Japanese scientist Kikunae Ikeda first proposed umami as a basic taste—in addition to sweet, sour, salty and bitter—in the early 1900s. About eight decades later, the scientific community officially agreed with him.
  • Umbrias@beehaw.org
    1·
    2 years ago

    Additionally some compounds don’t become aromatic until they are dissolved in spit or digested by enzymes in your mouth. There’s also bitterness, which detects stuff associated strongly with poison.