Finally, umami taste relates to the protein content in food, through the recognition of amino acids and oligopeptides . Therefore, each taste is associated with critical biological functions and nutritional needs that are important to preserve health status. In this sense, the taste of chemical compounds present in food stimulates an increase in nutrient intake while helping to avoid potentially harmful substances strong sour taste stimuli, and high concentrations of salts . In general, taste sensation relies on the affinity of specific biochemical compounds and their target taste receptors . Small variations in tastants' chemistry may result in a drastic change in perceived taste. Therefore, shedding light on the physio-chemical features of compounds in food is of primary importance to pinpoint the molecular bases and mechanisms determining the food taste and subsequent food consumption.