Explaining fat sensitivity in cottage cheeses by aroma release and oral physiology parameters

Abstract : Great inter-individual differences exist in fat perception. Forty subjects were grouped according their global fat perception in cottage cheeses. The more sensitive subjects were also more sensitive to fatty odorants, they had a higher respiratory flow and thus a higher rate of release of aroma compounds in the nasal cavity, which could explain the role of the olfactory modality in fat perception. Fat sensitive subjects had a lower saliva flow, less viscous saliva, and less amount of product remaining in the mouth after swallowing, which could explain, why they were more sensitive to taste and textural modalities of fat perception.