Cortical Response to Fat Taste

Abstract

We sense fat by its texture and smell, but it is still unknown whether we also taste fat despite evidence of both candidate receptors and distinct fat taste sensations. One major reason fat is still not recognized as a basic taste quality is that we first need to demonstrate its underlying neural activity. To investigate such neural fat taste activation, we recorded evoked responses to commercial cow milk products with 0.1%, 4%, and 38 % fat via high-density electroencephalography (EEG) from 24 human participants. The experimental design ensured that the products would only be discriminable via their potential fat taste; all stimuli were carefully controlled for differences in viscosity, lubrication, odor, temperature, and confounding tastes (sweetness, acidity, and “off-taste”) and were delivered directly onto the tongue using a set of computer-controlled syringe pumps. Advanced topographical pattern analysis revealed different neural activation to the milk products 85–134 ms after stimulus onset, which, as expected, best discriminated the two milk fat extremes (0.1% and 38% fat). Notably, this time period has previously been shown to also encode basic taste qualities, such as sweet or salty. By adding to the evidence of cortical fat taste processing in response to staple food, our finding not only substantiates that we taste fat but also highlights its potential relevance during our everyday lives with possible large-scale impacts on motivational eating behavior to explain overconsumption of energy-dense foods.

Sensory descriptors for pulses and pulse‐derived ingredients: Toward a standardized lexicon and sensory wheel

“…A buttery flavor was perceived in the study by Arteaga et al (2021). Although these fat-related sensations were reported as flavors in the aforementioned studies, there is increasing evidence that fat has a taste, termed oleogustus (Andersen et al, 2020;Besnard et al, 2015;Running et al, 2015). Moreover, sensory properties of fat (e.g., creaminess) can be perceived as mouthfeel (Cox et al, 2018;Kindleysides et al, 2017;Weenen et al, 2005).…”

A systematic review of the biological mediators of fat taste and smell

“…This suggests that the SSC is not involved in hedonic processing but may relay information to the OFC to contribute to valuation of fat taste. Andersen et al ( 48 ) found that significant discrimination in the subject’s electroencephalography (EEG) responses when their anterior tongue was stimulated with skim milk, whole milk, and the intermediate between the two while controlling for confounding somatosensory variables. In these EEG recordings, they observed consistent negative polarizations to the right and left frontotemporal regions 0.1 s after stimulus was applied.…”

A Comprehensive Framework for Decoding Salty Taste Information from EEG Signals: Distinguishing Brain Reactions to Saltiness of Comparable Intensity

“…Then, the experimental data that has been captured no more than 8 times were considered abnormal and removed. Finally, the global field power (GFP) representing the overall field strength index was used to express the brain's response to salt taste [24,25]. GFP maintains a relatively stable state at rest.…”