Flavor: Story 9

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Yet another atrocity committed by Elsa, so yet another coverup. This, of course, results in a perfectly severed head that Stanley can ship back up to Philly, but nobody asks any questions about that. At the memorial scene, we discover that Ethel loved fellow Massachusetts-native Emily Dickinson. In a scene reminiscent of the Manson murders — or, more recently, Mary Martha May Marlene — they quietly break into his house. The sequence is interrupted by Maggie, and she convinces Penny not to castrate and kill him.

During the memorial and the subsequent abduction , Elsa travels to Tampa to recruit a severely overweight woman.

She names her Ima Wiggles, because of course she does. It was rebranded again as the Milky Way Dark, and these days you'll find it on shelves under the name "Milky Way Midnight. It comes from the fact that the bar was inspired by the flavor of a milkshake. But when Jelly Belly first launched, there were just eight to choose from: Although Life Savers just came in Pep-O-Mint when they were introduced in , a variety of flavors soon followed: Malt-O-Milk showed up the following year and was a colossal flop.

The familiar fruit flavors of today were developed in I'd buy Root Beer Life Savers. It wasn't until the s that PEZ decided to expand their market to kids, which is where the fruity flavors and fun dispensers came in.

Tootsie Pops came in five basic flavors that I think are still the main ones today: Others are located on the roof, sides and back of the mouth, and in the throat. Each taste bud contains 50 to taste receptor cells. The sensation of taste includes five established basic tastes: Sweet, savory, and bitter tastes are triggered by the binding of molecules to G protein-coupled receptors on the cell membranes of taste buds. Saltiness and sourness are perceived when alkali metal or hydrogen ions enter taste buds, respectively. The basic tastes contribute only partially to the sensation and flavor of food in the mouth—other factors include smell , [2] detected by the olfactory epithelium of the nose; [9] texture , [10] detected through a variety of mechanoreceptors , muscle nerves, etc.

As taste senses both harmful and beneficial things, all basic tastes are classified as either aversive or appetitive, depending upon the effect the things they sense have on our bodies. Among humans , taste perception begins to fade around 50 years of age because of loss of tongue papillae and a general decrease in saliva production.

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Not all mammals share the same taste senses: Digestive enzymes in saliva begin to dissolve food into base chemicals that are washed over the papillae and detected as tastes by the taste buds. Bitter foods are generally found unpleasant, while sour , salty , sweet , and umami tasting foods generally provide a pleasurable sensation. As of the early twentieth century, Western physiologists and psychologists believed there were four basic tastes: At that time, savoriness was not identified, [16] but now a large number of authorities recognize it as the fifth taste.

One study found that both salt and sour taste mechanisms detect, in different ways, the presence of sodium chloride salt in the mouth, however, acids are also detected and perceived as sour. It is specifically needed in the mammalian kidney as an osmotically active compound which facilitates passive re-uptake of water into the blood.

Sour and salt tastes can be pleasant in small quantities, but in larger quantities become more and more unpleasant to taste. For sour taste this is presumably because the sour taste can signal under-ripe fruit, rotten meat, and other spoiled foods, which can be dangerous to the body because of bacteria which grow in such media.

Additionally, sour taste signals acids , which can cause serious tissue damage. The bitter taste is almost universally unpleasant to humans. This is because many nitrogenous organic molecules which have a pharmacological effect on humans taste bitter. These include caffeine , nicotine , and strychnine , which respectively compose the stimulant in coffee , addictive agent in cigarettes , and active compound in many pesticides.

It appears that some psychological process allows humans to overcome their innate aversion to bitter taste, as caffeinated drinks are widely consumed and enjoyed around the world. Many common medicines have a bitter taste if chewed; the gustatory system apparently interprets these compounds as poisons. In this manner, the unpleasant reaction to the bitter taste is a last-line warning system before the compound is ingested and can do damage.

