I've seen plenty of speculation online, but does anyone know of a scientific study or have a definitive argument?

I'm thinking probably not sweet, because the deoxyribose sugar is bound in the structure of the helix. Salty, due to group I counterions? Bitter due to the alkaline phosphate groups? I'm guessing not sour, because despite the name nucleic acids are in their conjugate base form at physiological pH. I've read some nucleotides can activate the umami/savory taste, would this be significant?

I am aware essentially everything we eat contains DNA, but I'm interested in the taste of DNA itself, pure/isolated if necessary you like.

  • 2
    $\begingroup$ I'm voting to close this question as off-topic because it is not about biology in the terms of this list. $\endgroup$ – David Mar 20 '18 at 18:21
  • $\begingroup$ Where can the list be found so I can review? I feel it is a question about a biological sensation of a significant biomolecule. Is there a SE site that is more applicable? $\endgroup$ – electronpusher Mar 28 '18 at 1:49

Youtube chemist NileRed chemically extracted DNA from strawberries in this video, he also tastes it if I remember correctly: https://www.youtube.com/watch?v=araeHtN_3Lk

TL;DW: He gets the DNA from the strawberries and says it has a slimy texture as it isn't soluble, and it tastes salty more than anything. Note though that this could be from leftover reactants from the reaction, so take this with a grain of salt.


According to DNA Vineyards:

Flavors of ripe Santa Rosa plums with hints of new French oak

  • $\begingroup$ Jokes are better suited as comments! $\endgroup$ – Remi.b Mar 21 '18 at 22:21
  • $\begingroup$ @Remi.b — Probably. But when nobody will vote to close questions like this, one sometimes resorts to desperate measures. I am making the point that as well as being irrelevant to this list, taste is subjective. Chacun à son goût, as we say. (Or à chacun son goût, as the French apparently say.) $\endgroup$ – David Mar 21 '18 at 23:05
  • $\begingroup$ Can't complain if you give me some french expressions. Both Chacun a son goût and à chacun son goût would be grammatically correct but à chacun son goût sounds much better. Chacun à son goût is wrong though (note the accent on the a). $\endgroup$ – Remi.b Mar 21 '18 at 23:29
  • $\begingroup$ @Remi.b — But that's the point. It's wrong in French, but not in English. See the Oxford Dictionary online. There are other things like that. Know what a road sign with "cul de sac" means in Britain? In French it would be "sans issue" (I think), in American, "dead end". $\endgroup$ – David Mar 22 '18 at 22:55
  • $\begingroup$ cul-de-sac is actually a word (bag ass literally). Omelette du fromage is not though. Anyway. I got your point. $\endgroup$ – Remi.b Mar 22 '18 at 23:36

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