맛: 두 판 사이의 차이

[[아리스토텔레스]]는 최초로 기본 맛에 대해서 언급했으며, 기본 맛은 단맛과 쓴맛 2개만 존재한다고 주장하였다.<ref>[http://classics.mit.edu/Aristotle/soul.html On the Soul] Aristotle. Translated by J. A. Smith. The Internet Classics Archive.</ref> <ref>[http://books.google.com/books?id=QPnxaraJ7LQC&pg=PA193&lpg=PA193&dq=Aristotle+basic+taste+de+anima&source=bl&ots=e-LTAl5jY7&sig=XLE0M7LktCrr7Pf9wChJUZsW5yY&hl=en&ei=3DuUTPXpIZT4swPVnYTBCg&sa=X&oi=book_result&ct=result&resnum=7&ved=0CCoQ6AEwBg#v=onepage&q=succulent&f=false Aristotle's De anima (422b10-16)] Ronald M. Polansky. Cambridge University Press, 2007.</ref> <ref>[http://books.google.com/books?id=_GMeW9E1IB4C&pg=PA165&lpg=PA165&dq=Aristotle+basic+taste&source=bl&ots=klU5I_B_b3&sig=4MpIEs5i1PxK122afPa-v3UjV50&hl=en&ei=fzqUTNH5AYj2tgOoofHACg&sa=X&oi=book_result&ct=result&resnum=2&ved=0CBYQ6AEwAQ#v=onepage&q=Aristotle%20basic%20taste&f=false Origins of neuroscience: a history of explorations into brain function (Page 165/480)] Stanley Finger. Oxford University Press US, 2001.</ref> [[인도]]의 고대 의학인 [[아유르베다]]에서는 [[떫은맛]], [[쓴맛]], [[매운맛]], [[짠맛]], [[신맛]], [[단맛]]을 기본 맛으로 규정했다.<ref>[http://books.google.com/books?id=s2hsBJAp5fYC&lpg=PP1&dq=Ayurvedic%20balancing%3A%20an%20integration%20of%20Western%20fitness%20with%20Eastern%20wellness&pg=PA25#v=onepage&q=the%20six%20tastes&f=false Ayurvedic balancing: an integration of Western fitness with Eastern wellness (Pages 25-26/188)] Joyce Bueker. Llewellyn Worldwide, 2002.</ref><ref>[http://www.ayurbalance.com/explore_articlesixtastes.htm The Six Tastes of Ayurveda] ayurbalance.com, 2003</ref>

인간의 [[혀]]는 수천 개가 맛을 구분할 수 있지만, 이것들은 모두 5개의 기본 맛으로 분석 될 수 있다. 이전까지 기본 맛은 단맛, 짠맛, 신맛, 쓴맛의 4종류로 알려졌었는데,<ref name=times>{{인용|발행년도=2008년|발행일=11월 10일 |제목=The Claim: The tongue is mapped into four areas of taste.|저자=Anahad O'connor. |newspaper=[[The New York Times]] |page=Health section |url=http://www.nytimes.com/2008/11/11/health/11real.html?_r=1 |확인날짜=2010년 9월 13일 |postscript=&nbsp;&nbsp;May require free registration to view}}</ref><ref name=Macbeth&Lawry2006>{{인용|발행년도=2006 |저자=Macbeth, Helen & Lawry, Sue |단원=Food Preferences and Taste: An Introduction |chapterurl=http://books.google.com/books?id=10yea7-5dQ0C&pg=PA1&dq=food+preferences+taste+%22setting+the+scene%22&hl=en&ei=0aGNTLb8FMmrcYT9lYwE&sa=X&oi=book_result&ct=result&resnum=1&ved=0CCoQ6AEwAA#v=onepage&q=food%20preferences%20taste%20%22setting%20the%20scene%22&f=false |pages=1–13 |제목=Food Preferences and Taste: Continuity and Change |series=The Anthropology of Food and Nutrition |volume=Vol.2 |place=Providence, Rhode Island | 출판사=Berghahn Books |isbn=1-57181-958-4 |url=http://books.google.com/?id=10yea7-5dQ0C&printsec=frontcover&dq=%22food+preferences+and+taste%22#v=onepage&q&f=false |accessdate= 2010년 9월 12일}} Paperback ISBN 1-57181-970-3</ref><ref name=bt>[http://faculty.washington.edu/chudler/tasty.html That's Tasty] 1996-2010, Eric H. Chudler. Neuroscience for Kids, washington.edu.</ref> 최근{{언제|날짜=2012-3-2}}엔 감칠맛도 기본 맛 중 하나인 것으로 밝혀졌다.<ref name=umami>{{인용| 저자=Ikeda Kikunae | 제목=New Seasonings | 출판사=Chemical Senses | 발행년도= 2002 | volume=27 | issue=9 | pages= 847–849 |url=http://chemse.oxfordjournals.org/cgi/reprint/27/9/847|format=PDF|accessdate=2007-12-30 | doi=10.1093/chemse/27.9.847 | pmid=12438213| postscript=.}}. </ref>

