A slice of pork belly, with a thick layer of fat. "If we confirm that fat is a basic taste quality, it's the equivalent of saying chartreuse is a primary color," Richard Mattes of Purdue University says. "It changes our basic understanding of what taste is." Xiao He/Flickr hide caption

itoggle caption Xiao He/Flickr

Researchers at the University of Oxford have been looking for a link between sound and taste. iStockphoto.com hide caption

itoggle caption iStockphoto.com