Talk:Taste

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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

Sweetness[edit]

Sweetness of lactose is listed as .3 in this article, but .16 in the Sweetness article. I would add a verify to the page but I personally don't know how. 204.120.173.252 (talk) 18:25, 21 March 2016 (UTC)

Note[edit]

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.

Tomatoes[edit]

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

Saltiness[edit]

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.

External links modified[edit]

Hello fellow Wikipedians,

I have just added archive links to one external link on Taste. Please take a moment to review my edit. If necessary, add {{cbignore}} after the link to keep me from modifying it. Alternatively, you can add {{nobots|deny=InternetArchiveBot}} to keep me off the page altogether. I made the following changes:

When you have finished reviewing my changes, please set the checked parameter below to true to let others know.

Question? Archived sources still need to be checked

Cheers.—cyberbot IITalk to my owner:Online 21:53, 26 January 2016 (UTC)

New section System overview[edit]

Have placed this at the end of the page before Clinical significance. This section was recently added by a new editor who clearly hadn't looked into the Wiki guidelines. The references provided are not entered up correctly and some may not even be suitable; there is a repetition of certain bits of information; there is a lot of content completely uncited; the diagram provided is by the editor and there are no refs given to back up the information. Have placed this section further down, still keeping the heading but treating it more as a summary. The section is in real need of attention. No links at all are provided and it is quite badly written up. But there may be useful content to retrieve. Let's see if it can be made good. Or it may be felt that it should be removed for improvement first as before the addition the page was B rated. --Iztwoz (talk) 19:58, 31 March 2016 (UTC)

Umami[edit]

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 92.69.202.145 (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)