Answer:
Umami and fat content
Explanation:
According to a different source, these are the options that come with this question:
a) meat and vegetable
b) monosodium and glutamate
c) umami and fat content
d) umami and monosodium glutamate
In addition to these taste groupings, humans are also able to distinguish umami and fat content. Fat content refers to the amount of fat a particular food possesses. Umami refers to a savory taste that is characteristic of broths, fermented products and cooked meats. This distinct taste grouping was first identified by Kikunae Ikeda, a professor of the Tokyo Imperial University, in 1908.
