What kind of animal is more likely to have taste buds for umami flavors, a carnivore or an herbivore? Explain.(1 point)

Question

Responses

A carnivore is more likely to have taste buds for umami flavors so it can taste the flavors of meat, while a herbivore is less likely because plants do not generally have umami flavors.
A carnivore is more likely to have taste buds for umami flavors so it can taste the flavors of meat, while a herbivore is less likely because plants do not generally have umami flavors.

An herbivore is more likely to have taste buds for umami flavors so it can taste the flavors of plants, while a carnivore is less likely because meats do not generally have umami flavors.
An herbivore is more likely to have taste buds for umami flavors so it can taste the flavors of plants, while a carnivore is less likely because meats do not generally have umami flavors.

A carnivore is more likely to have taste buds for umami flavors because herbivores do not have taste buds. Herbivores rely on their sense of smell which their brains interpret as taste and smell at once.
A carnivore is more likely to have taste buds for umami flavors because herbivores do not have taste buds. Herbivores rely on their sense of smell which their brains interpret as taste and smell at once.

An herbivore is more likely to have taste buds for umami flavors because carnivores do not have taste buds. Carnivores rely on their sense of smell which their brains interpret as taste and smell at once.

Answer 1

The correct response is:

A carnivore is more likely to have taste buds for umami flavors so it can taste the flavors of meat, while a herbivore is less likely because plants do not generally have umami flavors.

Explanation: Umami is one of the five basic taste profiles and is often associated with the taste of amino acids and proteins, which are abundant in meat. Carnivores are adapted to detect and enjoy the umami flavors present in animal foods, while herbivores typically consume plant material that does not have the same umami profile, making them less reliant on umami taste perception.