Taste of nutrients: Amino acids, vitamins, and fatty acids

Abstract

Multidimensional scaling techniques were used to determine the range in taste of nutrients for human subjects. The nutrients tested (amino acids, vitamins, and fatty acids) span the traditional sweet, sour, salty, and bitter gustatory quality range. The results also suggest that alkaline, sulfurous, and fatty qualities exist as well; the possibility that these three quality groupings are due to olfactory or tactile rather than gustatory input is discussed. © 1975 Psychonomic Society, Inc.