Abstract
The sensory experiences that come with eating and drinking are a wonderful combination of seeing, tasting, and smelling, as well as feeling the texture, consistency, and temperature of food when we put it in our mouth. There are five types of taste. In addition to sweet, sour, bitter, and salty, there is a fifth taste, called umami, which is centrally important in Japanese cuisine, not least of all to sushi. Umami is especially associated with the taste of shellfish, smoked fish, and seaweed.
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© 2009 Springer Science+Business Media B.V
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Mouritsen, O.G. (2009). Sensory perception. In: SUSHI Food for the eye, the body & the soul. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-0618-2_4
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DOI: https://doi.org/10.1007/978-1-4419-0618-2_4
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4419-0617-5
Online ISBN: 978-1-4419-0618-2
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