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Sensory and consumer research update : Is fat a taste and why is it important?

Keast, Russell, Liem, Djin G., Thornton, Megan and Bolhuis, Dieuwerke 2015, Sensory and consumer research update : Is fat a taste and why is it important?, Food Australia, vol. 67, no. 2, pp. 43-45.

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Title Sensory and consumer research update : Is fat a taste and why is it important?
Author(s) Keast, Russell
Liem, Djin G.
Thornton, Megan
Bolhuis, Dieuwerke
Journal name Food Australia
Volume number 67
Issue number 2
Start page 43
End page 45
Total pages 3
Publisher Australian Institute of Food Science and Technology
Place of publication North Sydney, N.S.W.
Publication date 2015-04
ISSN 1032-5298
Summary 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.
Language eng
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
Copyright notice ©2015, Australian Institute of Food Science and Technology
Persistent URL http://hdl.handle.net/10536/DRO/DU:30085370

Document type: Journal Article
Collection: School of Exercise and Nutrition Sciences
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