Feststell Taste - traduction vers Anglais
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  1. Dictionnaires
  2. Dictionnaire anglais-allemand
  3. Feststell Taste

Feststell Taste - traduction vers Anglais

ONE OF THE FIVE BASIC TASTES
Umame; Savoriness; Umami taste; Meaty taste; Savory taste; Fifth taste; Savoury taste; Savory (taste); Umami (taste)
  • [[Anchovies]] are rich in umami
  • Kikunae Ikeda

Feststell Taste      
Caps Lock key, key which allows typing in all capital letters without pressing the Shift key
sense of taste         
  • Taste buds and papillae of the tongue
  • This diagram linearly (unless otherwise mentioned) tracks the projections of all known structures that allow for taste to their relevant endpoints in the human brain.
  • The diagram depicted above shows the signal transduction pathway of the bitter taste. Bitter taste has many different receptors and signal transduction pathways. Bitter indicates poison to animals. It is most similar to sweet. Object A is a taste bud, object B is one taste cell, and object C is a neuron attached to object B. I. Part I is the reception of a molecule.1. A bitter substance such as quinine, is consumed and binds to G Protein-coupled receptors.II. Part II is the transduction pathway 2. Gustducin, a G protein second messenger, is activated. 3. Phosphodiesterase, an enzyme, is then activated. 4. Cyclic nucleotide, cNMP, is used, lowering the concentration 5. Channels such as the K+, potassium, channels, close. III. Part III is the response of the taste cell. 6. This leads to increased levels of Ca+. 7. The neurotransmitters are activated. 8. The signal is sent to the neuron.
  • The diagram depicts the signal transduction pathway of the sour or salty taste. Object A is a taste bud, object B is a taste receptor cell within object A, and object C is the neuron attached to object B. I. Part I is the reception of hydrogen ions or sodium ions. 1. If the taste is sour, H<sup>+</sup> ions, from acidic substances, pass through H<sup>+</sup> channels. Depolarization takes place II. Part II is the transduction pathway of the relay molecules. 2. Cation, such as K<sup>+</sup>, channels are opened. III. Part III is the response of the cell. 3. An influx of Ca<sup>+</sup> ions is activated. 4. The Ca<sup>+</sup> activates neurotransmitters. 5. A signal is sent to the neuron attached to the taste bud.
  • The diagram above depicts the signal transduction pathway of the sweet taste. Object A is a taste bud, object B is one taste cell of the taste bud, and object C is the neuron attached to the taste cell. I. Part I shows the reception of a molecule. 1. Sugar, the first messenger, binds to a protein receptor on the cell membrane. II. Part II shows the transduction of the relay molecules. 2. G Protein-coupled receptors, second messengers, are activated. 3. G Proteins activate adenylate cyclase, an enzyme, which increases the cAMP concentration. Depolarization occurs. 4. The energy, from step 3, is given to activate the K+, potassium, protein channels.III. Part III shows the response of the taste cell. 5. Ca+, calcium, protein channels is activated.6. The increased Ca+ concentration activates neurotransmitter vesicles. 7. The neuron connected to the taste bud is stimulated by the neurotransmitters.
SENSE THAT DETECTS TYPES OF CHEMICALS THAT TOUCH THE TONGUE
Basic taste; Basic tastes; Gustatory; Gustatory system; Sour; Bitter (taste); Sourness; Bitter taste; Yumminess; Saltiness; Primary tastes; Gustation; Tasteful; Sense of taste; Four tastes; Gustatory sense; Gustatory sensation; Tangiest; Sour taste; Tartness; Bitterness (taste); Tart (flavor); Gustaoception; Kokumi; Gustatory systems; Oleogustus; Draft:Oleogustus; Oiliogustus; Oliogustus; Bitter flavor; Primary taste; Taſte; Taste perception; Taste threshold; Salty taste; Salty (taste); Sour (taste); Flavor (taste); Flavour (taste)
Geschmacksinn (einer der fünf Sinne)
taste bud         
ANATOMICAL STRUCTURE CONTAINING GUSTATORY CELLS
Taste buds; Tastebud; Taste-buds; Taste pore; Papillae of the tongue; Tastebuds; Taste Bud; Taste Buds; Tongue and taste buds
Geschmacksrezeptor, Sensor der sich auf der Zunge befindet und das Schmecken ermöglicht

Définition

taste
I
n.
appreciation
sense of what is proper
1) to acquire, cultivate, develop a taste
2) to demonstrate, display, show (a) taste
3) (an) acquired; artistic; bad; discriminating; elegant, excellent, exquisite; good taste (it is bad taste to ignore an invitation to a wedding)
4) a taste for (to develop a taste for music)
5) taste in (they showed good taste in planning the decor; excellent taste in music)
6) in (a certain) taste (everything was done in good taste)
7) (misc.) tastes differ; a sense of taste
sensation obtained from tasting, eating
(also fig.)
8) to leave a taste (the fruit left a pleasant taste in my mouth; the whole affair left a bitter taste in my mouth)
9) to spoil the taste
10) a bad, foul; bitter; mild; nice, pleasant, sweet; sour; strong taste
11) (misc.) the sense of taste
small amount tasted
12) to have, take (esp. AE) a taste (of)
13) to give smb. a taste of smt. (often fig.) (they gave him a taste of his own medicine)
II
v.
1) (d; intr.) to taste of (the food tastes of garlic)
2) (s) the food tastes good
Afficher plus de définitions

Wikipédia

Umami

Umami ( from Japanese: 旨味 Japanese pronunciation: [ɯmami]), or savoriness, is one of the five basic tastes. It has been described as savory and is characteristic of broths and cooked meats.: 35–36 

People taste umami through taste receptors that typically respond to glutamates and nucleotides, which are widely present in meat broths and fermented products. Glutamates are commonly added to some foods in the form of monosodium glutamate (MSG), and nucleotides are commonly added in the form of disodium guanylate, inosine monophosphate (IMP) or guanosine monophosphate (GMP). 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.

Foods that have a strong umami flavor include meats, shellfish, fish (including fish sauce and preserved fish such as maldive fish, Katsuobushi, sardines, and anchovies), tomatoes, mushrooms, hydrolyzed vegetable protein, meat extract, yeast extract, cheeses, and soy sauce.

https://en.wikipedia.org/wiki/Umami
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