Fat Taste in Humans

Mattes, Richard D.

doi:10.1201/9781420067767-c7

Cited by 11 publications

(7 citation statements)

References 110 publications

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“…49 Traditionally, it has been known that taste consists of sweet, sour, bitter, salty, and umami, and recently, the taste of fatty acids has been described as a sixth taste. 50 Therefore, we suggest that future studies evaluating the relationship between the subsets of gustatory function tests (detection or recognition thresholds) with PD are needed. Furthermore, identifying the relationship between the ability to taste each taste component (sweet, sour, bitter, salty, umami, and fatty acids) with PD could elucidate a reduced perceptivity for a specific tastant in PD and may be helpful in further understanding the pathogenesis of PD and early screening of gustatory function in those who are suspected of having PD.…”

Section: Discussionmentioning

confidence: 99%

“…Similarly, gustatory function tests composed of detection and recognition thresholds of tastants have been developed and applied 49 . Traditionally, it has been known that taste consists of sweet, sour, bitter, salty, and umami, and recently, the taste of fatty acids has been described as a sixth taste 50 . Therefore, we suggest that future studies evaluating the relationship between the subsets of gustatory function tests (detection or recognition thresholds) with PD are needed.…”

Section: Discussionmentioning

confidence: 99%

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Gustatory dysfunction is related to Parkinson's disease: A systematic review and meta‐analysis

Kwak

Kim

Min

2023

Int Forum Allergy Rhinol

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BackgroundOlfactory dysfunction has been reported to be involved in Parkinson's disease (PD) pathogenesis. However, gustatory dysfunction in PD has not been evaluated as in‐depth as olfactory dysfunction. We reviewed the previously published studies regarding gustatory function in PD patients and suggested the possibility that gustatory dysfunction may also be associated with PD.MethodsMEDLINE, Cochrane Library, Embase, and PubMed databases were searched for studies evaluating gustatory function in PD patients. We used the standardized mean difference and a 95% confidence interval (CI) as the effect analysis index regarding the taste strip test. The relative risk and 95% CI were used as the effect analysis index for the questionnaires and propylthiouracil (PTU)/phenylthiocarbamide (PTC) perception test. Statistical heterogeneity was assessed using forest plots, Cochran's Q, and the I2 statistic; heterogeneity was considered high when I2 was over 75%. Publication bias was assessed by funnel plots and the Egger bias test.ResultsWe identified 19 articles that reported the results of gustatory function tests in PD patients and healthy controls. Most of these studies used various gustatory tests, including taste strips, questionnaires, taste solutions, PTU/PTC perception tests, and electrogustometry, and reported significantly lower gustatory function in PD patients than in the controls. However, several articles reported contradictory results.ConclusionsBased on these studies, gustatory dysfunction is closely related to PD. However, the number of studies and enrolled subjects was small, and a unified gustatory function test was lacking. Therefore, further studies with larger populations and normalized gustatory function tests are needed.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Gustatory dysfunction is related to Parkinson's disease: A systematic review and meta‐analysis

Kwak

Kim

Min

2023

Int Forum Allergy Rhinol

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“…There is a broad agreement that there are five types of basic tastes (sweet, salty, sour, bitter, and umami) that can be detected by humans. Numerous studies also include free fatty acids (released through the breakdown of dietary fats in the mouth) on the list of basic tastes (Ebba et al, 2012;Mattes, 2009Mattes, , 2010Pepino et al, 2012).…”

Section: Taste Systemmentioning

confidence: 99%

Emotional responses to taste and smell stimuli: Self‐reports, physiological measures, and a potential role for individual and genetic factors

Mastinu

Melis

Yousaf

et al. 2022

Journal of Food Science

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Taste and olfaction elicit conscious feelings by direct connection with the neural circuits of emotions that affects physiological responses in the body (e.g., heart rate and skin conductance). While sensory attributes are strong determinants of food liking, other factors such as emotional reactions to foods may be better predictors of consumer choices even for products that are equally-liked.Thus, important insights can be gained for understanding the full spectrum of emotional reactions to foods that inform the activities of product developers and marketers, eating psychologist and nutritionists, and policy makers. Today, self-reported questionnaires and physiological measures are the most common tools applied to study variations in emotional perception. The present review discusses these methodological approaches, underlining their different strengths and weaknesses. We also discuss a small, emerging literature suggesting that individual differences and genetic variations in taste and smell perception, like the genetic ability to perceive the bitter compound PROP, may also play a role in emotional reactions to aromas and foods.

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“…Taste and smell are known as the chemical senses as they involve specific receptors that detect volatile compounds, which are eaten and/or breathed inwards (Zampini & Spence, 2010). The sense of taste provides the gustatory sensations of sweet, sour, salty, bitter and umami (Mattes, 2010, 2011; Breslin, 2013). The sense of smell, however, is how overall flavour is perceived beyond these limited gustatory sensations and is the predominant sensory system utilised when perceiving aroma and flavours (Schiffman, 1993; Laing & Jinks, 1996).…”

Section: Introductionmentioning

confidence: 99%

Multisensory and nutritional innovations: A narrative review of opportunities for food designers in supporting long SARS‐CoV‐2 patients

Newman

Crawford

Loke

et al. 2023

Int J of Food Sci Tech

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Summary Olfactory dysfunction (impaired sense of smell) impacts flavour perception and subsequent appetite, potentially leading to malnutrition and affective changes. This tends to develop during the early stages of SARS‐CoV‐2 infection and may progress into long‐term olfactory loss. Therefore, specialised food designs are needed to encourage a healthy, yet pleasurable eating experience for this population. This review aims to discuss food design strategies for satisfying the sensorial and nutritional needs that could be applicable to SARS‐CoV‐2 patients with mild olfactory dysfunction. Key literature on food design studies suitable for individuals suffering from olfactory and gustatory dysfunction was reviewed, including strategies for flavour enhancement, colour enhancement, texture enhancement including through trigeminal stimulation, fortification of macronutrients, micronutrients and fibre. Potential gaps and application of strategies to offer appealing and nutritious food designs to long SARS‐CoV‐2 patients to improve their quality of life were explored.

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Fat Taste in Humans

Cited by 11 publications

References 110 publications

Gustatory dysfunction is related to Parkinson's disease: A systematic review and meta‐analysis

Gustatory dysfunction is related to Parkinson's disease: A systematic review and meta‐analysis

Emotional responses to taste and smell stimuli: Self‐reports, physiological measures, and a potential role for individual and genetic factors

Multisensory and nutritional innovations: A narrative review of opportunities for food designers in supporting long SARS‐CoV‐2 patients

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