be8e_6635
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami MSG added to foods as a glutamate source Bitter plant defensive toxins, often alkaloids, that deter herbivores Sour lactic acid from fermented dairy, increasing acidity Salty foods with high sodium chloride content MATbe8e_000e
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami L-glutamate released when proteins are broken down during digestion Sour organic acids that donate protons, such as citric acid in citrus Salty foods with high sodium chloride content Bitter quinine alkaloids from plant defense chemistry, present in tonic water MATbe8e_e11e
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami free glutamate released from protein rich foods during fermentation Sweet a disaccharide such as sucrose, common in table sucrose products Salty Na+ in solution from added sodium chloride Bitter plant defensive toxins, often alkaloids, that deter herbivores MATbe8e_6e96
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Umami free glutamate released from protein rich foods during fermentation Salty Na+ in solution from added sodium chloride Sour lactic acid from fermented dairy, increasing acidity MATbe8e_131a
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami the amino acid glutamate concentrated in aged cheeses and soy sauce Bitter plant defensive toxins, often alkaloids, that deter herbivores Sour increased H3O+ concentration in an acidic solution Salty Na+ in solution from added sodium chloride MATbe8e_875b
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami a protein hydrolysis product that increases free glutamate Bitter plant defensive toxins, often alkaloids, that deter herbivores Salty high sodium ion concentration from dissolved NaCl in snack foods Sour increased H3O+ concentration in an acidic solution MATbe8e_7217
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty sodium ions released when sodium chloride dissolves in saliva Bitter nicotine, a plant alkaloid that acts as an insect deterrent Umami a protein hydrolysis product that increases free glutamate Sweet a monosaccharide such as glucose, a common fuel for glycolysis MATbe8e_1856
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet simple saccharides commonly used as cellular energy sources Salty high sodium ion concentration from dissolved NaCl in snack foods Sour high proton concentration, low pH, typical of lemon juice Umami the amino acid glutamate concentrated in aged cheeses and soy sauce MATbe8e_898b
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami a protein hydrolysis product that increases free glutamate Salty Na+ in solution from added sodium chloride Bitter quinine alkaloids from plant defense chemistry, present in tonic water Sour acetic acid from vinegar, a proton donor that lowers pH MATbe8e_4386
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter plant defensive toxins, often alkaloids, that deter herbivores Umami MSG added to foods as a glutamate source Sour protons (H+) that lower pH in foods and drinks Salty sodium ions released when sodium chloride dissolves in saliva MATbe8e_50cb
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty Na+ in solution from added sodium chloride Bitter nicotine, a plant alkaloid that acts as an insect deterrent Sweet a monosaccharide such as glucose, a common fuel for glycolysis Sour lactic acid from fermented dairy, increasing acidity MATbe8e_5053
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty a sodium rich brine solution used to preserve foods like pickles Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Sour acetic acid from vinegar, a proton donor that lowers pH Sweet small carbohydrates absorbed in the small intestine MATbe8e_c07d
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Sweet a disaccharide such as sucrose, common in table sucrose products Salty sodium ions released when sodium chloride dissolves in saliva Bitter plant defensive toxins, often alkaloids, that deter herbivores MATbe8e_16e8
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter nicotine, a plant alkaloid that acts as an insect deterrent Sour lactic acid from fermented dairy, increasing acidity Umami a protein hydrolysis product that increases free glutamate Salty electrolyte sodium ions common in broths and cured foods MATbe8e_a211
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet small carbohydrates absorbed in the small intestine Salty high sodium ion concentration from dissolved NaCl in snack foods Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Bitter quinine alkaloids from plant defense chemistry, present in tonic water MATbe8e_955e
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour lactic acid from fermented dairy, increasing acidity Salty high sodium ion concentration from dissolved NaCl in snack foods Bitter an alkaloid poison such as strychnine used historically as pesticide Umami MSG added to foods as a glutamate source MATbe8e_2c9c
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour high proton concentration, low pH, typical of lemon juice Sweet a milk disaccharide such as lactose, common in dairy Bitter an alkaloid poison such as strychnine used historically as pesticide Salty a sodium rich brine solution used to preserve foods like pickles MATbe8e_42ce
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a milk disaccharide such as lactose, common in dairy Umami L-glutamate released when proteins are broken down during digestion Bitter nicotine, a plant alkaloid that acts as an insect deterrent Sour protons (H+) that lower pH in foods and drinks MATbe8e_d7a0
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a monosaccharide such as glucose, a common fuel for glycolysis Sour acetic acid from vinegar, a proton donor that lowers pH Salty foods with high sodium chloride content Umami free glutamate released from protein rich foods during fermentation MATbe8e_ce5f
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty foods with high sodium chloride content Sweet a milk disaccharide such as lactose, common in dairy Umami a protein hydrolysis product that increases free glutamate Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea MATbe8e_25d2
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour increased H3O+ concentration in an acidic solution Sweet a fruit hexose such as fructose, common in ripe fruit Salty a sodium rich brine solution used to preserve foods like pickles Umami L-glutamate released when proteins are broken down during digestion MATbe8e_4b6e
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter plant defensive toxins, often alkaloids, that deter herbivores Sweet a monosaccharide such as glucose, a common fuel for glycolysis Salty sodium ions released when sodium chloride dissolves in saliva Umami MSG added to foods as a glutamate source MATbe8e_8ee2
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter denatonium, a compound used to discourage accidental ingestion Sweet a starch breakdown product such as maltose Sour lactic acid from fermented dairy, increasing acidity Salty sodium ions released when sodium chloride dissolves in saliva MATbe8e_df2e
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Salty electrolyte sodium ions common in broths and cured foods Sour protons (H+) that lower pH in foods and drinks Bitter quinine alkaloids from plant defense chemistry, present in tonic water MATbe8e_5bbf
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a monosaccharide such as glucose, a common fuel for glycolysis Bitter an alkaloid poison such as strychnine used historically as pesticide Sour protons (H+) that lower pH in foods and drinks Salty a sodium rich brine solution used to preserve foods like pickles MATbe8e_2407
