Scientists discover a new flavor of taste; Understands

Recently, a study published in the scientific journal Nature Communications revealed the existence of a sixth taste, prompting scientists at USC Dornsife to call for an update to the list of basic flavors. Research led by neuroscientist Emily Lehman and her team showed that the tongue reacts to ammonium chloride through the same protein receptors associated with bitter taste. This specific taste is associated with sweets common in some European countries, such as snacks containing licorice. Information from O Globo.

The discovery of the sixth taste is a milestone, given that the last flavor to be recognized in the human palate was umami, in the twentieth century, completing the list of sweet, salty, sour and bitter. The existence of specific receptors on the tongue for umami was demonstrated decades later, expanding the basic flavors to five. For some, the taste of ammonium chloride is associated with sweets common in certain regions of Europe.

Researchers were already aware of the tongue’s high sensitivity to ammonium chloride, but identifying the receptors involved was uncertain. The team led by Lehmann and colleagues suggested OTOP1 as a possible receptor, given its effect on pH levels in cells. Laboratory tests on human cells and studies in mice have supported this theory, revealing a role for OTOP1 in ammonium chloride detection.

The ability to perceive the taste of ammonium chloride may have evolved to help organisms identify potentially harmful substances, given the toxicity of ammonium. Sensitivity to this substance varies between species, perhaps due to different environments.