Chapter 3, Problem 7MC

Summary Introduction

Introduction

Taste, along with smell, is classified as a chemical sense. Receptors in the mouth, primarily on the tongue, sample molecules of a substance in order to produce tastes. These taste cells are more-or-less sensitive to several different qualities. The classic primary taste qualities are sweet, salty, bitter, and sour. Recently, researchers have added a fifth quality to this list: umami.