NEW YORK: Fat should be considered the sixth taste and can be called oleogustus, according to a study from Purdue University.
“Most of the fat we eat is in the form of triglycerides, which are molecules comprised of three fatty acids,” said Richard D. Mattes, distinguished professor of nutrition science. “Triglycerides often impart appealing textures to foods like creaminess. However, triglycerides are not a taste stimulus. Fatty acids that are cleaved off the triglyceride in the food or during chewing in the mouth stimulate the sensation of fat.”
“The taste component of fat is often described as bitter or sour because it is unpleasant, but new evidence reveals fatty acids evoke a unique sensation satisfying another element of the criteria for what constitutes a basic taste, just like sweet, sour, salty, bitter and umami. By building a lexicon around fat and understanding its identity as a taste, it could help the food industry develop better tasting products and with more research help clinicians and public health educators better understand the health implications of oral fat exposure. ”
The researchers proposed “oleogustus” as a way to refer to the sensation. “Oleo” is a Latin root word for oily or fatty and “gustus” refers to taste.
The findings are published online in Chemical Senses, and this work was supported by a U.S. Department of Agriculture Hatch Grant.
Mattes said the taste of fat should not be confused with the feel of fat, which is often described as creamy or smooth.
