Can we taste more than just bitter, salty, sour, sweet and umami?
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- เผยแพร่เมื่อ 16 มิ.ย. 2024
- Thanks to Skillshare for sponsoring this video! The first 1,000 people to use this link will get a free trial of Skillshare Premium Membership: skl.sh/adamragusea04211
Thanks to Dr. Carl Philpott, professor of rhinology & olfactology at the University of East Anglia: people.uea.ac.uk/c_philpott
Study showing taste preference for fatty acids among mice with certain taste receptors: www.ncbi.nlm.nih.gov/pmc/arti...
Study showing humans may be able to taste certain fatty acids: academic.oup.com/chemse/artic...
Study showing humans can taste carbs even when their sweetness receptors are turned off: academic.oup.com/chemse/artic...
Journal article summarizing research indicating humans may be able to taste starchiness: www.researchgate.net/profile/...
Study showing mice can taste calcium: journals.physiology.org/doi/f...
Study showing water may have its own taste: www.ncbi.nlm.nih.gov/pmc/arti...
Ajinomoto docudrama about Kikunae Ikeda's discovery of the chemicals basis for umami: • Docudrama Commemoratin... - แนวปฏิบัติและการใช้ชีวิต
1970's police detectives also have the ability to taste small amounts of white powder and immediately identify what kind of drug it is.
"I knew it. Anthrax. Chief I'm going to need a lift to the hospital and then later the morgue."
Salt on crack
I can do that and im not even a detective.
@@JSideFx yes officer this guy here
@@siduenmelisa3436 Bruh you really have nothing better to do except spam shitty news on a cooking show
For a split second after seeing the thumbnail I thought Adam was going to demonstrate that Crayola is a flavor
mmmm, waxy goodness.
*Marine has entered the chat*
are you saying it isn’t??
*excited marine noises*
wax
the sixth flavor
Kids in the future be like: "Wow mom this dinner is great! It's so oleogusty!"
Fancy names invented by scientists to pretend they are actually inventing stuff
@@yashobantadash6462 ?
@@yashobantadash6462 uhh... They're not pretending to invent stuff. They're just naming stuff that they discovered already exists
@@yashobantadash6462 smooth brain
@Coracias Bird look at the picture, it’s a small child
"If you never had a hangover, you don't know the taste of water"
- an old Russian saying
Or just when you're really thirsty and finally get to drink water. Remember even getting that sensation as a child
The taste of regret
The worst is when your hungover and don't want to drink water, but you gotta force yourself to because its the only medicine.
@@greyblob1101 Well, not the only. Brine (idk how to call it in English, it's the stuff that's in between the pickles) works like a healing potion, but it has to be not kapitalist, that's like 99.9% vinegar, no. You need the stuff your babushka makes, salty and only slightly sour.
I drink a lot of beer. So next day i find water repulsive even if im hungover, dehydrated. All that liquid and then you pour more water. But brine is like healing potion, anything salty, sour.
The year is 2251: there are now 546 different identifiable basic tastes, yet food reviews are still overusing the word "umami".
Now I know we still have food reviews 230 years from now
The year is 2252: People still don't realize that they'll notice words popping up more often when they learn it later in life.
Imagine saying umami overabundantly when you can say savoury. This post was made by 2021 gang.
@@blakejohnson9823 Haiya. - This post was made my Uncle Roger's nieces and nephews
Just like with genders
The 5 tastes of Adam:
Sweet white wine
Sour acidity
Heterogeneous saltiness
Umami Demi-glacé
Bitter chocolate brownies (and the skin that comes with them)
Also pizza.
@@TheSlavChef and pizza bread the next day.
And a brick wrapped in foil (for hygiene)
@@tanglelover I see you are a man of culture as well, comrade.
@adam ragusea's white wine hi wine.
As someone with anosmia, i can definitely say that coffee, capsaicin and mint by themselves definitely taste different from the main tastes
After listening on his explanation I'm convinced there are many many more tastes than just 5. He did mention "metallic" might not be neither a taste or smell technically speaking so maybe the other sensations also fall under that category.
