Research indicates that we have a receptor for a fifth taste sensation,the meaty taste of

A) fish oil.
B) umami.
C) vitamin E.
D) protein.

Umami is the fifth taste sensation and it is described as a meaty, savory flavor. Research has shown that the taste of umami is detected by receptors on the tongue and throughout the digestive system that are specifically tuned to respond to compounds like glutamate and certain nucleotides that are found in certain foods, such as meat, cheese, and soy sauce. Fish oil, vitamin E, and protein are not considered to be taste sensations.