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http://www.thekitchn.com/feedburnermain

In 2009 “umami” snagged the title of “fifth taste,” joining the ranks of sweet, salty, sour, and bitter. Since then, scientists have toyed with adding even more tastes including kokumi, a sort of mouthfeel, and oleogustus, the taste of fat. But in the last couple days a new “sixth taste” has garnered a lot of attention, and it might help explain your undying love for pasta and toast.

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