New Scientist reports that there’s a new flavor we’re able to detect on its own, joining the ranks of sweet, salty, sour, bitter and umami (savory).

Carbohydrate-dense foods like bread, pasta, potatoes and rice contribute their own unique flavor — recently dubbed “starchy.” Sweet flavors were associated with shorter chains of sugar molecules before a team at Oregon State University discovered a more complex relationship between taste buds and carbohydrate molecules. Go in depth with video below, and usher in a new era of starch with fries (as is scientific tradition).