from the j th input unit to the hidden layer.
	www.uth.tmc.edu /apstracts/1995/jn/May/145n.html (415 words)

	Neuroscience for Kids - Chemical Senses
		Researchers have detected some mapping of tastes is in higher areas such as the taste or gustatory nucleus in the brainstem, the thalamus and the cerebral cortex.
		The electrical message from a taste receptor goes directly to the terminal of a primary taste sensory neuron (Figure 2), which is in contact with the receptor cell right in the taste bud.
		Taste preferences and perceptions vary widely among individuals-we all know someone who hates bananas, or loves rhubarb, or is unusually fond of chocolate.
	staff.washington.edu /chudler/taste.html (3499 words)

	eG Forums -> Science Of The Kitchen: Taste & Texture, Part One
		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.
		Experiencing and studying the ways these tastes combine and balance each other, then, is one of most basic and crucial steps in analyzing dishes and learning to cook.
		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.
	forums.egullet.org /index.php?showtopic=41441 (7871 words)

	Ben Helgeson, Jen Millikan
		Sweet &; "Pleasing to the taste; indicating or inducing the one of the four basic taste sensations that is usually felt as pleasing and agreeable."
		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."
		Further, taste is a crucial element of sensory perception.
	www.cord.edu /faculty/nelsons/ed337/miniunitsf01/taste.html (1226 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.
	staff.washington.edu /chudler/tasty.html (478 words)

	Fifth Taste Wine
		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.
		Western science has traditionally identified four basic tastes: sweet, sour, salty and bitter, determined by cognate taste receptors on various parts of 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)

	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.
		There’s little doubt that there is a kind of umami flavor; whether it’s a “basic taste,” and whether that term actually means anything, are far less clear.
		Umami, a “basic taste,” has become a way to market MSG into something unthreatening and sensuously exotic.
	obscurearchives.stupidquestion.net /umami.html (2653 words)

	NIH Guide: THE CENTRAL PROCESSING OF TASTE INFORMATION
		Each taste receptor cell is likely to possess both an assortment of receptor subtypes and ion channels, and a variety of complex signal transduction cascades in order to detect the basic taste qualities of sweet, sour, salty, bitter and possibly umami (glutamate taste).
		The purpose of this PA is to foster basic and clinical research on the central mechanisms underlying the perception of taste quality.
		While the peripheral taste system continues to be studied extensively, the study of the central taste pathway and its role in the processing of taste information has lagged behind and has not taken full advantage of the gains garnered at the peripheral level.
	grants1.nih.gov /grants/guide/pa-files/PA-03-115.html (2353 words)

	Food Product Design: Flavor Enhancement
		When asked to describe the sensation of the umami substances, the subjects could not adequately verbalize the taste character, leading Schiffman to conclude that many tastes cannot be described completely in terms of four basic qualities.
		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.
		The most commonly believed mechanism for taste perception is that taste consists of four main sensations: sweet, salty, bitter and sour.
	www.foodproductdesign.com /archive/1996/0296CS.html (3861 words)

	Bitter Truth, Alaska Science Forum
		Of the basic taste sensations, the most important is bitterness.
		Now, with vastly improved microtechnology to guide their studies, the experts believe the taste bud should be seen as a kind of biological microprocessor.
		A host of taste cells--as many as 100 at a time--react to the chemical and electrical information in a bit of food or drink.
	www.gi.alaska.edu /ScienceForum/ASF9/966.html (670 words)

	UMAMI Information Center - What exactly is Umami?
		The four basic tastes of sweet, sour, salty and bitter have been widely recognised for hundreds of years, but it wasn’t until the 1980’s that various studies proved that umami, found in glutamate, actually constituted a legitimate fifth basic taste.
		Some of the most important factors are the basic tastes of sweet, sour, salty, bitter and umami.
		The flavour of food is determined by a number of different factors including taste, smell, colour, temperature and overall appearance, as well as by physiological or psychological conditions.
	www.umamiinfo.com /what_exactly_is_umami? (1013 words)

	The Hindu : Fatty foods trigger taste buds
		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.
		Fat has been thought to be a flavour carrier that could deliver the taste and odour compounds which have been derived from different parts of food, and as a component that provided texture and what food scientists call ``mouth feel' 'in foods.
		If further studies confirm Mattes' findings, textbooks have to add fat to the list of taste sensations, food scientists would have to revise their recipes and other areas of science would be influenced as well.
	www.hindu.com /thehindu/seta/2001/12/20/stories/2001122000040400.htm (754 words)

	The identification and acceptance of umami as a basic taste
		The identification and acceptance of umami as a basic taste together with the recent advances in umami research are reviewed, beginning with fish sauces in ancient Greece and Rome and concluding with an examination of the data of umami to the realization that umami is indeed a basic taste.
		The identification and acceptance of umami as a basic taste
		The contribution of umami to the flavor of a variety of foods, the role of glutamate and 5'-ribonucleotides in triggering the perception of umami as well as the role of glutamate, the dominant umami compound, in human metabolism are also reviewed.
	www.glutamate.org /news/umami_research_abstract.asp (100 words)

