Asked by Karla Samlee Varela on Sep 24, 2024
Umami taste receptors are sensitive to
A) sodium or potassium salts.
B) sugars.
C) aspartic acid, glutamic acid, and MSG.
D) acids.
E) alkaloids and spoiled foods.
Glutamic Acid
An amino acid used by the body to build proteins, also functioning as a neurotransmitter in the brain.
Aspartic Acid
Aspartic acid is a nonessential amino acid used in the biosynthesis of proteins, playing roles in the body's metabolic processes and neurotransmission.
MSG
Monosodium glutamate, a flavor enhancer commonly used in food preparation and processed foods.
- Understand the types and mechanisms of taste receptors, including their sensitivities.
Learning Objectives
- Understand the types and mechanisms of taste receptors, including their sensitivities.
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