"Making Sense of Taste", Scientific American, 2001 March.

The writers of this Scientific American article on taste begin with the statement of the number of taste types is four or five. The typical version is: 1. salty, 2. sour, 3. sweet, 4. bitter and 5. savory (umami). Food compounds are taste classified into these groups. The receptor proteins that bind these are known.

"Making Sense of Taste", Scientific American, 2001 March.

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