Researchers say the key to better nutrition may lie in our sense of taste. Temple university biologist Greg Smutzer has designed a simple test to measure the five human tastes, sweet, salty, sour, bitter and umami from the Japanese word for "extremely yummy." They're much like commercial breath strips but each of these edible pieces contains a small amount of taste stimulus on it. Broth, stews, tomatoes and fermented foods are umami. The umami taste means amino acids are present, the building blocks of protein and an essential nutrient for us.