No longer a world of Salty, Sweet, Sour, Bitter and Umami. Scientists have discovered what FlavorPrint has known all along, there’s always room for Starches!

What exactly are those flavors? FlavorPrint describes it as:

Starchy flavors are subtle in corn and white rice but stronger in boiled beans, potatoes and pasta. Though perceived as bland and sometimes difficult to detect, they make great carriers for sauces.

Read more at on the original study published at the Oxford Journal.

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