“…What an organism perceives a substance to taste like determines whether it will be ingested or rejected. Each of the five distinct taste qualities (sweet, sour, bitter, salty, and umami) are transduced by a distinct channel or receptor that is located on separate taste receptor cells on the tongue, soft palate, and pharynx (Smith & Boughter, 2007). At the receptor level, three genes encoding three receptor subunits (called T1R1, T1R2, and T1R3) account for the transduction of most sweet-and umami-tasting stimuli (Li, 2009;Nelson et al, 2002;Nelson et al 2001).…”