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a fruit hexose such as fructose, common in ripe fruit Sour protons (H+) that lower pH in foods and drinks Salty electrolyte sodium ions common in broths and cured foods Bitter an alkaloid poison such as strychnine used historically as pesticide MATbe8e_8cad
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter plant defensive toxins, often alkaloids, that deter herbivores Umami L-glutamate released when proteins are broken down during digestion Sour protons (H+) that lower pH in foods and drinks Sweet a starch breakdown product such as maltose MATbe8e_a918
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami L-glutamate released when proteins are broken down during digestion Bitter denatonium, a compound used to discourage accidental ingestion Salty high sodium ion concentration from dissolved NaCl in snack foods Sweet small carbohydrates absorbed in the small intestine MATbe8e_85cf
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Sour lactic acid from fermented dairy, increasing acidity Salty electrolyte sodium ions common in broths and cured foods Sweet a monosaccharide such as glucose, a common fuel for glycolysis MATbe8e_9b19
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a disaccharide such as sucrose, common in table sucrose products Salty a sodium rich brine solution used to preserve foods like pickles Sour lactic acid from fermented dairy, increasing acidity Bitter denatonium, a compound used to discourage accidental ingestion MATbe8e_f595
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Sweet simple saccharides commonly used as cellular energy sources Umami the amino acid glutamate concentrated in aged cheeses and soy sauce Sour protons (H+) that lower pH in foods and drinks MATbe8e_a256
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami a protein hydrolysis product that increases free glutamate Sweet a milk disaccharide such as lactose, common in dairy Salty a sodium rich brine solution used to preserve foods like pickles Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea MATbe8e_a3ea
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami free glutamate released from protein rich foods during fermentation Bitter denatonium, a compound used to discourage accidental ingestion Sour increased H3O+ concentration in an acidic solution Sweet a disaccharide such as sucrose, common in table sucrose products MATbe8e_7ec1
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a milk disaccharide such as lactose, common in dairy Sour lactic acid from fermented dairy, increasing acidity Bitter nicotine, a plant alkaloid that acts as an insect deterrent Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning MATbe8e_6955
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour increased H3O+ concentration in an acidic solution Sweet a fruit hexose such as fructose, common in ripe fruit Bitter an alkaloid poison such as strychnine used historically as pesticide Umami a protein hydrolysis product that increases free glutamate MATbe8e_f824
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour increased H3O+ concentration in an acidic solution Umami L-glutamate released when proteins are broken down during digestion Bitter denatonium, a compound used to discourage accidental ingestion Salty sodium ions released when sodium chloride dissolves in saliva MATbe8e_64c4
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter plant defensive toxins, often alkaloids, that deter herbivores Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Salty a sodium rich brine solution used to preserve foods like pickles Sweet a disaccharide such as sucrose, common in table sucrose products MATbe8e_e3ed
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami a protein hydrolysis product that increases free glutamate Bitter plant defensive toxins, often alkaloids, that deter herbivores Salty foods with high sodium chloride content Sour high proton concentration, low pH, typical of lemon juice MATbe8e_877f
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter nicotine, a plant alkaloid that acts as an insect deterrent Umami a protein hydrolysis product that increases free glutamate Salty Na+ in solution from added sodium chloride Sweet a starch breakdown product such as maltose MATbe8e_da2a
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty Na+ in solution from added sodium chloride Bitter an alkaloid poison such as strychnine used historically as pesticide Sweet simple saccharides commonly used as cellular energy sources Sour protons (H+) that lower pH in foods and drinks MATbe8e_a49d
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter an alkaloid poison such as strychnine used historically as pesticide Salty high sodium ion concentration from dissolved NaCl in snack foods Sour lactic acid from fermented dairy, increasing acidity Sweet a starch breakdown product such as maltose MATbe8e_ba11
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami MSG added to foods as a glutamate source Sweet a starch breakdown product such as maltose Sour increased H3O+ concentration in an acidic solution Salty high sodium ion concentration from dissolved NaCl in snack foods MATbe8e_b91e
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty electrolyte sodium ions common in broths and cured foods Bitter quinine alkaloids from plant defense chemistry, present in tonic water Sweet a fruit hexose such as fructose, common in ripe fruit Sour increased H3O+ concentration in an acidic solution MATbe8e_abd4
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty foods with high sodium chloride content Umami L-glutamate released when proteins are broken down during digestion Sour protons (H+) that lower pH in foods and drinks Sweet a monosaccharide such as glucose, a common fuel for glycolysis MATbe8e_e923
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour increased H3O+ concentration in an acidic solution Salty high sodium ion concentration from dissolved NaCl in snack foods Bitter quinine alkaloids from plant defense chemistry, present in tonic water Sweet a starch breakdown product such as maltose MATbe8e_beca
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour high proton concentration, low pH, typical of lemon juice Bitter quinine alkaloids from plant defense chemistry, present in tonic water Sweet a monosaccharide such as glucose, a common fuel for glycolysis Umami a protein hydrolysis product that increases free glutamate MATbe8e_5c04
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Sweet a disaccharide such as sucrose, common in table sucrose products Bitter denatonium, a compound used to discourage accidental ingestion Salty high sodium ion concentration from dissolved NaCl in snack foods MATbe8e_73ae
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour lactic acid from fermented dairy, increasing acidity Bitter denatonium, a compound used to discourage accidental ingestion Salty electrolyte sodium ions common in broths and cured foods Umami L-glutamate released when proteins are broken down during digestion MATbe8e_52c4
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour high proton concentration, low pH, typical of lemon juice Salty a sodium rich brine solution used to preserve foods like pickles Umami a protein hydrolysis product that increases free glutamate Bitter nicotine, a plant alkaloid that acts as an insect deterrent MATbe8e_48ee
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty sodium ions released when sodium chloride dissolves in saliva Umami free glutamate released from protein rich foods during fermentation Sour acetic acid from vinegar, a proton donor that lowers pH Sweet a monosaccharide such as glucose, a common fuel for glycolysis MATbe8e_f9c7
