November eNews: Be Part of a Moving Experience.
Did You Know?
The concept of a tongue map showing distinct areas specializing in sour, sweet, bitter, and salty taste stems from the mistranslation of a paper written by researcher D. P. Hanig in 1901. Hanig’s original tongue map showed that all areas were sensitive to the four distinct tastes. Subsequent misinterpretations—and possibly errors introduced by artists illustrating Hanig’s concept—led to the misconception that we can only taste sweet at our tongue tips or sour at the sides. In 1974, scientist Virginia Collings reexamined Hanig’s work and documented taste receptors with varying degrees of sensitivity all over the mouth, even on the soft palate and the epiglottis (the flap that keeps food from going down your windpipe). A fifth taste, umami, sometimes described as savory (think bacon minus salt), is now also recognized. So whether your Halloween swag is sweet, salty, or umami—it’s a mouthful of tasty.
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Kokumi (heartiness) – gamma-glutamyl peptides; akin to umami