Identify nutritional types from food taste

　　acid

　　Naturally sour foods are mainly fruits, and these fresh sour flavors are brought about by the unique organic acids in fruits. The most abundant acids in fruits are citric acid and malic acid. Citric acid is mainly distributed in citrus fruits, strawberries, pineapples, pomegranates and other fruits; malic acid is mainly distributed in pome fruits such as apples, and both citric acid and malic acid are found in cherries, apricots, peaches and other fruits. These organic acids play an important role in regulating body fluid balance. Vitamin C also has a light sour taste, and vitamin C is more stable in an acidic environment, so many fruits rich in vitamin C have a sour taste.

　　sweet

　　Sweetness in foods is provided by various types of sugar. These simpler carbohydrates are the cleanest and most direct source of energy. Some amino acids also have sweet taste, such as glycine, alanine, serine, lysine, methionine, hydroxyproline, etc. These amino acids are important components of protein synthesis and play an important role in human growth and development.

　　bitter

　　The taste of bitter food is mostly produced by plant compounds in food, mostly polyphenols. Research in recent years has found that this type of substance is a strong antioxidant and has the ability to inhibit coronary heart disease , atherosclerosis, eliminate free radicals, anti-cancer and anti-inflammatory effects.

　　hot

　　The spiciness in food is generally provided by capsaicin or volatile sulfur compounds. Research shows that capsaicin has excellent analgesic effects, can also increase metabolism, and can burn fat and lose weight. The spiciness in foods such as garlic and onions is produced by volatile sulfur compounds. These sulfides have strong bactericidal and anti-inflammatory effects, and can prevent influenza, promote metabolism and other health-care functions.

　　salty

　　Foods that are naturally salty generally contain more sodium and potassium ions. The balance of sodium and potassium ions is important for maintaining body osmotic pressure and nerve It is of great significance to the normal work of

　　fresh

　　Umami is a complex taste. Common mushrooms, chicken, etc. contain more umami amino acids, such as glutamic acid, aspartic acid, glutamine, etc. Eating more foods rich in natural umami is very beneficial for supplementing these essential amino acids. However, it should be noted that when cooking these foods, there is no need to add MSG, chicken essence and other umami seasonings.

　　fragrant

　　Some foods naturally have fragrance, which is brought about by aromatic substances in the food. There are also some foods that emit fragrance when heated. This is due to some substances produced after protein decomposition after heating, such as nucleotides. These aromatic substances can stimulate gastric juice secretion and increase appetite.

　　Smelly

　　Bad odors are often a sign of food spoilage. This is because harmful bacteria break down the protein in food, causing a foul odor. However, some "stinky foods" are also delicious. After fermentation by beneficial bacteria, the protein will be decomposed into various amino acids, which is more conducive to digestion, such as stinky tofu and other foods.