Final answer:
Umami is the taste sensation triggered by amino acids and small peptides. It is often referred to as the savory taste and is perceived while eating protein-rich foods. Therefore, the correct answer is a) Umami.
Step-by-step explanation:
Umami is recognized as the fifth basic taste alongside sweet, sour, salty, and bitter. It is often described as a savory, meaty, or brothy flavor. The term "umami" is derived from Japanese and translates to "pleasant savory taste." This taste sensation is primarily elicited by the presence of the amino acid glutamate and certain nucleotides, such as inosinate and guanylate. Glutamate, commonly found in foods like tomatoes, soy sauce, and Parmesan cheese, plays a significant role in creating the umami taste. Additionally, the combination of different amino acids and small peptides contributes to the overall umami experience in various foods.
Umami taste receptors on the tongue, known as umami receptors or T1R1/T1R3 receptors, are responsible for detecting the presence of umami compounds. The discovery of umami as a distinct taste was made by Japanese scientist Kikunae Ikeda in the early 20th century. Therefore, the correct answer is a) Umami.