Daily News All News  |  Subscribe  
Restaurant and Foodservice News
RSS
News |  Newsletters  |  Articles |  Blogs | Video |  TV |  QSR News  |  Casual Dining News  |  Onsite News  |  Chef News

Fat might be the sixth basic taste


Copyright: The Washington Post

June 8, 2012


For many years, scientists agreed that human tongues perceived four basic tastes: sweet, sour, salty and bitter. Then in 2002, receptors were confirmed for a taste called umami — first proposed by a Japanese chemist in 1908 and commonly described as meatiness or savoriness — and it became widely accepted as the fifth basic taste. Since then, molecular biologists have theorized that humans may have as many as 20 distinct receptors for such tastes as calcium, carbonation, starch and even water. The data supporting each vary widely, but one contender for a sixth taste has begun to stand out from the rest: fat....


Read More (opens new link to source)  |   All News



Note: The story above links to an external site and was free from registration requirements at the time it was selected. Because Foodservice.com has no control over information outside of our site, the availability and status is subject to change.






Thoughts and Comments?  Post as a member of Foodservice.com or Facebook below
Note that you must be registered to leave comments. Register or Sign in.




Top Stories
1. How Brands Like Olive Garden Are Pinching Pennies in Unexpected Ways
2. Sysco Cancels $8.2 Billion US Foods Takeover In Big Antitrust Win For FTC
3. New Report Says Americans Are Falling Out Of Love With Fast Food
4. New Investment Fund Aims To Be the 'Shark Tank' of the Restaurant Business
5. McDonald’s Is Planning To Close Hundreds Of Restaurants
6. How to Handle the Cooks Who Just Don't Care
7. America's 10 Fastest-Growing Restaurant Chains
8. School Lunch Black Market? Healthy Meals Spur Students To Bring, Sell Sugar, Salt And Pep
9. This Restaurant Will Give You $10,000 in Gift Cards If You Name Your Baby 'Quinoa'
10. School Lunch: What's the Cost of Noncompliance?

Recent News
New Report Says Americans Are Falling Out Of Love With Fast Food
What India Taught Burger King About Vegetarian Fast Food
A recap of this year's conference on nutritious and sustainable menus
CKE Restaurants CEO Blames Low-Wage Workers for Poverty
Kenya’s 'Little Italy'
The 5 best molecular cuisine restaurants in the U.S
America's 10 Fastest-Growing Restaurant Chains
11 Food Trends at the NYC Fancy Food Show
Young foodies add recipes to SD school cafeterias
Lawmakers told school nutrition policy could use some tweaking




More like this:

Kenya’s 'Little Italy'

The 5 best molecular cuisine restaurants in the U.S

11 Food Trends at the NYC Fancy Food Show

The Chef That Ate The World: How Gordon Ramsay Earned $60 Million Last Year

Life-Changing Lessons from Jacques Pépin

How to Handle the Cooks Who Just Don't Care

America’s Next Top Chef Is A Supercomputer From IBM

5 Southern Chefs That Are So Hot Right Now

7 Things You Might Not Know About Anthony Bourdain

Alton Brown Dishes on Food Philosophy and Why Millennials Suck

Other Topics:

Business & Financial  (2045)

Chefs and Cooking  (2106)

Customer Service  (112)

Design  (25)

Equipment & Supplies  (27)

Food Cost Management  (65)

Food Safety  (227)

HR and Recruiting  (52)

Human Interest  (1013)

Interviews  (6)

Legal  (290)

Marketing - Products  (207)

Marketing - Restaurant  (474)

Menu Development  (206)

Nutrition  (1106)

Restaurant Management  (92)

Restaurant Spotlight  (92)

Sanitation  (29)

Startup  (23)

Technology  (171)

Trends  (122)

 




Copyright © 1996-2013 Foodservice.com ®. All Rights Reserved.