Story URL: http://news.medill.northwestern.edu/chicago/news.aspx?id=228423
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Volunteer citizen scientists work at the Genetics of Taste Lab at the Denver Museum of Nature and Science

 


Link between genes and a taste for fatty acids

by Jani Actman
Feb 26, 2014


Taste

JANI ACTMAN/MEDILL

Researchers at Denver's Museum of Nature and Science study whether omega 6 fatty acids, found in vegetable oil, is a sixth taste joining sweet, sour, salty, bitter and umami (savory).  

Scientists already know that humans can taste sweet, sour, bitter, salty, and umami - or savory - foods. But researchers at Denver Museum of Nature and Science's Genetics of Taste Lab are studying whether omega 6 fatty acids is a sixth taste. Their results could play a role in individual diet plans and whether people find the fatty acids taste pleasant or unpleasant.