Has it ever occured to you that our taste buds is made of various senses that can bring another sensation to your receptor.

According to a study published in the recent issue of Journal of Biological Chemistry, Japanese researchers at Ajinomoto Inc. have proven that calcium channels on the tongue are closely related to the receptors that sense sweet and umami (savory) tastes, and that glutathione—a common kokumi (loosely: heartiness) taste element—interacts with calcium channels.

This new study provides new insights into the areas of taste biology, and could have practical uses in food modulation, for example, in creation of healthy foods containing minimal sugar or salt but still eliciting strong taste.

This got me thinking in the old days I used to take calc (an aded supplement for calcium for youngsters) and I always feel the taste of umami plus the sweetness that it brings whom also gets me numb at the end. Is it the same feeling? How about the umami feeling that I received from protein is it the same?