Basic taste senses, additional taste sensations, and how they interact
The five basic taste senses are sweet, salty, sour, bitter, and umami. In addition to these basic tastes, there are other taste sensations including fat, pungency, and astringency. The human tongue can detect these tastes in different areas. follow this article to know more
Flavors
The components perceived as taste can be divided into basic and other flavors. The basic flavors are salty (salty), sweet, sour, and bitter and are called Ishihara taste. In addition, umami is added to it, it is called October five original flavors. They are perceived only by taste cells.
Other flavors between sweeteners are tasted sharp, astringent taste, pungent taste, astringent taste, refreshing flavor, floating taste, alkaline taste, metallic taste, and the like.
The flavor is a taste that is felt through the sense of smell, but other than that, the percentage of the overall sensation of the skin is large.
Whether the food is good or bad is assessed by adding psychological elements to these taste sensations. In particular, it is often influenced by psychological judgment based on individual tastes and preferences.
taste senses: Saline
It is a taste based on sodium chloride, that is, salt, which is a taste with a strong physiological preference. It is also called Salty. There is salty blood in the body, and the concentration remains almost constant.
The salty taste preference is influenced by this increase or decrease in concentration. For example, when we lose a lot of salt through sweat, we feel that salty foods are good. Also, if you eat regular salty foods all the time, you won't feel satisfied unless they are salty.
In women,
their preferred concentration of salinity increases slightly during the last menstrual period. The minimum threshold at which salinity can be detected is approximately 0.075% in the case of salt, and sweetness is observed below this limit.
Salinity can enhance other tastes and make them feel the sense of taste, this is called the contrast effect.
This effect occurs when a small amount of saltiness is added to umami or sweetness, this practice is the sweetness of umami and Shiroku from the soup.
Also, most natural food ingredients contain umami or flavoring components, and the addition of salt enhances their taste. Due to this relationship with taste, saltiness is considered the basis of the taste of the dish.
taste senses: Saline sweet
Sweetness is a taste that contains a lot of sugar, including sugar, and just like saltiness, it is a taste that has a strong physiological preference. Many animals love it as a delicacy. It is perceived as tasty regardless of the concentration of sweetness, while other flavors have a limited range of flavors.
Sensitivity to sweetness
was more severe in adults than in women and in children than in adults, and the discrimination threshold for sucrose was 0.68% in children, while the average for adults was 1.32%. There is also a report that it can be detected even at about half the concentration.
The acidity of sweetness,
bitterness, etc. It has an effect on elimination. When sweetness is added to these flavors, the taste feels softer. Sweetness also has the effect of masking irritatingly strong flavors, such as alcohol, unpleasant flavors, and odors.
The use of sweeteners for fish and meats with internal organs and properties, as well as for processed foods using various components, is an application of this procedure. Substances that show sweetness are found not only in sugars but also in many natural products, including chemicals used as artificial sweeteners.
taste senses: Saline Acidity
Its taste is represented by vinegar and organic acids contained in citrus fruits. They can be classified as delicious. A sour taste is a taste that is felt from a substance that decomposes to produce hydrogen ions, and sour substances are commonly found as acids.
The sour taste reduces the acuity of the sense of taste when there is tension, but on the other hand, it is useful for relieving tension and stress. So the acidity gives a refreshing feeling.
It also has the effect of softening the taste of salinity and alcohol. Therefore, its effect adds depth to the taste of the dish. There are significant differences in the limit values for different sour substances, but an example is 0.035% acetic acid and 0.063% citric acid.
taste senses: bitter taste
As for the sense of taste, it is the most difficult taste to get used to, it is usually learned through repeated learning. That is why children have strong reactions to bitter tastes.
The substances from which bitterness arises include Decaffeinated, nicotine, and quinine, as well as coffee, chocolate, and spices, which are called flavors.
Examples of types of substances are inorganic substances. such as salts such as magnesium and calcium, and organic substances. such as alkalis, glycosides, and bile acids. In addition, those that begin to burn and partially carbonize also show a bitter taste.
A small amount of bitterness adds depth to the taste of dishes and food and has the effect of making them tasty.
Spices and the like
are examples where bitterness is taken advantage of. Bitterness is softened by sweetness.