@@TheMrCarnification Oh, I can taste metallic
@@TheMrCarnification the thing is, if you aren’t digesting it with your mouth enyzmes, you arent tasting it, you are only feeling it on your tongue
@@TheMrCarnification there's an interesting video neil made a while ago exploring what metallic smell is, he was able to synthesise a chemical that smelled like metal
the explanation for this was that when certain metals interact with natural compounds on ur skin a reaction occurs that creates a chemical that smells like metal this metal smelling molocule is totally organic and doesn't contain any metal
a similar reaction happens when blood comes into contact with oxygen
Capsaicin im not sure has a flavour, unless you consider regret a flavour. Coffee has bitterness to it, but yes it has a very complicated profile that some traces are unique to coffee. I also agree that mint is unique. If you add something to give something else a deeper profile that you cant simply reproduce with a combination of the primary four, then the four primary flavours is bullshit, and i suspect tasye testers have known this for a long time, because they never say "you can really salt the essence of salt in this..." its always some obscure reference like carotenoids or aldehydes or something.
I remember as a kid thinking about how limited the 'bitter, sweet, salty and sour are the only flavours' module is. Mainly because I loved meat, and obviously meat by itself never inherently fit any of those categories. I'm so glad there's a word for that taste now
In my school we learned bitter, sweet, salty, sour, savory, spicy, and minty
@@avian972 interesting, where and when was this? My parents would sometimes refer to the taste of meat as savoury, too. Spicy I probably wouldn't think of as a taste, as such.
@@minimalisthealth northern Virginia public schools grade 5, probably around 2014 or 2015
I've eaten plenty of Lego in my day, and I don't remember any of them tasting bitter, salty, sour, sweet or umami...
th-cam.com/video/FZnpojJSqfA/w-d-xo.html
it tastes like pain.
@@TheSlavChef bet you could make it better, chef XD
same
@@siduenmelisa3436 can u dont
This might sound weird but can you do a video of how to properly/scientifically clean after cooking/eating? How to wash dishes, basically. Should you soak? should you rinse/drain your sponge with cold water? When should you use an iron sponge? Do you have to use soap if there's only cookie crumbs on the plate? Etc.
Internet Shaquille has a good video on that
I would very much be into a video like this
probably would want to wash cookie crumbs off with soap if you've got someone with celiac disease in the house
yes, do this Adam!
soap dissolves(?) lipids, so if the cookie isn’t too oily(though they usually are), you could just rinse with water. however usually after you swiped off the crumbs, look closely and you would find little oil trails on the plate. so yeah just give up and use soap if you see the small trails/stains, welp at least that’s what i do
Metallic taste/smell actually comes from the oils in your skin/saliva catalysing with the metal to make other compounds. The main compound is oct-1-en-3-one if anyone is interested Nilered does a very nice video on it.
I saw that vid, I love nilereds content
Thanks for going in depth on this.
I'm a congenital anosmic; I have never smelled a thing in my life.
You're exactly right that part of the problem is articulation. There's a lot of very subtle somethings I can't describe, but very much enjoy (or not. Grapefruit isn't just bitter, coffee is bitter, but grapefruit also tastes like it's spoiled or turned.)
I get so tired of people mindlessly repeating there are five tastes or even having the gall to tell me I can't taste.
Thank you! I'm anosmic too. It makes watching food stuff pretty irritating sometimes. I want to know how to make things taste good, not smell good
wife and me got anosmia from covid. it's been 6 months and the smell is finally gradually restoring to what it was before, for both of us. I really don't envy you, but perhaps you don't know what you're missing out on, so it's not as harsh. correct me if I'm wrong.
@@milanstevic8424 The problem from covid is not the same as anosmia from congenital anosmia, it is always a blend of loss of smell AND an actual loss in taste as well (this is called ageusia). (A massively wide variance of a mixture of both of these things, some people losing more taste than smell, others losing more smell than taste, but always some of both)
@@rdizzy1 Interesting. Thanks for the insight. I am still developing my senses back, it's been almost a year. Initially I hoped that the smells would return as they were, however, with time, I'm beginning to think that it'll be backwards: that I'll instead get accustomed to whatever the newly-formed senses tell me. Because this is exactly what's happening, certain scents that disappeared entirely I'm able to smell again, however, the sensation is different, it's not what it used to be, and I don't identify them the way I'm supposed. I'm suspecting it's the last part that will change.
@@milanstevic8424 " Initially I hoped that the smells would return as they were, however, with time, I'm beginning to think that it'll be backwards: that I'll instead get accustomed to whatever the newly-formed senses tell me. Because this is exactly what's happening, certain scents that disappeared entirely I'm able to smell again, however, the sensation is different, it's not what it used to be, and I don't identify them the way I'm supposed." This is my experience as well.
