6533b839fe1ef96bd12a674b
RESEARCH PRODUCT
Sur la piste du « goût du gras »
Dany GaillardPhilippe BesnardPatricia Passilly-degraceFabienne Laugerettesubject
Tastegenetic structuresmedia_common.quotation_subjectFatty foodsgustatory papillaeDietary lipidOlfactory cuesPhysiologylcsh:TP670-699UmamiBiologyBiochemistryAttractionlipidsBiochemistrystomatognathic systemPerceptionlcsh:Oils fats and waxesCD36Unsaturated fatty acidpsychological phenomena and processesFood Sciencemedia_commondescription
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 depicted in Human. However, the spontaneous attraction of mammals for fatty foods raises the possibility of an additional oro-sensory modality devoted to the fat perception. During a long time, oro-sensory perception of dietary lipids was thought to take place only through textural and retronasal olfactory cues. This minireview analyses recent findings showing that the gustation can also play a significant role in the dietary lipid perception.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2006-09-01 | Oléagineux, Corps gras, Lipides |