It is mentioned in there but its really damn hard to find it and the part on it doesn't actually make it clear its describing the new taste. I read the entire a

It is mentioned in there but its really damn hard to find it and the part on it doesn't actually make it clear its describing the new taste. I read the entire article, reached the same conclusion, then went back over it closely cause I was really confused. > The evidence for fat as a taste is overwhelming, Mattes says. There is at least one receptor found on human taste cells, called CD36, that can detect fat. There is also a mechanism for it to transduce signals to the brain, and these signals seem to be tuned specifically for fat. There are also sensory experiments where people can sensitively detect fat on their tongues. > ... > The evolutionary argument is that humans have the ability to detect a specific type of fat known as free fatty acids, which are present in rancid food. The food industry has been aware of this for decades and goes to great lengths to eliminate free fatty acids from food. The reason why olive oil is cold pressed, for instance, is to reduce the temperature-dependent oxidation of the oil, which produces these free fatty acids and fouls the taste of the oil.