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In addition to the four basic tastes (salty, sour, sweet, bitter), there is a fifth - the minds
In evpropeyskoy traditions are 4 basic "basic" flavor:
1. Salty. Its standard media - sodium chloride (table salt), especially ion (Na +).
2. Sour. The sour taste is uniquely associated with the pH of the liquid. At the same time perceived salty and sour taste greatly interfere, hindering our understanding - which factor is stronger.
3. Sweet. The sweetness is usually associated with the presence of sugars, but the same feeling arises from glycerol, certain proteins, amino acids (aspartame).
4. Gorky. Historically, the bitter taste associated with an unpleasant sensation, and perhaps - with the danger of some herbal health products. Indeed, the majority of both toxic plant alkaloids and bitter, and evolutionary biology has reason to this conclusion.
5. "Fifth taste» , is traditionally used in Chinese, Japanese culture, as well as in other countries of the east called umami (Jap.) - The name of the taste sensations produced by free amino acids, in particular - glutamate, which can be found in fermented and seasoned food, such as cheese and Roquefort cheese, soy and fish sauce. Also, they are contained in a large number of non-fermented products, such as walnuts, grapes, broccoli, tomatoes, mushrooms and, to a lesser extent, in the meat.
Glutamate is best felt in combination with salted food (monosodium glutamate) - perhaps this explains the fact that tomatoes and some other products seem to be much tastier if their salt. Sauces with taste umami and salty sauce very popular in cooking: tomato sauces and ketchup in Western cuisine, soy and fish sauce in the east.
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