We sense fat by its texture and smell, but it is still unknown whether we also taste fat despite
evidence of both candidate receptors and distinct fat taste sensations. One major reason fat …

Introduction Obesity is rapidly becoming one of the most important medical issues of our
time. The effects of obesity are broad and complex. As obesity is fundamentally associated …

Understanding neural pathways and cognitive processes involved in the transformation of
dietary fats into sensory experiences has profound implications for nutritional well-being …

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 …

Nutritional fat is one of the most controversial topics in nutritional research, particularly
against the background of obesity. Studies investigating fat taste perception have revealed …

In the current issue of Acta Physiologica, Yasumatsu et al. addressed whether oral
perception of dietary lipids constitutes a discrete basic taste modality [1]. The sense of taste …

Potential mechanisms underlying the high palatability of fat can be assessed by reviewing
animal studies on fat detection and brain patterns during reward behavior. Fatty acids are …

The prevalence of obesity has provided astrong incentive to understand the motivation to
consume high-fat foods. Taste palatability of high-fat food is cited as the primary influence in …

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 …

Mounting evidence suggests that gustation is important for the orosensory detection of
dietary fats, and might contribute to preferences that humans, rodents, and possibly other …