Background

Fat perception and liking are the subjects of growing interest from industries and the scientific community to reduce the fat content in food products while maintaining consumers’ liking.

Scope and approach

In this review, the different physiological parameters involved in fat perception and fat liking for food emulsions are explored, focusing on spreads. A deeper analysis of the physiological mechanisms occurring during the melting and inversion phases, followed by bolus formation, mouth coating and oral clearance, allows an examination of the links between food composition, food structure, oral physiological parameters, fat perception and liking.

Key findings and conclusions

Fat perception is a multimodal sensation involving olfactory, gustatory and tactile cues. The main sensory descriptors associated with fat liking are creaminess, spreadability and aroma perception. During the melting and inversion phases, oral volume, saliva flow and tongue-palate compression contribute to the heat transfer and cooling effect, leading to the first sensory perception. Global acceptability is also driven by the mouthfeel sensation perceived after swallowing. Mouthfeel is a consequence of the bolus formation, mouth coating and oral clearance processes that are dependent on both emulsion composition and oral physiological parameters (saliva flow, saliva composition, fungiform papillae). Understanding the physiological mechanisms controlling fat perception can lead to a better understanding of the consumer's preference and liking for food emulsions.

中文翻译：

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解释人类在脂肪感知和食物涂抹中的喜好差异的生理机制-综述

背景

脂肪的感知和喜好是工业界和科学界越来越感兴趣的主题，即在保持消费者喜好的同时减少食品中的脂肪含量。

范围和方法

在这篇综述中，探讨了涉及乳剂脂肪感知和脂肪喜好的不同生理参数，重点在于涂抹。对融化和反转阶段发生的生理机制进行更深入的分析，然后进行大丸剂形成，口腔包衣和口腔清除，可以检查食物成分，食物结构，口腔生理参数，脂肪感知和喜好之间的联系。

主要发现和结论

脂肪感是一种多模式的感觉，涉及嗅觉，味觉和触觉提示。与脂肪喜好相关的主要感觉指标是乳脂感，铺展性和香气感知。在融化和倒相阶段，口腔容量，唾液流动和舌头压迫感有助于热传递和冷却效果，从而产生第一感官知觉。吞咽后感觉到的口感也会影响整体可接受性。口感是大丸剂形成，口腔包衣和口腔清除过程的结果，该过程取决于乳剂成分和口腔生理参数（唾液流量，唾液成分，真菌状乳头）。了解控制脂肪感知的生理机制可以使人们更好地了解消费者的