Dr. Klaus Dürrschmid, Head of the Food Sensory Science Unit at the University of Natural Resources and Life Sciences Vienna, Austria
It’s interesting and striking that our taste buds for ‘sweet’ and ‘umami’ are similar – more precisely, 50 percent of their structure is identical. With respect to the taste ‘sweet’, it is assumed that there is distinctive innate preference, because babies react positively to it. The same might be true for ‘umami’. This could explain why foods with ‘umami’ taste are so popular.