Henning said tastes are bitter, salty, sour, and sweet {primary taste} {basic taste}. Some people can distinguish monosodium glutamate savory taste from salt taste.
Peppers have molecules {capsaicin} that cause pain and sweating.
Ethiopian spice mixtures {chow, spice} have chili and other spices and inhibit bacteria.
Roots {ginger, taste} prevent seasickness.
Brazilian daisy {spilanthes} {jambu} numbs and tingles mouth.
Some people can distinguish umami savory taste from salt taste. Glutamic-amino-acid sodium salt {monosodium glutamate}| (MSG) tastes distinctively salty and sweet. Autolyzed yeast extract, glutavene, calcium caseinate, sodium caseinate, Marmite, soy sauce, anchovy, and fish sauce have high MSG.
Brain makes amphetamines {phenylethylamine} (PEA).
For one-half to two-thirds of people, with dominant allele, urea compounds {phenylthiourea} (PTU) can taste bitter. PTU has no taste to other one-half to one-third of people, who cannot recognize NC=S chemical functional group [Kalmus and Hubbard, 1960].
Puffer-fish tissues can have poison {tetrodotoxin}, to which predators are averse.
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Date Modified: 2022.0225