Fat Tastes Bad: Study
It looks like we are now looking at six kinds of tastes—sweet, sour, salty, bitter, umami and fatty—as scientists have discovered the distinct taste of fat, which can provide significant implications on human biology and obesity research.
According to Fox News, a study conducted at Purdue University has been able to isolate the taste of fat, which means it has its basic taste and is generated by its own pattern of brain activity. Many scientists already know that human biology can detect the taste of fat but it is only today that it has been proven.
The study has asked volunteers to sample chemical substitutes that represent each basic taste and some fatty acids while their noses are covered to ensure proper taste identification, as aroma may interfere with their observation.
Forbes Magazine adds that the taste of fat varies, depending on the chemical structure of the fat molecule. They have discovered that short-chain fatty acids have depicted a "sort of sour" taste while the long-chain fatty acids have a "bitter-ish" taste. Fat has a very distinct flavor, and since no name can best describe it yet, the researchers used another term for proper identification.
Scientists have dubbed the taste of fat as "oleogustus," a combination of the Latin words for oil and taste. Surprisingly, the results have shown that the building blocks of fat taste bad, which is ironic because people love the taste of fried food and other dishes where a combination of fat and other tastes, textures and smell is needed.
Richard Mattes, lead scientist of the research, said the two situations that involve fat—one form appeals to people and increases food consumption, while the other form sends off a bad taste that may discourage consumption—may be explained by how fatty acids are also present in rancid food items during the breaking down of fats. This may be a signal to warn the brain not to eat the food.
ABC News reports that experts believe this will help shed some light about the subject of fat. According to dietician Amy Jamieson-Petonic from the University Hospitals Case Medical Center, the discovery of the taste of fat may help nutrition and health experts to educate people how to consume their daily nutrient needs. She is hopeful that further studies will be conducted to help enhance and improve the discovery and aid others in doing their medical objectives.
The researchers believe this will help science understand how fat affects food metabolism and with additional research, may fight or lessen medical risks that are associated with fat consumption.
The study has been published in the journal Chemical Senses this year.