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Unveiling the Sensory Symphony

Our Tongue Discovers 6 Basic Tastes!

7/3/20233 min read


Prepare to be amazed as we unveil a groundbreaking revelation: our perception of taste has evolved! Beyond the familiar salty, sweet, sour, and bitter, two new players have joined the symphony of flavors: umami and kokumi. Join us on a sensory journey as we explore how our taste buds and olfactory senses work in harmony, shaping our culinary experiences and influencing our food choices.

The Quest for True Taste.

Unlocking the Secrets of Aroma: When we talk about flavors like vanilla or peach, we are actually referring to their aromatic qualities, which we can directly smell through our noses or retronasally. But what exactly are flavors? They are the combined result of what we perceive through our sense of smell (via the nose) and taste (via the tongue).

Rethinking the Basic Tastes.

Beyond the Boundaries: Until recently, a well-established concept suggested that each part of the tongue was responsible for detecting a specific taste (also known as flavor). For instance, sweet was believed to be sensed on the tip of the tongue, while bitterness resided at the back, and sourness and saltiness on the anterior and posterior sides, respectively.

Revelation 1: The Map Dissolves:

In a paradigm-shifting discovery, scientists found that taste receptors are spread across the entire tongue, albeit slightly more pronounced in certain areas. (Year of Discovery: 2018)

Revelation 2: The Fifth Taste Emerges:

In addition to the well-known Salty, Sour, Sweet, and Bitter, there is a taste known as Umami, often described as the fifth flavor. It's commonly found in oriental cuisine, soy sauce, as well as savory delights like cured ham, asparagus, and Parmesan cheese. (Year of Discovery: 1974)

Revelation 3: The Newcomer Named Kokumi:

Another taste sensation has been unveiled, and it goes by the name of Kokumi. This flavor is detected by the mouth's calcium receptors and enhanced by certain compounds known as peptides, making our meals even more delicious. (Year of Discovery: 1990)

The Palate's Path to Preference.

Why Do We Crave What We Crave?

Imagine a world where humans knew nothing of calories, expiration dates, or the safety of food. In those early days, satisfying hunger and survival took precedence.

From those early times, humans have eaten what they found pleasurable and appetizing, instinctively rejecting what they dislike or find repulsive. A prime example is the aversion to excessive bitterness, which stems from our natural instinct to avoid potential poisons. Picture a human wandering through a forest, seeking prey to bring back to their family. Encountering a fruit, they would taste it, and if bitterness arose, they would reject it, avoiding potential harm.

The same principle applies to acidity: a moderate amount can be delightful, such as in a salad dressing with vinegar or a hint of lemon. Acidity serves as an antioxidant and blood purifier, among other functions, but excessive consumption can corrode the stomach or esophagus. Hence, our palate relishes a small portion and rejects larger quantities.

Sweetness, the universally adored taste, tempts our bodies to nourish themselves, to provide essential calories. While today we may be reversing this concept, imagine a person in the early stages of human civilization, unsure of what to consume when feeling weakened. It was crucial for them to enjoy the sweetness of a ripe peach or a tantalizing strawberry. If they lacked sufficient energy to hunt or flee from predators, their story would remain untold, etched only on ancient cave walls.

Lastly, saltiness exists to entice us to drink water and stay hydrated. As our bodies consist of 70% water, with minerals working in perfect balance, hydration is essential. Long before the concept of drinking two liters of water a day emerged, our bodies signaled the urgent need for consumption through the consumption of salty elements.

The Culinary Potential Unleashed. Embracing the Natural Flavor Quest:

As Michael Peters, Director of Global Technology for Flavor Creation, eloquently puts it,

"Consumers increasingly demand natural, delicious, balanced, and authentic flavors in their food, and we are helping our clients create truly flavorful culinary experiences."

This statement underscores the need to explore new flavors and sensations without relying on artificial essences or flavorings. We have the opportunity to nourish ourselves and our loved ones with delicious and natural combinations of the 6 basic tastes.

Share with us your favorite dishes and the flavors that make them stand out. For example, I adore a rich coffee cake, with its distinct bitterness harmonizing beautifully with the sweetness of the accompanying cream. Or a juicy cube of melon paired with a delicate slice of cured ham, blending sweetness, acidity, saltiness, umami, and kokumi into a magnificent single bite.


Prepare to rediscover the world of taste, where our tongues can perceive the nuances of six basic flavors. Let's celebrate the incredible diversity of flavors that surround us and embrace the art of combining them harmoniously. Join the conversation and unlock the secrets of your palate!

Note: Remember to always consult with a healthcare professional or nutritionist regarding any specific dietary needs or concerns.

Unveil the extraordinary richness of flavors that lies within each bite! 🌟