A new way to describe what we eat…and it’s pretty simple

There could soon be a new way to describe what we taste when we eat.

Food scientists say ‘carbohydrate’ could be added to the list of tastes – sweet, sour, salty, fat, bitter or umami.

Professor Russell Keast, head of Deakin University’s Centre for Advanced Sensory Science, said ‘carbohydrate’ could be used to describe pasta, bread, rice or potatoes.

“We added one about two years in terms of fat and now we are on the path of a seventh one which is carbohydrate,” he told Ross and John.

“It’s heading that way.”

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