I got here from reading about umami. So far what I have is
- - anions like chloride (Cl-) present as bitter ; bitter is a negative feedback signal, so bitter stimuli tend to mute everything else ; this is also why excess salts of chloride present as bitter
- - amino acids like glutamic acid present as sour (H+)
- - alternative cations like (Na+) compete with (H+) ; sour and salty stimuli tend to mute each other
- - salt and umami receptors share a root ; when (H+) competes with (Na+), the presentation of saltiness is muted, and so umami presents as sweet
- - kokumi is related to calcium (Ca2+) sensitivity ... throughout the body ... but in taste, the CaSR may simply amplify other tastes instead of admitting a new qualia ; to make this more complicated, it's not calcium in food that stimulates this ... it's gamma-glutamyl peptides in food which stimulate intracellular calcium, which trigger CaSR, or something like that
That's pretty cool!
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