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Which Basic Taste Attracts Us To Protein Rich Foods

When it comes to our sense of taste, umami, a term that describes the tastes of amino acids and nucleotides, plays a critical role. It tells us when a food contains protein. The basic tastes we associate with protein include acetic acid, sodium chloride, quinine, and monosodium glutamate. The reason we associate protein with umami is because of its connection with the brainstem and spinal cord.

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