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Study: Researchers Discover New Taste

290px-Eating a Georgia peachResearchers in Australia claim to have discovered a new taste category. The human tongue's sensitivity to sweet, sour, bitter, salty and umami flavors has been well-known for decades. Umami was the last of the five to be accepted scientifically as a basic taste. It is the sensation of savory flavors based on glutamates and nucleotides found in foods such as meat, mushrooms and soy. Its official recognition in 1985 unleashed a flood of conversations in the world of food and drink.

Now a new study has tongues wagging again. The research, conducted by staff and graduate students at Yarra University, Melbourne have identified something they call omimi. Omimi doesn't involve newly discovered taste receptors nor chemical triggers. Stimulating the known taste receptors in certain complex combinations and at varying levels of intensity opens up sensitivity to this new taste sensation.

“It’s like a combination lock on a door to another dimension of flavor,” said Dr. Sue-Ann Sauer, one of the study's co-authors, during a teleconference announcing the study’s release. “We can reproduce it, but don’t yet have a full understanding of the mechanism behind the reaction.

The study is not conclusive and it's authors warn both further investigation and peer review are required. "We are already beginning a new phase of trials,"said Ian Debacon, head of research in the Department of Food Science at Yarra University. "Fortunately, the new flavor profile is quite pleasant and we have no shortage of volunteers for current and future testing."

Debacon's optimism is understandable given published comments from some of the first study's volunteers. "I've signed up for other research in the past, because I need the money," said undergraduate Sheila Havanatha. "Most were boring or even painful. This was amazing. I put the flavor sample in my mouth and I couldn’t describe the flavors. All I could say was, ‘Oh, my, my! I want some more.’"

Inspired by Havanatha's exclamation, the research team dubbed the sensation omimi. The study has stimulated more than test subjects. Funding for additional research has poured in from domestic food and beverage companies and some as far away as France. They all want to learn how to stimulate the new taste sensation identified at the Australian university whose acronym, YUM, has never been more appropriate.

Enjoy your April 1st.

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This article is original to NorCalWine.com. Copyright 2014 NorCal Wine. Photograph of Grayson by Bruce Tuten. All rights reserved.