Cited by 134Olfactory and Sensory Function StudiesBiochemical Analysis and Sensing TechniquesIon Channels and Receptors

Multiple routes of chemosensitivity to free fatty acids in humans

Chalé-Rush, Angela, Burgess, John R., Mattes, Richard D.·2007·American Journal of Physiology-Gastrointestinal and Liver Physiology

Abstract

Selected free fatty acids (FFAs) are documented effective somatosensory and olfactory stimuli whereas gustatory effects are less well established. This study examined orthonasal olfactory, retronasal olfactory, nasal irritancy, oral irritancy, gustatory, and multimodal threshold sensitivity to linoleic, oleic, and stearic acids. Sensitivity to oxidized linoleic acid was also determined. Detection thresholds were obtained using a three-alternative, forced-choice, ascending concentration presentation procedure. Participants included 22 healthy, physically fit adults sensitive to 6-n-propylthiouracil. Measurable thresholds were obtained for all FFAs tested and in 96% of the trials. Ceiling effects were observed in the remaining trials. Greater sensitivity was observed for multimodal stimulation and lower sensitivity for retronasal stimulation. There were no statistically significant correlations for linoleic acid thresholds between different modalities, suggesting that each route of stimulation contributes independently to fat perception. In summary, 18-carbon FFAs of varying saturation are detected by multiple sensory systems in humans.

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Registry

Crossref · 10.1152/ajpgi.00471.2006

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  • During eating and mastication, taste, retronasal aroma, texture, temperature, and piquancy are detected by taste and oral-somatosensory receptors.

    “Then, there is the actual eating / mastication period where additional properties of the food-such as its taste, retronasal aroma, texture, temperature and piquancy-are detected by various taste and oral-somatosensory receptors.”

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Authors
Chalé-Rush, A., Burgess, J. R., & Mattes, R. D.
Venue
American Journal of Physiology-Gastrointestinal and Liver Physiology
Published
2007-05
Volume
292
Issue
5
Pages
G1206-G1212
ISSN
  • 0193-1857 (ISSN-L)
  • 1522-1547
OpenAlex
W2105523254
Cited by
133
References
85
Citations by year
2026: 1 · 2025: 3 · 2024: 3 · 2023: 4 · 2022: 2 · 2021: 10 · 2020: 8 · 2019: 7 · 2018: 7 · 2017: 7 · 2016: 6 · 2015: 7 · 2014: 14 · 2013: 14 · 2012: 8
FWCI
3.31
Type
journal article
Language
en
Open access
closed
Locations
  • American Journal of Physiology-Gastrointestinal and Liver Physiology (publishedVersion)
  • PubMed (publishedVersion)
  • Research Repository (Kingston University London) (submittedVersion)
Funders
National Institute of Diabetes and Digestive and Kidney Diseases (DK-045294, R01DK045294)
Topics
  • Life Sciences › Neuroscience › Sensory Systems › Olfactory and Sensory Function Studies
  • Health Sciences › Nursing › Nutrition and Dietetics › Biochemical Analysis and Sensing Techniques
  • Life Sciences › Neuroscience › Sensory Systems › Ion Channels and Receptors
Keywords
free fatty acids, chemosensitivity, olfaction, taste perception, retronasal olfaction, orthonasal olfaction, detection threshold, linoleic acid, oleic acid, stearic acid, fat perception
MeSH terms
Adolescent, Adult, Olfaction Disorders, Dietary Fats, Emulsions, Fatty Acids, Nonesterified, Female, Humans, Male, Olfactory Pathways, Sensitivity and Specificity, Smell, Stearic Acids, Taste Threshold, Oleic Acid, Linoleic Acid

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