Food scientists continue to discover new receptors for gustatory impressions in our mouth. So they are starting to consider the existence of a sixth basic taste *:
Spicy foods like pepper cause that feeling of “burn”. Some Asian cultures consider this sensation a basic taste.
The tongue has receptors that detect fatty acids. The appeal of fat foods such as butter isn’t just a matter of texture.
Kokumi means “delicious” in Japanese.Researcers from Ajinomoto suggest Kokumi foods (such as onion and garlic) enhance the other flavors because they activate calcium receptors in the tongue.
(There are other candidates for the sixth basic taste position: Calcium, Coolness (a minty fresh taste), Metallicity (a little zap), Carbon Dioxide (a tingling fizz). Click on the link to learn about them.)
* According to dr. Michael Tordoff, a behavioral geneticist at the Monell Chemical Senses Center in Philadelphia, “There is no correct definition for basic taste“. Therefore, it all depends on how we define them.”
This is the last of three posts about flavors.Wanna know more? Access the original https://www.livescience.com/17684-sixth-basic-taste.html and http://ajinomotofi.com.br/en/how-to-obtain-kokumi to expand your taste-sensing culture.