Some articles on tastes, taste, sour tastes, sour taste:
... technically be considered flavorants that enhance salty and sweet tastes, usually only compounds that enhance umami, as well as other secondary flavors are considered and referred to as taste flavorants ... Umami or "savory" flavorants, more commonly called taste or flavor enhancers are largely based on amino acids and nucleotides ... Certain organic and inorganic acids can be used to enhance sour tastes, but like salt and sugar these are usually not considered and regulated as flavorants under law ...
... While sour taste has historically been regarded as the domain of ion channels, receptors for sour taste are now being proposed ... The two ion channels suggested to contribute to sour taste are ACCN1 and TASK-1 ...
Famous quotes containing the words taste and/or sour:
“Semantically, taste is rich and confusing, its etymology as odd and interesting as that of style. But while stylederiving from the stylus or pointed rod which Roman scribes used to make marks on wax tabletssuggests activity, taste is more passive.... Etymologically, the word we use derives from the Old French, meaning touch or feel, a sense that is preserved in the current Italian word for a keyboard, tastiera.”
—Stephen Bayley, British historian, art critic. Taste: The Story of an Idea, Taste: The Secret Meaning of Things, Random House (1991)
“I wonder, Mr. Bone man, what youre thinking
of your fury now, gone sour as a sinking whale,
crawling up the alphabet on her own bones.”
—Anne Sexton (19281974)