What makes most humans like pasta, bread, rice or potatoes so much ? Apparently scientists have discovered a new basic flavor : "starch or starch" and this is the reason we like these foods.
Scientists discover a new basic flavor: starch or starch
At school we learned that there were 4 basic flavors, sweet, salty, bitter and acid .the 5th flavor, the umami .Scientists are investigating whether there are more basic flavors for our taste buds.One of the ones being studied is fat, but the one that takes the lead to be recognized shortly, is the flavor that in English has been called “starchy” .In Spanish it has been translated as «starchy» or «fecula» and would be responsible for our passion for the carbohydrates that are present in bread, pasta or potatoes for example.

Dr.Juyun Lim, Professor of Food Science and Technology at the University of Oregon, began research on the basis that our palate can detect carbohydrates in foods beyond those contained in sugar , completely independent of this.Research participants were given samples of carbohydrate solutions that they recognized as a "starchy" flavor.To distinguish them from those of sugar, they were given a product that inhibited the sweet taste and in spite of that they continued to notice that taste.Depending on the origin of the volunteers, they defined it as taste of rice, bread or pasta.However, the doctor and his team, for the moment have not been able to identify a specific place in the language where the receivers are located.Without that characteristic it is not possible to call it elementary flavor yet , although for they would be logical that f It was because carbohydrates are necessary and extremely useful for human beings, because they provide slow-release energy.If they are so important, it would be natural that our taste buds were prepared to detect them basically .

For Dr.Lim, in the near future we will see the world of elementary flavors revolutionize.She thinks that in addition to the " starched " and what we could call "fat" , there would be another one that also seems basic: the metal .For it is found in blood, meat or drinks with gas and would correspond to the block of proteins.

What do you think? Do you think these new flavors are basic or derived from the classics?
If you have been interested in this article, maybe you want to know more about what was recognized as the 5th flavor: The Umami.
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