Sometimes Adam seems like a food science guy that sometimes makes recipe videos
Hey does have a little bill nye vibe I feel
Not mad about it.
not really science
More of a “investigative food journalist” in my eyes.
50% of time actually. Monday videos are science, thursday videos are recipies.
Straight dry powered MSG on my tongue immediately makes me immediately think of Doritos. Diluted in liquid with table salt added, it makes me think of mushroom soup or mushroom gravy, or miso soup.
Yep doritos and pringles, those things have so much MSG its practically the main taste
tastes beefy to me
Dorito consome
@@my_granny i taste that too, it actually tastes almost exactly like vegan broth.
Mmmmm, miso soup....
Going to the carbs I'm convinced that I can taste different rice. Basmati, Long grain, Jasmine rice all have their distinct flavour to me without any additives. Just like bread made from wheat and bread made from rice flour taste different, it's not just texture either. I know plenty of people who can't tell the difference.
i don’t eat rice too often but i can also differentiate what kind of rice i’m eating
Commenters on Adam's channel probably mostly fall into the high taster category or at least the upper end of the average range. Guessing most high tasters can tell what kind of rice they are eating.
are you sure it's not related to the scent?
may be because they all have a different composition, as well as shape. People don't realise how much contact surface matters regarding of taste
Jasmine and basmati are way different I can’t stomach basmati
As for the metallic taste, it's actually a flavor. Many metals have odors that can be smelled without having to put the metal in your mouth. I can tell the difference between copper, iron, nickle, and a few other metals by scent alone.
Same bro
I think it's still also a taste. I've felt it coming directly from my tongue from my spoon plenty of times
I don't know how to explain, but water really does have an awesome taste
Especially when you get cottonmouth
It tastes horrible
@@Erksah68 agreed
@@Erksah68 Hmm, sounds like your water is polluted or has different minerals that change the taste of it
same
Msg in Vietnam is literally call bột ngọt or “sweet powder” so you are not alone🙂. We usually use it everyday in our broth to add depth. It is a little sweet and salty to my taste.
wow có đồng chí Việt Nam xem Adam Ragusea luôn :))
@@ceilinglight1413 yup “cá mập” :v
those stuff are msg? i thought they were just called "bot canh" or like soup pouder flavouring lol
msg makes everything taste like chicken
@@thaibul1580 Tôi cũng xem luôn :))
The part about the chocolate reminded me of an experiment we did in middle school. The teacher gave us two saltines and had us eat one normally and then keep one on our tongue for about a minute. The later tasted significantly sweater because enzymes in our saliva broke down the molecules in the cracker.
I lost my smell with Covid but not my taste and it really helped me understand the difference between taste and smell. It was an annoying yet eye opening experience
Have you regained your sense of smell?
It only lasted for a bought a month for me. I don't even remember when i got it back.
Oh boy the YTP community is going to have a field day with this
*Callence Gaming has entered the chat*
How are YTP guys gonna make this to a vid? What are they gonne add to this? Why this video?
@@JohnSmith-kt3yy they're magical people
@@JohnSmith-kt3yy they'll probably edit him to say swears, replace the chalk he licked with a..... certain male organ. Trust me, the YTP community can be really creative and strangely hilarious with their dark / raunchy humour.
youtube redacted
When thirsty commenters be like "what dat tongue doooooo" and Adam answers it literally.
th-cam.com/video/FZnpojJSqfA/w-d-xo.html
1:50 tongue power!
@@siduenmelisa3436 stop spamming
@@heylittleguy26 For anyone not aware, "Report -> Spam" is in the dropdown menu to the right of the comment.
: (
Heavy water tastes sweet, the same sweet-blocking chemical blocks the sweet flavour of heavy water. Thunderf00t did some pretty good science.
I just found out that lead tastes sweet 🥲
ONLY this channel... love it keep 'em coming!!!
Distilled water definitely has a specific taste, though that might just be due to the container it's stored in.
I swear I can taste plastic... it's an irritating taste.
@@alkaliaurange ikr
@@alkaliaurange swear I taste something metallc when I drink it cold from my hydro flask. But I enjoy.
It does have a taste. Distilled water is often described as metallic or harsh.
