The sensation of taste includes five established basic tastes&colon; sweetness, sourness, saltiness, bitterness, and umami. The detection of saltiness and sourness enables the control of salt and acid balance. Korean teas were divided into the five different tastes&colon; bitterness, sweetness, astringency, saltiness and "sourness". Saltiness and sourness are perceived when alkali metal or hydrogen ions enter taste buds, respectively. Traditionally, there have been four primary tastes&colon; sweetness, bitterness, sourness, and saltiness. The saltiness of the bacon highlights the sweetness of the ice cream. Ardbeg's saltiness complements ham and salami. Tests have shown that the perception of saltiness and sweetness drops 30% at high altitudes. It has a pungent smell, and different degrees of saltiness depending on the age. They are thick and succulent with a crunchy texture and a natural saltiness. Saltiness is the taste of alkali metal ions such as sodium and potassium. They do retain salt-receptor taste-buds suggesting that they can taste saltiness. Shrimp paste varies between different Asian cultures and can vary in smell, texture and saltiness. Saltiness is a taste produced primarily by the presence of sodium ions. The saltiness is largely attributed to the presence of NaCl (common salt) in brine.