4. How are we able to taste flavor food apart from Salt,Sweet, bitter and sour?
Answers
Answer:
Sweet, sour, salty, bitter and savory tastes can actually be sensed by all parts of the tongue. Only the sides of the tongue are more sensitive than the middle overall. This is true of all tastes – with one exception: the back of our tongue is very sensitive to bitter tastes.
Helo mate here your ans
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. The fact that there are sensory cells specifically for this fifth taste was discovered by a Japanese researcher around 1910, which is why the common Japanese term umami is used for “Taste, smell and flavor
What is generally categorized as “taste” is basically a bundle of different sensations: it is not only the qualities of taste perceived by the tongue, but also the smell, texture and temperature of a meal that are important. The “coloring” of a taste happens through the nose. Only after taste is combined with smell is a food’s flavor produced. If the sense of smell is impaired, by a stuffy nose for instance, perception of taste is usually dulled as well.
Like taste, our sense of smell is also closely linked to our emotions. This is because both senses are connected to the involuntary nervous system. That is why a bad taste or odor can bring about vomiting or nausea. And flavors that are appetizing increase the production of saliva and gastric juices, making them truly mouthwatering.The sense of taste: from the right mix
Based on the information that is transported from the tongue to the brain, there are thought to be at least five basic qualities of taste. Many dishes are made up of a combination of different tastes. Some dishes taste sweet-sour, for example, while others are salty and savory. The basic tastes are:
Sweet
What we perceive as sweetness is usually caused by sugar and its derivatives such as fructose or lactose. But other types of substances can also activate the sensory cells that respond to sweetness. These include, for example, some protein building blocks like amino acids, and also alcohols in fruit juices or alcoholic drinks.
Sour
It is mostly acidic solutions like lemon juice or organic acids that taste sour. This sensation is caused by hydrogen ions, chemical symbol: H+, split off by an acid dissolved in a watery solution.
Salty
Food containing table salt is mainly what we taste as salty. The chemical basis of this taste is salt crystal, which consists of sodium and chloride. Mineral salts like the salts of potassium or magnesium can also cause a sensation of saltiness.