Australian Institute of Food Science and Technology
Place of publication
North Sydney, N.S.W.
Fat has always been associated with texture, flavour release, and thermal properties in foods, but not the sense of taste. Yet as the taste system has evolved to detect the nutrients or toxins in foods prior to ingestion, it makes sense that fats, an essential energy-dense macronutrient, would be detected through taste, as other macronutrients, namely carbohydrates and proteins, are detected through the tastes of sweet and umami.
Field of Research
111199 Nutrition and Dietetics not elsewhere classified
Socio Economic Objective
970111 Expanding Knowledge in the Medical and Health Sciences
HERDC Research category
C3.1 Non-refereed articles in a professional journal
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