A Review of the Evidence Supporting the Taste of Non‐esterified Fatty Acids in Humans

摘要: Dietary fats contribute to the flavor of foods by multiple mechanisms. A role for their taste has only recently gained credence. Current evidence indicates non-esterified fatty acids (NEFA) are effective stimuli component. CD36 and GPR120 putative receptors, but may not fully account totality range sensations elicited acids. The sensory quality long-chain NEFA is adequately characterized commonly accepted primary qualities been termed oleogustus. There marked individual variability in sensitivity prompting hypotheses genetic environmental determinants. Though an association with BMI proposed, preponderance supportive. importance oleogustus established, likely contributes flavor, which influences food choice as well lipid metabolism chronic disease risk. better understanding provide insights useful product formulation.