I can taste it too, and it has a common flavor to me, whether in a plastic or glass container, so I am not sure of the full effect of containers on flavor there.
Edit: Cans add a metallic taste.
I distinctly recall learning there were 13 confirmed taste modalities in my advanced medical physiology class taken circa 2008. I seem to remember there were 2 or 3 different acidic taste modalities for different types of positive ions. And this was taught with the possibility of more yet to be confirmed! It blew my mind! Similarly we learned about about the overlap of signaling to the brain like you find by googling "eyes color cones" - each of the cones, red (closer to orange), green, or blue, overlap with each other so a green light actually often triggers your "red cones" as well as the green cones, but the green cones are affected more strongly. The same thing happens with many of the taste modalities. And each person's physiology is different! Awesome video. Thanks for grabbing our attention to teach us something cool about something we love - foooooood!!!
As far as the eye cone color thing, one of the most common forms of Red-Green color blindness is a result of the sensitivity curves for Red and Green cones overlapping too much so "notch pass filter" sunglasses can be used to remove the overlapping wavelengths and improve color perception. Similarly you can "tire out" your cones to see "impossible colors", basically stare at a computer screen that is RGB = 255,0,0 for a few seconds then toggle to 0,255,0 and your red cones won't fire as strongly as normal and you will get basically only green cones firing which changes the signal interpretation in your brain to reveal the "impossible green".
I also wonder just how much our ability to describe tastes is limited by our vocabulary. Its well known that language has some impressive impacts on our perception of the world and ability to describe it, for exaple some languages only have absolute direction and no relative direction (so no concept of left vs right but instead everything is described as north,south,east,west of everything else) and as a result these people always know exactly how they are facing relative to a compass. Avoiding that rabbit hole, i think the fact english only has sour, salty, sweet, bitter, & umami/savory as words really limits our ability to describe true tastes. (Spicy is technically temperature receptors not tastebuds). Its also interesting how sour/bitter detect pH value but don't seam to be as coupled as a concept, we only can describe 1 of the monomers of the 3 caloric macro nutrients, and then salt. It would be facinating to have more words to describe everything we actually can taste, like bleach. (Bleach is used to "chlorinate" both pools and city water systems so as someone raised on a well and that had a pool, city water is unpalatable because its litterally pool water and gross, and people adjusted to city water can taste the absence of chlorine and some find it tastes "funny" when the bleach is absent.)
lot of text
@@yeahmans not much text
@@andruloni okey
Video was fantastic, I would have liked it to be longer with details - maybe a part 2?
Boom! That was your mic dropping. Excellent video as always... that reminds me, you mentioned Good Eats in a video I watched the other day and I got the impression you weren't as much of an Alton Brown fan as I am. Care to explain why you seem to have originally had a good opinion before it became less good?
[Ikeda goes to the store]: Dammit they're not open! If only someone had warned me!
If only he had subscribed to Hello Fresh
He should get next day pickup
Now I want an anime fulled dubbed by Adam and his wife
Would have loved to hear those researchers discuss how pH affects gustation. For example, eating/drinking something right after a teaspoon of lemon juice or a teaspoon of baking soda will produce different experiences.
I mean, the sour tasting liquid in all of these studies are literally just diluted acid. For example, the study about oleogustus used HCl. Some of the bitter compounds are also just bases (though the source of the bitter changes a lot, I think).
Thank you for doing this type of work....
Let me tell you a story about chalk. One day in 3 grade my friend gave me one piece of chalk he said it was candy. So I bite the chalk and almost eat it before realizing what it was. And from that day on I have trust issues
My dad had a similar experience with vinegar. He was helping at a friend's farm and his friend decided to prank him by giving him it instead of water. He dislikes the taste of vinegar even to this day.
Are you in the marine now?
@@merrittanimation7721 Jesus christ
Are you sure he didn't give you a Necco wafer?
@@garak55 nope 3rd year of highschool
I wish there was an Adam Ragusea for other subjects. I just love they way this guy communicates science.
Same, I wish he taught math, I bet I would learn a lot and be really good because he explains really well and makes it entertaining
If you want a music Adam, then just go with the neely line
Smarter Every Day and Practical Engineering are pretty good.
I find it so interesting that you mentioned the thing about melting chocolate on the tongue because I do that! I get really good chocolate from over seas. Whenever I have a sweet craving I'll let the pieces of chocolate melt on my tongue rather than chew it, lasts longer and tastes WAY better, especially when abusing certain legal (in my state) substances. Highly recommend it.
