To be clear the following does not contradict u/Caucasiafro's explanation but compliments it.

From here:

> In the mouth itself, though, food scientists continue to discover new receptors and new pathways for gustatory impressions to reach our brain. Here are some taste sensations vying for a place at the table as a sixth basic taste.

> 1. Calcium

> 2. Kokumi

> 3. Piquance

> 4. Coolness

> 5. Metallicity

> 6. Fat

> 7. Carbon Dioxide

Note that article goes into detail about the arguments for and against clasifying those items as distinct senses of taste.