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour high proton concentration, low pH, typical of lemon juice Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Sweet a milk disaccharide such as lactose, common in dairy MATbe8e_32d3
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami the amino acid glutamate concentrated in aged cheeses and soy sauce Bitter quinine alkaloids from plant defense chemistry, present in tonic water Sour protons (H+) that lower pH in foods and drinks Salty high sodium ion concentration from dissolved NaCl in snack foods MATbe8e_6508
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami free glutamate released from protein rich foods during fermentation Sour organic acids that donate protons, such as citric acid in citrus Salty high sodium ion concentration from dissolved NaCl in snack foods Sweet simple saccharides commonly used as cellular energy sources MATbe8e_9ebe
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty high sodium ion concentration from dissolved NaCl in snack foods Sour acetic acid from vinegar, a proton donor that lowers pH Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Umami L-glutamate released when proteins are broken down during digestion MATbe8e_34e2
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a starch breakdown product such as maltose Umami MSG added to foods as a glutamate source Sour acetic acid from vinegar, a proton donor that lowers pH Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea MATbe8e_417f
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a disaccharide such as sucrose, common in table sucrose products Sour high proton concentration, low pH, typical of lemon juice Salty electrolyte sodium ions common in broths and cured foods Bitter an alkaloid poison such as strychnine used historically as pesticide MATbe8e_353e
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty Na+ in solution from added sodium chloride Sweet a monosaccharide such as glucose, a common fuel for glycolysis Sour organic acids that donate protons, such as citric acid in citrus Umami the amino acid glutamate concentrated in aged cheeses and soy sauce MATbe8e_b023
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami MSG added to foods as a glutamate source Salty sodium ions released when sodium chloride dissolves in saliva Sour acetic acid from vinegar, a proton donor that lowers pH Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea MATbe8e_9a21
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty sodium ions released when sodium chloride dissolves in saliva Sour lactic acid from fermented dairy, increasing acidity Sweet a milk disaccharide such as lactose, common in dairy Bitter an alkaloid poison such as strychnine used historically as pesticide MATbe8e_283b
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a fruit hexose such as fructose, common in ripe fruit Sour organic acids that donate protons, such as citric acid in citrus Umami L-glutamate released when proteins are broken down during digestion Bitter plant defensive toxins, often alkaloids, that deter herbivores MATbe8e_20dd
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty electrolyte sodium ions common in broths and cured foods Sour acetic acid from vinegar, a proton donor that lowers pH Umami MSG added to foods as a glutamate source Sweet simple saccharides commonly used as cellular energy sources MATbe8e_abc9
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter nicotine, a plant alkaloid that acts as an insect deterrent Salty sodium ions released when sodium chloride dissolves in saliva Umami MSG added to foods as a glutamate source Sour organic acids that donate protons, such as citric acid in citrus MATbe8e_8990
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour increased H3O+ concentration in an acidic solution Bitter denatonium, a compound used to discourage accidental ingestion Salty foods with high sodium chloride content Umami L-glutamate released when proteins are broken down during digestion MATbe8e_269e
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter denatonium, a compound used to discourage accidental ingestion Sweet simple saccharides commonly used as cellular energy sources Salty a sodium rich brine solution used to preserve foods like pickles Sour high proton concentration, low pH, typical of lemon juice MATbe8e_c9de
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a fruit hexose such as fructose, common in ripe fruit Umami a protein hydrolysis product that increases free glutamate Salty high sodium ion concentration from dissolved NaCl in snack foods Sour increased H3O+ concentration in an acidic solution MATbe8e_a04d
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter nicotine, a plant alkaloid that acts as an insect deterrent Salty foods with high sodium chloride content Sweet a disaccharide such as sucrose, common in table sucrose products Umami a protein hydrolysis product that increases free glutamate MATbe8e_83a5
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty sodium ions released when sodium chloride dissolves in saliva Umami the amino acid glutamate concentrated in aged cheeses and soy sauce Sweet a starch breakdown product such as maltose Bitter quinine alkaloids from plant defense chemistry, present in tonic water MATbe8e_2b01
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour acetic acid from vinegar, a proton donor that lowers pH Umami the amino acid glutamate concentrated in aged cheeses and soy sauce Salty sodium ions released when sodium chloride dissolves in saliva Bitter nicotine, a plant alkaloid that acts as an insect deterrent MATbe8e_51d3
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami free glutamate released from protein rich foods during fermentation Salty a sodium rich brine solution used to preserve foods like pickles Bitter nicotine, a plant alkaloid that acts as an insect deterrent Sour increased H3O+ concentration in an acidic solution MATbe8e_7f31
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty sodium ions released when sodium chloride dissolves in saliva Sweet simple saccharides commonly used as cellular energy sources Umami MSG added to foods as a glutamate source Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea MATbe8e_9398
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a fruit hexose such as fructose, common in ripe fruit Sour high proton concentration, low pH, typical of lemon juice Umami a protein hydrolysis product that increases free glutamate Bitter quinine alkaloids from plant defense chemistry, present in tonic water MATbe8e_bad9
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour increased H3O+ concentration in an acidic solution Bitter denatonium, a compound used to discourage accidental ingestion Umami L-glutamate released when proteins are broken down during digestion Sweet a disaccharide such as sucrose, common in table sucrose products MATbe8e_7634
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a starch breakdown product such as maltose Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Sour protons (H+) that lower pH in foods and drinks MATbe8e_2a14
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour acetic acid from vinegar, a proton donor that lowers pH Umami the amino acid glutamate concentrated in aged cheeses and soy sauce Bitter denatonium, a compound used to discourage accidental ingestion Salty sodium ions released when sodium chloride dissolves in saliva MATbe8e_3b74
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour protons (H+) that lower pH in foods and drinks Salty electrolyte sodium ions common in broths and cured foods Bitter nicotine, a plant alkaloid that acts as an insect deterrent Umami free glutamate released from protein rich foods during fermentation MATbe8e_2d42
