what form different sources as different taste why
Answers
Explanation:
Let’s look at each of these types of tastes more closely.
Sweet
Generally, sweetness is caused by a form of sugar or alcohol. Certain amino acids may also taste sweet.
Scientists think we evolved to like sweetness because it helps us recognize energy-dense foods. Sweet foods are often high in carbohydrates, like glucose, which provide our bodies with fuel.
Examples of sweet foods include:
honey
strawberries
candy
fruit juice
cake
Sour
Sourness, or tartness, is the taste of acids. It’s brought on by hydrogen ions.
Often, spoiled or rotten foods taste sour. It’s thought we evolved to taste sourness to identify these types of harmful foods.
But not all sour foods are dangerous. For example, we can safely eat sour foods like:
vinegar
lemon juice
cranberries
yogurt
buttermilk
Salty
Saltiness is usually caused by table salt, or sodium chloride, that’s added to food. It can also be caused by mineral salts.
Sodium is essential for electrolyte and fluid balance. So it’s believed we can taste saltiness to make sure we get enough sodium.
Salty foods include:
soy sauce
processed meat
preserved olives
fries
Bitter
Bitterness is due to many different molecules. These molecules are usually found in plants.
However, many plants with bitter compounds are toxic. Our ancestors evolved to taste bitterness so they could recognize and avoid poison.
Not all bitterness is bad, though. We can typically tolerate bitterness at low amounts or when they’re combined with other tastes.
Bitter foods include:
coffee
wine
dark chocolate
arugula
Savory
Savory taste is caused by amino acids. It’s commonly brought on by aspartic acid or glutamic acid. Occasionally, savory is also called “umami” or “meaty.”
Some scientists think tasting savoriness helps increase our appetite and control protein digestion.
The following foods taste savory:
meat broth
aged cheese
ripe tomatoes