Sweet taste signals the presence of carbohydrates in solution. Since carbohydrates have a very high calorie count saccharides have many bonds, therefore much energy , they are desirable to the human body, which evolved to seek out the highest calorie intake foods. They are used as direct energy sugars and storage of energy glycogen. However, there are many non-carbohydrate molecules that trigger a sweet response, leading to the development of many artificial sweeteners, including saccharin , sucralose , and aspartame.

It is still unclear how these substances activate the sweet receptors and what adaptational significance this has had. The savory taste known in Japanese as "umami" was identified by Japanese chemist Kikunae Ikeda of Tokyo Imperial University , which signals the presence of the amino acid L-glutamate , triggers a pleasurable response and thus encourages the intake of peptides and proteins. The amino acids in proteins are used in the body to build muscles and organs, transport molecules hemoglobin , antibodies , and the organic catalysts known as enzymes.

These are all critical molecules, and as such it is important to have a steady supply of amino acids, hence the pleasurable response to their presence in the mouth. In Asian countries within the sphere of mainly Chinese and Indian cultural influence, pungency piquancy or hotness had traditionally been considered a sixth basic taste.

Sweetness, usually regarded as a pleasurable sensation, is produced by the presence of sugars and a few other substances. Sweetness is often connected to aldehydes and ketones , which contain a carbonyl group. Sweetness is detected by a variety of G protein coupled receptors coupled to the G protein gustducin found on the taste buds. At least two different variants of the "sweetness receptors" must be activated for the brain to register sweetness. Compounds the brain senses as sweet are thus compounds that can bind with varying bond strength to two different sweetness receptors.

For lactose it is 30 millimoles per liter, with a sweetness index of 0. The gustducin then activates the molecule adenylate cyclase , which catalyzes the production of the molecule cAMP , or adenosine 3', 5'-cyclic monophosphate. This molecule closes potassium ion channels, leading to depolarization and neurotransmitter release.

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Synthetic sweeteners such as saccharin activate different GPCRs and induce taste receptor cell depolarization by an alternate pathway. Sourness is the taste that detects acidity.

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The sourness of substances is rated relative to dilute hydrochloric acid , which has a sourness index of 1. By comparison, tartaric acid has a sourness index of 0. Sour taste is detected by a small subset of cells that are distributed across all taste buds in the tongue. Sour taste cells can be identified by expression of the protein PKD2L1 , [25] although this gene is not required for sour responses.

There is evidence that the protons that are abundant in sour substances can directly enter the sour taste cells through apically located ion channels. It has also been proposed that weak acids such as acetic acid, which is not fully dissociated at physiological pH values, can penetrate taste cells and thereby elicit an electrical response.

According to this mechanism, intracellular hydrogen ions inhibit potassium channels, which normally function to hyperpolarize the cell. By a combination of direct intake of hydrogen ions which itself depolarizes the cell and the inhibition of the hyperpolarizing channel, sourness causes the taste cell to fire action potentials and release neurotransmitter. The most common food group that contains naturally sour foods is fruit , such as lemon , grape , orange , tamarind , and sometimes melon.

Wine also usually has a sour tinge to its flavor, and if not kept correctly, milk can spoil and develop a sour taste. Many of these candies contain citric acid or malic acid. The simplest receptor found in the mouth is the sodium chloride salt receptor. Saltiness is a taste produced primarily by the presence of sodium ions.

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Other ions of the alkali metals group also taste salty, but the further from sodium, the less salty the sensation is. A sodium channel in the taste cell wall allows sodium cations to enter the cell. This on its own depolarizes the cell, and opens voltage-dependent calcium channels , flooding the cell with positive calcium ions and leading to neurotransmitter release.

This sodium channel is known as an epithelial sodium channel ENaC and is composed of three subunits. An ENaC can be blocked by the drug amiloride in many mammals, especially rats. The sensitivity of the salt taste to amiloride in humans, however, is much less pronounced, leading to conjecture that there may be additional receptor proteins besides ENaC to be discovered. The size of lithium and potassium ions most closely resemble those of sodium, and thus the saltiness is most similar.

