The sensory experiences that come with eating and drinking are a wonderful combination of seeing, tasting, and smelling, as well as feeling the texture, consistency, and temperature of food when we put it in our mouth. There are five types of taste. In addition to sweet, sour, bitter, and salty, there is a fifth taste, called umami, which is centrally important in Japanese cuisine, not least of all to sushi. Umami is especially associated with the taste of shellfish, smoked fish, and seaweed.


Sensory Perception Monosodium Glutamate Taste Sensation Inosine Monophosphate Umami Taste 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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© Springer Science+Business Media B.V 2009

Authors and Affiliations

  1. 1.Ctr. Biomembrane Physics (MEMPHYS)University of Southern DenmarkOdense MDenmark

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