<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0124-4108</journal-id>
<journal-title><![CDATA[Perspectivas en Nutrición Humana]]></journal-title>
<abbrev-journal-title><![CDATA[Perspect Nut Hum]]></abbrev-journal-title>
<issn>0124-4108</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Antioquia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0124-41082020000100089</article-id>
<article-id pub-id-type="doi">10.17533/udea.penh.v22n1a07</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Estado del arte del gusto graso]]></article-title>
<article-title xml:lang="en"><![CDATA[State of the Art of &#8220;Fat Flavor&#8221;]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López Ortiz]]></surname>
<given-names><![CDATA[Norma Constanza]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de Colombia  ]]></institution>
<addr-line><![CDATA[Bogotá ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2020</year>
</pub-date>
<volume>22</volume>
<numero>1</numero>
<fpage>89</fpage>
<lpage>98</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0124-41082020000100089&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0124-41082020000100089&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0124-41082020000100089&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Antecedentes: existe evidencia científica sobre la detección y reconocimiento del sabor a grasa en las papilas gustativas, y sobre la relación entre las propiedades sensoriales de los lípidos en los alimentos, la nutrición y la salud pública.  Objetivo: presentar los avances investigativos en la cualidad del sabor a grasa y las estrategias actuales para lograr el cumplimiento de las recomen daciones del consumo de lípidos.  Resultados: existen bases fisiológicas para afirmar que el sabor graso constituye uno de los gustos básicos, en los que están identificados sus posibles receptores y polimorfismos. La sensibilidad de estos receptores a los ácidos grasos se afecta por el consumo de grasa. La grasa dietaria se puede reducir cambiando los métodos de cocción y en la industria alimentaria usando reemplazantes de grasa.  Conclusión: el gusto graso podría estar modulado por factores genéticos y ambientales. Existen variantes genéticas de los receptores y su sensibili dad depende de la grasa dietaria. Los reemplazantes de grasa son una alternativa para reducir su aporte alimentario.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Background: Scientific evidence exists on the detection and recognition of the&#8216;fatty taste&#8217; 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.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[gusto]]></kwd>
<kwd lng="es"><![CDATA[sustitutos de grasa]]></kwd>
<kwd lng="es"><![CDATA[grasa alimentaria]]></kwd>
<kwd lng="es"><![CDATA[percepción del gusto]]></kwd>
<kwd lng="es"><![CDATA[grasa]]></kwd>
<kwd lng="es"><![CDATA[lípidos]]></kwd>
<kwd lng="en"><![CDATA[Taste]]></kwd>
<kwd lng="en"><![CDATA[Fat Substitutes]]></kwd>
<kwd lng="en"><![CDATA[Dietary fat]]></kwd>
<kwd lng="en"><![CDATA[Taste Perception]]></kwd>
<kwd lng="en"><![CDATA[Fat]]></kwd>
<kwd lng="en"><![CDATA[Lipids]]></kwd>
</kwd-group>
</article-meta>
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