Oleogustus: The Unique Taste of Fat

Humans are more sensitive to the taste of linoleic and α-linolenic than oleic acid

(2015) Cordelia A. Running et al.   AMERICAN JOURNAL OF PHYSIOLOGY-GASTROINTESTINAL AND LIVER PHYSIOLOGY

Different oral sensitivities to and sensations of short-, medium-, and long-chain fatty acids in humans

(2014) Cordelia A. Running et al.   AMERICAN JOURNAL OF PHYSIOLOGY-GASTROINTESTINAL AND LIVER PHYSIOLOGY

Mechanisms and effects of “fat taste” in humans

(2014) Robin M. Tucker et al.   BIOFACTORS

Cell signaling mechanisms of oro-gustatory detection of dietary fat: Advances and challenges

(2013) Timothy A. Gilbertson et al.   PROGRESS IN LIPID RESEARCH

Evidence for Presence of Nonesterified Fatty Acids as Potential Gustatory Signaling Molecules in Humans

(2012) B. Kulkarni et al.   CHEMICAL SENSES

Activation of oral trigeminal neurons by fatty acids is dependent upon intracellular calcium

(2012) Tian Yu et al.   PFLUGERS ARCHIV-EUROPEAN JOURNAL OF PHYSIOLOGY

G Protein-Coupled Receptors in Human Fat Taste Perception

(2011) M. M. Galindo et al.   CHEMICAL SENSES

Taxonomic free sorting

(2011) P. Courcoux et al.   FOOD QUALITY AND PREFERENCE

Accumulating evidence supports a taste component for free fatty acids in humans

(2011) Richard D. Mattes   PHYSIOLOGY & BEHAVIOR

Orthonasal and Retronasal but not Oral-Cavity-Only Discrimination of Vapor-Phase Fatty Acids

(2010) B. Bolton et al.   CHEMICAL SENSES

Textural perception of liquid emulsions: Role of oil content, oil viscosity and emulsion viscosity

(2010) George A. van Aken et al.   FOOD HYDROCOLLOIDS

The Molecular Receptive Ranges of Human TAS2R Bitter Taste Receptors

(2009) Wolfgang Meyerhof et al.   CHEMICAL SENSES

Rheological Behavior of Food Emulsions Mixed with Saliva: Effect of Oil Content, Salivary Protein Content, and Saliva Type

(2008) Erika Silletti et al.   Food Biophysics

Relating the effect of saliva-induced emulsion flocculation on rheological properties and retention on the tongue surface with sensory perception

(2008) Monique H. Vingerhoeds et al.   FOOD HYDROCOLLOIDS

How emulsion composition and structure affect sensory perception of low-viscosity model emulsions

(2007) Monique H. Vingerhoeds et al.   FOOD HYDROCOLLOIDS