Only the taste buds on the sides at the rear of our tongue have an appreciable sensitivity to the taste of fat. http://dro.deakin.edu.au/eserv/DU:30110907/costanzo-influenceofdiet-2018.pdf …pic.twitter.com/l3Jwgvh6TW
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Oleogustus is specific for free fatty acids:https://twitter.com/DegenRolf/status/693426903978504192 …
Yes, that part of the study is clear, and interesting! I am just being picky about the generalization because I love cooking and food, and it is obvious that most fats can be tasted all over the palette (even if this is due to technically non-fat molecules contained within).
Also, oleic acid is the standard test substance for our"taste for fat", because it has the lowest perceptual threshold of all fatty acids.
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