|Question 27Verbal

Source Texts

Text
While researching a topic, a student has taken the following notes:
• Receptors in the human tongue can detect sweetness, saltiness, sourness, bitterness, and umami.
• Umami is a rich, savory flavor.
• Umami is triggered by the compounds in a variety of foods, including beef and caramelized onions.
• Participants in a research study tasted samples of winged kelp (a type of brown seaweed) collected from Stykkishólmur, Iceland.
• On average, they rated its umami intensity as moderate.
The student wants to emphasize the umami intensity of winged kelp. Which choice most effectively uses relevant information from the notes to accomplish this goal?
Participants in a research study found the umami intensity of winged kelp, a brown seaweed, to be moderate.
A
Umami is triggered by compounds in winged kelp, beef, and caramelized onions.
B
Samples of winged kelp, a brown seaweed, have been collected in Stykkishólmur, Iceland.
C
Umami is a rich, savory flavor triggered by compounds in foods such as beef and caramelized onions.
D