Until now, many scientists believed that a single protein — TRPM5 — acted as a gatekeeper for tasting sweet, bitter and savory foods. Remove TRPM5 from a person’s taste cells, and they would no longer be able to identify sweet, bitter or savory (also called umami) foods. A new study challenges this thinking.
Source: How do we taste sugar, bacon and coffee? Science finds a surprising answer: Researchers identify a new chemical pathway that helps the brain detect sweet, savory and bitter flavors — ScienceDaily