Only recently scientifically recognized sixth taste sensation (Next bitter. salty. angry. sweet. umami ). Fat or greasy oils are ester of trivalent alcohol glycerin and higher carboxylic acids, Although fats are usually odorless and tasteless, but act as a flavor carrier. The intense odor associated with rancid fat comes from released fatty acids such as butyric acid. In late 2005, a group of scientists around Philippe Besnard identified at Purdue University in West Lafayette (Indiana) receptors for fat in the taste cells of the tongue. Until then, it was debatable whether there was a sixth basic quality, which is triggered by fat in food. The new term greasy has not yet prevailed, as part of a wine address is still fat common.