Scientists determine fat is the sixth taste

To the ranks of sweet, salty, sour, bitter and umami, researchers say they are ready to add a sixth taste — and its name is, well, a mouthful: "oleogustus."

Announced in the journal Chemical Senses last month, oleogustus is Latin for "a taste for fat."

"It is a sensation one would get from eating oxidized oil," explains Rick Mattes, a professor of nutrition science at Purdue University and one of the study authors.

Now, as we reported earlier this year, scientists have been trying to make the case for fat as a sixth taste for a while now. To qualify as a primary taste, a flavor needs to have a unique chemical signature and trigger specific receptors on our taste buds. When it comes to fat, scientists know the chemical stimuli (fatty acids), and previous research has shown that people have fat receptors in our mouths. But the definition of a primary taste also requires that people be able to distinguish the taste — which has been a sticking point.

That's partly because when people think of the taste of fat, they tend to conjure its mouthfeel — which is the result of triglycerides, Mattes says. "That gives the richness, the creaminess, viscosity and so on," he tells NPR's Rachel Martin.

Triglycerides are the overwhelming source of fat in our diet, Mattes explains. "But that is not the taste part," he says. "The taste part is when we cleave off part of that triglyceride, the fatty acid part." And once it's been cleaved off, the taste that remains is not exactly pleasant.

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