Objectives Recent research indicates that the taste quality of fatty acids, called 'Oleogustus',
differs from the traditionally accepted five basic tastes. However, the actual quality of the …

Nonesterified fatty acids (NEFA) are effective taste stimuli. The quality they impart has not
been well characterized. Sourness, and “fattiness” have been reported, but an irritation …

Considerable mechanistic data indicate there may be a sixth basic taste: fat. However,
evidence demonstrating that the sensation of nonesterified fatty acids (NEFA, the proposed …

The term oleogustus was recently proposed to describe a sixth basic taste that could guide
preference for fatty foods and dishes to an extent. However, experimental data on food …

We measured the effects of linoleic and oleic fatty acids on the intensity of sweet, sour,
umami and salty tastes. Fatty acids were dissolved in 99.9% ethanol. The dissolved fatty …

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

Understanding human oral/taste sensitivity to long-chain non-esterified fatty acids (NEFA)
with varying physicochemical properties is essential to reducing the intake of fats and …

The popularity of low‐and reduced‐fat foods has increased as consumers seek to decrease
their energy consumption. Fat replacers may be used in fat‐reduced products to maintain …

Objectives Short chain fatty acids (SCFAs), such as acetic, propionic and butyric acids have
many health benefits, but they have been almost exclusively studied in the context of the gut …

To elucidate the effects of oils, particularly tuna oil, on taste perception, we conducted
sensory analysis employing an oil‐in‐water emulsion prepared with basic taste substances …