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- W3169963592 abstract "Recent research suggests free fatty acids (FFA) may act as taste stimuli in the oral cavity of humans. Fat is consumed mainly as triglyceride raising questions about the origin of FFA. Several sources of FFA have been proposed; small concentrations present in foods, liberation of FFA from food triglyceride due to activation of lipases in foods during mastication, or endogenous lipase activity liberating adequate FFA concentrations into saliva. The aim of this study was to document the concentrations and species of FFA from these sources in humans masticating food items in solid, semi solid and liquid forms. Sample foods were comprised of predominantly saturated, monounsaturated or polyunsaturated fatty acids. They were masticated under standardized conditions in the presence and absence of a lipase inhibitor (Orlistat) and quantitatively expectorated for analyses via Gas Chromatography and Mass Spectrometry. FFA concentrations in saliva significantly increased after oral processing of all food items and reflected their fatty acid profile. Orlistat did not suppress the final salivary FFA concentrations suggesting they were inherent in the food. These data demonstrate the presence of FFA in foods that would be available as taste stimuli during mastication. Grant Funding Source: USDA HATCH # IND084055" @default.
- W3169963592 created "2021-06-22" @default.
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- W3169963592 date "2011-04-01" @default.
- W3169963592 modified "2023-10-14" @default.
- W3169963592 title "Salivary Free Fatty Acids and Oral Fat Detection (Fat Taste)" @default.
- W3169963592 doi "https://doi.org/10.1096/fasebj.25.1_supplement.351.8" @default.
- W3169963592 hasPublicationYear "2011" @default.
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