Article

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

2016-10-01

Abstract excerpt

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 the effective stimuli for the taste component. CD36 and GPR120 are putative receptors, but may not fully account for the totality of the range of sensations elicited by fatty acids. The sensory quality of long-chain NEFA is...

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Literature Corpus work: fcc39650-e86e-57ed-a19f-5ac79e5371e5
DOI: 10.1007/s11746-016-2885-7

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