Question

Humans have taste receptor cells for what flavors? a. sweet, sour, salty, sharp, savory b. sweet, sour, bitter, salty, sharp c. sweet, sour, bitter, salty, savory d. sweet, sour, salty, sharp

Short answer

Option c is correct.

Step-by-step solution

Understand the Question

The question asks for the types of taste receptor cells humans have. You need to identify the correct list that includes all the taste sensations humans can detect.

List Human Taste Flavors

Recognize that humans have five basic taste receptor cells, which are: sweet, sour, salty, bitter, and umami (also known as savory). These are the primary tastes that humans can perceive.

Compare Options

Compare each given option to the known list of human tastes: - Option a includes sharp and savory but misses bitter. - Option b includes sharp but misses umami (savory). - Option c includes all the correct flavors: sweet, sour, bitter, salty, and savory (umami). - Option d includes sharp but misses bitter and savory.

Select the Correct Answer

Since option c contains all of the correct taste receptor cells (sweet, sour, bitter, salty, savory), option c is the correct answer.

Key concepts

Sweet Taste

The sensation of sweetness is something most people enjoy when savoring a delicious dessert. Sweet taste receptors are located on taste buds, particularly on the tip of the tongue. These receptors respond to sugars and other substances like artificial sweeteners. They send signals to the brain that are interpreted as sweet, triggering the pleasure centers and often causing feelings of happiness and satisfaction.

Common foods that trigger sweet receptors include fruits, honey, and candies. Humans are naturally inclined to crave sweet flavors, as they often indicate the presence of carbohydrates and energy.

• The chemical process involves the interaction of sweet molecules with taste receptors called T1R2 and T1R3.
• The positive response to sweetness can lead to a preference for sugary foods, though it's crucial to consume them in moderation.

Sour Taste

The sour taste receptor is primarily stimulated by acidic substances. The sour sensation often happens when tasting lemons, limes, and vinegar. Sour receptors are especially located on the sides of the tongue, where they detect hydrogen ions ( H^+ ) present in acids.

This taste can brighten a dish, adding a tangy zing that balances flavors. Though too much sourness can be unpleasant, it is essential for enhancing culinary diversity.

• Sour taste identifies spoilage or unripe fruit, providing a natural defense mechanism for humans.
• In small quantities, sourness can stimulate salivation and digestion, aiding in the digestive process.

Bitter Taste

The bitter taste is one of caution. It often indicates potentially harmful substances, like plant alkaloids. Bitter taste receptors, located at the back of the tongue, are numerous and sensitive. This sensitivity explains why even small amounts of bitter substances can produce a strong response.

Foods that evoke bitterness include coffee, kale, and dark chocolate. Oddly, many adults acquire a taste for these bitter foods over time, appreciating their complex flavors.

• Bitterness serves as a protective mechanism, helping humans avoid the ingestion of toxic substances.
• Gustatory receptors for bitterness are diverse, which allows detection of a wide variety of potentially harmful chemicals.

Salty Taste

Saltiness is one of the most sought-after taste sensations, vital for balancing flavors and enhancing taste. Salt receptors are predominantly found on the front sides of the tongue and are activated by the presence of sodium ions ( Na^+ ).

Commonly experienced in foods like pretzels, chips, and cured meats, salt is not just a flavor enhancer but also crucial for maintaining bodily functions. Our bodies require sodium for nerve function and fluid balance.

• Excessive salt intake can lead to health issues like high blood pressure, so moderation is key.
• Salty taste preference varies among individuals and can be influenced by dietary habits.

Umami Taste

The fifth taste, umami, is not as well-known but equally significant. Identified as a savory flavor, umami is derived from the presence of glutamate. Often referred to as a hearty taste, it's primarily found in protein-rich foods like meat, cheese, and mushrooms. Umami receptors are scattered across the tongue, enabling detection.

Umami contributes to the satisfying sensation often felt when eating a well-seasoned dish or a comforting broth.

• Food additives like monosodium glutamate (MSG) are used to enhance umami flavors in culinary applications.
• Experiencing umami can signal the presence of proteins, encouraging the consumption of nutrient-dense foods.