Videos like these are so helpful.
Have to say, the Adam dub is infinitely better than any anime dub I've ever watched.
0/10 extremely unfunny
Adam's recipes isekai my taste buds into another world.
@@uddinmashrafe One of the five people that prefer dubs I see
@@TheRedKnight101 That's a tautology lol
did his wife help in the voiceover?
Finally, a scientific explanation for me feeling water in my taste buds.
I've been always saying to people: "Damn, this water is tasty" and they are looking at me like I am mad.
@@TheSlavChef same thing here, but mostly in reverse. I rarely taste water i like the taste of, i am born without the sense of smell and water is one of those things i believe i can taste.
@@juulmorten intresting. How does water taste like?
@@TheSlavChef yeah, I don't like water
it tastes weird and family thinks I'm weird when I say that
@@Froge4291 weird
Good video. I have a few comments and questions to pose:
*Water definitely has a flavor to me, but it is easily covered up, as you said.
*I have often thought that lumping metallic into acidic doesn't fit right. I could drink a very lemon-acidic drink out of a glass and I think it's acidic/sour. But put that same drink in a metal cup and it will taste drastically different (probably gross).
*I am one of those (lucky/unlucky?) few who tastes the pungent flavor of cilantro. In very tiny amounts it can be good, but it is strong enough as to be comparable to dumping yellow mustard on your food and expecting it to still taste good and not overpower any other flavors.
So here's a good question: if it is an electrical effect,
-that is distinct and identifiable
-that our brains process as taste/affects nerves related to taste
-and is not actually smell
then is our definition of what is "taste" possibly off by limiting it only to "aha, I found a specific receptor that only detects that"?
*could be that our tastebuds are more nuanced than that and can actually pick up/interpret half signals.
*or maybe our saliva or something causes a reaction that our body perceives (eg, the acid in the saliva is neutralized more than normal, so the body recognizes that reaction and alters our interpretation)
2nd question/comment:
What if our perceptions of certain tastes are drastically altered by the presence of other tastes? (a+b doesn't equal a+b, but instead = a+c or a+b+c)
An example for me is my perception of umami. I think of brewer's yeast as a butter enhancer or a savory enhancer. On it's own, it is only a so-so. I'm not going to eat spoons full of brewer's yeast. But put it on buttered bread or in a broth like chicken flavor ramen, and it takes that ordinary thing to a craving.
The buttery bread (toast is even better) becomes deliciously buttery with a deeper flavor that melts into the mouth and a few more layers of complexity.
The Ramen broth is still perceived as mostly a salty broth, but it seems more smooth and filled out with a mellow flavor, enhancing the fatty tastes vs the punch of salty + sharp chicken & green herb flavor.
*on a similar/related note: I've always picked up the sent of solvents much more readily than almost everyone I know.
I will mention smelling solvent in the air, and friends will be like "I don't smell anything" I'll take another sniff and identify it (acetone vs ipa or xylene or gasoline etc) before they even pick it up. Then I'll walk around, find the source and show them I was right.
Hey Adam. I know you actually read the comments and I thank you for that. If you have an interest you should talk about making of tea's, from restaurants really sweet brown look to homemade tea possible with different components like honey, mint, or ginger.
When did everyone forget that the english word for umami is "savory"
Right??? "Umami" sounds so pretentious!
Exactly. It drives me absolutely fucking crazy.
The terms aren't totally interchangeable. Some things are culinarily considered "savory" that do not necessarily have umami flavors. There's a lot of overlap so it's fine to treat it as a loose translation, but there is a reason to make the distinction aside from just being pretentious.
Also why is this anything to get annoyed about in the first place?
@@adanactnomew7085 It's not that big a deal.
@@IronicHavoc It's the same thing. If the reasoning is "well savory dishes aren't purely umami" that's like saying a sweet dish isn't purely sweet, or a sour one. They are the same word.
The dogma surrounding this stuff is ridiculous. I remember in grade 7 my science teacher said there were only 4 tastes: sweet, salt, sour, and bitter.
Then I asked him if he could taste meat. He said yeah it's salty.
But what if you don't salt it?
he had literally never considered this.
guess you discovered it.
