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- Credit: Western Health

Why do we love pizza so much?

A recently discovered sixth taste might be the answer for humanity's universal love of pizza, even over traditional, centuries old cuisines

The word "Pizza" equals love and causes smiles wherever you go around the world. It's universal, it's respected everywhere and for creative personalities - it's a canvas to express their culinary vision. Pizza is adored in literally every country around the world, even in places where traditional cuisine has been the norm since the dawn of civilisation. Pizza in Italy is a national pride, a way of life even. It has been made in space (low Earth orbit) by the crew of the ISS! But why do we love pizza so much and how that love is so universal, given the incredibly diverse regional cuisines around the globe?

The science of flavours

Carbohydrates - how much we love them! From pizza and pasta to potatoes and polenta, much of the world can’t get enough of them, and they form a rich variety of dishes that delight our taste buds. It’s long been thought that we’ve only been able to register five primary tastes on our tongue - salty, sweet, sour, bitter, and the savoury β€œUmami” - but a new study suggests that we may have a carb-based sixth.

Credit: Delicioso

Credit: Delicioso

Writing in the journal Chemical Senses, a team of researchers note that the five primary tastes miss out a major, carbohydrate-focused segment of our diet. Since every culture has a major source of complex carbohydrate, the idea that humans can’t taste what they're eating makes no sense.

The proposed new flavour would be a β€œstarchy” one. Starch is a complex carbohydrate, one that takes the form of many small sugar molecules attached to each other in a large chain. Our bodies are able to break down these long polymer chains into smaller sugar ones that our cells use for energy. Starch is vital for our survival and the research team suggests we can taste it for sure.

Credit: GeneralMills

Credit: GeneralMills

The best experiment... IN THE WORLD

Previously, food scientists have assumed that we detect the presence of starch when our mastication-accompanying, enzyme-filled saliva breaks the polymers down into sugars, which we register as sweet tastes. In order to test how accurate this idea was, a variety of mixed carbohydrate solutions were given to volunteers to taste while observers asked them to describe what they were tasting.

As it turns out, a significant number of them were able to describe something along the lines of a β€œstarchy” flavour, which seemed to suggest they could pick up on the long-chain starches as well as the sugary products of the enzyme breakdown. Those from an Asian ancestry described it as rice-like, and Caucasians explained they detected a bread or pasta-like taste.

Credit: Snaidero

Credit: Snaidero

In a follow-up experiment, volunteers were given a compound beforehand that nullified the sweet receptors on their tongues. Upon taking a slurp of the carbohydrate solutions, the participants could still detect the starchy taste, which strongly implies that long-chain complex carbohydrates can still be registered before they are broken down by our saliva.

Then, the participants were given a compound to inhibit the enzyme that breaks down the long-chain starch polymers into short-chain ones. Consequently, they found that they could detect a starchy flavour in solutions containing short-chain polymers, but not long-chain polymers. So, not only is there strong evidence for a starchy taste, but it appears it specifically comes from short-chain starches.

Credit: Edna

Credit: Edna

Why starch makes sense?

From an evolutionary standpoint, the ability to taste starch would be a highly beneficial adaptation, as these carbohydrates are incredibly nutritious and clearly aid survival. In fact, the primary reason taste exists is so we can identify substances that provide us with energy – and to detect toxic substances we shouldn’t ingest.

So perhaps our enjoyment of starchy, high energy-density foods such as pizza and pasta doesn’t just come from the fact that we think they taste great, but from the fact that our tongues can chemically identify them when we plonk them in our mouths. Isn’t science sweet? Nope, this one is starchy and pizza-like delicious!

Credit: Delicioso

Credit: Delicioso

Pizza = ❀️❀️❀️

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Comments (38)

  • Good [indirect] question. I think we love pizza for a combination of reasons: you could easily call it healthy food as well as junk food at the same time, it’s easy to make and find anywhere in the world, it’s endlessly customisable, it goes with anything, it’s cheap and even when it’s bad, it’s still good

      15 days ago
  • Very interesting post 😁

      16 days ago
  • Pizza brings people together

      15 days ago
  • It’s very true everywhere you go everyone loves pizza from drunk nights to kids parties

      15 days ago
  • Is this why we love pizza so much? @tribe

      16 days ago
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