Existe-t-il une détection gustative des lipides alimentaires ? [Is there a gustatory detection of dietary lipids?]

Abstract

The presence of lipids helps to make food more smooth, creamy and melting, in brief more palatable. This finding is not trivial. It indicates that lipids are easily perceived in a food matrix, which may be complex. During a long time, the oro-sensory detection of dietary lipids was thought to take place only through textural and retronasal olfactory cues. Over the last decade, this restrictive vision has gradually been challenged by a set of animal and human data suggesting that the gustatory pathway may also be involved in this phenomenon. After few reminders about the gustatory pathway, this mini-review will propose a short overview on a controversial question: is there a taste for fat?

Keywords

• : Lipids
• Lipid sensors
• Taste buds
• Eating behavior
• Health.
• Health