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 …

It has become accepted in the neuroscience community that perception and performance
are quintessentially multisensory by nature. Using the full palette of modern brain imaging …

The oral perception of fat has traditionally been considered to rely mainly on texture and
olfaction, but recent findings suggest that taste may also play a role in the detection of long …

Essential polyunsaturated fatty acids (PUFAs) have profound effects on brain development
and function. Abnormalities of PUFA status have been implicated in neuropsychiatric …

Fatty acids are the chemical moieties that are thought to stimulate oral nutrient sensors,
which detect the fat content of foods. In animals, oral hypersensitivity to fatty acids is …

Taste perception plays a key role in determining individual food preferences and dietary
habits. Individual differences in bitter, sweet, umami, sour, or salty taste perception may …

Food preferences and dietary habits are heavily influenced by taste perception. There is
growing interest in characterizing taste preferences based on genetic variation. Genetic …

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 …

Virgin olive oil (VOO) has unique chemical characteristics among all other vegetable oils
which are of paramount importance for human health. VOO constituents are also …

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 …