Sweet, Sour, Salty, Bitter, and Umami
Evolution of Our Tastes
The perception of the five fundamental tastes has evolved over time as part of our evolutionary process. Humans have developed the ability to detect these tastes as a means of identifying and avoiding potentially harmful foods. Sourness, for instance, is often associated with spoilage or decay, while bitterness is linked to substances that may be toxic. The taste of sweetness is believed to have evolved to help humans identify carbohydrate-rich foods that provide energy for our bodies. Similarly, our ability to perceive saltiness aids in recognizing foods that are rich in essential sodium, necessary for maintaining electrolyte balance and proper hydration. The umami taste has likely evolved to assist in identifying protein-rich foods crucial for bodily growth and repair.
In recent years, advancements in fields like molecular biology have challenged the traditional understanding of basic tastes. Western science now recognizes umami as one of the primary tastes, and emerging evidence suggests the existence of other tastes, such as kokumi, which enhances richness and complexity in flavors.
Sweet
Sweetness is caused by a form of sugar or alcohol, and certain amino acids may also taste sweet. Sweet foods are often high in carbohydrates, like glucose, which provide our bodies with fuel. Examples of sweet foods include honey, strawberries, candy, fruit juice, and cake. Humans have evolved to crave more sweetness than is actually healthy. A little sweetness can be used to round out savory or salty flavors, adding depth of flavor without making the entire dish taste sweet.
Sour
Sourness, or tartness, is the taste of acids. It’s brought on by hydrogen ions. Often, spoiled or rotten foods taste sour. It’s thought we evolved to taste sourness to identify these types of harmful foods. Sour tastes help us to detect the presence of acids in our foods, and like salt, it’s usually pleasurable in small quantities, but not pleasurable in large quantities. Sour foods include citrus fruits, vinegar, and yogurt.
Salty
Saltiness is a taste produced primarily by the presence of sodium ions. Other ions of the alkali metals group also taste salty, but the further from sodium the less salty the sensation is. Sodium is essential for electrolyte and fluid balance. So it’s believed we can taste saltiness to make sure we get enough sodium. Salty foods include soy sauce, processed meat, preserved olives, and fries. Saltiness can be balanced with other tastes, such as sweetness or sourness.
Bitter
Bitterness is due to many different molecules, usually found in plants. Our taste buds are most sensitive to bitterness, with most people able to detect bitter flavors even in very small quantities. This is because many toxic substances have a bitter flavor, and humans have evolved to react quickly when it is detected. Bitter foods include coffee, dark chocolate, and leafy greens. Bitterness can be balanced with sweetness or saltiness.
Umami
Umami is often referred to as the fifth flavor, because it was the most recent to be classified. Identified by Japanese chemist Kikunae Ikeda in 1908, umami is a savory taste that is often described as meaty or brothy. Umami is naturally found in many common foods, including tomatoes, soy sauce, seaweed, cheese, and mushrooms. Umami flavors are enhanced by the addition of salt. Foods and beverages at their peak, and those that are aged, dried, cured, fermented, roasted, or toasted are rich in umami. Umami creates deep taste and harmony, and by combining umami ingredients, chefs can come up with dishes that are balanced and full of rich flavor.
Harmonizing Different Tastes
Combining multiple tastes is crucial for achieving well-balanced and flavorful food. The experience of flavor and taste varies among individuals, and it is developed by skillfully blending ingredients in complementary or contrasting ways. Classic and modern cooking techniques contribute to the texture of the food, which interacts with taste to create distinct sensory experiences. For instance, the texture of a dish, whether creamy or chunky, can greatly influence its flavor profile. Different tastes can be perceived differently depending on the texture, with crunchy foods often intensifying flavors, while smooth foods may have a milder taste. Chefs can leverage various textures and flavors to create innovative and captivating culinary creations.
Achieving flavor balance is considered an art, requiring chefs to be creative as well as structurally-minded. Sweetness adds depth and complements other flavors, particularly in desserts, while sourness provides a contrasting element that pairs well with rich or heavy dishes. Umami flavors are enhanced by the addition of salt, which can be balanced with other tastes like sweetness or sourness. Chefs employ techniques such as adding acid to counterbalance sweetness or introducing sweetness to offset bitterness. While these guidelines assist in achieving flavor balance, it’s important to recognize that taste remains subjective, as individual preferences and ingredient variations can impact the final outcome of a dish.
Kokumi, the Sixth Taste
Kokumi is a relatively new concept in the world of taste and flavor, and it is still being studied by scientists. Unlike the basic tastes such as sweet, sour, salty, bitter, or umami, kokumi is not a standalone taste but rather a sensation that enhances and intensifies the other basic tastes. It imparts characteristics such as continuity, mouthfulness, thickness, and richness to food, making it more satisfying.
Kokumi substances, which are compounds responsible for creating the kokumi sensation, do not possess taste-active properties themselves. Instead, they work by amplifying the perception of other tastes, making them more pronounced and enjoyable. These substances contribute to the intensity of thickness, mouthfulness, and continuity in food, ultimately enhancing its richness.
Various foods contain kokumi substances, including soy sauce, cheese, meat, and fish. These substances are believed to activate calcium-sensing receptors in the mouth, which in turn heighten the overall taste experience by amplifying the perception of other tastes.
The precise sensory characteristics of kokumi substances are still under investigation, but it is thought that they may be related to the presence of γ-glutamyl peptides. Ongoing research continues to shed light on the complex nature of kokumi and its role in enhancing the overall taste profile of food.
