Recently new taste buds have been discovered. You can add them to ur school notes.

could u list them?

-sweet
-sour
-bitter
-chilli
-salty

:p

1- sweet
2- salty
3- bitter
4- sour
5- umami

sweet sour bitter

...salty wasnt a tastebud...

chocolate and.......vanilla? :os

These threads are seriously creeping my 5 senses out! :shut:

Shinoda Lp.. u got four correct... Sour, salty, bitter and sweet...
chilli is not a taste bud..

Blossom got them all correct..
Umami is the latest taste bud discovered...

but what is UMAMI

Err fahad, I think you meant DD, lol, and not Shinoda!

Umami is the term that identifies the taste of substances such as L-glutamate salts, which were discovered by Ikeda in 1908. Umami is an important taste element in natural foods; it is the main taste in the Japanese stock "dashi," and in bouillon and other stocks in the West. The umami taste has characteristic qualities that differentiate it from other tastes, including a taste-enhancing synergism between two umami compounds, L-glutamate and 5'-ribonulceotides, and a prolonged aftertaste. The key qualitative and quantitative features of umami are reviewed in this paper. The continued study of the umami taste will help to further our general understanding of the taste process and improve our knowledge of how the taste properties of foods contribute to appropriate food selection and good nutrition.


More details.... (http://www.glutamate.org/media/glutamate.htm)

PB source says :


At the beginning of the twentieth century, Professor Kikunae Ikeda of Tokyo Imperial University was thinking about the taste of food: "There is a taste which is common to asparagus, tomatoes, cheese and meat but which is not one of the four well-known tastes of sweet, sour, bitter and salty."

It was in 1907 that Professor Ikeda started his experiments to identify what the source of this distinctive taste was. He knew that it was present in the "broth" made from kombu (a type of seaweed) found in traditional Japanese cuisine. Starting with a tremendous quantity of kombu broth, he succeeded in extracting crystals of glutamic acid (or glutamate). Glutamate is an amino acid, and is a building block of protein. Professor Ikeda found that glutamate had a distinctive taste, different from sweet, sour, bitter and salty, and he named it "umami". 100 grams of dried kombu contain about 1 gram of glutamate.

A New Product

Professor Ikeda decided to make a seasoning using his newly-isolated glutamate. To be used as seasoning, glutamate had to have some of the same physical characteristics which are found, for example, in sugar and salt: it had to be easily soluble in water but neither absorb humidity nor solidify. Professor Ikeda found that monosodium glutamate had good storage properties and a strong umami or savoury taste. It turned out to be an ideal seasoning. Because monosodium glutamate has no smell or specific texture of its own, it can be used in many different dishes where it naturally enhances the original flavor of the food.

Source : http://www.glutamate.org/media/glutamate.htm