The sensory perception of fat and its influence on fat consumption

作者：Nachtsheim Rene^*; Schlich Elmar

来源：Ernahrungs-Umschau, 2011, 58(10): 530-535.

• Fat
• fat consumption
• nutritional habits
• PROP status
• somatosensory system
• sensory system

It is currently thought that fat is mainly perceived through the somatosensory system. Fat triggers a distinct feeling in the mouth, with its lubricant properties, its special flow properties and its low thermal conductivity. In addition, fat enhances the odour of food, by a variety of mechanisms. Humans can detect low concentrations of fatty acids. However, fatty acid receptors have only been detected in the taste cells of rodents. Perception of fat is influenced by physiological differences in the sensory system, such as the number of fungiform papillae on the tongue or the sensitivity to the bitter taste of 6-n-propylthiouracil (PROP). Individuals who react very intensely to PROP and also have a high number of fungiform papillae have a better perception of differences in fat content. It is however still unclear whether this influences individual fat consumption. Further studies are needed to clarify the mechanism of perception of fat and its consequences for nutritional behaviour.

• 出版日期2011-10