THE FIFTH TASTE.

Item request has been placed! ×
Item request cannot be made. ×
loading   Processing Request
Connect Read More Add to Saved list
  • Author(s): Free, Cathryn (AUTHOR)
  • Source:
    Muse. Mar2022, Vol. 26 Issue 3, p32-35. 4p. 8 Color Photographs, 2 Black and White Photographs.
  • Additional Information
    • Subject Terms:
      TASTE receptors; TASTE; SWEETNESS (Taste); UMAMI (Taste); FERMENTED foods; FOOD preservation; BITTERNESS (Taste)
    • Abstract:
      Foods that are high in these glutamates, like tomatoes, fermented foods, and soy sauce, give a rich umami flavor to food. When you take a bite of your meal and start chewing, your teeth and saliva break down your food and release the chemical compounds that make up your food. Natural chemical compounds called nucleotides - found in foods like meat, seafood, and dried mushrooms - combine with glutamates to strengthen the taste of umami up to 30 times greater than just glutamates alone. [Extracted from the article]
    • Abstract:
      Copyright of Muse is the property of Cricket Media and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)