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter quinine alkaloids from plant defense chemistry, present in tonic water Salty Na+ in solution from added sodium chloride Umami L-glutamate released when proteins are broken down during digestion Sour organic acids that donate protons, such as citric acid in citrus MATbe8e_6dd1
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty high sodium ion concentration from dissolved NaCl in snack foods Sweet small carbohydrates absorbed in the small intestine Umami MSG added to foods as a glutamate source Sour acetic acid from vinegar, a proton donor that lowers pH MATbe8e_be41
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty sodium ions released when sodium chloride dissolves in saliva Sour increased H3O+ concentration in an acidic solution Sweet small carbohydrates absorbed in the small intestine Bitter nicotine, a plant alkaloid that acts as an insect deterrent MATbe8e_b785
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty sodium ions released when sodium chloride dissolves in saliva Bitter an alkaloid poison such as strychnine used historically as pesticide Sweet small carbohydrates absorbed in the small intestine Sour lactic acid from fermented dairy, increasing acidity MATbe8e_8af1
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a disaccharide such as sucrose, common in table sucrose products Umami a protein hydrolysis product that increases free glutamate Sour protons (H+) that lower pH in foods and drinks Salty a sodium rich brine solution used to preserve foods like pickles MATbe8e_e210
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Sour high proton concentration, low pH, typical of lemon juice Salty a sodium rich brine solution used to preserve foods like pickles Sweet simple saccharides commonly used as cellular energy sources MATbe8e_b58c
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour lactic acid from fermented dairy, increasing acidity Bitter quinine alkaloids from plant defense chemistry, present in tonic water Salty high sodium ion concentration from dissolved NaCl in snack foods Sweet small carbohydrates absorbed in the small intestine MATbe8e_015d
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Sour acetic acid from vinegar, a proton donor that lowers pH Sweet a disaccharide such as sucrose, common in table sucrose products Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning MATbe8e_f70c
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty high sodium ion concentration from dissolved NaCl in snack foods Sour organic acids that donate protons, such as citric acid in citrus Bitter an alkaloid poison such as strychnine used historically as pesticide Sweet a fruit hexose such as fructose, common in ripe fruit MATbe8e_3e55
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami a protein hydrolysis product that increases free glutamate Sweet a milk disaccharide such as lactose, common in dairy Salty foods with high sodium chloride content Bitter plant defensive toxins, often alkaloids, that deter herbivores MATbe8e_440d
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour organic acids that donate protons, such as citric acid in citrus Salty sodium ions released when sodium chloride dissolves in saliva Sweet a disaccharide such as sucrose, common in table sucrose products Bitter plant defensive toxins, often alkaloids, that deter herbivores MATbe8e_868c
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter plant defensive toxins, often alkaloids, that deter herbivores Umami a protein hydrolysis product that increases free glutamate Sour acetic acid from vinegar, a proton donor that lowers pH Salty a sodium rich brine solution used to preserve foods like pickles MATbe8e_1157
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Sour increased H3O+ concentration in an acidic solution Sweet small carbohydrates absorbed in the small intestine Bitter an alkaloid poison such as strychnine used historically as pesticide MATbe8e_fb9f
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter quinine alkaloids from plant defense chemistry, present in tonic water Sour high proton concentration, low pH, typical of lemon juice Umami the amino acid glutamate concentrated in aged cheeses and soy sauce Salty electrolyte sodium ions common in broths and cured foods MATbe8e_d7a1
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami L-glutamate released when proteins are broken down during digestion Bitter quinine alkaloids from plant defense chemistry, present in tonic water Sour organic acids that donate protons, such as citric acid in citrus Sweet a fruit hexose such as fructose, common in ripe fruit MATbe8e_6c9a
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a starch breakdown product such as maltose Sour protons (H+) that lower pH in foods and drinks Umami the amino acid glutamate concentrated in aged cheeses and soy sauce Salty foods with high sodium chloride content MATbe8e_0ca8
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a milk disaccharide such as lactose, common in dairy Salty electrolyte sodium ions common in broths and cured foods Sour acetic acid from vinegar, a proton donor that lowers pH Bitter quinine alkaloids from plant defense chemistry, present in tonic water MATbe8e_29d8
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty a sodium rich brine solution used to preserve foods like pickles Sour lactic acid from fermented dairy, increasing acidity Umami L-glutamate released when proteins are broken down during digestion Bitter plant defensive toxins, often alkaloids, that deter herbivores MATbe8e_7f88
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty high sodium ion concentration from dissolved NaCl in snack foods Umami free glutamate released from protein rich foods during fermentation Sweet a monosaccharide such as glucose, a common fuel for glycolysis Bitter plant defensive toxins, often alkaloids, that deter herbivores MATbe8e_325c
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Bitter an alkaloid poison such as strychnine used historically as pesticide Salty Na+ in solution from added sodium chloride Sweet a fruit hexose such as fructose, common in ripe fruit MATbe8e_ce18
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami L-glutamate released when proteins are broken down during digestion Sour increased H3O+ concentration in an acidic solution Sweet simple saccharides commonly used as cellular energy sources Salty foods with high sodium chloride content MATbe8e_0683
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter an alkaloid poison such as strychnine used historically as pesticide Salty high sodium ion concentration from dissolved NaCl in snack foods Sweet small carbohydrates absorbed in the small intestine Umami the amino acid glutamate concentrated in aged cheeses and soy sauce MATbe8e_08cc
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami L-glutamate released when proteins are broken down during digestion Sweet small carbohydrates absorbed in the small intestine Sour protons (H+) that lower pH in foods and drinks Bitter quinine alkaloids from plant defense chemistry, present in tonic water MATbe8e_16dc
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty high sodium ion concentration from dissolved NaCl in snack foods Sweet simple saccharides commonly used as cellular energy sources Bitter denatonium, a compound used to discourage accidental ingestion Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning MATbe8e_d8a8
