Volume 13, Number 5, Septembre-Octobre 2006
|Page(s)||309 - 314|
|Section||Nutrition – Santé|
|Published online||15 September 2006|
Sur la piste du « goût du gras »
Physiologie de la nutrition, École nationale de biologie appliquée à la nutrition et à l’alimentation (ENSBANA) et Centre européen des sciences du goût (CESG), Université de Bourgogne, 1, esplanade Erasme, 21000 Dijon, France
Sense of taste informs the body about the quality of ingested foods. Five sub-modalities allowing the perception of sweet, salty, sour, bitter, and umami stimuli are classically depicted in Human. However, the spontaneous attraction of mammals for fatty foods raises the possibility of an additional oro-sensory modality devoted to the fat perception. During a long time, oro-sensory perception of dietary lipids was thought to take place only through textural and retronasal olfactory cues. This minireview analyses recent findings showing that the gustation can also play a significant role in the dietary lipid perception.
Key words: lipids / CD36 / gustatory papillae
© John Libbey Eurotext 2006
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