There are other candidates for true "flavors" that our tongues may contain receptors for that are currently being researched. Kokumi - the presence of broken d

There are other candidates for true "flavors" that our tongues may contain receptors for that are currently being researched. Kokumi - the presence of broken down amino acid chains common in aged protein products such as blue cheese or dry aged beef https://www.fooddive.com/news/kokumi-the-sensation-that-makes-tasting-better/553761/ https://www.fooddive.com/news/kokumi-the-sensation-that-make... Oleogustus - the presence of certain lipids that in small amounts may make foods taste richer but may in fact be a way for us to detect rancid fats that we shouldn't ingest https://www.purdue.edu/newsroom/releases/2015/Q3/research-confirms-fat-is-sixth-taste-names-it-oleogustus.html https://www.purdue.edu/newsroom/releases/2015/Q3/research-co...