The taste of carbs has a home on the human tongue.
Scientists have long recognized five types of taste buds on the tongue, used for sensing sweet, sour, salty, bitter, and umami flavors. A recent study by researchers at Oregon State University claims humans can detect a sixth flavor: starch.
Technically, the evidence shows we can taste some polysaccharides, including maltodextrin, which is derived from starch and used in lots of processed foods, including soft drinks, candies, potato chips, light peanut butter, and even supplement powders used by bodybuilders. The discovery adds to a growing body of research that suggests our ability to taste things is a more complex than once thought.
In : Taste