Many people recognize the five basic tastes as sweet, sour, salty, bitter, and umami, but scientists claim to have found the sixth.
Dr. Emily Liman from the University of Southern California conducted a study and discovered that the sixth taste is ammonium chloride. This substance is a salt commonly found in Scandinavian candies and it stimulates the tongue’s “sourness receptor.”
Learning about a sixth taste detected by our tongues may seem trivial, but for scientists, it is significant. They recognize that this ability did not develop by mere coincidence. Instead, it may have evolved to detect ammonium chloride and prevent us from consuming this hazardous substance.
Additionally, the detection of the sixth taste differs among animals based on their dietary habits and ecological niches.
This article will discuss the sixth taste, ammonium chloride, which our tongues can discern. Later, I will elaborate on the fifth taste, umami, and the alternative sixth taste, as most readers may not be familiar with them.
How did scientists discover the sixth taste?
Scientists have known for decades that the tongue has a strong response to ammonium chloride. In Scandinavian regions, it is called salmiak salt and is used as an ingredient in salt licorice candy. However, despite extensive research, experts have not yet discovered the specific tongue receptors that detect ammonium chloride.
Fortunately, Dr. Liman and her research team may have found an answer. They previously discovered the protein that detects sour taste, called OTOP1, which sits within cell membranes and forms a path for hydrogen ions to move into the cell. Hydrogen ions are the key component of acids, which are abundant in sour foods like lemons and vinegar. These ions move through the OTOP1 channel into taste receptor cells.
Liman and other researchers hypothesized that ammonium chloride could affect the concentration of acids by shifting hydrogen ions. This substance releases small amounts of ammonia that raise the pH level, reducing hydrogen and making the cell more alkaline. They inferred that this substance may trigger the OTOP1 protein.
To test their hypothesis, they introduced the OTOP1 gene into lab-grown human cells, allowing them to produce the OTOP1 receptor protein. They then exposed the cells to ammonium chloride to observe their responses.
Liman stated, “We saw that ammonium chloride is a really strong activator of the OTOP1 channel. It activates as well or better than acids.”
To confirm their findings, they tested ammonium chloride on regular mice and mice that cannot produce OTOP1. Taste bud cells from ordinary mice showed a strong reaction to ammonium chloride, while those lacking OTOP1 did not react to the substance.
Liman remarked, “It shows that the OTOP1 channel is essential for the behavioral response to ammonium. Ammonium is found in waste products, so it makes sense that we evolved taste mechanisms to detect it.”
What are the fifth and sixth tastes?
Most people are familiar with the fifth taste, umami, but may not be able to define it. Umami was first discovered in 1908 by Dr. Kikunae Ikeda when he ate a bowl of kelp broth called kombu dashi. He noticed the savory flavor was different from sweet, sour, salty, and bitter and named it “umami,” which roughly translates to “essence of deliciousness.” Later, it was attributed to the presence of glutamate.
In 2002, scientists pinpointed umami taste receptors on the human tongue. Umami is often described as a “meaty, savory deliciousness that deepens flavor” and can be tasted in protein-rich foods such as pork, beef, shellfish, and fish. It can also be enhanced with condiments such as ketchup, truffle oil, ranch dressing, soy sauce, and miso.
Before the discovery of our reaction to ammonium chloride, there was a sixth taste called kokumi, meaning “rich taste,” which was discovered in the 1980s by Ajinomoto, a Japanese food company. Kokumi refers to the “sense of richness, body, and complexity” that some compare to how wines age and improve over time. Interestingly, kokumi substances themselves have no taste but enhance the flavors of other foods.
Conclusion
Scientists have discovered the sixth taste that our tongues can perceive, ammonium chloride. This substance is often found in waste and hazardous products, suggesting that our ability to taste it may be a survival adaptation. The research conducted by Dr. Emily Liman and her team provides valuable insights into the taste detection mechanisms in our bodies. Further research is needed to confirm these findings. For more information about this study, visit the Nature Communications website. Stay updated on the latest digital tips and trends at Inquirer Tech.
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