At least 12 distinct taste sensations can be elicited from different parts of the oral cavity by distinct chemical compounds. The chemicals eliciting each sensation are often common constituents of foods, thus the umami sensations arise with stimulation by monosodium glutamate and nucleotides. These
✦ LIBER ✦
Taste after-images: the science of “water-tastes”
✍ Scribed by V. Galindo-Cuspinera; P. A. S. Breslin
- Publisher
- Springer
- Year
- 2007
- Tongue
- English
- Weight
- 361 KB
- Volume
- 64
- Category
- Article
- ISSN
- 1420-682X
No coin nor oath required. For personal study only.
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