Tag: Oleogustus

For over 99% of human history, fat was a highly prized but scarce resource, offering more than double the caloric energy of protein or carbohydrates per gram. This deep evolutionary craving is a primary reason why do people like the taste of fat, a preference rooted in survival that still influences our diets today.

For over a century, scientists believed our tongues could detect only five basic tastes: sweet, sour, salty, bitter, and umami. However, new research suggests that our palate is far more complex, begging the question: what is the sixth taste and what does it mean for our understanding of flavor?

A Purdue University study found that oral stimulation with fatty food significantly elevates blood fat levels, providing evidence for a physiological "fat taste" component. Beyond simple hedonics, understanding how does fat affect the taste of food reveals a complex interplay of aroma, texture, and brain chemistry that profoundly impacts our eating experience.

According to a 2018 study on mice, a high-fat diet can cause a 25% reduction in the number of taste buds, significantly dulling taste perception over time. This highlights the profound impact of fat on our senses, addressing the complex question of what does fat do to your taste buds.

In 2015, researchers at Purdue University named the distinct taste sensation of fatty acids 'oleogustus,' formally identifying fat as a potential sixth basic taste, alongside sweet, sour, salty, bitter, and umami. This groundbreaking discovery fundamentally changed our understanding of the true flavour of fat, which is far more complex than just its texture.

According to research published in the journal *Nature Communications*, humans possess a specific receptor that detects ammonium chloride, suggesting it could be the newest addition to the taste family. The scientific discovery adds a new chapter to the ongoing quest to answer the question: what is the 6th type of taste, expanding beyond the five well-established senses of sweet, sour, salty, bitter, and umami.

In 2015, researchers at Purdue University proposed that fat should be considered the sixth basic taste, naming it 'oleogustus'. This discovery provides a long-awaited scientific answer to the question, "What is the taste of fat called?" and distinguishes the unique flavor of fatty acids from the familiar sensation of creaminess or richness.