THE PSYCHOLOGY OF EMOTIONS
STATES OF CONSCIOUSNESS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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a savory, meaty taste sensation for which researchers recently discovered receptors on the tongue
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receptors on the tongue that respond only to bitter tastes
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receptors on the tongue that allow us to taste nutrients in food, such as proteins and vitamins
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a condition in which there is a loss of the sensation of taste
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Detailed explanation-1: -Umami is the core fifth taste. Scientists identified umami taste receptors on the human tongue in 2002 (alongside the sweet, sour, bitter, and salty taste buds). Meaning that umami is an inherent taste universally enjoyed.
Detailed explanation-2: -Umami is the savory or meaty taste of foods. It comes from three compounds that are naturally found in plants and meat: glutamate, inosinate, and guanylate. The first, glutamate, is an amino acid found in vegetables and meat. Iosinate is primarily found in meat, and guanylate levels are the highest in plants.
Detailed explanation-3: -Umami taste is elicited by many small molecules, including amino acids (glutamate and aspartate) and nucleotides (monophosphates of inosinate or guanylate, inosine 5’-monophosphate and guanosine-5’-monophosphate).
Detailed explanation-4: -Umami is one of the five basic tastes, along with sweet, sour, salty and bitter taste sensations. It’s most commonly defined as “savoury”, but the characteristics of umami can also be described as “meaty”, “complex” or even just “deliciousness”. A Japanese word, umami is pronounced: “oo-ma-mee”.
Detailed explanation-5: -Umami was first identified by Japanese scientist Dr. Kikunae Ikeda in 1907. Dr. Kikunae found umami was made of glutamate, an amino acid that was one of the building blocks of protein.