Current Biology on November 12, 2020.We generally experience four types of tastes: sweet, sour, salty, and bitter. However, experts believe a fifth flavor perception exists as well, called umami.
In Japanese, this word means savory or delicious and describes any food high in glutamate. Soy sauce, tomatoes, seaweed, cheeses, meats, seafood, and mushrooms all fall into this category.Previous studies cited that a map exists in the gustatory cortex, which governs our perception of taste.
However, experts have come up with a new controversial theory about how we decode tastes. They say that this simple map of flavors, or “hot spots” of neurons, doesn’t exist in animals’ cortex.
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