Basic Tastes
For a long period, it was commonly accepted that there is a finite and small number of "basic tastes" of which all seemingly complex tastes are ultimately composed. Just as with primary colors, the "basic" quality of those sensations derives chiefly from the nature of human perception, in this case the different sorts of tastes the human tongue can identify. As of the early twentieth century, physiologists and psychologists believed there were four basic tastes: bitterness, saltiness, sourness, and sweetness. At that time umami was not proposed as a fifth taste but now a large number of authorities recognize it as the fifth taste. 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..
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