Nice
Meat would be much cheaper if you could just replace it with a salt patty
And I grew up being taught it was called savoury rather than umami, so when I started seeing the word umami online I got confused about its relationship with savoury lol.
Not salting it is irrelevant because meat naturally contains sodium as well.
@@kaitlyn__L yeah, umami is just a snobbish way to say savory
When I moved from Idaho to Tennessee when I was 8 I developed an allergy to both tree pollen and leaf mold which meant that I was stuck in a perpetual allergic reaction to air that left me without a sense of smell for a period of about 10 years and I can tell you for certain that things like bread, rice, and potatoes are not sweet, blood and a couple different metals all have similar but distinct metallic tastes, water in Tennessee tastes like calcium while water in Florida tastes like sulfur, and oils have their own distinct taste that is not sweet, starchy, or savory
Huh. I never thought about old or rancid oils being their own taste. I mean, I've definitely tasted them before, but it always came across more sour or bitter than its own flavor. Weird.
As somebody with neurological olfactory impairment, this video means a lot to me in regard to helping people understand what I mean when I say I can still taste things. Thanks Adam
The sugar sweetness lightbulb analogy was magnificent. So simple, so clean, so on point.
This is excellent content. More stuff like this!
I love your work. Thank you.
Unironically I have been really craving the taste of chalk lately
nonce behaviour
Are you pregnant?
That's just pica
Pica?
maybe your body wants calcium
I've been telling everyone for ages that water has a taste. Regardless of where I get it; how it was or wasn't processed; tap, spring, mountain stream, bottled, or even pool water I've gotten in my mouth accidentally, it all has the distinct "water" taste. I think the only reason I can pick it up is because I dont like it.
I taste it too, but never really had a way to describe it. I'll drink it, but I don't have to LIKE it.
water also has a scent, which makes sense (no pun intended) because you need to be able to search and look for water
It's probably something in the water you don't like. A person can't just dislike the taste of water, that's like if a panda didn't like bamboo 🤔
Hey Adam,
could you do a video about infusing oils and the science behind it? Which oils work best and what flavors can be extracted from the ingredient with the oil and what cant?
Interestingly I was just reading about how pre-historic humans survived off sugar and fats, highlighting how we developed sweet receptors at the end of our tongue in order to identify sweet foods safely. It’s made me wonder about the fat taste and whether that had a similar purpose and has just been forgotten throughout history...
I know this is such an old comment, but "taste zones" on the tongue aren't real
"Metallic taste" is very well defined, one way you get it is when you fell a strong electric field (e.g., licking a 9V battery). Or just lick piece of steel. What I was taught was that it was the taste of free radicals that were released by electrolysis on your tongue. Whereas "sour" is just H+ (or H3O+) ions in excess to OH-.
Interesting topics like this are what brought me to the channel. Adam being Adam, like at 9:32, is whats kept me here.
When I was in San Angelo TX the tap water from along the Concho River to me, as someone who grew up in a Maryland suburb, has a very 'milky' taste. It was very thick, and vaguely like milk but not quite perhaps leaning a little chalky. It had a distinct flavor, and a faint almost mouth feel. Ended up figuring out that the water there was exceptionally hard. White calcium like hard water deposits would build up around sinks and mirrors within a week or two of cleaning it. Water most certainly has tastes that are affected by their mineral contents. If I gave you 4 glasses of water. One very clarified, one from Concho water, one from west virginia iron water, and one with diatomaceous earth you almost certainly would be able to tell the difference in all of them.
The "taste" of electricity is also interesting, whether it's putting wires from a AA bettery into the mouth, or putting copper and zinc plates into the mouth and touching the metals together, it does give this "metallic" aftertaste
I can definitely taste differences in water. When I was in Italy during my trip to Spain (we stopped there for a night) and the water from the pipes in our hotel (a small place on the outskirts of Torino) was slightly sweet and stale tasting, like its was dusty. The water in Lloret de Mar, a town near Barcelona, was similarly dusty, but with a slighty more mineral, almost salty flavor.
