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It has been a long time since we thought that there is four primary taste salty, sweet, sour and bitter, although a fifth taste, called Umami, was added as a fifth in 2009. But researchers suggest that there may be a sixth taste missing from the list.They say that complex carbohydrates (the nutrients that break down into sugar and form our main source of energy) such as starch, have their own taste and should be considered an independent flavor.
But how do you actually describe the taste of fat? According to the research, no familiar words can explain it. So what the 102 participants in the study had to do was organize an array of solutions according to taste. Though the participants at first started to group the fatty samples with the bitter ones, they eventually grouped the fatty samples separately.
Mattes says fat itself has a generally unpleasant flavor, but it can improve the pleasantness of other foods when added in small doses – think of the tiny amounts of bitterness in chocolate or coffee, or the way we can add salt or sugar to any dish or dessert.
With fat isolated as its taste element, it will be possible to enhance bland foods, according to the study. Maybe it’ll be in the form of a seasoning or a sauce. Perhaps it’ll also be possible to mimic that fatty taste with a healthier substitute.