Peter Aitken wrote:
> "Dave Smith" > wrote in message
> ...
> > Andy wrote:
> >
> >> Some TV chefs remark that they add salt to bring out the flavor of other
> >> items in a recipe. Is this really true or is it just to give the ol'
> >> sodium
> >> taste buds a jolt?
> >
> > We only detect 5 tastes; salt, sour, sweet. bitter and umami. In addition
> > to
> > it being one of the basic tastes, salt acts to enhance flavours by
> > amplifying
> > the response in other taste receptors. A little salt added to a sugar
> > solution
> > can act to make it taste sweeter.
> >
> >
>
> This "5 taste" idea is old and completely discredited.

Bull.

> Actually it was 4 taste for a long time

Still is in most western scientific circles.

, but the facts remain. I do not mean to say that taste
> has been completely explained, but the idea that the vast universe of subtle
> taste differences can be explained by 5 tastes is just plain silly. Try to
> explain the taste differences between morels, cepes, and shitake with your 5
> tastes. Between pork, beef, and lamb. Between mackerel, salmon, and bass.
> Between chicken, turkey, and duck. See what I mean?
>
> A lot more is going on but we do not know the details.

Ooo, the twilight zone.

You need to learn that how humans perceive nuances of taste has mostly
to do with olfactory perception.

Sheldon