Final answer:
The taste sensation of umami arises from the presence of the most abundant amino acid, glutamate, in a food substance, the given statement is a) true because the substances tend to be high in protein commonly perceived.
Step-by-step explanation:
Umami is often described as the savory taste and is based on the activation of G protein-coupled receptors by the amino acid L-glutamate. This taste is commonly perceived while eating protein-rich foods, including dishes that contain meat.
The ability to recognize umami is an evolutionary advantage because savory substances tend to be high in protein, which is essential for our diet. By being able to distinguish umami, we can identify foods that might contain essential amino acids, which are important for our overall health and well-being.
Therefore the taste sensation of umami arises from the presence of the most abundant amino acid, glutamate, in a food substance, making the statement a) true.