Only recently scientifically recognized sixth taste sensation (Next bitter. salty. angry. sweet. umami ). Fat or greasy oils are ester of trihydric alcohol glycerin and higher carboxylic acids, Fats are mostly odorless and tasteless, but act as aroma carriers. The intense smell that occurs in 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 controversial whether there is a sixth basic quality that is triggered by fat in food. The new term greasy has not yet caught on as part of a wine address is still fat common.