Humans are more sensitive to the taste of linoleic and α-linolenic than oleic acid.

Content Provider	Semantic Scholar
Author	Running, Cordelia A. Mattes, Richard D.
Copyright Year	2015
Abstract	Health concerns have led to recommendations to replace saturated fats with unsaturated fats. However, addition of unsaturated fatty acids may lead to changes in the way foods are perceived in the oral cavity. This study tested the taste sensitivity to and emulsion characteristics of oleic, linoleic, and α-linolenic acids. The hypothesis tested was that oral sensitivity to nonesterified fatty acids would increase with degree of unsaturation but that in vitro viscosities and particle sizes of these emulsions would not differ. Oral taste thresholds were obtained using the three-alternative, forced-choice, ascending method. Each participant was tested on each fat 7 times, for a total of 21 study visits, to account for learning effects. Viscosities were obtained for the blank solutions and all three emulsions. Results indicate lower oral thresholds to linoleic and α-linolenic than oleic acid. At higher shear rates, 5% oleic and linoleic acid were more viscous than other samples. More-dilute emulsions showed no significant differences in viscosity. Particle sizes of the emulsions increased very slightly with increasing unsaturation. Together, the emulsion characteristics and oral sensitivity data support a taste mechanism for nonesterified fatty acid detection.
Starting Page	557
Ending Page	560
Page Count	4
File Format	PDF HTM / HTML
Alternate Webpage(s)	http://ajpgi.physiology.org/content/ajpgi/308/5/G442.full.pdf
PubMed reference number	25540234v1
Alternate Webpage(s)	https://doi.org/10.1152/ajpgi.00394.2014
DOI	10.1152/ajpgi.00394.2014
Journal	American journal of physiology. Gastrointestinal and liver physiology
Volume Number	308
Issue Number	5
Language	English
Access Restriction	Open
Subject Keyword	Area Under Curve Body cavities Chewing Description Dietary Fats Emulsions Fats, Unsaturated Fatty Acids, Monounsaturated Fatty Acids, Omega-6 Fatty Acids, Unsaturated Fatty acid glycerol esters Food Food Supply In Vitro [Publication Type] Linoleic Acid Nonesterified Fatty Acids Oleic Acid Oral cavity Particle Size Platelet Glycoprotein 4, human Polyunsaturated Fatty Acids Saturated fat Serum Triglyceride Measurement Solutions Taste Buds Taste Threshold Triglycerides Viscosity
Content Type	Text
Resource Type	Article