Study Being Conducted in Denver to Determine: Is Fatty Acid the 6th Taste?

Berlin Sylvestre is Out Front's Editor.

Evolutionarily speaking, the ability to taste sweet, sour, salty, umami (savory), and bitter play important roles for humankind … but is there another dimension in flavor that might change the tongue chart?

That’s what the Denver Museum of Nature and Science aims to find out in a new study conducted by the Genetics of Taste Lab … and they’re asking for volunteers. According to their site:

Research suggests that humans can detect the taste of fatty acids, but how this occurs is not known. To look into this question, the Genetics of Taste Lab will open a new research study for public participation. Using an omega-6 essential fatty acid (linoleic acid), the Lab will examine both genetic and environmental factors that might contribute to the ability to taste this important nutrient.

Guests age 8 or older can volunteer for scientific research as participants. (If you’re under 18, you’ll need a legal guardian to vouch for you.) Everyone will begin their commitment by volunteering for a minimum of six weeks. Following this training, volunteers may elect to apply for transition into the Genetics of Taste Lab as a citizen scientist.

The goal is to enroll 3,000 museum guests over the course of the two-year study. The experiment will be from thirty to forty minutes, during which participants will rate and describe a series of taste strips, answer questions about themselves related to taste, and list how everyone is related (genetically or not) in their group. Participants will receive a packet with games and at-home experiments, a photo, and their very own set of nose clips to take with them. Family groups are highly encouraged, as are twins — both identical and fraternal.