Abstract
Taste![Figure][1] Fat, like sweetness, sourness, bitterness, and saltiness, may be a distinct taste PHOTO: DRAGONIMAGES/THINKSTOCK Just as food can be too salty or too sweet, we also complain if food is too oily or fatty. But is that judgement based on the distinct taste of fat, or is it just a mix of other basic tastes and textures? Running et al. now report that our primary taste senses have a previously unknown sibling, dubbed “oleogustus.” They asked 48 volunteers to sort 15 taste samples by quality, and most of them could distinguish long-chained nonesterified fatty acids (NEFAs) such as oleic acid from sweet, sour, salty, bitter, and umami substances, whereas short-chained NEFAs such as citric acid tasted sour. The results may be important to the food industry, such as when selecting fat replacers. Chem. Senses 10.1093/chemse/bjv036 (2015). [1]: pending:yes
Highlights
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Summary
The aboveground lives of plants are only sustainable because of the symbiotic soil fungi that encase their roots. These fungi swap nutrients with plants, defend them from attack, and help them withstand abrupt environmental changes. Fungal symbionts in the soil would appear to be restricted and local to certain plant species. Davison et al discovered that some taxa are globally distributed. How these underground fungi have dispersed so widely remains a mystery; perhaps human farmers have had something to do with it. How these underground fungi have dispersed so widely remains a mystery; perhaps human farmers have had something to do with it. — CA
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