Fat Detection: Taste, Texture, and Post Ingestive Effects

Excerpt

Reflecting 15 years of psychophysical, behavioral, electrophysiological, and molecular studies, this book makes a well-supported case for an oral fat detection system. Using carefully designed behavioral paradigms, it explains how gustatory, textural, and olfactory information contributes to fat detection. The book also provides a detailed account of the brain regions that process the signals elicited by a fat stimulus, including flavor, aroma, and texture.

This readily accessible work also discusses:

1. The importance of dietary fats for living organisms

2. Factors contributing to fat preference, including palatability

3. Brain mechanisms associated with appetitive and hedonic experiences connected with food consumption

4. Potential therapeutic targets for fat intake control

5. Genetic components of human fat preference

6. Neurological disorders and essential fatty acids