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Possibly the sixth, scientifically intensively researched taste sensation alongside sweet, sour, salty, bitter and umami. Whether fat is actually recognised as an independent basic flavour is still being discussed in the scientific community. Fat or fatty oils are esters of the trivalent alcohol glycerine with higher carboxylic acids. Although fats are usually odourless and tasteless, they act as important flavour carriers. The intense odour of rancid fat comes from the release of fatty acids such as butyric acid.

Geschmack - Zunge alte Darstellung, 4 Zungen

Tongue - flavours1 = sweet, 2 = sour, 3 = salty, 4 = bitter, 5 = umami

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