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I would tend to believe that calcium may have a better shot at being a taste sense than fat because all the other tastes are water soluble compounds.  Calcium is often in the form of Ca++ which means it's an ion in the alkali family of chemicals so it would be opposite of acid and could conceivably interact with the same taste buds as sour (acidity).

on the other hand, small chain fatty acids are slightly soluble in water so they also may interact with taste buds.

interesting nonetheless

Luc H.
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