Fat sensitivity in humans: Oleic acid detection threshold is linked to saliva composition and oral volume

Flavour and Fragrance Journal

Volumn 29, Issue 1, 2014, Pages 39-49

  Poette, J ^a,c   Mekoue J ^b   Neyraud, E ^a   Berdeaux, O ^a   Renault, A ^c   Guichard, E ^a   Genot, C ^b   Feron, G ^a  

^a CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

^b INRA   (France)

^c Saint Hubert   (France)

Author keywords

Fat taste; Human; Lipolysis; Oral physiology; Saliva

Indexed keywords

FAT TASTE; HUMAN; LIPOLYSIS; MULTI-DIMENSIONAL DATA ANALYSIS; OIL-IN-WATER EMULSIONS; PARTIAL LEAST SQUARE (PLS); PHYSIOLOGICAL CHARACTERISTICS; SALIVA;

BODY FLUIDS; EMULSIFICATION; EMULSIONS; ENZYMES; LEAST SQUARES APPROXIMATIONS; OILS AND FATS; PHYSIOLOGY;

OLEIC ACID;

LYSOZYME; OLEIC ACID;

ARTICLE; COMPARATIVE STUDY; CONTROLLED STUDY; EMULSION; ENZYME ACTIVITY; FEMALE; FORCED CHOICE METHOD; HUMAN; HUMAN EXPERIMENT; HYPERSENSITIVITY; LIPOLYSIS; MALE; MOUTH CAVITY; NOSE CLIP; PARTIAL LEAST SQUARES REGRESSION; PERCEPTIVE THRESHOLD; SALIVA; SALIVA ANALYSIS;

EID: 84890194266     PISSN: 08825734     EISSN: 10991026     Source Type: Journal    
DOI: 10.1002/ffj.3177     Document Type: Article

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