In contrast, rubidium and caesium ions are far larger, so their salty taste differs accordingly. Other monovalent cations , e. But the chloride of calcium is saltier and less bitter than potassium chloride, and is commonly used in pickle brine instead of KCl. Bitterness is the most sensitive of the tastes, and many perceive it as unpleasant, sharp, or disagreeable, but it is sometimes desirable and intentionally added via various bittering agents. Common bitter foods and beverages include coffee , unsweetened cocoa , South American mate , bitter gourd , olives , citrus peel , many plants in the family Brassicaceae , dandelion greens, wild chicory , and escarole.

The ethanol in alcoholic beverages tastes bitter, [30] as do the additional bitter ingredients found in some alcoholic beverages including hops in beer and orange in bitters. Quinine is also known for its bitter taste and is found in tonic water. Bitterness is of interest to those who study evolution , as well as various health researchers [23] [31] since a large number of natural bitter compounds are known to be toxic.

The ability to detect bitter-tasting, toxic compounds at low thresholds is considered to provide an important protective function. This has allowed several loss of function mutations that has led to a reduced sensory capacity towards bitterness in humans when compared to other species. It was discovered in during research on lignocaine , a local anesthetic, by MacFarlan Smith of Gorgie , Edinburgh , Scotland. These two substances taste bitter to some people, but are virtually tasteless to others.

The variation in sensitivity is determined by two common alleles at the TAS2R38 locus. Gustducin is made of three subunits. When it is activated by the GPCR, its subunits break apart and activate phosphodiesterase , a nearby enzyme, which in turn converts a precursor within the cell into a secondary messenger, which closes potassium ion channels.

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This leads to a build-up of potassium ions in the cell, depolarization, and neurotransmitter release. It is also possible for some bitter tastants to interact directly with the G protein, because of a structural similarity to the relevant GPCR. Savory, or savoriness is an appetitive taste [12] and is occasionally described by its Japanese name, umami [41] [42] or meaty.

This taste is also present in tomatoes, grains, and beans.

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Ajinomoto was later identified as the chemical monosodium glutamate MSG , and increasingly used independently as a food additive, [6] [51] it is a sodium salt that produces a strong savory taste, especially combined with foods rich in nucleotides such as meats, fish, nuts, and mushrooms. Some savory taste buds respond specifically to glutamate in the same way that "sweet" ones respond to sugar. Glutamate binds to a variant of G protein coupled glutamate receptors. This causes the G-protein complex to activate a secondary receptor, which ultimately leads to neurotransmitter release.

The intermediate steps are not known. Measuring the degree to which a substance presents one basic taste can be achieved in a subjective way by comparing its taste to a reference substance. Sweetness is subjectively measured by comparing the threshold values, or level at which the presence of a dilute substance can be detected by a human taster, of different sweet substances.

The sourness of a substance can be rated by comparing it to very dilute hydrochloric acid HCl. Relative saltiness can be rated by comparison to a dilute salt solution. Quinine , a bitter medicinal found in tonic water , can be used to subjectively rate the bitterness of a substance. In the human body a stimulus refers to a form of energy which elicits a physiological or psychological action or response. Sensory receptors are the structures in the body which change the stimulus from one form of energy to another.

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This can mean changing the presence of a chemical, sound wave, source of heat, or touch to the skin into an electrical action potential which can be understood by the brain, the body's control center. Sensory receptors are modified ends of sensory neurons ; modified to deal with specific types of stimulus, thus there are many different types of sensory receptors in the body.

The neuron is the primary component of the nervous system, which transmits messages from sensory receptors all over the body. Taste is a form of chemoreception which occurs in the specialised taste receptors in the mouth. To date, there are five different types of taste receptors known: Each receptor has a different manner of sensory transduction: It is a matter of debate whether each taste cell is tuned to one specific tastant or to several; Smith and Margolskee claim that "gustatory neurons typically respond to more than one kind of stimulus, [a]lthough each neuron responds most strongly to one tastant".

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