GENERAL HISTOLOGY

Detailed explanation-1: -Sweet, sour, salty, bitter – and savory Savory dishes that taste of broth evoke pleasant emotions in most people. They are a signal that the food is rich in protein. This flavor has been recognized as the fifth basic taste in addition to the four better known tastes of sweet, sour, bitter and salty.

Detailed explanation-2: -There are five universally accepted basic tastes that stimulate and are perceived by our taste buds: sweet, salty, sour, bitter and umami. Let’s take a closer look at each of these tastes, and how they can help make your holiday recipes even more memorable.

Detailed explanation-3: -Sour. The hydrogen ions of acids (e.g., hydrochloric acid) are largely responsible for the sour taste; however, although a stimulus grows more sour as its hydrogen ion (H+) concentration increases, this factor alone does not determine sourness.

Detailed explanation-4: -The seven most common flavors in food that are directly detected by the tongue are: sweet, bitter, sour, salty, meaty (umami), cool, and hot.