Scientists have found evidence carbohydrate is the sixth taste

Finally, scientists can tell us why we love carbs like bread, pasta and potatoes — and it has nothing to do with sugar.

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ADDICTED to bread, pasta and potatoes? Turns out your tastebuds could be to blame.

Australian food scientists have uncovered evidence for a sixth taste: carbohydrate. And not only do people more sensitive to it appear to consume more starchy foods, like rice and potatoes, they also have wider waistlines.

Kimmi Hibel is about to tuck into a carbo-loaded bagel at Lox Stock & Barrel in Bondi. Picture: Dylan Robinson

The human tongue can detect five tastes: salty, sweet, sour, bitter and umami, and there is now evidence we can also register a starchy taste from carbohydrates.

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In a study of 34 adults published today in the Journal of Nutrition a team from Deakin University showed the mouth could sense two common carbohydrates found in bread, pasta and rice.

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Kimmi Hibel from Bondi said she thought she could taste carbohydrates — and loved it.

“I eat lots of carbs — I eat lots of sweet potato, rice, I think carbs are amazing,” Ms Hibel said.