What came as a surprise was that amino acids, which comprise the building blocks of fat, had a bad taste to the volunteers.
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“I think it’s a really interesting piece of research the notion that fat is a taste itself is an important concept”, Dando told ABC News.
The experts mentioned that the sour and bitter tastes of fatty acids differ from those we typically label “sour” and “bitter”, but since there is no other name for the taste of fat, subjects could only describe it using the traditional tastes. It is common knowledge that aromas interfere with our sense of taste so in order to avoid that, the researchers clipped the volunteers’ noses for them to get a better sense of taste. The taste of fat could be the key to tackling obesity, as scientists could embark on a mission of research, analysis and development of a replacement which could be less harmful when it comes to our weights.
Researchers from the Purdue University have discovered that we can taste more than just sweet, sour bitter, umami – the “pleasant savory taste” – or salty, as fatty foods seem to have a distinct feel in our mouths as well. They said that at a high concentration, the signal that fat generates can be helpful in dissuading people from eating foods that have gone rancid. She reiterated that she thought more study was needed before dietitians and others incorporate the taste of “fat” into their work. They believe that further studies could help them find new treatments for fighting cardiovascular disease and obesity. Earlier this year, a study from Deakin University in Melbourne explored whether fat should be considered as a “sixth taste,” due to the taste buds’ ability to detect the presence of fatty acids. Fast food products for instance are well known for having an nearly addictive taste that’s mainly given by fat and various souses. Mattes gave a statement informing that “We have a situation where one form of fat is adding to the appeal of food and may encourage intake”. Fatty acids typically accumulate in rotting food because fat breaks down under these circumstances.
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This is not the first study to attempt to isolate the taste of fat, according to Robin Dando, assistant professor of Food Science at Cornell University.
