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Repacked

Punxsutawney resident
For hundreds of years, scientists have known about four basic tastes: sour, sweet, salty and bitter. More recently, a Japanese chemist discovered a fifth basic taste, umami, which is triggered by monosodium glutamate, or MSG, as it's more widely known. Umami, perhaps best described as savory, is especially prevalent in truffles, meat and anchovies.
And now, scientists believe they have found a sixth basic taste that could profoundly change the way we eat.

http://www.goodfood.com.au/good-foo...make-food-more-delicious-20150730-ging95.html
 
Just because they discovered it now does not mean we never had it before.

What taste sense does chit come under? :)
 
"If people learn to manipulate the taste of fat correctly, he says, it will allow us to make tons of food taste better by either reproducing the taste of fat or introducing substitutes that successfully mimic it."We could isolate it and use it in the same way we have used the other basic tastes," said Mattes."

Yeah, cos that worked out real well in the past with sugar and corn syrup.
 
Yeah, Asian cooking been using umami in their culinary creations for many generations!

And most humans' first encounter with umami is breast milk!
 
"If people learn to manipulate the taste of fat correctly, he says, it will allow us to make tons of food taste better by either reproducing the taste of fat or introducing substitutes that successfully mimic it."We could isolate it and use it in the same way we have used the other basic tastes," said Mattes."

Yeah, cos that worked out real well in the past with sugar and corn syrup.

corn syrup is sugar, not a mimic of sugar.
what they are talking about is different.
 
I think you miss the point.

We have a bunch of "researchers" trying to create imitation fat taste to make food taste better or "different better". Just like they use high fructose corn syrup to avoid saying "sugar" on food labels. We all know how that worked out.

There is nothing wrong with naturally occurring fat. In fact, there are essential fats that we must have. But you can bet your plump arse cheeks that the result of adding a chemical into food to imitate the taste of fat will not end well. As I quoted, their intent is to "manipulate the taste of fat correctly, ..... (to) allow us to make tons of food taste better by either reproducing the taste of fat or introducing substitutes that successfully mimic it."

I wonder who's paying these guys allllllll that grant money.........
 
"Use of HFCS peaked in the late 1990s; demand decreased due to public concern about a possible link between HFCS and metabolic diseases like obesity and diabetes.[4][5][6]

The Corn Refiners Association has attempted to counter negative public perceptions by marketing campaigns describing HFCS as "natural" and by attempting to change the name of the product to "corn sugar," which the FDA rejected."
 
All the researchers have done is possibly identify a sixth flavour element.

What that means going forward is unclear in terms of any developments. One thing is to understand how its role plays out in recipe development (which has nothing to do with creating anything artificial) and maximising the good things about that flavour element in a dish.
This is what chefs do with umami and the other four tastes all the time.
 
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