Final answer:
Taste receptor cells for umami are activated by aspartate and glutamate, leading to the savory perception of foods, particularly those rich in proteins. Umami is one of the five basic tastes, recognized for its importance in identifying protein-rich foods.Option 4 is the correct answer.
Step-by-step explanation:
The taste receptor cells that elicit the taste of umami respond to the amino acids aspartate and glutamate, and to purine nucleotides, generating a perception that a food is umami. The identification of umami as a fundamental taste occurred in 1908 by Japanese scientist Kikunae Ikeda. The umami taste, also known as savoriness, is attributable to the taste of the amino acid L-glutamate, and it's often perceived in protein-rich foods. This taste enhancement is sometimes achieved by adding monosodium glutamate, to foods. Understanding the taste of umami and its association with proteins has an adaptive value, as savory substances tend to be high in protein, which is essential for the human body.
Umami, recognized as the savory fifth taste, results from taste receptor cells responding to amino acids like aspartate and glutamate, along with purine nucleotides. Discovered by Kikunae Ikeda in 1908, umami is linked to L-glutamate, prevalent in protein-rich foods. This savory sensation, crucial for adaptive taste, aligns with the human body's protein requirements. Often achieved with monosodium glutamate, umami's presence in culinary experiences enhances flavor perception. Understanding the relationship between umami and proteins underscores its significance, reflecting an evolved preference for vital nutrients in our taste perception and dietary choices.