5 qualities of taste
Chef Gusteau’s extended metaphor clearly refers to the infinite combinations of flavors that delight our palate and make food intake a pleasurable experience. Flavor per se is the combined sensory impression of food, and it is determined by the five basic qualities of taste: sweet, salty, sour, bitter and umami (the “savory” taste associated with monosodium glutamate or MSG). Perception of these qualities entails the interaction of a substance from our food, or tastant, with specific taste receptor proteins residing in the taste buds of the tongue.
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