Introduction

Fat can be perceived through mouthfeel, odour and taste, but the influence of these modalities on fat perception remains undefined. Fatty acids are stimuli and individual sensitivity to fatty acids varies. Studies show association between fatty acid sensitivity, dietary intake and BMI, but results are conflicting. Therefore, this study examined this association, and the effect of modalities on fat perception.

Methods

Two sub-studies were conducted. In study 1 (n = 46), fat intensity was assessed by milk/cream mixtures varying by five fat levels. Fat intensity was rated under four conditions: mouthfeel odour-masked, mouthfeel-masked, odour masked and with no masking. Mouthfeel masking was achieved using thickener and paraffin, odour masking using nose-clips. Fatty acid sensitivity was measured by 3-AFC staircase method using milk containing oleic acid (0.31–31.4 mM). In study 2 (n = 51), more fat levels were added into the intensity rating. A 2-AFC discrimination test was used to confirm whether fat levels could be distinguished. In the sensitivity test, a wider range of oleic acid was included.

Results

Fat intensity was rated higher without nose clips (p < 0.0001), implying that odour increased fat perception. Mouthfeel-masked samples were rated higher, showing that increased viscosity and lubricity enhanced fat perception (p < 0.0001). Participants could distinguish fat levels based on “taste” in rating tests and 2-AFC tests. Participants were divided into high-/medium-/low-sensitivity groups. No significant difference was found in fat intensity between groups; however, the high-sensitivity group discriminated more fat levels. No association between sensitivity groups, nutrient intake or BMI was found.

Conclusion

Mouthfeel and odour can enhance fat perception. Fat level can be discriminated based on taste.

中文翻译：

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在真实食物模型中，感觉方式和脂肪酸敏感性的重要性对脂肪知觉的相对影响。

介绍

可以通过口感，气味和味道来感知脂肪，但是这些方式对脂肪感知的影响仍然不确定。脂肪酸是刺激物，个体对脂肪酸的敏感性各不相同。研究表明，脂肪酸敏感性，饮食摄入量和BMI之间存在关联，但结果相互矛盾。因此，这项研究检查了这种关联，以及方式对脂肪感知的影响。

方法

进行了两个子研究。在研究1中（n = 46），通过牛奶/奶油混合物的脂肪含量不同的五个脂肪含量来评估脂肪强度。在以下四个条件下对脂肪强度进行了评估：掩盖异味，掩盖异味，掩盖异味和未掩盖异味。使用增稠剂和石蜡掩盖口感，使用鼻夹掩盖气味。脂肪酸敏感性通过3-AFC阶梯法使用含油酸（0.31–31.4 mM）的牛奶测量。在研究2中（n = 51），更多的脂肪含量被添加到强度等级中。使用2-AFC鉴别测试来确认是否可以区分脂肪水平。在敏感性测试中，包括了更大范围的油酸。

结果

没有鼻夹时，脂肪的强度较高（p <0.0001），这表明气味增加了脂肪的感知力。口感掩盖的样品的评级较高，表明增加的粘度和润滑性增强了脂肪感（p <0.0001）。参与者可以根据等级测试和2-AFC测试中的“口味”来区分脂肪水平。参加者分为高/中/低敏感性组。两组之间的脂肪强度没有显着差异。但是，高敏感度人群可辨别更多的脂肪水平。没有发现敏感性人群，营养摄入或BMI之间存在关联。

结论

口感和气味可增强对脂肪的感知。脂肪水平可以根据口味进行区分。