Fat taste in humans: Sources of within- and between-subject variability

• Published in: Progress in lipid research Vol. 52; no. 4; pp. 438 - 445
• Main Authors: Running, Cordelia A., Mattes, Richard D., Tucker, Robin M.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.10.2013
• Subjects: BMI; Body Mass Index; CD36 Antigens - genetics; CD36 Antigens - metabolism; chronic diseases; diet; Dietary Fats - analysis; emulsifying; emulsions; Emulsions - chemistry; Fat taste; Fat texture; Fatty Acids, Nonesterified - chemistry; food choices; free fatty acids; Humans; hydrophobicity; Learning; mouth; Non-esterified fatty acid taste; Primary taste; risk; Sex Factors; Taste Perception; taste receptors; taste sensitivity; Learning; Primary taste; Non-esterified fatty acid taste; Fat taste; Fat texture; BMI

Non-esterified fatty acids (NEFA) are reportedly detectable through taste mechanisms in the human oral cavity. However, wide variability has been observed in NEFA taste sensitivity between and within subjects as well as across research groups. Some of this variability may be due to the hydrophobic n...