An improved method for examining fat taste
Author:
Funder
Temple University
Publisher
Springer Science and Business Media LLC
Subject
General Medicine,Otorhinolaryngology
Link
http://link.springer.com/content/pdf/10.1007/s00405-019-05685-1.pdf
Reference42 articles.
1. Drewnowski A, Almiron-Roig E (2010) Human perceptions and preferences for fat-rich foods. In: Montmayeur JP, Le Coutre J (eds) Fat detection: taste, texture, and post ingestive effects. CRC Press/Taylor & Francis, Boca Raton, pp 265–293. https://doi.org/10.1201/9781420067767
2. Drewnowski A (1997) Why do we like fat? J Am Diet Assoc 97(7 Suppl):S58–S62. https://doi.org/10.1016/S0002-8223(97)00732-3
3. Subramaniam S, Ozdener MH, Abdoul-Azize S, Saito K, Malik B et al (2016) ERK1/2 activation in human taste bud cells regulates fatty acid signaling and gustatory perception of fat in mice and humans. FASEB J 30:3489–3500. https://doi.org/10.1096/fj.201600422R
4. Schiffman SS, Graham BG, Sattely-Miller EA, Warwick ZS (1998) Orosensory perception of dietary fat. Curr Dir Psychol Sci 7:137–143. https://doi.org/10.1111/1467-8721.ep10836808
5. Keast RS, Costanzo A (2015) Is fat the sixth primary? Evidence and implications. Flavour 4:5–11. https://doi.org/10.1186/2044-7248-4-5
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