[HTML][HTML] The role of lipolysis in human orosensory fat perception

N Voigt, J Stein, MM Galindo, A Dunkel… - Journal of lipid …, 2014 - ASBMB
Taste perception elicited by food constituents and facilitated by sensory cells in the oral
cavity is important for the survival of organisms. In addition to the five basic taste modalities,
sweet, umami, bitter, sour, and salty, orosensory perception of stimuli such as fat
constituents is intensely investigated. Experiments in rodents and humans suggest that free
fatty acids represent a major stimulus for the perception of fat-containing food. However, the
lipid fraction of foods mainly consists of triglycerides in which fatty acids are esterified with …