Animals, specifically humans, have five different types of tastes: sweet, sour, salty, bitter, and umami. As animals have evolved, the tastes that provide the most energy (sugar and fats) are the most pleasant to eat while others, such as bitter, are not enjoyable. Water, while important for survival, has no taste. Fats, on the other hand, especially saturated fats, are thicker and rich and are thus considered more enjoyable to eat.
Read more about this topic: Food
Other articles related to "taste perception, taste":
... Glutamic acid stimulates specific receptors located in taste buds such as the amino acid receptor T1R1/T1R3 or other glutamate receptors like the metabotropic receptors (mGluR4 and ...
... Quality describes the actual taste of a food and intensity conveys the magnitude of that taste ... Because taste perception is unique to every person, descriptors for taste quality and intensity have been standardized, particularly for use in scientific studies ... For taste quality, foods can be described by the commonly used terms ‘‘sweet’’, ‘‘sour’’, ‘‘salty’’, ‘‘bitter’’, "umami", or “no taste” ...
... orange juice and other juices have an unpleasant taste ... Sodium lauryl sulfate alters taste perception ... It can break down phospholipids that inhibit taste receptors for sweetness, giving food a bitter taste ...
Famous quotes containing the words perception and/or taste:
“Todays pressures on middle-class children to grow up fast begin in early childhood. Chief among them is the pressure for early intellectual attainment, deriving from a changed perception of precocity. Several decades ago precocity was looked upon with great suspicion. The child prodigy, it was thought, turned out to be a neurotic adult; thus the phrase early ripe, early rot!”
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