Of the four basic flavors, bitterness has the lowest threshold, and even a very small amount is felt. Also, the permissible intensity range of December, which feels good, is small. Therefore, when using a bitter substance, the amount used should be carefully considered.
taste senses: Umami's
Umami is one of the flavor ingredients commonly used in dashi, as are seaweed, bonito chips, and shiitake mushrooms. It is a taste that is manifested mainly by glutamic acid and nucleic acid substances.
Many natural products contain umami substances. Umami seasoning is made by artificially extracting the natural umami ingredients used for soup and table water. The components of umami include amino acids, nucleic acids, and the like Dec.
Tetrahedral bait
The German psychologist Hans Henning argued that four basic tastes make up the tetrahedron of taste (1916), and this theory is supported today.
According to Henning, there is a place on this tetrahedron for every taste. All these flavors are perceived by the taste cells distributed on the tongue through chemical stimulation.
taste senses: blindness
Taste blindness is defined as the presence of a sense of taste that cannot detect the taste of certain substances. However, taste blindness only concerns certain substances and is quite normal for flavors found in common foods.
Therefore, even if you have taste blindness, you will not have problems with taste-related tasks, such as cooking. The substance affected by the phenomenon of taste blindness is called PTC or phenylthiourea. and this phenomenon was discovered in 1932 by the American scientist AL Fox. In October, P (para) - methoxyphenyl thiourea suffers from taste blindness.
These substances have a strong bitter taste, which is not felt by the blind. It is said that about 10% of Japanese and 30% of Westerners have taste blindness. The tastes described above are perceived directly by the taste cells.
taste senses: Another sense of taste
In addition, some flavors add other stimuli to the October original taste, and flavors that result from physical irritation of the mucous membranes.
Its pungent sense of taste
has a burning sensation due to the strong stimulation of the mucous membrane. Wasabi and mustard are typical flavors. In Japanese, it is often confused with shiokarami, but it has a completely different taste. Spices with pungent components are used for food and drinks with strong specificity since the stimulation of pungent taste makes it difficult to distinguish unpleasant tastes.
The astringent sense of taste
is due to the affinity of the mucous membrane of the tongue and is produced by tannin-based substances. Typical flavors include astringent Persimmon and Decoy.
sense of taste: harsh
is that of a substance found in vegetables such as bamboo shoots, Taro, and wild herbs, which is often referred to as "Dark". The taste is a mixture of minerals, glycosides, tannins, and organic acids. The astringent taste can also be considered a variant of this tart taste.
A refreshing sense of taste
in carbonated drinks, mint, acidity, coolness, etc. It is a taste caused by. and it gives a feeling of freshness.
sense of taste: a slippery sense of taste
is a taste that is felt when Fats, Oils, emulsions, or colloidal substances are placed in the mouth, giving it a unique softness.
An alkaline aftertaste
is a kind of drowsy and sticky taste that is unpleasant on the palate. NATO is felt when excessively fermented fish or meat produces alkaline substances such as ammonia and amines over time.
Mineral feed
is called "Golden" feed, and water with a large amount of iron has this taste. This taste worsens the taste of the dish.
Taste
It is a taste that remains after eating and, in general, the taste components that gradually disappear and the components that easily adhere to the mucous membrane of the tongue is usually felt as taste. Especially bitterness and bitterness have such properties. Food with a good taste is considered delicious.
taste senses: the sense of taste
It is often used as a literary expression in the sense that it is harmonious and harmonious, without having a characteristic flavor.
taste senses: The effects of mutual influences
Flavors have effects such as contrast, synergy, and suppression. The contrast procedure means that when one bait is added to another, the stronger one is perceived as improved. Salinity has this effect on the sweet and umami components. Synergy means that when two or more of the same species are combined, the taste is perceived as significantly stronger. It contains umami and sweeteners. Inhibition indicates a decrease in taste sensitivity by adding another flavor. This is a case of sweetness versus acidity and bitterness.
Temperature and taste senses
The taste varies depending on the temperature. The feeling of sweetness is stronger when the temperature of the food is close to body temperature, and the feeling of salty taste is stronger with a decrease in temperature.
Bitterness increases rapidly below body temperature, while acidity remains constant at almost any temperature. However, when the temperature rises, acetic acid evaporates. which gives a powerful stimulus to foods containing acetic acid, such as vinegar.
In this way, each of the four tastes has different sensations depending on the temperature, so even food that feels well balanced at a certain temperature will have a different taste when the temperature changes.