Changes

[[Salt]]y flavors are most commonly associated with the mineral of the same name (sodium chloride), however most low [[molecular weight]] salts ([[ammonium]] [[chlorine|chloride]], [[potassium]] chloride, [[lithium]] chloride, [[sodium]] [[bromine|bromide]], ammonium bromide, sodium [[iodine|iodide]] and lithium iodide) have a salty taste <ref name="Pyke" />.

[[Salt]]y flavors are most commonly associated with the mineral of the same name (sodium chloride), however most low [[molecular weight]] salts ([[ammonium]] [[chlorine|chloride]], [[potassium]] chloride, [[lithium]] chloride, [[sodium]] [[bromine|bromide]], ammonium bromide, sodium [[iodine|iodide]] and lithium iodide) have a salty taste <ref name="Pyke" />.

Less is known about sweet and bitter substances. There seems to be no relationship between [[organic chemistry|organic]] [[functional groups]] and sweet flavor (as almost every class of compound has a member which tastes sweet), yet at the same time the chemistry is very specific. For example, saccharine is 300 times sweeter than table [[sugar]] (sucrose), however if the [[hydrogen]] bonded to the [[nitrogen]] is replaced with a [[methyl]] group, all flavor sensation disappears <ref name="Pyke" />. Likewise, bitter sensations are difficult to classify, though many [[plant]]-derived [[molecule]]s which interact with the brain such as [[caffeine]] and [[nicotine]] <ref name="Reineccius" />, as well as large molecular weight ionic salts such as [[cesium]] chloride, [[rubidium]] bromide and potassium iodide <ref name="Pyke" /> produce bitter tastes.

Less is known about sweet and bitter substances. There seems to be no relationship between [[organic chemistry|organic]] [[functional group]]s and sweet flavor (as almost every class of compound has a member which tastes sweet), yet at the same time the chemistry is very specific. For example, saccharine is 300 times sweeter than table [[sugar]] (sucrose), however if the [[hydrogen]] bonded to the [[nitrogen]] is replaced with a [[methyl]] group, all flavor sensation disappears <ref name="Pyke" />. Likewise, bitter sensations are difficult to classify, though many [[plant]]-derived [[molecule]]s which interact with the brain such as [[caffeine]] and [[nicotine]] <ref name="Reineccius" />, as well as large molecular weight ionic salts such as [[cesium]] chloride, [[rubidium]] bromide and potassium iodide <ref name="Pyke" /> produce bitter tastes.

''Umami'' ([[Japanese]] for “delicious”, “savory” or “[[meat]]y”) is a newcomer to the basic flavor group. ''Umami'' is associated with L-glutamate and is found in meat broths, [[sea weed]] broth and aged [[cheese]]. It can also be used in solid form, usually [[monosodium glutamate]], MSG <ref name="Reineccius" /><ref name="Pyke" />. Unlike the other four flavors, ''umami'' is not thought to have a flavor of its own, but rather it intensifies other flavors already present, hence the common use of MSG in many prepackaged food items.

''Umami'' ([[Japanese]] for “delicious”, “savory” or “[[meat]]y”) is a newcomer to the basic flavor group. ''Umami'' is associated with L-glutamate and is found in meat broths, [[sea weed]] broth and aged [[cheese]]. It can also be used in solid form, usually [[monosodium glutamate]], MSG <ref name="Reineccius" /><ref name="Pyke" />. Unlike the other four flavors, ''umami'' is not thought to have a flavor of its own, but rather it intensifies other flavors already present, hence the common use of MSG in many prepackaged food items.