I'll get back to you once I tried the tap water at my new place in Germany, I haven't been desperate enough to try it yet 😅
Edit: for context, I am from North Western Bosnia, where the water is cold, mineral tasting, with no particular sweetness or saltiness i can notice. Might just be me adapting to it, since it was the primary drink of my life for 20+ years. Could also be from the abundance of calcite minerals and rocks filtering the water into our underground springs 🤷♀️
Oh yeah. I visited relatives in a town full of oil rigs and the water tasted so foul I didn't even want to brush my teeth with it. I drank nothing but milk, juice and soda for a week even though I typically prefer water. The water at my college was not pleasant but nowhere near as bad, just not as rich and clean (?) as the water I grew up with. My mom grew up with well water and she said well water was so much better than other water.
@@alistercat I am from Minsk where part of the city is prowided with water from underground sources, and it's really good. I drank water sraight from the tap (sometomies even without a cup) for my whole childhood, and it was almost as good as well water in my grandma's village.
Those differences probably isn't the water itself but the impurities in the water.
It is bcs of the chalk in the water it can't be filtered and different places have different concentrations in some places it isn't good to drink tap water bcs of it
@@alistercat yes bcs from a well you get the water which is on top which has almost to no chalk in it bcs it is towards the bottom
I thought I remembered reading that the "iron" taste of blood was due to some aldehyde not actually due to iron, and since the iron in blood is pretty much all bound to the hemoglobin and it's really buried inside the hemoglobin, can it really react with taste receptors?
Im not 100% sure but i think hemoglobin breaks down when blood oxidizes which might be why, for me at least, blood tastes a bit more irony after it dries than when its fresh
Wow this is so informative. I love it
I remember Cody's lab doing a test on this with heavy water vs tap water. The vibration of the molecules may also play a part. Things taste different hot/cold at least they do to me.
"Fat and carbs are my favorite tastes!"
Amen
To be honest, I really got a laugh when Adam clamped his nose shut while saying that test subjects had their noses clamped shut, and also when he licked a piece of chalk.
the smell components of flavor vs the true taste seemed mostly abstract to me until i temporarily lost my sense of taste but not my sense of smell (likely due to COVID). that was a wild experience. food was pretty horrible for those couple of days.
Hello, I really like your videos and find them inspiring. This video on taste struck a memory in me:
Maybe you also want to dive into the taste of heavy water. For me it has a distinct taste, but it might be that I am confirmation biased because I know how others described it to taste.
So please go on and do a blind taste of heavy water.
Regarding having the vocabulary for things. I'd recommend the book "don't sleep, there are snakes". It includes examples such as in Japan where there were no readily available named green pigments. You'll still find older people at traffic lights going "why aren't you going, it's blue!" If the name wasn't available, people wouldn't have a term for it even if they were exposed to it.
I’ve read about a similar situation except with blue in Ancient Greece
sounds like an interesting book.
You might like "How round is your circle?" It's about the invention and ingenuity of measuring & making things. EG how do you make the first straight edge if you don't have a straight edge to compare it too?
Examples include things like how the Mayans fit their rocks so seamlessly when builders often struggle to do that today.
@@andrewstambaugh8030 I love how simple the answer to your example is. A taut string coated in charcoal or ink against a surface, or a right angled triangle (depending what you want your straight line for) both inherently produce straight lines by their nature. Simple and effective :D
I’ve always advocated for “bready” being a flavor! I said this to a friend once and he thought I was crazy. But there really is something that bread, potatoes, rice, crackers, corn, etc all have. Something “earthy”, “full”, “flat”, “low”, but definitely there!
Carbs, the word you're looking for is carbs
Starchy taste
Bidenstoletheelectiony taste
Carb/starch is probably what you mean
in my experience i can definitely taste water, or perhaps the impurities within it. interesting said that the temperature and texture might overpower, because i think i’ve tasted the most of my water when it’s warm/room temperature
One of the smoothest sponsor transitions ever. Didn't even realize it was happening.
Adam: most of the detail comes from smell
Me, an anosmic who has never smelled anything before: 😢
rip
Damn bruh rip
Seriously? Damn, I feel really bad for you man. RIP.
That means you can't even taste the way others do cause flavor is determined by the nose. You only taste certain flavors when you breath out though your nose.
Very sorry to hear that
So how is the variety of flavors in your experience? Do different foods taste different, or all the same basic groups?
7:40
A new key moment in Callence's YTPs. Calling it now.