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour increased H3O+ concentration in an acidic solution Umami MSG added to foods as a glutamate source Salty electrolyte sodium ions common in broths and cured foods Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea MATbe8e_fbe5
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami free glutamate released from protein rich foods during fermentation Bitter denatonium, a compound used to discourage accidental ingestion Sweet a milk disaccharide such as lactose, common in dairy Sour lactic acid from fermented dairy, increasing acidity MATbe8e_06b5
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Sour increased H3O+ concentration in an acidic solution Salty Na+ in solution from added sodium chloride Sweet a disaccharide such as sucrose, common in table sucrose products MATbe8e_1871
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour organic acids that donate protons, such as citric acid in citrus Bitter nicotine, a plant alkaloid that acts as an insect deterrent Sweet a milk disaccharide such as lactose, common in dairy Umami a protein hydrolysis product that increases free glutamate MATbe8e_e654
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty electrolyte sodium ions common in broths and cured foods Bitter nicotine, a plant alkaloid that acts as an insect deterrent Sweet a milk disaccharide such as lactose, common in dairy Sour organic acids that donate protons, such as citric acid in citrus MATbe8e_2e0e
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a disaccharide such as sucrose, common in table sucrose products Umami MSG added to foods as a glutamate source Bitter nicotine, a plant alkaloid that acts as an insect deterrent Sour high proton concentration, low pH, typical of lemon juice MATbe8e_b8c1
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty electrolyte sodium ions common in broths and cured foods Sour lactic acid from fermented dairy, increasing acidity Umami MSG added to foods as a glutamate source Bitter an alkaloid poison such as strychnine used historically as pesticide MATbe8e_f1c0
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Salty high sodium ion concentration from dissolved NaCl in snack foods Sour increased H3O+ concentration in an acidic solution Sweet simple saccharides commonly used as cellular energy sources MATbe8e_e91d
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter nicotine, a plant alkaloid that acts as an insect deterrent Sweet a monosaccharide such as glucose, a common fuel for glycolysis Salty sodium ions released when sodium chloride dissolves in saliva Sour increased H3O+ concentration in an acidic solution MATbe8e_3222
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour lactic acid from fermented dairy, increasing acidity Bitter an alkaloid poison such as strychnine used historically as pesticide Sweet a milk disaccharide such as lactose, common in dairy Salty Na+ in solution from added sodium chloride MATbe8e_b7d1
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour increased H3O+ concentration in an acidic solution Sweet small carbohydrates absorbed in the small intestine Umami L-glutamate released when proteins are broken down during digestion Bitter quinine alkaloids from plant defense chemistry, present in tonic water MATbe8e_486b
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami L-glutamate released when proteins are broken down during digestion Sweet a disaccharide such as sucrose, common in table sucrose products Bitter an alkaloid poison such as strychnine used historically as pesticide Salty electrolyte sodium ions common in broths and cured foods MATbe8e_2666
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami free glutamate released from protein rich foods during fermentation Sour lactic acid from fermented dairy, increasing acidity Sweet a milk disaccharide such as lactose, common in dairy Bitter plant defensive toxins, often alkaloids, that deter herbivores MATbe8e_bd12
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami L-glutamate released when proteins are broken down during digestion Sour organic acids that donate protons, such as citric acid in citrus Bitter quinine alkaloids from plant defense chemistry, present in tonic water Sweet a monosaccharide such as glucose, a common fuel for glycolysis MATbe8e_bf23
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami L-glutamate released when proteins are broken down during digestion Salty foods with high sodium chloride content Sour lactic acid from fermented dairy, increasing acidity Bitter denatonium, a compound used to discourage accidental ingestion MATbe8e_646e
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter nicotine, a plant alkaloid that acts as an insect deterrent Umami free glutamate released from protein rich foods during fermentation Sour increased H3O+ concentration in an acidic solution Sweet a fruit hexose such as fructose, common in ripe fruit MATbe8e_9a30
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty foods with high sodium chloride content Sour increased H3O+ concentration in an acidic solution Bitter plant defensive toxins, often alkaloids, that deter herbivores Sweet a monosaccharide such as glucose, a common fuel for glycolysis MATbe8e_9ff8
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty sodium ions released when sodium chloride dissolves in saliva Sweet a milk disaccharide such as lactose, common in dairy Umami MSG added to foods as a glutamate source Bitter quinine alkaloids from plant defense chemistry, present in tonic water MATbe8e_897a
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami the amino acid glutamate concentrated in aged cheeses and soy sauce Sweet small carbohydrates absorbed in the small intestine Sour high proton concentration, low pH, typical of lemon juice Salty foods with high sodium chloride content MATbe8e_267e
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter nicotine, a plant alkaloid that acts as an insect deterrent Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Sweet a starch breakdown product such as maltose Salty foods with high sodium chloride content MATbe8e_7f2e
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a milk disaccharide such as lactose, common in dairy Bitter plant defensive toxins, often alkaloids, that deter herbivores Salty a sodium rich brine solution used to preserve foods like pickles Umami the amino acid glutamate concentrated in aged cheeses and soy sauce MATbe8e_aae4
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour high proton concentration, low pH, typical of lemon juice Sweet simple saccharides commonly used as cellular energy sources Salty high sodium ion concentration from dissolved NaCl in snack foods Bitter denatonium, a compound used to discourage accidental ingestion MATbe8e_da7f
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter quinine alkaloids from plant defense chemistry, present in tonic water Sweet a starch breakdown product such as maltose Salty foods with high sodium chloride content Umami L-glutamate released when proteins are broken down during digestion MATbe8e_0563
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Salty Na+ in solution from added sodium chloride Sour protons (H+) that lower pH in foods and drinks Bitter plant defensive toxins, often alkaloids, that deter herbivores MATbe8e_2e52
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour lactic acid from fermented dairy, increasing acidity Salty high sodium ion concentration from dissolved NaCl in snack foods Bitter an alkaloid poison such as strychnine used historically as pesticide Sweet a fruit hexose such as fructose, common in ripe fruit MATbe8e_6396
