Researchers at the University of Southern California have identified a new basic taste detectable by the tongue: ammonium chloride. This chemical compound is found in both poisonous substances and candies, and the study on the subject was published in the journal Nature.In the field of human gastronomy, the term “basic taste” has long been associated with the quintet: salty, sour, sweet, bitter, and umami (pleasant taste). The last one, umami, was discovered by Japanese chemist Kikunae Ikeda in 1908. It is found in soy sauce, seaweed, anchovies and many other protein foods.
As for ammonium chloride, a typical example of this flavor is salty licorice. It is a very popular confectionery additive in Scandinavia, the Netherlands and Northern Germany. It makes sweet products feel bitter, salty and sour at the same time.
Researchers have long known that the tongue responds to this taste. But now they have been able to pinpoint the receptors that detect this precisely. This happens thanks to a protein called OTOP1, which also detects the acidity found in lemon juice or vinegar, for example. This was revealed in laboratory experiments showing that ammonium chloride activates the OTOP1 receptor as effectively as acid.
It may take a long time to be considered a sixth taste
Researchers believe that the ability to detect a sixth taste is not fundamental and has evolved over time so that organisms can avoid harmful substances. Because ammonium and its associated gas ammonia are poisonous to humans and animals.
“Ammonium is toxic to some degree, so it makes sense that we have evolved taste mechanisms to detect it,” said Emily R. Liman, Professor of Biological Sciences at the University of Southern California. makes his statement. However, it will not be easy for a new taste to gain official status. Umami was considered the fifth taste decades after its discovery.
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