2023-10-16 12:07:00
Over time, researchers have developed a list of flavors that could be detected by our tongue. The tastes in question are: bitter, sweet, salty, sour and more recently umami. However, a sixth just added to the list. It would be the ammonium chloridepresent in particular in certain Scandinavian candies.
The study, led by researchers at the University of Southern California and the University of Colorado, found that the tongue could spot foods containing ammonium chloride, thanks to the same protein which allows it to detect the sour taste. The results were published on October 5, 2023 in the journal Nature Communications.
Ammonium chloride: what is this 6th taste confirmed by researchers?
The authors specify that the taste buds are composed of 50 to 100 taste receptor cells (TRC). They detail it in three kinds of ion channels allowing the perception of tastes:
- The TRPM5 which detects bitter, sweet and umami tastes.
- Le ENaC which allows you to perceive the salty taste.
- Et the OTOP1 protein which detects sour (acidic) tastes
Scientists believe that this third type of taste receptor cell could also allow the taste of ammonium chloride to be detected. Indeed, although it was already known that the tongue could react to ammonium chlorides, the receptors involved were not known and therefore did not allow it to be added to the list of 5 flavors.
But what is it about? “Ammonium (NH 4 +), a breakdown product of amino acids which can be toxic at high levelsis detected by the taste systems of organisms ranging from C. elegans to humans and has been used for decades in vertebrate taste research“, detail the authors.
However, ammonium is generally considered to be presenting no risks to humans and animals, in small doses. Additionally, it is even used as ammonium chloride in some products, like Scandinavian sweets. Indeed, this compound is present in the “salmiac“, salted licorice popular in Nordic countries. “If you live in a Scandinavian country, you will be familiar with this taste (ammonium chloride) and you might like it,” says Emily Liman, professor of biological sciences and leader of the work.
Ammonium: the body would have developed taste mechanisms to protect itself
To validate their hypotheses, the scientists introduced the OTOP1 gene, suspected of transmitting the taste of ammonium chloride, in human cells grown in the laboratory. The latter were then exposed to a flavor that they were supposed to detect through their OTOP1 gene (sour taste and ammonium chloride). Thus, researchers discovered that ammonium chloride activated the OTOP1 protein receptor in the same way that sour or acidic flavors did. This means that both flavors were detectable in the same way by the tongue.
Additionally, tests performed on mice confirmed that those with the OTOP1 gene avoided ammonium chloride. On the contrary, those who did not have the gene and could not detect taste, didn’t care. Scientists therefore believe that this ability to detect the taste of ammonium could have developed to allow the body to protect itself from toxic substances. “Ammonium is somewhat toxic. So it makes sense that we have developed taste mechanisms to detect it“, concludes the expert.
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