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami MSG added to foods as a glutamate source Salty Na+ in solution from added sodium chloride Sweet simple saccharides commonly used as cellular energy sources Sour organic acids that donate protons, such as citric acid in citrus MATbe8e_0634
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a starch breakdown product such as maltose Umami MSG added to foods as a glutamate source Salty a sodium rich brine solution used to preserve foods like pickles Sour high proton concentration, low pH, typical of lemon juice MATbe8e_77f3
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour high proton concentration, low pH, typical of lemon juice Salty foods with high sodium chloride content Sweet a milk disaccharide such as lactose, common in dairy Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea MATbe8e_378f
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Umami MSG added to foods as a glutamate source Sweet small carbohydrates absorbed in the small intestine Sour organic acids that donate protons, such as citric acid in citrus MATbe8e_f073
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami free glutamate released from protein rich foods during fermentation Sweet a milk disaccharide such as lactose, common in dairy Salty a sodium rich brine solution used to preserve foods like pickles Bitter plant defensive toxins, often alkaloids, that deter herbivores MATbe8e_7f96
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Bitter quinine alkaloids from plant defense chemistry, present in tonic water Sour organic acids that donate protons, such as citric acid in citrus Salty high sodium ion concentration from dissolved NaCl in snack foods MATbe8e_1be8
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter nicotine, a plant alkaloid that acts as an insect deterrent Sour acetic acid from vinegar, a proton donor that lowers pH Salty a sodium rich brine solution used to preserve foods like pickles Sweet a milk disaccharide such as lactose, common in dairy MATbe8e_2585
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour protons (H+) that lower pH in foods and drinks Bitter nicotine, a plant alkaloid that acts as an insect deterrent Umami the amino acid glutamate concentrated in aged cheeses and soy sauce Sweet a milk disaccharide such as lactose, common in dairy MATbe8e_047b
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami MSG added to foods as a glutamate source Sweet a fruit hexose such as fructose, common in ripe fruit Sour lactic acid from fermented dairy, increasing acidity Salty electrolyte sodium ions common in broths and cured foods MATbe8e_d7b1
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a milk disaccharide such as lactose, common in dairy Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Bitter nicotine, a plant alkaloid that acts as an insect deterrent Sour high proton concentration, low pH, typical of lemon juice MATbe8e_3db8
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty foods with high sodium chloride content Sweet simple saccharides commonly used as cellular energy sources Bitter denatonium, a compound used to discourage accidental ingestion Umami the amino acid glutamate concentrated in aged cheeses and soy sauce MATbe8e_7d7b
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami MSG added to foods as a glutamate source Sour lactic acid from fermented dairy, increasing acidity Salty foods with high sodium chloride content Sweet a disaccharide such as sucrose, common in table sucrose products MATbe8e_a7b1
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter denatonium, a compound used to discourage accidental ingestion Sour lactic acid from fermented dairy, increasing acidity Salty high sodium ion concentration from dissolved NaCl in snack foods Umami free glutamate released from protein rich foods during fermentation MATbe8e_c16c
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour high proton concentration, low pH, typical of lemon juice Bitter an alkaloid poison such as strychnine used historically as pesticide Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Salty foods with high sodium chloride content MATbe8e_2d53
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter plant defensive toxins, often alkaloids, that deter herbivores Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Sour increased H3O+ concentration in an acidic solution Salty sodium ions released when sodium chloride dissolves in saliva MATbe8e_2fc2
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour increased H3O+ concentration in an acidic solution Salty electrolyte sodium ions common in broths and cured foods Bitter nicotine, a plant alkaloid that acts as an insect deterrent Sweet a fruit hexose such as fructose, common in ripe fruit MATbe8e_8be3
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami the amino acid glutamate concentrated in aged cheeses and soy sauce Salty a sodium rich brine solution used to preserve foods like pickles Bitter an alkaloid poison such as strychnine used historically as pesticide Sour lactic acid from fermented dairy, increasing acidity MATbe8e_fc3a
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty foods with high sodium chloride content Sweet a fruit hexose such as fructose, common in ripe fruit Umami L-glutamate released when proteins are broken down during digestion Sour acetic acid from vinegar, a proton donor that lowers pH MATbe8e_2adf
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Umami MSG added to foods as a glutamate source Sweet simple saccharides commonly used as cellular energy sources Salty foods with high sodium chloride content MATbe8e_2f1b
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter plant defensive toxins, often alkaloids, that deter herbivores Umami L-glutamate released when proteins are broken down during digestion Sour organic acids that donate protons, such as citric acid in citrus Salty a sodium rich brine solution used to preserve foods like pickles MATbe8e_c057
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami L-glutamate released when proteins are broken down during digestion Sour protons (H+) that lower pH in foods and drinks Sweet a starch breakdown product such as maltose Salty a sodium rich brine solution used to preserve foods like pickles MATbe8e_21e0
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Salty foods with high sodium chloride content Umami free glutamate released from protein rich foods during fermentation Sweet a disaccharide such as sucrose, common in table sucrose products MATbe8e_1826
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a fruit hexose such as fructose, common in ripe fruit Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Salty electrolyte sodium ions common in broths and cured foods Sour high proton concentration, low pH, typical of lemon juice MATbe8e_0a49
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami L-glutamate released when proteins are broken down during digestion Sweet simple saccharides commonly used as cellular energy sources Bitter quinine alkaloids from plant defense chemistry, present in tonic water Salty foods with high sodium chloride content MATbe8e_8575
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter nicotine, a plant alkaloid that acts as an insect deterrent Umami the amino acid glutamate concentrated in aged cheeses and soy sauce Sweet a starch breakdown product such as maltose Salty electrolyte sodium ions common in broths and cured foods MATbe8e_4965
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty electrolyte sodium ions common in broths and cured foods Bitter quinine alkaloids from plant defense chemistry, present in tonic water Sour protons (H+) that lower pH in foods and drinks Sweet a starch breakdown product such as maltose MATbe8e_1741
