Author: Andrei Bilog M.Sc., CAPM
Most of us grew up learning we have five basic tastes. But scientists now say we may actually have six — and researchers around the world are competing to prove what it could be.
Here’s the UPkeeping breakdown 👇
🍜 A Quick Throwback: How Umami Became #5
Before we talk about taste #6, it helps to remember that even umami wasn’t accepted until the 1990s.
In 1908, Japanese chemist Kikunae Ikeda discovered the savory taste we now call umami.
Scientists didn’t officially accept it as a “basic taste” until 80 years later.
Why? Because proving a “basic taste” requires strict scientific criteria.
This means the next basic taste will also need strong, undeniable evidence.
🧠 What Counts as a “Basic Taste”?
To earn the title, a candidate taste must:
✨ Have unique chemicals that trigger it
✨ Activate specific taste receptors on your tongue
✨ Send its own signal to the brain
✨ Create a feeling that’s clearly different from the other tastes
✨ Cause a measurable physical response inside the body
This is why scientists are cautious — the bar is very high.
🥑👀 What Could Taste #6 Be?
Researchers have several promising candidates:
1️⃣ Fat (Oleogustus)
Some scientists say we can taste fatty acids directly.
This taste isn’t creamy or rich — it’s more sharp, bitter, or oily.
Proposed name: oleogustus, meaning “taste of fat.”
2️⃣ Starchy Taste
Even when texture and smell are removed, people can sense starchiness.
This may explain why bread, rice, and noodles are so satisfying.
3️⃣ Ammonium (Salt-like taste)
A new study found that a known receptor (OTOP1) responds strongly to ammonium chloride.
This taste is familiar in Scandinavian salty licorice.
4️⃣ Kokumi (“fullness” taste)
Often described as heartiness, roundness, or mouthfeel.
Found in aged cheeses, garlic, fermented sauces, slow-cooked soups.
Still debated whether it’s a true “taste” or just a flavor enhancer.
🍽️ Why This Matters for Your Everyday Eating
This isn’t just foodie science — discovering a sixth taste has real-world impact:
💡 Better nutrition: If we can identify how humans taste fat or starch, we could design healthier foods that still satisfy cravings.
💡 Health & metabolism: Taste receptors trigger digestion and appetite — discovering a new taste means discovering a new biological pathway.
💡 Food innovation: Chefs and food companies could use this to create new flavors, reduce sugar/salt, or make plant-based foods more appealing.
Taste research influences everything from weight management to school lunches to global food policy.
🔬 So… When Will Scientists Agree?
Probably not soon — and that’s normal.
It took nearly a century for umami to be widely accepted.
Researchers say the sixth taste will need:
📊 Strong experiments
🧬 Clear receptors
🧠 Distinct neural pathways
👨🔬 Global consensus
Science moves slowly, but taste discovery is accelerating. We may see official recognition within our lifetime.
⭐ UPkeeping Takeaway
The world of taste is bigger than we once believed. As scientists get closer to confirming a sixth basic taste, we’re also getting closer to understanding:
why we crave certain foods
how our bodies process nutrients
how taste shapes our health
Your tongue is more powerful than you think 👅✨
📚 Reference
National Geographic Society. What’s after umami? Scientists are hunting for the sixth basic taste.
More about Andrei Bilog
A dedicated professional and educator, serving as the Founder and Editor-in-Chief of UPkeeping Newsletter. His expertise stems from a powerful combination of experience: 7+ years in the biotech industry, a current MBA pursuit at the University of Illinois Urbana-Champaign, and his role as an adjunct professor of Human Anatomy & Physiology. As the President of the Beta Psi Omega National Chapter, Andrei is passionate about student mentorship and guiding the next generation of lifelong learners toward strong career and wellness foundations.
