Objects : Recent taste theory has been advanced to the receptor and cell of taste. We tried to apply the taste theory to the Kimi theory (氣味論) of 『ShinNongBonChoKyung (神農本草經)』 for the purpose of resonance between the Kimi theory and the taste theory.
Methods : The special issues in Current Opinion in Physiology of the year 2021 gave us much information. Based on it, we have searched for more papers using google scholars with the key words; taste, taste receptor, sweet, umami, bitter, salty, sour. Then, we analyzed and compared the Kimi theory of 『ShinNong BonChoKyung)』 with the research papers of physiological taste.
Results : Three classification of the herbs in『ShinNongBonChoKyung』is very reasonable based on the Taste theory. There is umami and no spicy in the taste theory, and Sweet includes umami in the Kimi theory. Taste is such a complex and connective sensory reaction of the brain and body of human being. There are much more results to couple the Kimi with the taste theory.
Conclusions : The pharmacological property of Kimi theory of 『ShinNongBonCho Kyung』 will help the taste theory much more develop and expand. In addition to qi(氣), the Kimi theory will also find a way to be in harmony with modern pharmacology in the respective of taste(味) with the help of taste theory.
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