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami free glutamate released from protein rich foods during fermentation Sweet a fruit hexose such as fructose, common in ripe fruit Salty electrolyte sodium ions common in broths and cured foods Sour increased H3O+ concentration in an acidic solution MATbe8e_2330
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour organic acids that donate protons, such as citric acid in citrus Salty a sodium rich brine solution used to preserve foods like pickles Bitter nicotine, a plant alkaloid that acts as an insect deterrent Sweet small carbohydrates absorbed in the small intestine MATbe8e_2a83
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami free glutamate released from protein rich foods during fermentation Sweet a milk disaccharide such as lactose, common in dairy Salty high sodium ion concentration from dissolved NaCl in snack foods Sour lactic acid from fermented dairy, increasing acidity MATbe8e_57e8
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter nicotine, a plant alkaloid that acts as an insect deterrent Sweet small carbohydrates absorbed in the small intestine Sour organic acids that donate protons, such as citric acid in citrus Umami the amino acid glutamate concentrated in aged cheeses and soy sauce MATbe8e_9a66
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour lactic acid from fermented dairy, increasing acidity Salty foods with high sodium chloride content Umami a protein hydrolysis product that increases free glutamate Sweet a starch breakdown product such as maltose MATbe8e_0402
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour high proton concentration, low pH, typical of lemon juice Salty high sodium ion concentration from dissolved NaCl in snack foods Sweet a fruit hexose such as fructose, common in ripe fruit Umami free glutamate released from protein rich foods during fermentation MATbe8e_4b5f
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour acetic acid from vinegar, a proton donor that lowers pH Sweet a fruit hexose such as fructose, common in ripe fruit Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Salty a sodium rich brine solution used to preserve foods like pickles MATbe8e_5973
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty a sodium rich brine solution used to preserve foods like pickles Sour lactic acid from fermented dairy, increasing acidity Umami L-glutamate released when proteins are broken down during digestion Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea MATbe8e_4dbb
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty high sodium ion concentration from dissolved NaCl in snack foods Sweet a disaccharide such as sucrose, common in table sucrose products Bitter denatonium, a compound used to discourage accidental ingestion Umami free glutamate released from protein rich foods during fermentation MATbe8e_b5e6
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour high proton concentration, low pH, typical of lemon juice Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Sweet simple saccharides commonly used as cellular energy sources MATbe8e_3381
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Bitter plant defensive toxins, often alkaloids, that deter herbivores Sour increased H3O+ concentration in an acidic solution Salty electrolyte sodium ions common in broths and cured foods MATbe8e_5d43
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter quinine alkaloids from plant defense chemistry, present in tonic water Umami L-glutamate released when proteins are broken down during digestion Salty a sodium rich brine solution used to preserve foods like pickles Sweet a monosaccharide such as glucose, a common fuel for glycolysis MATbe8e_cecb
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a starch breakdown product such as maltose Umami L-glutamate released when proteins are broken down during digestion Salty a sodium rich brine solution used to preserve foods like pickles Bitter plant defensive toxins, often alkaloids, that deter herbivores MATbe8e_66c7
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami free glutamate released from protein rich foods during fermentation Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Sweet a disaccharide such as sucrose, common in table sucrose products Sour protons (H+) that lower pH in foods and drinks MATbe8e_796e
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour protons (H+) that lower pH in foods and drinks Salty foods with high sodium chloride content Bitter plant defensive toxins, often alkaloids, that deter herbivores Umami MSG added to foods as a glutamate source MATbe8e_22fc
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty foods with high sodium chloride content Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Sweet small carbohydrates absorbed in the small intestine Sour acetic acid from vinegar, a proton donor that lowers pH MATbe8e_94b7
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter nicotine, a plant alkaloid that acts as an insect deterrent Salty Na+ in solution from added sodium chloride Umami the amino acid glutamate concentrated in aged cheeses and soy sauce Sweet a disaccharide such as sucrose, common in table sucrose products MATbe8e_58e3
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Sour high proton concentration, low pH, typical of lemon juice Salty foods with high sodium chloride content Sweet a monosaccharide such as glucose, a common fuel for glycolysis MATbe8e_3b1e
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty Na+ in solution from added sodium chloride Sweet small carbohydrates absorbed in the small intestine Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Bitter an alkaloid poison such as strychnine used historically as pesticide MATbe8e_ad39
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter plant defensive toxins, often alkaloids, that deter herbivores Sweet a monosaccharide such as glucose, a common fuel for glycolysis Sour organic acids that donate protons, such as citric acid in citrus Salty electrolyte sodium ions common in broths and cured foods MATbe8e_83f6
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty high sodium ion concentration from dissolved NaCl in snack foods Bitter denatonium, a compound used to discourage accidental ingestion Sweet simple saccharides commonly used as cellular energy sources Umami a protein hydrolysis product that increases free glutamate MATbe8e_dea2
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami free glutamate released from protein rich foods during fermentation Sweet simple saccharides commonly used as cellular energy sources Bitter an alkaloid poison such as strychnine used historically as pesticide Salty foods with high sodium chloride content MATbe8e_c072
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter plant defensive toxins, often alkaloids, that deter herbivores Umami MSG added to foods as a glutamate source Sour organic acids that donate protons, such as citric acid in citrus Salty a sodium rich brine solution used to preserve foods like pickles MATbe8e_0403
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour protons (H+) that lower pH in foods and drinks Bitter denatonium, a compound used to discourage accidental ingestion Umami a protein hydrolysis product that increases free glutamate Salty sodium ions released when sodium chloride dissolves in saliva MATbe8e_23b3
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a disaccharide such as sucrose, common in table sucrose products Umami the amino acid glutamate concentrated in aged cheeses and soy sauce Sour acetic acid from vinegar, a proton donor that lowers pH Salty a sodium rich brine solution used to preserve foods like pickles MATbe8e_9605
