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edit·history·watch·refresh Stock post message.svg To-do list for Taste:

Here are some tasks awaiting attention:
  • Expand : *In other animals (e.g. invertebrates, fishes); evolution.
  • Verify : *References need further attention (see especially citation needed tags)
  • Other : *Complete merge with basic taste (talk page).
Priority 2


Citation 31 should be the following:

"Huang AL, Chen X, Hoon MA, Chandrashekar J, Guo W, Trankner D, Ryba NJ, Zuker CS (2006). The cells and logic for mammalian sour taste detection. Nature 442: 934-938."

It's better to have the original paper as opposed to a ScienceDaily article.


Don't you guys think tomatoes are metallic? Whenever I taste them they taste like blood. -- User:Sneaky Oviraptor18 I also think that tomatoes juice looks like pure blood. -- User:supermax2424


Cesium... really? is this hypothetical? or are you talking about a cesium salt because I wouldn't want to be the guy who got to test what metallic cesium tasted like. I'm not editing because I don't know and don't care enough. I just thought talking about the taste of a highly reactive element like cesium was kinda humerus.


The taste known as umami is a sensation of salt, it doesn't belong in this article, unless this is a place for culinary hype. I suggest that a reference or comment to umami would suffice. — Preceding unsigned comment added by (talk) 14:11, 19 June 2016 (UTC)

Reliable source citations say otherwise, and Wikipedia needs to follow what reliable source citations say. Bondegezou (talk) 10:01, 21 June 2016 (UTC)