Umami Taste Receptors are Sensitive To

Question

Umami taste receptors are sensitive to
A)sodium or potassium salts.
B)sugars.
C)aspartic acid, glutamic acid, and MSG.
D)acids.
E)alkaloids and spoiled foods.

Accepted Answer

Umami taste receptors are sensitive to aspartic acid, glutamic acid, and monosodium glutamate (MSG), which are all amino acids. These receptors are responsible for the savory or meaty flavor in foods.