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Description |
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The sense of taste plays a critical role in the life and nutritional status of
humans and other organisms. Human taste perception may be categorized according
to four well known and widely accepted descriptors, sweet, bitter, salty, and
sour (corresponding to particular taste qualities or modalities), and two more
controversial qualities: fat and amino acid taste. In addition to these basic
tastes, the taste buds also detect a meat-like taste known as umami in
protein-rich food. The food chemicals that produce tastes set off different
reactions from the taste buds with a main goal of sending signals along nerve
fibers to the brain for interpretation. The perception of bitter taste is
essential for its protective value, enabling humans to avoid [...] |
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References:
1. Molecular mechanisms of bitter and sweet taste transduction.Margolskee RF.J Biol Chem. 2002 Jan 4; 277(1):1-4. Epub 2001 Nov 05.2. A novel family of mammalian taste receptors.Adler E, Hoon MA, Mueller KL, Chandrashekar J, Ryba NJ, Zuker CS.Cell. 2000 Mar 17; 100(6):693-702.
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