Deakin University. Australia: There is
conclusive evidence that there is a fat taste, according to Deakin University
sensory science researchers. In a paper
published in the latest issue of Flavour Journal, the researchers
with Deakin's newly formed Centre of Advanced Sensory Science have detailed the
evidence for fat taste from diverse fields of science including molecular
biology, neurobiology and sensory science. They found there is overwhelming
evidence for the tongue's ability to detect fat, making it the sixth taste
alongside sweet, salt, sour, bitter and umami.
"Research
from animal and human studies provide conclusive evidence that there is fat
taste," said Professor Russell Keast, head of the Centre of Advanced Sensory
Science. "For fat to be considered a taste it must meet some strict criteria,
and it does."
Fat does not
provide the same distinct taste as sweet or salt, rather it elicits a sensation
on the tongue, Professor Keast explained.
"It is a
taste without an identifiable quality," he said.
"Fat taste
is not like sweet or salty where there is conscious perception associated with eating
sugar or sodium chloride (table salt).
Fat taste is unconscious, it is different from the food without the
fatty acid but is difficult to describe."
The
researchers believe the findings of this review, alongside the growing body of
research into the connection between fat taste and obesity, provide insights
that could prove invaluable in the battle to curb the world's growing obesity
problem.
Fat is an
essential component of a healthy diet but for many years has been viewed as an
evil nutrient, spurning the growth of low fat foods industry. History shows that many low fat foods have
been introduced onto the market and failed.
"Fat has
multiple effects in foods, it provides mouthfeel, acts as a flavour carrier and
helps with flavour release," Professor Keast said.
"What we are
saying is that in addition to those attributes, fat also activates taste
receptors. If fat taste had been considered during low fat food development,
perhaps there would not have been so many low fat failures.
"There is
great potential for the food and health industries to develop new low energy
products using the knowledge on fat taste that has been built up over a number
of years by our group and other international research teams.
"Our previous
research has shown that those who are sensitive to the taste of fat eat
less. This has become powerful knowledge
as the food and health industries search for solutions to our growing
waistlines."
The review, 'Is fat the 6th taste primary.
Evidence and implication', is published in Flavour Journal .
The Centre
for Advanced Sensory Science at Deakin University was established in 2015 to help the sustainable growth of the Australian
food industry by being a provider of high quality sensory and flavour research,
and training the next generation of sensory scientists.