How does the author use specific details to explain what umami is? Use information from the text to support your answer.
Umami, the Fifth Taste
A potato chip’s sharp saltiness. A chocolate bar’s sweetness. The puckery sourness of a lemon. The bitterness of broccoli. Until recently, scientists agreed that these four were the only tastes our tongues detected, and that combinations of salty, sweet, sour, and bitter produced the complex flavors we enjoy in food.
But first, what is taste? We taste with our tongues, although our noses contribute to what the senses experience when we eat. We have trouble tasting when we have a cold. That’s because our noses are responsible for creating what we recognize as flavor. Taste expert Professor Tom Finger defines flavor as “a combination of taste and smell.” Professor Finger offers a simple experiment that illustrates the difference between taste and flavor: Chew a jellybean while holding your nose closed. Can you recognize the flavor? But open your nose and keep chewing. You should know exactly what you’re eating: cherry, strawberry, or watermelon.
Taste happens on our tongues. If you look at your tongue in a mirror, you’ll see that it is covered with tiny bumps called papillae. Inside the papillae are cells too small to see; these are called taste buds. After you eat a potato chip, and the saliva in your mouth has begun to break it down, the chip moves over some of your tongue’s thousands of papillae and reaches the taste buds. Chemical receptors1 in the buds that respond to salt then send a “salty” signal to your brain. Some people, called “supertasters,” have more papillae than others. Supertasters react strongly to the tastes in foods, especially those that are bitter.
The sides of our tongues are more sensitive than the middle, and the back is especially sensitive to bitterness. Scientists believe that this extra sensitivity helped to prevent early humans from swallowing poisonous or rotten foods.
Over a hundred years ago, a chemistry professor in Japan named Kikunae Ikeda believed there was a fifth taste to which our tongues reacted. This taste was not sweet, sour, bitter, or salty. It was different, rich, and distinct. Professor Ikeda enjoyed this taste in asparagus, tomatoes, cheese, meat, and especially in a savory Japanese seaweed broth called dashi. Professor Ikeda isolated the chemical that gave dashi its taste: glutamic acid. He named this
new, fifth taste “umami,” which means “delicious.”
It wasn’t until 2002 that the taste receptor for umami was located and the fifth taste was completely understood. But long before science confirmed it, people enjoyed the taste of umami-rich foods: soy sauce, mushrooms, ketchup, cooked meats (think cheeseburgers and
pepperoni pizzas), and Parmesan cheese. Scientists believe that humans came to enjoy the distinct umami taste because of our need to eat protein-rich foods.
Like its brother and sister tastes, umami is uniquely itself. Umami has a depth described as “mouthfulness.” Others have declared that umami is the taste of “yum” or “pure deliciousness.” However we explain the fifth taste, it’s hard to imagine a great meal that isn’t just a little bit umami.
Solved
Show answers
More tips
- H Horoscopes, Magic, Divination Is there a 13th Zodiac Sign?...
- H Health and Medicine Want to Lose Weight? Gain Muscle without Damaging Your Health!...
- F Family and Home Parquet or laminate, which is better?...
- L Leisure and Entertainment How to Properly Wind Fishing Line onto a Reel?...
- L Leisure and Entertainment How to Make a Paper Boat in Simple Steps...
- T Travel and tourism Maldives Adventures: What is the Best Season to Visit the Luxurious Beaches?...
- H Health and Medicine Kinesiology: What is it and How Does it Work?...
- O Other How to Choose the Best Answer to Your Question on The Grand Question ?...
- L Leisure and Entertainment History of International Women s Day: When Did the Celebration of March 8th Begin?...
- S Style and Beauty Intimate Haircut: The Reasons, Popularity, and Risks...
Answers on questions: English
- E English On this day in 1894, Hershey’s Chocolate Company was founded. If the President of Hershey’s asked you to create a new Hershey candy product, what would that product be?...
- E English Where was the main setting in chapter 4 in the giver...
- E English Emotive language should be used subtly in speeches. A. True B. False...
- E English A is composed of all of the flat faces of a 3D figure. A. vertex B. net C. base...
- E English Which development most aided explorers in their ability to sail the oceans to discover the New World during the Age of Discovery? A printing press....
- E English 1) whatyou(do) if a tsunami(come out) in bs as ( is conditional 0) 2) whereyou(live) If you(win) to much money? (is conditional 2)3)you(study) the secondary if it(not be)...
- E English Prudence, indeed, will dictate that governments long should not be changed for light and transient causes....
- E English What is the full form of GIGO...
- E English DUE TODAY WILL MARK BRAINLIEST 5 paragraph essay on starting high school...
- E English S_R_N_HAS_RU_G what will be the possible answer for the words?...
Ответ:
The author uses imagery and diction to help desicribe the word "umami"
Explanation:
The author uses imagery and diction to help desicribe the word "umami". The author writes how "This taste was not sweet, sour, bitter, or salty. It was different, rich and distinct." This imagery allows the reader to clearly taste and smell what is happening. The author then goes on to explain how Umami has a depth described as "mouthfulness" or "pure deliciousness" The author uses diction to refer to the linguistic choices he or she makes to effectively convey an idea, a point of view, or tell a story.
Ответ:
Chile I need points!!! Thx
Explanation: