Document Detail

The taste of fat.
MedLine Citation:
PMID:  22063168     Owner:  NLM     Status:  In-Data-Review    
For many years, fat in meats have been considered to convey quality although variations in the amounts of fat were often poorly correlated with eating qualities. The contribution of fat to taste is equally controversial, because a specific 'fat taste' perception had not been characterized. The innate attraction for fats may be due to one or more of orosensory, post-ingestive and metabolic signals. This literature review suggests that taste of lipids, particularly of oxidized PUFAs and their esters, may derive from a specific fatty acid perception mechanism in human lingual papillae. Interactions of the CD36 scavenger system with the many compounds derived from fats in cooked and processed meats offer an explanation for the variety of flavors and off-flavors found in meats. The genetic variations in the presence of receptor proteins could be one of the factors related to the differences in fat preferences in different countries and between genders.
Eric Dransfield
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Publication Detail:
Type:  Journal Article     Date:  2008-06-02
Journal Detail:
Title:  Meat science     Volume:  80     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  2008 Sep 
Date Detail:
Created Date:  2011-11-08     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  37-42     Citation Subset:  -    
Gracey Farms, 11901, Hobby Horse Court, No. 1632, Austin, TX 78758, USA.
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