Sixth taste: Explain why we like carbs

every dieter knows that carbohydrate cravings are hard to turn down. Nowadays, there is growing evidence that carbohydrate-rich foods produce a unique taste experience, which means that "starchy taste" becomes a taste on its own.the scientific community has long believed that the human tongue is distributed with "four original" taste buds: salty, sweet, sour, bitter. Fresh taste, which is usually related to sodium glutamate, was added to the above-mentioned taste list
7
years ago, but has not changed since then.however,
Juyun Lim
of Oregon State University in Kovalis, USA, says the taste list ignores one of the main components of our diet: "Every dietary culture contains complex carbohydrates. The idea that we can't taste the ingredients in food makes no sense at all. Theof flourcomplex carbohydrates, such as starch, which is formed by a chain structure of sugar molecules and is an important source of energy in our diet. However, food scientists often ignore the idea that starch gives us a unique taste. Enzymes from our saliva break down starch molecules into short chains or individual sugar molecules, so many scientists believe that our tongues detect the sensory experience of starch by tasting sweet molecular monolooms.Juyun Lim
and her team conducted experiments to give volunteers a variety of carbohydrate solutions that they could taste from solutions containing long- or short-chain carbohydrate molecules. "We call it 'starchy'."
s
think it's the taste of rice, and people in the Caucasus think it's the taste of bread or pasta," says Lim, a restaurant. It's like eating flour. Afterthe volunteers' sweet-smelling sensors on their tongues were closed, they could still feel the smell of flour. This suggests that carbohydrates can be felt before they are hydrolysed into sugar monosomes.experiment also inhibited the activity of salivary amylase, which can be used to hydrolyz long-chain carbohydrates into short-chain carbohydrates, and found that volunteers could not feel the "starchy taste" of solutions with only long-chain carbohydrates. This suggests that the taste of flour comes mainly from short-chain carbohydrates.study is the first to show that we can feel the taste of the starch itself.
Tordoff
of the Monel Chemical Sensory Center in Philadelphia, USA, is confident of the results, which are of great significance. "It's going to surprise a lot of people." She said.taste test these studies show that the human taste system is far more complex than we think. "A lot of people think there's only
5
in the world, but we think there are other flavors."
Toedoff
said. At present, he is studying whether humans can taste calcium.other potential tastes being studied include the flavor of carbonated beverages; the metallic taste from the blood; the taste of amino acids; and the taste of proteins. Current research has
the
of Kokumi's taste.
Kokumi
is a very strong taste, described as a very "heartfelt" taste, making the food feel richer and more satisfying. There is some evidence that we can feel the taste of fatty acids. "Now we're starting to move out of the 'five originals' concept."
Lim
said., we have to follow a strict standard table before a flavor can be called "original". The taste must be recognizable, have an exclusive sensor on the tongue, and trigger specific physiological reactions., starch does not meet all of these conditions:
Lim
and her colleagues have not been able to identify an exclusive starch receptor on their tongues.
kokumi
not yet considered "original" because it is not yet accurately identifiable.another criterion is that this flavor must be useful to us. This is very important for starch, which is a very valuable source of slow-release energy and can be very useful in detecting the taste of starch.believe that's why I like complex carbohydrates.
Lim
says, "Sugar tastes very strong in the short term, but when you eat chocolate or bread, you may eat a small amount of chocolate, but bread you eat a lot, even bread as a daily staple." Theof this article is
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