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Scientists Found a ‘Sixth Taste’ and Our Addiction to Carbs Has Finally Been Validated

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Scientists Found a ‘Sixth Taste’ and Our Addiction to Carbs Has Finally Been Validated Scientists Found a ‘Sixth Taste’ and Our Addiction to Carbs Has Finally Been Validated

Scientists Found a ‘Sixth Taste’ and Our Addiction to Carbs Has Finally Been Validated






Photo: Paul J. Richards / Getty Images
 
Scientists from the University of Oregon believe they’ve just discovered a sixth taste– “starchy.”
It’s long been known that there are four basic tastes: sweet, salty, bitter, and sour. In 2009, umami was added as the the “fifth taste.” The most recently recognized and most complex to understand, umami can essentially be described as a “savory,” “brothy,” or “meaty” taste. The most prominent examples of foods rich in umami components are dried shiitake mushrooms, fish, shellfish, spinach, soy sauce, and fermented or aged products involving bacterial or yeast culture.
However, a recent study seems to have detected a sixth taste. Published in Chemical Senses last week, the study exposed that humans can actually isolate and identify the taste of starch. Juyun Lim, associate professor of the Department of Food Science and Technology at Oregon State University told CNN, “We are taught that humans can taste only five taste categories. It seems, however, that we can taste other chemicals that comprise foods such as starch degradation products and fatty acids.”
So there’s a floury flavor now, and maybe this helps explain why we’re all so obsessed with carbs.
Complex carbohydrates, like starch, form an important source of energy in our diets. It’s long been thought that starch can only be identified through sweetness since the two ...
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Scientists Found a ‘Sixth Taste’ and Our Addiction to Carbs Has Finally Been Validated Scientists Found a ‘Sixth Taste’ and Our Addiction to Carbs Has Finally Been Validated

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Source of publication: 09-09-2016 03:33
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