What are the gustatory receptors sensitive to?

Gustatory receptors are sensitive to chemical stimuli present in food. They are specifically sensitive to five basic taste qualities: sweet, sour, salty, bitter, and umami (savory). Each of these taste qualities is detected by a different type of gustatory receptor.

- Sweet: Sugars, such as glucose, fructose, and sucrose

- Sour: Acids, such as citric acid, acetic acid, and lactic acid

- Salty: Salts, such as sodium chloride, potassium chloride, and calcium chloride

- Bitter: Alkaloids, such as caffeine, quinine, and strychnine

- Umami: Glutamates, such as monosodium glutamate (MSG), which is commonly used as a flavor enhancer in food