The man was able to perceive complex carbohydrates.
A new taste associated with complex carbohydrates and starches, which are the basis of diet in most cultures.
Complex carbohydrates are bread, rice, potatoes, corn and all grains.
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Previously, scientists believed decisive for starch foods are “sweet” receptors, as the saliva breaks down complex carbohydrates into simpler substances and sugar.
It turned out that the volunteers with disabled sweet receptors were still able to feel “powdery” taste of foods high in complex carbohydrates. Blockers of the enzyme in saliva that breaks down carbohydrates, helped to figure out what your own taste are the carbohydrate chains of medium length (oligomers).
“This taste called starchy — said one of the authors, Yun lim (Juyun Lim) — Asians compared it with the taste of rice, for Europeans it’s bread or pasta. Tastes like flour”.
Researchers have yet to find the receptors on the human tongue, which are responsible for “selenopidae” tastes. By the way, the six tastes are a list of feelings from food is not the end: now scientists are exploring the taste of carbonated beverages, metallic taste of blood, the taste of amino acids and the taste of fatty acids.
