You should read Proust was a Neuroscientist. There is a whole chapter on taste and umami. Fascinating book. The chapter on music is probably the best, if you are looking for an interesting starting point (no need to read in order)
Not only that, there are more than four tastes. The taste mapping theory is both wrong and a generation old. Its persistence amazes me to this day.
As for the additional tastes: There's umami (savory) mediated by glutamate receptors, and probably taste receptors for carbon dioxide as well (http://www.ncbi.nlm.nih.gov/pubmed/17728758).
I have a hard time believing that carbon dioxide has a taste, although dissolved carbon dioxide in water does taste sour. (Likely due to the formation of carbonic acid...) Solid CO2 (dry ice) does sort of have a smell -- slightly burnt, a little acrid.
Maybe, but the equilibrium constant of carbonic acid in water is 0.0017. In other words, the amount of carbonic acid in carbonated water is ~600 times lower than the amount of CO2.
Poor tongue, so abused by the brain telling it what to taste instead of letting it tell the brain what it tastes. When the tongue is allowed to lead the brain, you have a real sense of taste, and can be allowed in the kitchen to cook for others. But it's very hard to shut the verbal chatter down so that another sense can lead the dance of life.
There are five tastes, not four. The most misunderstood taste, called umami, is that sense of well being in the back of your throat after drinking hot chocolate or eating roast red peppers or pine nuts or sushi. I think of it as the protein indicator in a balanced meal.
Spinach salad dressed with roast red peppers, toasted pine nuts, and dressed with fresh goat-cheese dressing for lunch. The umami in multiple tastes -- the peppers, pine nuts, the cheese, and the balsamic in the dressing.
You should read Proust was a Neuroscientist. There is a whole chapter on taste and umami. Fascinating book. The chapter on music is probably the best, if you are looking for an interesting starting point (no need to read in order)
Not only that, there are more than four tastes. The taste mapping theory is both wrong and a generation old. Its persistence amazes me to this day.
As for the additional tastes: There's umami (savory) mediated by glutamate receptors, and probably taste receptors for carbon dioxide as well (http://www.ncbi.nlm.nih.gov/pubmed/17728758).
"probably taste receptors for carbon dioxide as well "
WFT?!? So with everyone reducing their carbon footprint, are you saying that it's actually going to affect the way food tastes?!?
Thanks, alot, AL "frickin'" GORE!!!!!
I have a hard time believing that carbon dioxide has a taste, although dissolved carbon dioxide in water does taste sour. (Likely due to the formation of carbonic acid...) Solid CO2 (dry ice) does sort of have a smell -- slightly burnt, a little acrid.
Poor tongue, so abused by the brain telling it what to taste instead of letting it tell the brain what it tastes. When the tongue is allowed to lead the brain, you have a real sense of taste, and can be allowed in the kitchen to cook for others. But it's very hard to shut the verbal chatter down so that another sense can lead the dance of life.
There are five tastes, not four. The most misunderstood taste, called umami, is that sense of well being in the back of your throat after drinking hot chocolate or eating roast red peppers or pine nuts or sushi. I think of it as the protein indicator in a balanced meal.
Spinach salad dressed with roast red peppers, toasted pine nuts, and dressed with fresh goat-cheese dressing for lunch. The umami in multiple tastes -- the peppers, pine nuts, the cheese, and the balsamic in the dressing.