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Preferred term

fat taste  

Definition

  • Traditionally, fat in foods was thought to be perceived through textural cues, such as creaminess and oiliness. The thought that fat might have a detectable taste was only recognized in the past few years, first in animal studies, and then more recently in humans. [Source: Encyclopedia of Obesity; Fat Taste]

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https://concepts.sagepub.com/social-science/concept/fat_taste

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