For a long time, it has been generally accepted and has a limited number of "basic tastes", in which all foods and tastes can be summarized as follows. Until 2, it was considered as a set of four basic tastes. The fifth taste, umami, is added by a wide number of authorities' work in this area. The bitter taste is unpleasant, sharp or unpleasant for many people. * * * With painful foods and drinks, including coffee, chocolate unsweetened, bitter gourd, beer, uncured olives, orange peel, many plants, in the cruciferous family, dandelion green party and escarole. Quinine is also known for its bitter taste and is found in tonic water. The most painful substance is called synthetic chemistry denatonium. It is used as aver four agent and is added to toxic substances to prevent accidental swallowing. This was discovered in 1958, during the research on lignocaine, a local anesthetic, by Macfarlan Smith, Edinburgh, Scotland.

The research shows that tas2rs (taste receptor, type 2), if combined with the ability of tas2r38 to be responsible for G protein gustducin, is a bitter sensitive substance. They found that not only their ability to taste some "bitter" ligands, but also the receptor itself (surface constraints, monomers) of the form. & amp; #91; 18 & amp; #93; Researchers use two synthetic substances, phenylthiocarbamide (PTC) and 6-N-propyl (copyright) to study the painful view of genetics. The bitterness of these two substances is sensitive to some people, but it is actually tasteless to others. Among them, the taste is sensitive, and some are so-called "supertasters" who PTC and props are very painful. This ability of genetic variation to taste substances has always been a source of great interest to those who study genetics. In addition, it is of interest to those who have studied the evolution since PTC's deliciousness is related to its ability to taste numerous natural bitter compounds, and a large number of them are known to be toxic. Saltiness is made of one flavor, mainly by the presence of sodium ions. The alkali metal group of other ions is also too salty. But further from the less sodium, it is a salty feeling. The size of lithium and potassium ions is most closely similar to those of sodium, so saltiness is the most similar. On the contrary, rubidium and cesium ions are much larger, so their salty tastes are different, so. Potassium, potassium chloride-potassium chloride, is the principle ingredient in the substitution of salt.

Other monovalent cations, such as ammonium, ammonium ions and the periodic table of alkaline earth metal groups of divalent cations, such as calcium, generally cause pain rather than salty taste, even though they can generate action potentials through the tongue directly passing through ion channels. Look at acid in a free, free dictionary. "Acid" is redirected here. For other purposes, see acid (disambiguation)

sourness is the acidity of taste detection. The mechanism detects that the taste of acid is similar, that is, the taste of salt is detected. Hydrogen ion channels detect the concentration of ion ions (h3o+ions) formed from acid and water.

Hydrogen ions can penetrate the sensitive channels of amiloride, but this is not the only mechanism involved in quality detection of sour taste. Other channels have also been suggested in the literature. Hydrogen ions also inhibit potassium channels, which usually function as hyperpolarize cells. By combining the direct uptake of hydrogen ions (i.e. depolarizes cells themselves) and the inhibition of hyperpolarized channels, the sour taste causes the taste cells to fire in this specific way. In addition, it has also been suggested that weak acids, such as CO2, are converted into bicarbonate ion hco3-mediated by the enzyme carbonic anhydrase. & amp; #91; Clarify & amp; #93; Main article: umami

umami is the name of taste, and the compounds produced by feeling, such as glutamic acid, are commonly found in fermentation and elderly food. In English, this is sometimes called "meat" or "salty taste". The word "ぅまみ" means "delicious taste" literally. Umami is commonly used during the term by taste scientists. The same taste is called xiānwèi (umami or umami) in Chinese cuisine. Umami is considered as a fundamental taste in China and Japanese cooking, but it is not discussed much in western cuisine. Main article: Sweetness < P > Sweetness is made up of sugar, protein and other substances present. Sweetness is often associated with aldehydes and ketones, which contain a carbonyl group. Sweetness is detected by detecting the G protein gustducin coupled with various G protein-coupled receptors, which is found in taste buds. At least two different varieties of "sweet receptors" need to be activated as the sweetness of brain registration. Compounds, in which the brain senses sweetness, therefore compounds can combine different bonding strengths to two different sweet receptors. These receptors t1r2 tri (heterodimer) and t1r3 (homodimer) are shown to be required for all sweet remote sensing in humans and animals. & amp; #91; 19 & amp; #93; The threshold of average human detection, sucrose is 1 millimoles per liter. For lactose, this is 3 millimoles per liter, and 5-nitro-2-propoxyaniline is .2 millimoles per liter.

human beings have evolved to taste amino acids whose receptors are specially designed for detection, such as glutamic acid. Amino acids are commonly found in meat, cheese, fish and other protein-heavy foods. For example, food contains glutamic acid (therefore, in a strong umami taste) beef, mutton, Parmesan cheese and roquefort as well as soy sauce and fish sauce. The feeling of glutamic acid taste is the most intense in the combination of sodium ions, found in salt. Sauce and savory and salty flavors are very popular for cooking, such as Huste County soy sauce western cuisine and soy sauce and fish sauce are Asian cuisine.

additive monosodium glutamate (MSG), which was developed into a food additive in 197 by Chrysanthemum morifolium Ikeda, produced a strong umami taste. Umami is also provided by nucleotides 5'-inosine monophosphate (import and export) and 5'-guanosine (GMP). These are naturally found in many foods rich in protein. Import and export are in high concentration, and many foods, including dried bonito slices, are used to make large stones and Japanese broth. GMP is used in most Asian cuisines at high concentration in dried mushrooms. There is a synergistic effect between monosodium glutamate, import and export and GMP, and the two in a certain proportion produce a strong umami taste.

Some umami taste buds respond specifically to glutamic acid in the same way as sweet response to sugar. A variant of glutamate binding, G protein is coupled to glutamate receptor.