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Well, in 1908, Kikunae Ikeda identified a fifth 'taste'.
在1908年，池田菊苗發(fā)現(xiàn)了第五種味道。
And it is thought that MSG intensifies this naturally occurring 'taste' in some food.
味精很自然地加強了一些事物的味道。
It does make perfect evolutionary sense that we should have the ability to detect or taste glutamate because it is the amino acid which is most common in natural foods.
因為谷氨酸鹽是在自然食物中很常見的氨基酸，所以我們能夠發(fā)現(xiàn)并嘗出它的味道，從進化的角度看，這是說得通的。
John Prescott, an associate professor at the University of Chicago, suggests that this fifth taste serves a purpose just as the other tastes do.
芝加哥大學副教授，約翰·普雷斯科特認為這第五種味道和其他的味道作用相同。
He suggests that it signals to us the presence of protein in food, in the same way that sweetness indicates that a food contains energy-giveing carbohydrates.
他認為這表示食物中蛋白質(zhì)的存在，就像甜味表示食物中包含補充能量的碳水化合物。
Bitterness, he says, alerts us to toxins in the food, while sourness warns us of spoilage and saltiness signals the presence of minerals.
他說，苦味提醒我們食物有毒，酸味警告我們食物變質(zhì)，而咸味表示礦物質(zhì)的存在。
So, what else do we know about this fifth taste...
那么，對于第五種味道，我們還知道什么……
