The role of the sense of taste is to act as
gatekeeper of ingestion, if a potential food is deemed suitable for consumption
it may be swallowed, if not rejected. To
guide the decision making we have five taste qualities: sweet, sour, salty,
bitter and umami. Sweet, salty and umami are all appetitive and signal
the food contains essential nutrient, while excessive sour and bitter signal
aversion and potential harm.
Over the past few years there has been
considerable attention given to fat as an additional taste; it seems logical
given that we have taste responses to the breakdown products of carbohydrate
(sugars) that elicit sweet, and protein (amino acid) that elicit umami.
For fat to be considered a taste a chain of
events must take place. There must be a
class of stimuli (fats or the breakdown products fatty acids) that activate
receptors on taste cells that are specific to the stimuli. A signal must
be sent from the taste cell to taste processing regions of the brain. The
signal that is decoded as a perception must be independent of the other tastes
(not a combination of sweet and salt or any other possible combinations).
The first evidence of a fat taste came out of
a rat model in 1998, with Dr Timothy Gilbertson from Utah University showing a
taste response to fatty acids. Professor
Richard Mattes from Purdue showed similar receptors may occur in humans when he
looked at sham feeding butter or non-fat butter substitute in humans, and
seeing that butter caused an increase in blood triglycerides. The implication being that the fatty acids
were activating a taste receptor system and preparing the body for fat
digestion.
The concentrations of fatty acid required to
activate fat taste is very low, and in the range found in common fatty
foods. In addition, we also have lingual
lipase that can cleave fatty acids from triacylglycerols, albeit with low
activity. But taken together human
limits of detection for fatty acids are well within the range we find in common
foods.
Various researchers have identified fatty acid
receptors on taste cells with the most likely candidates for fat taste being
CD36 and GPR120. Further evidence
supporting fat taste was the discovery of fat sensitive neurons in taste
processing region of the brain. Finally,
using our taste methodology we have established perceptual independence from
the other tastes at detection threshold level.
We started our research in 2007 and published
our first paper in 2010 showing a link between fat taste and BMI, with subjects
who were insensitive to fat having a higher BMI. Since then we have published papers on method
development, reliability of fat taste measures, links with overweight and
obesity, links with gastrointestinal tract sensing of fat, and mechanisms that
link fat taste with overconsumption of fatty foods.
The one characteristic of fat taste that is
different from the other 5 tastes is a conscious quality. For example, we place sucrose on our tongue
and experience sweetness, or NaCl on our tongue and experience saltiness. For fat taste we present 3 solutions, one of
which contains a fatty acid. The task is to identify which solution
contains the fatty acid. If the subject is incorrect the concentration
of fatty acid is increased and the test rerun. This continues until the correct
solution is identified multiple times.
Participants can correctly identify the fatty acid solution but cannot
provide an adjective that describes any taste; they know it is different but cannot
articulate why.
Questions will remain. Does no taste quality
exclude fat from being classified as a taste?
Or is there a piece of information that would
exclude fat from being a taste? However,
with the advances in scientific techniques, our growing understanding of the
taste system and its role as the first part of the alimentary canal, emerging
evidence for Kokumi and other non-traditional tastes on the horizon, it may be
time to broaden the scope of how we define taste.
Keast, R. and A. Costanzo
(2015). "Is fat the sixth taste? Evidence and implications." Flavour
4(5). doi:10.1186/2044-7248-4-5