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7 Sensational Tastes That Are Out of This World

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Calcium: The element calcium is critical in our bodies for muscle contraction, cellular communication and bone growth. Being able to sense it in our chow

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Kokumi: Kokumi was introduced by researchers from the same Japanese food company, Ajinomoto, who helped convince the world of the fifth basic taste, umami, a decade ago.

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Piquance: Spicy food lovers enjoy the burn that peppers give their tongues. Some Asian cultures regard this sensation as a fundamental taste, known in English as piquance (from a French word).

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Coolness: At the other end of the taste spectrum from piquance's peppers is the minty and fresh sensation of peppermint or menthol.

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Metallicity: Another contentious "taste" is the registration of metals like gold and silver in the oral cavity. Some Asian cultures place gold and silver leaf, as it is known, atop curry dishes and candies.

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Carbon Dioxide: Another strong candidate for the sixth taste is carbon dioxide (CO2). When dissolved in liquids, this gas adds zing to soda, beer, champagne, and other carbonated beverages.

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Fat: The jury is still out on whether our tongues can detect fat or simply feel its creamy texture. Clearly, many of us enjoy fatty foods, ranging from well-marbled steak to pretty much any fried food.