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter nicotine, a plant alkaloid that acts as an insect deterrent Sour high proton concentration, low pH, typical of lemon juice Salty high sodium ion concentration from dissolved NaCl in snack foods Sweet a fruit hexose such as fructose, common in ripe fruit MATbe8e_34dc
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Sour lactic acid from fermented dairy, increasing acidity Sweet a starch breakdown product such as maltose Bitter quinine alkaloids from plant defense chemistry, present in tonic water MATbe8e_f745
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour high proton concentration, low pH, typical of lemon juice Bitter plant defensive toxins, often alkaloids, that deter herbivores Umami free glutamate released from protein rich foods during fermentation Salty Na+ in solution from added sodium chloride MATbe8e_c725
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour high proton concentration, low pH, typical of lemon juice Bitter an alkaloid poison such as strychnine used historically as pesticide Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Sweet a monosaccharide such as glucose, a common fuel for glycolysis MATbe8e_f90e
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter an alkaloid poison such as strychnine used historically as pesticide Salty a sodium rich brine solution used to preserve foods like pickles Sweet a monosaccharide such as glucose, a common fuel for glycolysis Umami L-glutamate released when proteins are broken down during digestion MATbe8e_637a
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter quinine alkaloids from plant defense chemistry, present in tonic water Sweet simple saccharides commonly used as cellular energy sources Sour increased H3O+ concentration in an acidic solution Salty foods with high sodium chloride content MATbe8e_1f41
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty Na+ in solution from added sodium chloride Sour lactic acid from fermented dairy, increasing acidity Sweet a disaccharide such as sucrose, common in table sucrose products Bitter an alkaloid poison such as strychnine used historically as pesticide MATbe8e_e8fe
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a milk disaccharide such as lactose, common in dairy Bitter quinine alkaloids from plant defense chemistry, present in tonic water Umami free glutamate released from protein rich foods during fermentation Sour protons (H+) that lower pH in foods and drinks MATbe8e_2307
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour organic acids that donate protons, such as citric acid in citrus Sweet a milk disaccharide such as lactose, common in dairy Umami MSG added to foods as a glutamate source Salty high sodium ion concentration from dissolved NaCl in snack foods MATbe8e_8953
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter plant defensive toxins, often alkaloids, that deter herbivores Sour lactic acid from fermented dairy, increasing acidity Sweet a starch breakdown product such as maltose Salty a sodium rich brine solution used to preserve foods like pickles MATbe8e_68ed
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter plant defensive toxins, often alkaloids, that deter herbivores Umami L-glutamate released when proteins are broken down during digestion Sweet small carbohydrates absorbed in the small intestine Sour lactic acid from fermented dairy, increasing acidity MATbe8e_a6ed
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sour high proton concentration, low pH, typical of lemon juice Salty sodium ions released when sodium chloride dissolves in saliva Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Sweet a monosaccharide such as glucose, a common fuel for glycolysis MATbe8e_4b16
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a milk disaccharide such as lactose, common in dairy Salty foods with high sodium chloride content Sour lactic acid from fermented dairy, increasing acidity Umami L-glutamate released when proteins are broken down during digestion MATbe8e_b0a6
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami L-glutamate released when proteins are broken down during digestion Salty Na+ in solution from added sodium chloride Sweet small carbohydrates absorbed in the small intestine Sour organic acids that donate protons, such as citric acid in citrus MATbe8e_319f
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a milk disaccharide such as lactose, common in dairy Sour high proton concentration, low pH, typical of lemon juice Salty foods with high sodium chloride content Bitter an alkaloid poison such as strychnine used historically as pesticide MATbe8e_ff3a
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Sour lactic acid from fermented dairy, increasing acidity Salty high sodium ion concentration from dissolved NaCl in snack foods Umami a protein hydrolysis product that increases free glutamate MATbe8e_b739
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty electrolyte sodium ions common in broths and cured foods Umami free glutamate released from protein rich foods during fermentation Sour organic acids that donate protons, such as citric acid in citrus Bitter plant defensive toxins, often alkaloids, that deter herbivores MATbe8e_86e4
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty sodium ions released when sodium chloride dissolves in saliva Umami monosodium glutamate, a salt form of the amino acid glutamate used in seasoning Sweet a disaccharide such as sucrose, common in table sucrose products Bitter denatonium, a compound used to discourage accidental ingestion MATbe8e_d5bc
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Sweet a fruit hexose such as fructose, common in ripe fruit Sour organic acids that donate protons, such as citric acid in citrus Bitter quinine alkaloids from plant defense chemistry, present in tonic water Umami free glutamate released from protein rich foods during fermentation MATbe8e_6a19
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami free glutamate released from protein rich foods during fermentation Sour protons (H+) that lower pH in foods and drinks Salty foods with high sodium chloride content Sweet small carbohydrates absorbed in the small intestine MATbe8e_940d
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty Na+ in solution from added sodium chloride Sweet a milk disaccharide such as lactose, common in dairy Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea Sour acetic acid from vinegar, a proton donor that lowers pH MATbe8e_f9a9
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami MSG added to foods as a glutamate source Sour protons (H+) that lower pH in foods and drinks Sweet a disaccharide such as sucrose, common in table sucrose products Salty sodium ions released when sodium chloride dissolves in saliva MATbe8e_e2e0
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Umami the amino acid glutamate concentrated in aged cheeses and soy sauce Bitter plant defensive toxins, often alkaloids, that deter herbivores Salty high sodium ion concentration from dissolved NaCl in snack foods Sour high proton concentration, low pH, typical of lemon juice MATbe8e_28b5
Match each of the following taste qualities with their corresponding stimuli.
Note: Each choice will be used exactly once.
Salty sodium ions released when sodium chloride dissolves in saliva Umami free glutamate released from protein rich foods during fermentation Sour high proton concentration, low pH, typical of lemon juice Bitter basic nitrogen containing alkaloids such as caffeine in coffee or tea