	Distribution of Gustatory Sensitivities in Rat Taste Cells: Whole-Cell Responses to Apical Chemical Stimulation -- Gilbertson et al. 21 (13): 4931 -- Journal of Neuroscience
		Neural Representation of Bitter Taste in the Nucleus of the Solitary Tract
		Oakley B (1967) Altered taste responses from cross-regenerated taste nerves in the rat.
		Boughter Jr JD, Gilbertson TA (1999) From channels to behavior: an integrative model of NaCl taste.
	www.jneurosci.org /cgi/content/full/21/13/4931 (7883 words)

	LINGUIST List 9.661: Taste Words
		With regard to English, I think, the basic words for food tastes are: sweet, bitter, sour, salty, spicy I would not include "hot", because it is only used for the taste of chilli as circumscription for something that is actually missing in the language.
		> Chinese has one more basic taste word: Xian (with first tone), > which describes the taste of monosodium glutamate or simple > protein molecules.
		> I would like to know how many basic taste words > do you have in your language.
	www.sfs.nphil.uni-tuebingen.de /linguist/issues/9/9-661.html (625 words)

	Wine Guide
		How the food tastes can dictate the perfect wine selection for your meal.
		Rare prime rib tastes almost sweet, so it's perfect with a fruity Beaujolais.
		Then, look for an informed store employee who will help you make a selection, keeping your tastes and the food you're serving in mind.
	www.inlanders.com /dining_guide_intro/About_Wine.htm (727 words)

	Household Carbon Filters Basic Taste and Odor Filter WCTO-2898
		The WCTO-2898 activated carbon block filter provides chlorine, taste and odor reduction capabilities that typically exceed granular activated carbon (GAC) filters.
		The carbon core is formulated from 100% coconut shell carbon.
	www.osmonics.com /products/Page1090.htm (232 words)

	Basic - Reviews on RateItAll
		Basic cigarettes are only okay because it has a really harsh taste that lingers even after you are done.
		But let me inform you about my idea about Basic after smoking it; its tobacco doesn't taste aromatic to me. It doesn't always burn well and required re-lighting in some cases.
		if these were the only cigarettes in the world, i would have to quit.
	www.rateitall.com /i-7108-basic.aspx (232 words)

	Taste of Home
		Taste of Home takes a commonsense approach to family-pleasing meals with 75 or more practical recipes in every issue.
		With Thanksgiving, Christmas and New Year’s behind us for another year, my husband, Ron, and I are glad to change from traditional, rich seasonal favorites to basic menus and simple foods...
		Whenever I bake a cake from scratch it turns out dry and crumbly.
	www.tasteofhome.com (116 words)

	Open source software in healthcare
		And because thousands of users have submitted bug reports and fixes for the basic system software over the years, open source operating systems are famed for their reliability.
		Software engineering will become a profession more like medicine and the law: in which practitioners earn a fair hourly reward for their experience at interpreting, evaluating and applying knowledge from a specialized domain to the benefit of their clients.
		According to the software manager who coordinated the rescue, Neil Spencer-Jones, now a consultant for escrow specialists the NCC Group, such scenarios are not uncommon: "In niche markets such as specialized healthcare applications software houses regularly fail and leave their customers in the lurch: and not everyone will have third-party escrow written into the contract.
	www.informatics-review.com /open.html (2377 words)

	Taste for Makers
		After dinning into you that taste is merely a matter of personal preference, they take you to the museum and tell you that you should pay attention because Leonardo is a great artist.
		If you mention taste nowadays, a lot of people will tell you that "taste is subjective." They believe this because it really feels that way to them.
		In software, it means you should give users a few basic elements that they can combine as they wish, like Lego.
	www.paulgraham.com /taste.html (3995 words)

	The Taste and Smell Clinic - Research - Washington D.C. - Dr. R.I.Henkin
		As more was learned about the basic mechanisms of how taste and smell was influenced by pathology his clinical research was directed toward defining those physiological and molecular mechanisms responsible for development of these disorders.
		Dr. Henkin discovered, isolated, and sequenced growth factors responsible for development and maintenance of stem cells in the taste and smell systems and, thereby responsible for taste and smell function since these stem cells were the progenitor cells for all taste bud and olfactory epithelial cell anatomy, respectively.
		Because saliva and nasal mucus are carriers of growth factors necessary to maintain function stem cells of the taste and smell systems, his work extended into study of the physiology, biochemistry and molecular biology of both saliva and nasal mucus.
	www.tasteandsmell.com /research.htm (1076 words)

	Microsoft Basic: 1976-2001, R.I.P.
		The list could go on and on, but to get a taste for how widespread the problem is recognized, just do a Google search for "Visual Fred" OR dotnot.
		The Microsoft marketeers apparently consider these sorts of concerns to be a source of amusement:
		Microsoft: The Tonya Harding of technology, ZDNet, July 2001
	vb.mvps.org /vfred/breaks.asp (704 words)

	Basic Instinct (1992)
		But anyone with taste will enjoy the thrill ride of events that take place in Basic Instinct.
		The word is the film is better than your average B movie skin flick, only by the quality of the actors, and Verhoeven's ability.
		The film caused controversy with some of the gay crowd (who didn't like the negative press) and for the graphic sex (with bedroom violence).
	us.imdb.com /Title?0103772 (581 words)

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Topic: Basic-taste

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In the News (Mon 28 May 12)