Scientists from the USA have found a new, sixth taste

The list of basic tastes available to humans is not that long. We distinguish five tastes: sweet, sour, salty, bitter and umami. However, the last one, which is also called the "taste of meat", is not recognized in all countries. But it seems that soon the list will be replenished with a new, sixth position. Scientists from the University of Southern California (USC Dornsife) believe that they have discovered a new taste that is available to our receptors.

The sixth flavor has not yet been given a beautiful name, so it is called ammonium chloride. Scientists from the USA say that this flavor is familiar to everyone. It is present in both confectionery and substances dangerous to humans. Before this, the last time a new flavor was discovered was in 1908.

It was the umami taste, present in some meat products, soy sauce, seaweed, anchovies and many other protein products. We owe this discovery to the Japanese chemist Kikunae Ikeda. Umami is translated from Japanese as "pleasant taste". The taste of products is given by glutamates, which are used as flavor enhancers.

A typical example of the taste of ammonium chloride is salty licorice. This is a confectionery additive, especially popular in Scandinavia, the Netherlands and northern Germany. It makes sweet products simultaneously salty, bitter and sour. Science has known for a long time that the tongue reacts to this taste. But in order to declare the discovery of taste, it was necessary to precisely identify the receptors responsible for it.

And now scientists from California have found out that OTOP1 receptors react to ammonium chloride. They also detect acid, for example, in citrus fruits or vinegar. The researchers stated that the ability to distinguish a new taste from others was not basic. It developed over time as a response to the use of chemical additives in the food industry.

People have learned to distinguish ammonium chloride because ammonium and the gas associated with it, ammonia, are toxic to humans. But it turns out that the taste of ammonia compounds is present in some perfectly edible products. Biology professor Emily Lyman, who led the team of researchers, believes that although the taste does exist, it will be difficult to achieve official recognition for it.

As an example, Liman cites umami, which was recognized as a taste only several decades later, and not everywhere. In some countries, it is not considered a taste and they rely only on a set of four classic ones. The scientist did not say what the sixth taste would need for official recognition.

What do you think, should ammonium chloride be included in the official list of basic tastes? Or does a taste only become “real” if we really want to feel it? Share your opinion in the comments!