Do we taste fat?
Sense of taste informs the body about the quality of ingested foods. Five sub-modalities allowing the perception of sweet, salty, sour, bitter, and umami stimuli are classically depicted. However, the inborn attraction of mammals for fatty foods raises the possibility of an additional orosensory modality devoted to fat perception. For a long time, dietary lipids were thought to be detected only by trigeminal (texture perception), retronasal olfactory, and post-ingestive cues. This minireview analyses recent findings showing that gustation also plays a significant role in dietary lipid perception.
Laugerette
F
F
Physiologie de la Nutrition, Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation (ENSBANA) et Centre Européen des Sciences du Goût (CESG), UMR 5170, CNRS/1214, INRA/Université de Bourgogne, F21000 Dijon, France.
Gaillard
D
D
Passilly-Degrace
P
P
Niot
I
I
Besnard
P
P
D000818:Animals; D004041:Dietary Fats / Q000378:metabolism*; D006801:Humans; D008055:Lipids / Q000737:chemistry; D008954:Models, Biological; D015398:Signal Transduction / Q000502:physiology; D013649:Taste / Q000502:physiology*
D004041:Dietary Fats; D008055:Lipids