A tasty discovery about the tongue
By John Travis
Over the past few years, taste researchers have identified various molecules on the tongue that respond to bitter and sweet substances. They’ve now found another so-called taste receptor, one that responds to almost all of the 20 amino acids that make up proteins.
The new receptor may help explain why people so savor the flavor, called umami, that is typical of cheese, meat, and other glutamate-rich food. When added to a meal, monosodium glutamate, or MSG, elicits this taste, as well.