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 …

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 …

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 …

Energy homeostasis plays a significant role in food consumption and body weight regulation
with fat intake being an area of particular interest due to its palatability and high energy …

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 …

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 …

Objective: To evaluate the effects of a high-fat and low-fat diet on taste sensitivity to oleic
acid (C18: 1) in lean and overweight/obese (OW/OB) subjects. Design: Randomized cross …

Over the last decade, converging data have been accumulated both in rodents and humans,
supporting the existence of a sixth taste modality devoted to the perception of dietary lipids. It …

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 …

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 …