Abstract:The general consensus about four basic tastes, sweet,
bitter, sour and salty, is rooted in Aristotle’s
writings. This inventory was expanded with the addition of
umami (or savoury) in the early years of last century, a
taste that wasn’t fully scientifically recognized until the mid-1980s. Work on
this area of human cognition from various fields – psychology, physiology,
chemistry and particularly food science – has led to new discoveries that allow
us to have a better under… Show more
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