Taste perception
Taste perception
Animals, specifically humans, have five different types of tastes: sweet, sour, salty, bitter, and umami. As animals have evolved, the tastes that provide the most energy (sugar and fats) are the most pleasant to eat while others, such as bitter, are not enjoyable.[13] Water, while important for survival, has no taste.[14] Fats, on the other hand, especially saturated fats, are thicker and rich and are thus considered more enjoyable to eat.
Sweet
Generally regarded as the most pleasant taste, sweetness is almost always caused by a type of simple sugar such as glucose or fructose, or disaccharides such as sucrose, a molecule combining glucose and fructose.[15] Complex carbohydrates are long chains and thus do not have the sweet taste. Artificial sweeteners such as sucralose are used to mimic the sugar molecule, creating the sensation of sweet, without the calories. Other types of sugar include raw sugar,
which is known for its amber color, as it is unprocessed. As sugar is
vital for energy and survival, the taste of sugar is pleasant.
The stevia plant contains a compound known as steviol which, when extracted, has 300 times the sweetness of sugar while having minimal impact on blood sugar.[16]
Sour
Sourness is caused by the taste of acids, such as vinegar in alcoholic beverages. Sour foods include citrus, specifically lemons, limes, and to a lesser degree oranges. Sour is evolutionarily significant as it is a sign for a food that may have gone rancid due to bacteria.[17] Many foods, however, are slightly acidic, and help stimulate the taste buds and enhance flavor.
Salty
Saltiness is the taste of alkali metal ions such as sodium and potassium.
It is found in almost every food in low to moderate proportions to
enhance flavor, although to eat pure salt is regarded as highly
unpleasant. There are many different types of salt, with each having a
different degree of saltiness, including sea salt, fleur de sel, kosher salt, mined salt, and grey salt. Other than enhancing flavor, its significance is that the body needs and maintains a delicate electrolyte balance, which is the kidney's function. Salt may be iodized, meaning iodine has been added to it, a necessary nutrient that promotes thyroid function. Some canned foods, notably soups or packaged broths,
tend to be high in salt as a means of preserving the food longer.
Historically speaking, salt has been used as a meat preservative as salt
promotes water excretion, thus working as a preservative. Similarly,
dried foods also promote food safety.[18]
Bitter
Bitterness is a sensation often considered unpleasant characterized by having a sharp, pungent taste. Dark, unsweetened chocolate, caffeine, lemon rind, and some types of fruit are known to be bitter.
Umami
Umami, the Japanese
word for delicious, is the least known in Western popular culture, but
has a long tradition in Asian cuisine. Umami is the taste of glutamates, especially monosodium glutamate or MSG.[15] It is characterized as savory, meaty, and rich in flavor. Salmon and mushrooms are foods high in umami. Meat and other animal byproducts are described as having this taste.
ไม่มีความคิดเห็น:
แสดงความคิดเห็น