Move over, umami: Scientists may have discovered a sixth taste

bacon
(Image credit: iStock)

For a long time, scientists thought that humans had only four basic tastes: sweet, sour, salty, and bitter. Then, a Japanese scientist discovered a fifth basic taste — umami, an elusive savory and pungent taste that is often associated with truffles, parmesan cheese, and anchovies. And now, scientists believe there may be a sixth basic taste that's been hiding in plenty of foods we've eaten all along — fat.

In a new study, scientists discovered that fat interacts with our taste buds in ways that make it capable of changing the way we perceive a food. Like the five other basic tastes — which The Washington Post explains can be likened to the primary colors in the way they mix and match to create other tastes — the basic taste of fat seems to stand on its own as a taste that doesn't share characteristics with the other basic tastes.

So what exactly does the addition of a new basic taste mean for how we eat and enjoy food? Understanding how fat interacts with the other basic tastes could help the food industry make more inventive combinations of flavors in dishes. In short, "[i]t could make a lot of food taste a lot better," Richard Mattes, lead author of the study, told The Washington Post.

Subscribe to The Week

Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

SUBSCRIBE & SAVE
https://cdn.mos.cms.futurecdn.net/flexiimages/jacafc5zvs1692883516.jpg

Sign up for The Week's Free Newsletters

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

Sign up

In the same way that a dash of salt or a sprinkle of sugar improves flavor, fat could soon become a taste enhancer, too. Duck fat caramel soy sauce ice cream, anyone?

Explore More