Health concerns have led to recommendations to replace saturated fats with unsaturated fats. However, addition of unsaturated fatty acids may lead to changes in the way foods are perceived in the oral cavity. This study tested the taste sensitivity to and emulsion characteristics of oleic, linoleic, and α-linolenic acids. The hypothesis tested was that oral sensitivity to nonesterified fatty acids would increase with degree of unsaturation but that in vitro viscosities and particle sizes of these emulsions would not differ. Oral taste thresholds were obtained using the three-alternative, forced-choice, ascending method. Each participant was tested on each fat 7 times, for a total of 21 study visits, to account for learning effects. Viscosit...
Oral chemoreception of fatty acids and the association with diet and fatty food preferences may enab...
There is increasing evidence supporting an oral chemosensory detection system for free fatty acids (...
Given the increasing evidence that supports the ability of humans to taste non-esterified fatty acid...
Health concerns have led to recommendations to replace saturated fats with unsaturated fats. However...
Accumulating evidence suggests dietary fatty acids (FAs) may be sensed in the oral cavity. However, ...
Fatty acids that vary in chain length and degree of unsaturation have different effects on metabolis...
Structural features of fatty acids determine their health effects. Features, primarily alkyl chain l...
As evidence for the ability of humans to taste non-esterified fatty acids continues to grow, differe...
The purpose of the present investigation was to determine gustatory sensitivity to free fatty acids ...
The term oleogustus was recently proposed to describe a sixth basic taste that could guide preferenc...
Emerging evidence supports the existence of a fat specific oral detection system activated by fatty ...
Considerable mechanistic data indicate there may be a sixth basic taste: fat. However, evidence dem...
Fat perception is assumed to result, at least in part, from in-mouth non-esterified fatty acids (NEF...
In addition to the contribution of lipids to food texture and aroma, the effect of lipids on taste p...
Previous studies demonstrate humans can detect fatty acids via specialized sensors on the tongue, su...
Oral chemoreception of fatty acids and the association with diet and fatty food preferences may enab...
There is increasing evidence supporting an oral chemosensory detection system for free fatty acids (...
Given the increasing evidence that supports the ability of humans to taste non-esterified fatty acid...
Health concerns have led to recommendations to replace saturated fats with unsaturated fats. However...
Accumulating evidence suggests dietary fatty acids (FAs) may be sensed in the oral cavity. However, ...
Fatty acids that vary in chain length and degree of unsaturation have different effects on metabolis...
Structural features of fatty acids determine their health effects. Features, primarily alkyl chain l...
As evidence for the ability of humans to taste non-esterified fatty acids continues to grow, differe...
The purpose of the present investigation was to determine gustatory sensitivity to free fatty acids ...
The term oleogustus was recently proposed to describe a sixth basic taste that could guide preferenc...
Emerging evidence supports the existence of a fat specific oral detection system activated by fatty ...
Considerable mechanistic data indicate there may be a sixth basic taste: fat. However, evidence dem...
Fat perception is assumed to result, at least in part, from in-mouth non-esterified fatty acids (NEF...
In addition to the contribution of lipids to food texture and aroma, the effect of lipids on taste p...
Previous studies demonstrate humans can detect fatty acids via specialized sensors on the tongue, su...
Oral chemoreception of fatty acids and the association with diet and fatty food preferences may enab...
There is increasing evidence supporting an oral chemosensory detection system for free fatty acids (...
Given the increasing evidence that supports the ability of humans to taste non-esterified fatty acid...