Salty

Sour

Sweet

Bitter

Umami

A food scientist is developing a new vegetarian broth. They find that adding a specific mushroom extract gives the broth a rich, savory, and meaty flavor that is not perceived as salty, sweet, sour, or bitter. This effect is known to be caused by the high concentration of glutamate in the extract. Based on the modern scientific classification of taste, which basic taste grouping is the scientist leveraging?

A food scientist proposes that 'starchy,' the flavor associated with complex carbohydrates like bread and pasta, should be classified as a new basic taste. To be accepted by the scientific community alongside tastes like sweet, salty, and umami, what would be the most crucial piece of evidence required?

Fatty Taste