Existe-t-il une détection gustative des lipides alimentaires ? [Is there a gustatory detection of dietary lipids?]
| Autor: | Philippe BESNARD |
|---|---|
| Jazyk: | English<br />French |
| Rok vydání: | 2016 |
| Předmět: | |
| Zdroj: | Nutrition & Santé, Vol 05, Iss 01, Pp 16-23 (2016) |
| Druh dokumentu: | article |
| ISSN: | 2253-0983 2353-026X |
| Popis: | The presence of lipids helps to make food more smooth, creamy and melting, in brief more palatable. This finding is not trivial. It indicates that lipids are easily perceived in a food matrix, which may be complex. During a long time, the oro-sensory detection of dietary lipids was thought to take place only through textural and retronasal olfactory cues. Over the last decade, this restrictive vision has gradually been challenged by a set of animal and human data suggesting that the gustatory pathway may also be involved in this phenomenon. After few reminders about the gustatory pathway, this mini-review will propose a short overview on a controversial question: is there a taste for fat? |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
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