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The savory taste (known in Japanese as {{transliteration|ja|umami}}), identified by Japanese chemist [[Kikunae Ikeda]], signals the presence of the [[amino acid]] [[L-glutamate]]. The amino acids in proteins are used in the body to build muscles and organs, and to transport molecules ([[hemoglobin]]), [[antibodies]], and the organic catalysts known as [[enzymes]]. These are all critical molecules, and it is important to have a steady supply of amino acids; consequently, savory tastes trigger a pleasurable response, encouraging the intake of [[peptides]] and [[proteins]]. |
The savory taste (known in Japanese as {{transliteration|ja|umami}}), identified by Japanese chemist [[Kikunae Ikeda]], signals the presence of the [[amino acid]] [[L-glutamate]]. The amino acids in proteins are used in the body to build muscles and organs, and to transport molecules ([[hemoglobin]]), [[antibodies]], and the organic catalysts known as [[enzymes]]. These are all critical molecules, and it is important to have a steady supply of amino acids; consequently, savory tastes trigger a pleasurable response, encouraging the intake of [[peptides]] and [[proteins]]. |
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[[Pungency]] (piquancy or hotness) had traditionally been considered a sixth basic taste.<ref name="books.google.com">[https://books.google.com/books?id=s2hsBJAp5fYC&q=the+six+tastes&pg=PA25 Ayurvedic balancing: an integration of Western fitness with Eastern wellness (Pages 25-26/188)] Joyce Bueker. Llewellyn Worldwide, 2002.</ref> In 2015, researchers suggested a new basic taste of [[fatty acid]]s called |
[[Pungency]] (piquancy or hotness) had traditionally been considered a sixth basic taste.<ref name="books.google.com">[https://books.google.com/books?id=s2hsBJAp5fYC&q=the+six+tastes&pg=PA25 Ayurvedic balancing: an integration of Western fitness with Eastern wellness (Pages 25-26/188)] Joyce Bueker. Llewellyn Worldwide, 2002.</ref> In 2015, researchers suggested a new basic taste of [[fatty acid]]s called 'fat taste',<ref>{{Cite journal|last1=Keast|first1=Russell SJ|last2=Costanzo|first2=Andrew|date=2015-02-03|title=Is fat the sixth taste primary? Evidence and implications|journal=Flavour|volume=4|pages=5|doi=10.1186/2044-7248-4-5|issn=2044-7248|doi-access=free|hdl=10536/DRO/DU:30069796|hdl-access=free}}</ref> although 'oleogustus' and 'pinguis' have both been proposed as alternate terms.<ref>{{Cite journal|last1=Running|first1=Cordelia A.|last2=Craig|first2=Bruce A.|last3=Mattes|first3=Richard D.|date=2015-09-01|title=Oleogustus: The Unique Taste of Fat|journal=Chemical Senses|language=en|volume=40|issue=7|pages=507–516|doi=10.1093/chemse/bjv036|pmid=26142421|issn=0379-864X|doi-access=free}}</ref><ref name="Reed 353S–360S">{{Cite journal|last1=Reed|first1=Danielle R.|last2=Xia|first2=Mary B.|date=2015-05-01|title=Recent Advances in Fatty Acid Perception and Genetics|journal=Advances in Nutrition|language=en|volume=6|issue=3|pages=353S–360S|doi=10.3945/an.114.007005|issn=2156-5376|pmid=25979508|pmc=4424773}}</ref> |
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===Sweetness=== |
===Sweetness=== |
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Greek: Ά ά Έ έ Ή ή Ί ί Ό ό Ύ ύ Ώ ώ Α α Β β Γ γ Δ δ Ε ε Ζ ζ Η η Θ θ Ι ι Κ κ Λ λ Μ μ Ν ν Ξ ξ Ο ο Π π Ρ ρ Σ σ ς Τ τ Υ υ Φ φ Χ χ Ψ ψ Ω ω {{Polytonic|}}
Cyrillic: А а Б б В в Г г Ґ ґ Ѓ ѓ Д д Ђ ђ Е е Ё ё Є є Ж ж З з Ѕ ѕ И и І і Ї ї Й й Ј ј К к Ќ ќ Л л Љ љ М м Н н Њ њ О о П п Р р С с Т т Ћ ћ У у Ў ў Ф ф Х х Ц ц Ч ч Џ џ Ш ш Щ щ Ъ ъ Ы ы Ь ь Э э Ю ю Я я ́
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