What is Fat Taste Perception?

Fat can be perceived through taste (sensitivity for detecting the fatty acid), texture (creaminess, oiliness and thickness), and scent. Fats are broken down into fatty acids, which are responsible for the "fat taste" when dissolved in the saliva. This allows the sensory perception of fat by taste buds of the tongue. Detection of volatile fatty acids by smell or mouthfeel are associated with enhanced enjoyable eating experiences. Taste is important to signal appeal or safety of a food when consumed, providing feedback to the digestive system about the incoming food, and supporting the regulation of satiety. Fat taste perception may influence dietary habits that have long-term health consequences. As fat-rich foods are often palatable, individuals tend to lean towards having a diet rich in fats. This may lead to overconsumption of energy that exceeds the daily recommended intake of fats. Sensitivity to fatty acid taste is related to body composition in which individuals with higher BMI are associated with lower sensitivity to fatty acid. Overconsumption of dietary fat has been suggested to reduce the sensitivity or expression of fat taste receptors. Genetic variations in the expression of taste and smell receptors can also influence one’s eating behaviour, contributing to weight gain.

How It Affects Your Body

Dietary fatty acid deficiency leads to impaired vision, growth retardation, abnormal skin growth and reduced learning ability. However, overconsumption of fat also has negative health impacts such as increasing the risk of obesity, diabetes, and cancer.

Implications of Fat Overconsumption