title: Recent advances in fatty acid perception and genetics.
abstract: This article summarizes new knowledge about the contribution of genetic variation to person-to-person differences underlying some sensory aspects of dietary fatty acids. Receptors on the taste cells of the human tongue arise from genes that have marked variation in DNA sequence, which, in some cases, is associated with differences in how these lipids in foods are perceived. These perceptual differences may affect food selection.
authors.affiliation: Monell Chemical Senses Center, Philadelphia, PA reed@monell.org.
authors.forename: Danielle R
authors.initials: DR
authors.lastname: Reed
authors.affiliation: Monell Chemical Senses Center, Philadelphia, PA.
authors.forename: Mary B
authors.initials: MB
authors.lastname: Xia
mesh_terms: D004041:Dietary Fats; D005227:Fatty Acids; D005518:Food Preferences; D014644:Genetic Variation; D006801:Humans; D013649:Taste / Q000235:genetics*; D013650:Taste Buds; D055697:Taste Perception / Q000235:genetics*
chemical_list: D004041:Dietary Fats; D005227:Fatty Acids
keywords: chemosensory; fatty acids; genetics; lipids; obesity; polymorphism; taste