The requisite criteria for what constitutes a taste primary have not been established. Recent
advances in understanding of the mechanisms and functions of taste have prompted …

Taste is a chemical sense that aids in the detection of nutrients and guides food choice. A
limited number of primary qualities comprise taste. Accumulating evidence has raised a …

Taste is the chemical sense responsible for the detection of non-volatile chemicals in
potential foods. For fat to be considered as one of the taste primaries in humans, certain …

Evidence supporting a “taste” cue from fat in the oral cavity continues to accrue. The
proposed stimuli for fat taste, non‐esterified fatty acids (NEFA), are released from food …

An attraction for palatable foods rich in lipids is shared by rodents and humans. Over the last
decade, the mechanisms responsible for this specific eating behavior have been actively …

Gustatory fatty acid signaling termed “fatty acid taste” is initiated when nonesterified fatty
acids (NEFA) bind to putative fat receptors on taste receptor cells. However, the source and …

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 …

The sense of taste is primitive (ie, of early evolutionary origin), limited in repertoire and
considered by most to be one of the minor senses. Along with olfaction and chemesthesis …

Evidence supporting a taste component for dietary fat has prompted study of plausible
transduction mechanisms. One hypothesizes that long-chain, unsaturated fatty acids block …

Recent advances in the field of taste physiology have clarified the role of different basic taste
modalities and their implications in health and disease and proposed emphatically that there …