Objectives

1) To identify the four basic taste and umami

2) To identify the different taste receptors (and therefore different parts of the tongue) are
most sensitive to different taste

Conclusion
This experiment was successfully held and achieve its objectives. Six paper cup that contains
different liquid were prepared with different codes and taste. Based on the information that is
transported from the tongue to the brain, there are thought to be at least four basic qualities
of taste. Many dishes are made up of a combination of different tastes. Some dishes taste sweet-
sour, for example, while others are salty and savory. The basic tastes are sweet, sour, bitter,
and salty. The gustatory system consists of taste receptor cells in taste buds. Taste buds, in turn,
are contained in structures called papillae. There are three types of papillae involved in
taste: fungiform papillae, foliate papillae, and circumvallate papillae.
The tongue map or taste map is a common misconception that different sections of the tongue
are exclusively responsible for different basic tastes. It is illustrated with a schematic map of
the tongue, with certain parts of the tongue labeled for each taste. In conclusion, all taste
sensations come from all regions of the tongue, although different parts are more sensitive to
certain taste.

Abstract
All the six different liquid have been identified into their specified tastes. The chemical
substance responsible for the taste is freed in the mouth and comes into contact with a nerve
cell. It activates the cell by changing specific proteins in the wall of the sensory cell. This
change causes the sensory cell to transmit messenger substances, which in turn activate
further nerve cells. These nerve cells then pass information for a particular perception of flavor
on to the brain.
By the way, the sensation of something as “hot” or “spicy” is quite often described as a taste.
Technically, this is just a pain signal sent by the nerves that transmit touch and temperature
sensations. The substance “capsaicin” in foods seasoned with chili causes a sensation of pain
and heat. The four basic of taste are different with umami. It has been described as savory, and
characteristic of broths and cooked meats. People taste umami through taste receptors that
typically respond to glutamate. Since umami has its own receptors rather than arising out of a
combination of the traditionally recognized taste receptors, scientists now consider umami to
be a distinct taste.
Reference
Online website
1. https://en.wikipedia.org/wiki/Umami
2. https://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0072592/
3. https://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0072592/

Procedure

Before tasting each Sample solution given

Tasting of sample are 20ml. The sample
sample, mouth must be
started from left to was placed into mouth
rinsed by using distilled
right and spread across the
water that has been
prepared. surface of tongue.

The identification of Mark (0) was used if the

The sample were tasted
the four basic taste sample taste like plain
for several times if
and umami was water, while mark (?) is
needed.
started once used if not sure with the
taste.