Fat sensitivity in humans: oleic acid detection threshold is linked to saliva composition and oral volume (pages 39–49)
J. Poette, J. Mekoué, E. Neyraud, O. Berdeaux, A. Renault, E. Guichard, C. Genot and G. Feron
Version of Record online: 17 JUL 2013 | DOI: 10.1002/ffj.3177
A model emulsion was designed for fat-taste measurements in human. Using this emulsion, sensitivity to oleic acid was measured on 17 subjects varying greatly regarding their oral characteristics. Results showed that sensitivity to oleic acid is highly correlated to human saliva composition and oral characteristics. Saliva lipase and oral volume explained taste threshold the most while multimodal threshold is explained principally by saliva antioxidant status, protein amount and lysozyme.