This was interesting to see. Especially the part about water. I have always felt I could taste water and even noticed water has different taste depending on where I get it from. Heck I hear when ppl get Covid they say they cannot taste anything yet when I got Covid I could taste but it things had a bad taste. I couldn’t pinpoint what it tasted like but it was a gross taste same with the smell everything smelled bad. So when ppl asked me I say I had an altered taste and smell instead of saying I lost. I think as you said because they cannot describe the thing they taste some ppl just go with tasteless
wow, you got me with that ad segway
bravo
Judging from the thumb nail, it looks like adam has taken up smoking and decided to hide his cigarettes in a crayola chalk box
lmao that clip of Gary V teaching me how to drink wine really makes me not want to get skillshare, or at least take that wine tasting class on skillshare
Yeah it makes me really doubt the veracity of the "professionals" on skillshare lol
I only just realised a year or so ago that I can't taste anything on my actual tongue... just the back of my throat. But most of the flavour I get when eating/drinking is when I pass air over the food/drink in my mouth while chewing and then passing that up around my throat/back of my nose cavity, which I guess is technically me smelling the contents of my own mouth! I am a massive foodie though, and I can always "taste" (smell my own mouth) the unique and delicious flavours in each dish I eat
11:14 I can confirm, in my eyes, there is a very distinct taste of "average Walmart water" to distilled water.
I work as a sommelier, so it was particularly interesting to watch this video. Thank you for your work!
That sponsor transition was the best and smoothest one yet! Well done, Adam!
These sponsorship transitions are so smooth, damn!!!
Wow. So Informative.
Me, who's currently recovering from covid
*NO*
Actually I've been recently wondering this, thanks!
Hello mr tux
Yeah, covid sucks.
Can't taste shit.
At least grilled meat is still good. Oh and almonds.
@@Khorn1996 almonds don’t taste like much though
@@Khorn1996 Luckily my case was super mild so I can still kinda taste some stuff
my covid tonic was half OJ half seltzer water. sweet acidity with bubbles.
get well soon
I'm already immediately interested
fr
Same
th-cam.com/video/FZnpojJSqfA/w-d-xo.html
@@siduenmelisa3436 hey, thanks for sharing. Gonna listen to Montero 10 more times now.
I look at the thumbnail and I was like: "Damn Adam joins the US Marines"
Lmfao, I thought the same.
Adam tries USMC issued MRE
This TH-cam video had food entertainment and drama, 10/10
Filming the B roll for this one must have been a trip...
Hey Adam, it would be interesting if you made a video about why some foods taste better after resting in the fridge for some time, it may have something to do with starch or acidic development.
Make a video about MRE style packages on foods, I was in a store the other day and I stumble upon some packaged premaid red kidney beans stew and tell you what the flavor of them is different from the canned variety.
I understood umami when I was deprived of all flavors during COVID. Soups and meat definite had a ~vibe~
It’s 2:21am and I’m up longer just to watch your video. Love your content .
Adam, can your next video cover how many licks it takes to get to the Tootsie Roll center of a Tootsie Pop?
3
So we have hard candy followed by tootsie roll, followed by compacted paper stick. ✨Heterogeneity!✨
It takes about 300 licks, food theory did a video on that topic I think
"Hello i am the lockpicking lawyer and today we will be lock picking my tastebuds."
"Got an Umami on one, a chalky rice taste on two...
I'm taking anatomy, and the way this explained the g-coupled protein reaction clicked way better than how it was explained in class 😂
Possibly the only occasion I'll have to sing "Oh UEA is wonderful!" under an Adam Ragusea video.
Can we just appreciate the amount of research adam does for every scientific video.
Extra points for putting the sponsor ad at the end of the video instead of in the middle.
For the portion talking about humans being able to taste starchy things, there's a TH-cam video by Good Mythical Morning that shows them doing exactly what Adam talked about where they had tried tasting sugary foods while blindfolded after eating a pill that blocks sugar receptors and they couldn't taste sugar but they definitely noted a starchy taste to each item. They said it was more like dirt or a sandy consistency.
Adam, I don't think any other TH-camr transitions into sponsor spots as smoothly as you.
I'm sure we can all agree that nothing tastes better than a nice, tall glass of ice cold water.
mmmmm sharpwater
m i l k
I actually prefer room temperature water
@@Nebula644 Cringe
I would disagree. I don't particularly like the taste of water, no matter the source (even distilled water has a taste).
Thumbs up for the ad segue, perfect
Adam’s ad transitions are smoother than truffle oil lol. I’m always so into what he’s saying that I never know it’s an ad until a few second in 😂