The sixth taste - complex carbohydrates.

It has long been thought that there are four main flavors, namely: salty, sweet, sour and bitter.
2009, Umami became the fifth flavor.
but the researchers believe there is a sixth taste.
think that complex carbohydrates, such as starch, should be considered an independent taste if they have their own taste.
a small section below to introduce you to the sixth flavor - complex carbohydrates.
study was carried out by scientists at Oregon State University who wanted to figure out how complex carbohydrates are used in a variety of dietary cultures, but they don't have their own flavor.
complex carbohydrates are made up of sugar molecules and are an important source of vitamins, minerals and fiber, and are widely used around the world.
when complex carbohydrates are broken down by saliva, their chemical chain breaks, forming monosaccharine, which is also the source of sweetness.
but the researchers believe that complex carbohydrates have their own unique flavor.
to test their theory, the scientists offered volunteers a variety of different carbohydrates and asked them to answer what they tasted like.
Juyun Lim, a professor of medicine, told New Scientist: "The volunteers called the taste 'starchy'.
Asians say it's like rice, and caucasians describe it as like bread or pasta.
's a bit like eating flour.
then gave the subjects a special compound that prevents sweet receptors from feeling on the tongue.
even so, the subjects tasted flour.
suggest that carbohydrates can sense their taste before they break down into sugar molecules, which have their own unique taste.
results also suggest that human taste is more complex than thought.
think there are only five flavors, but many people think there are more," said Dr. Michael Tordoff, a psychobiologist at the Monel Chemical Identification Center in Philadelphia.
"he once tried to figure out if humans could taste calcium.
's not the first time a sixth flavor has been proposed.
last year, Purdue University suggested that fat has its own unique taste, called Oleogustus, because it can also give rise to a unique perception.
in order to be recognized as the main flavor, a taste must meet a strict set of criteria.
, the tongue has a subject that belongs to this taste, which can be perceived and can cause physiological reactions.
all of the above criteria for starch are not met.
also need to look for the subject on the tongue.
starch meets the criteria that taste must be useful to humans and that starch is an important source of slow energy release.
Lim said: "I believe that's why humans like complex carbohydrates.
sugar tastes good in the short term, but if you're given chocolate and bread, you'll only eat a little chocolate and more bread, even as a daily staple.
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