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

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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 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.

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.
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.

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.
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Answer 1

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.

Umami, which is often described as a savory or meaty taste, is primarily associated with amino acids found in animal proteins, thus making it more prominent in the diets of carnivores. Herbivores, on the other hand, generally consume plant materials that do not typically contribute the same umami profile.