Background:

Scientific evidence exists on the detection and recognition of the‘fatty taste’ as one of the tastes sensed by taste buds, and around the sensory properties of fats in foods as related to nutrition and public health.

Objective:

Present research advances in the quality of the fatty flavor and current strategies to achieve compliance with the recommendations for lipid consumption.

Results:

There is physiological basis for affirming that the fatty taste constitutes one of the basic tastes, in which its possible receptors and polymorphisms are identified. Taste sensitivity to fatty acids is affected by the consumption of lipids. Dietary fat consumption can be reduced by changing cooking methods and in the food industry by using fat replacers.

Conclusion:

The fatty taste could be modulated by genetic and environmental factors. Genetic variants exist in taste receptors and their sensitivity depends on dietary fat consumption. Fat replacers are an alternative to help reduce dietary intake.

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