Sweet, Sour, Salty and...Fat? Scientists Add a New Basic Taste
The thousands of taste buds on a human tongue each contain as many as 100 taste receptors. The interaction between those receptors and the chemicals in our food determine the taste of that hamburger or salad you’re having for lunch.
Our sense of taste has long been broken into four basic categories — sour, sweet, salty and bitter. A fifth basic taste was added more recently: umami, which means “delicious” in Japanese but refers to a meaty or savory flavor sensation. Now researchers claim there’s a sixth basic taste.
Scientists at Purdue University have published a new study in the journal Chemical Sense that they say provides evidence that chemicals called nonesterified fatty acids (NEFA) — in other words, fat — causes a taste sensation that is different from the other five tastes. The researchers have proposed that the new taste be referred to as “oleogustus.” “Oleo” is the root word for oily or fatty in Latin and “gustus” means taste.
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The researchers emphasize that they are talking about a taste, not just the creamy mouth feel you get from eating a rich piece of meat or a dish loaded in butter.
The fat that delivers that creamy, smooth feeling is a triglyceride, made up of three different fatty acids, they explain. Oleogustus — a gag-inducing taste on its own, but much more appetizing in combination with other flavors — comes from only one of those fatty acids that breaks off from the larger molecule in the food or as you’re chewing.
This finding has the potential to generate big changes in the food industry. Understanding the taste component of fat can do more than add to our knowledge of how our brain and digestive system interact. It may also help the food industry create more appealing, and potentially healthier, products.
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Most business economists in the U.S. expect the economy to keep chugging along over the next three months, with rising corporate sales driving additional hiring and wage increases for workers.
The tax cuts, however, don’t seem to be playing a role in hiring and investment plans. And the trade conflicts stirred up by the Trump administration are having a negative influence, with the majority of economists at goods-producing firms who replied to the most recent survey by the National Association for Business Economics saying that their companies were putting investments on hold as they wait to see how things play out.
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“June receipts to US government were our first mostly-clear look at the revenue effects of the new tax law, with lots of estimated payments and little noise from the 2017 tax year,” The Wall Street Journal’s Richard Rubin tweeted Friday.
Surprisingly, the deficit was smaller in June compared to a year ago, narrowing to $74.86 billion from $90.23 billion last year. The drop was driven by a 9 percent reduction in government outlays that reflected accounting changes rather than any real changes in spending, Rubin said in the Journal.
“More broadly, the federal deficit is swelling as government spending outpaces revenues,” Rubin wrote. “The budget gap totaled $607.1 billion in the first nine months of the 2018 fiscal year, 16% larger than the same point a year earlier.”
Kyle Pomerleau of the Tax Foundation pointed out that the drop in corporate tax receipts is a permanent feature of the Republican tax cuts, tweeting: “Even in a Trump dream world in which these cuts paid for themselves, corporate tax collections would remain below baseline forever. It would be higher income and payroll receipts that made up the difference.”
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