They called the taste ‘starchy.’ Asians would say it was rice-like, while Caucasians described it as bread-like or pasta-like. It’s like eating flour.
The participants were given a compound to block the enzyme which breaks down long chain carbohydrates into sugars, and short chains. They could still taste the starch, which showed that their tongue could detect the starch before it was broken down.
This might be the reason, Dr Kim says, why people prefer complex carbohydrates:
Sugar tastes great in the short term, but if you’re offered chocolate and bread, you might eat a small amount of the chocolate, but you’d choose the bread in larger amounts, or as a daily staple.
You needed an excuse for that slice of pizza? It's biology.