<ref name=aa>[http://www.scientificamerican.com/article.cfm?id=two-great-tastes-not-great-together Why do two great tastes sometimes not taste great together?] scientificamerican.com. Dr. Tim Jacob, Cardiff University. May 22, 2009.</ref> 이며, 고기맛(영어로 meaty 또는 savory)이라고 표현된다.

<ref name=umami>[http://www.umamiinfo.com/what_is_umami?/what_is_umami?/umami_culture_around_the_world/ What Is Umami?: Umami culture around the world] Umami Information Center</ref> 나 [[간장]],

<ref name=umami/> [[동양]] 음식에서는 감칠맛이 중요하게 여겨져 왔으며, 1908년 [[일본]]의 과학자들이 처음으로 언급하였다. 그러나 [[서양]]에서 감칠맛은 최근{{언제|날짜=2012-3-2}}에 와서야 주목받고 있다<ref name=Yamaguchi&Ninomiya>{{인용|발행년도=1999 |저자=Yamaguchi, Shizuko & Ninomiya, Kumiko |chapter=Umami and Food Palatability |chapterurl=http://books.google.com/books?id=P3AggY-dWikC&pg=PA423&dq=umami&hl=en&ei=n6WNTPqEM4y4ceaanY0E&sa=X&oi=book_result&ct=result&resnum=6&ved=0CEEQ6AEwBQ#v=onepage&q=umami&f=false |pages=423–432 |editor=Roy Teranishi, Emily L. Wick, & Irwin Hornstein (editors) |제목=Flavor Chemistry: Thirty Years of Progress |series=Proceedings of an American Chemical Society Symposium, held August 23–27, 1998, in Boston, Massachusetts |place=Published in New York |출판사=Kluwer Academic/Plenum Publishers |isbn=0-306-46199-4 |url=http://books.google.com/?id=P3AggY-dWikC&printsec=frontcover&dq=%22Flavor+chemistry%22#v=onepage&q&f=false |accessdate= 2010년 9월 13일|발행일= }}</ref><ref>[http://www.umamiinfo.com/what_is_umami?/what_is_umami?/the_discovery_of_umami/ What Is Umami?: The Discovery of Umami] Umami Information Center</ref> 감칠맛은 식욕을 당기는 맛으로, 단백질이 풍부한 음식을 섭취하도록 돕는다.한편 [[1908년]] 개발된 합성 조미료인 [[글루탐산 나트륨|MSG]]는 강한 감칠맛이 난다.<ref>[http://www.chm.bris.ac.uk/motm/msg/msgv.htm Monosodium Glutamate: The molecule that enhances taste in food] Pio Monti. chm.bris.ac.uk</ref><ref>{{인용| 저자=Ikeda Kikunae | 제목=New Seasonings | 출판사=Chemical Senses |발행년도=2002 | volume=27 | issue=9 | pages= 847–849 |url=http://chemse.oxfordjournals.org/cgi/reprint/27/9/847|format=PDF|accessdate=2007-12-30 | doi=10.1093/chemse/27.9.847 | pmid=12438213| 발행일=}}</ref><ref>{{인용|저자=Nelson G, Chandrashekar J, Hoon MA, ''et al.'' |제목=An amino-acid taste receptor |출판사=Nature |volume=416 |issue=6877 |pages=199–202 |발행년도=2002 |pmid=11894099 |doi=10.1038/nature726|발행일=}}</ref>