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Umami: Unlocking the Secrets of the Fifth Taste

By Ole Mouritsen and Klavs Styrbæk

Published 2014

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microvilli tiny hair-like protrusions extending from the membranes of some cells and organelles. In the case of the taste receptor cells, they are bundled together like the segments of an orange so that they form a pore on the surface of the tongue. Taste substances must pass through the pore in order to be detected. The receptors that biochemically identify the taste substances are located in the cell membranes.

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