Experts acknowledge 5 flavors: sweet, salty, sour, bitter and umami (umam), the taste of protein. This is a Japanese term denoting one of five fundamental flavors can be identified by taste. It was added to the four basic tastes after being identified by the Japanese professor Kikunae Ikeda. Some specialists will also add astringent. Ayurvedic medicine for its part, recognizes six flavors.
Some studies inconclusive
A study in Great Britain, involving a dozen volunteers showed that caloric consumption increased up to 25% when participants had access to a complete variety of flavors. The researchers concluded that for women, this excess calories could translate into an increase in body weight of 36 pounds (16 kilograms) a year.
In another study, German researchers studied 29 women who received a lunch and two hours later a snack (without worrying about the calories). When the flavors lunch and snack were similar, participants were not interested in it, but if the flavors were different, the snack was consumed and appreciated.
