New CED Sensation Practice Exam 2025 – Your All-in-One Guide to Master the Exam!

The primary tastes that humans can perceive include sweet, sour, salty, bitter, and umami. These five basic tastes are recognized as fundamental qualities of flavor, each corresponding to specific chemical substances and physiological pathways in the taste perception process.

Sweetness is primarily associated with sugars and certain other carbohydrates, signaling the presence of energy-rich food. Sourness typically indicates the presence of acids, often signaling spoilage or unripe food, and serves as a warning regarding potential toxicity in certain contexts. Saltiness indicates the presence of electrolytes, which are essential for bodily functions. Bitterness often serves as a natural warning system against toxic substances, as many poisonous plants tend to taste bitter. Lastly, umami, recognized more recently, corresponds to savory tastes, commonly found in foods high in glutamates like meats and cheeses, enhancing flavor and overall satiety.

Other options incorporate terms that do not represent primary tastes. For example, "spicy" refers to a sensation often associated with the pain receptors activated by certain chemical compounds (like capsaicin in chili peppers) rather than a direct taste modality, thus not qualifying as a basic taste like the others. Terms like "tangy" or "savory" may describe flavor profiles but do not