ral writes: The human tongue can taste more than sweet, sour, salty, bitter and protein. Researchers have added fat to that list. Dr. Russell Keast, an exercise and nutrition sciences professor at Deakin University in Melbourne, told Slashfood, "This makes logical sense. We have sweet to identify carbohydrate/sugars, and umami to identify protein/amino acids, so we could expect a taste to identify the other macronutrient: fat." In the Deakin study, which appears in the latest issue of the British Journal of Nutrition, Dr. Keast and his team gave a group of 33 people fatty acids found in common foods, mixed in with nonfat milk to disguise the telltale fat texture. All 33 could detect the fatty acids to at least a small degree.
"Card readers? We don't need no stinking card readers."
-- Peter da Silva (at the National Academy of Sciencies, 1965, in a
particularly vivid fantasy)