Sweetness is only the same taste as sugar and honey, which is the favorite taste of human beings. It can be used to improve the palatability and some edible characteristics of food. The intensity of sweetness can be expressed by relative sweetness, which is an important index of sweeteners.
2, bitter-bitter (? b？ t？ n？ s)
The mechanism of bitterness is complicated. Under the action of bitter receptors, substances with completely different structures can present the same bitter taste. Some people are only sensitive to the bitter taste of some bitter substances, such as 6- propyl -2- thiouracil, while others are very sensitive to this substance. Bitter receptors are not only hydrophobic, but also can adsorb polar groups.
3, sour taste-sour taste (t ɑ? t？ fle？ v？ (r))
Sour taste can give people a refreshing and stimulating feeling and stimulate appetite. Generally, the sour agent used in food processing has a certain antiseptic effect, and also helps to dissolve cellulose, calcium, phosphorus and other substances, which can not only help digestion and enhance the absorption of nutrients, but also has a certain sterilization and detoxification effect.
4, salty-salty (sltitite? st)
Salty, like salt. Human taste buds are affected by chloride ions in sodium chloride. Salty taste refers to the taste like salt. Generally speaking, it is the feeling that human taste buds are affected by chloride ions in sodium chloride.
5. umami (u? mū？ M)
Umami is one of the five tastes. Umami is the signal of protein. Once people lack protein, they are eager to eat umami. Then, foods that contain a lot of protein usually bring a fresh flavor to people, such as meat, broth, fish, fish soup, shrimps and crabs, clams and so on. And there are many umami ingredients oozing out.
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